I had this lentil dish at my cousin in-law’s house and loved it so much I had to re-create it. Sharyn added gorgonzola cheese to her dish, which was really delicious. For my re-creation, I added feta instead, along with some fresh home-grown chives from our loft.
Lentils with Roasted Tomatoes and Feta. ©Reel Chow
This dish is healthy and super easy to make. I roasted the tomatoes with sea salt and black pepper, plus a little light olive oil. The lentils were cooked with plain water and no added salt.
You can’t go wrong in the summer with making a big batch of original gazpacho. If you’re unfamiliar with it, gazpacho is a tomato-based soup served cold, and was originally made in the Andalucia area of southern Spain, although there is evidence it may have come to Europe with the Moors. The Spaniards have made it a national treasure, and there are as many different variations of this warm-weather treat as their are types of bread.
For the weekend we headed upstate to Medusa, New York, where my sister and brother-in-law own five acres in the Catskills. They live in New York City and commute on the weekends to their country property. While continuing their building plans for a Green Home, a very cool 1955 vintage Spartan is where they sleep at this time. They have solar panels for electricity and a well for fresh water. They’ve put in a garden which grows the most amazing organic vegetables, fruits and herbs all summer and well into the fall.
