Ginger Lentils with Kale, Carrot Salad and Mustard Dill Shrimp Salad

DSC_0033
1 cup brown rice; soaked at least 1 hour, rinsed and drained
1 3/4 cup water
1/4 teaspoon sea salt

Cook rice till tender (place rice, water and salt in a pot, bring to a boil, reduce heat and simmer about 20 minutes) and leave covered until the rest of the meal is ready to serve.

1 cup brown lentils
2 1/2 cups water

Cook lentils till tender (place lentils and water in a pot, bring to a boil, reduce heat and simmer about 20 minutes). Do not drain liquid.

DSC_00252 Tablespoons extra virgin olive oil
1/2 small Italian pepper; diced
1/2 onion; diced
2 plum tomatoes (or 1 large tomato); diced
1 inch fresh ginger; pealed and minced
1 teaspoon sea salt
bunch kale; rinsed, stem removed and cut into 1 1/2 inch pieces
1/4 teaspoon fresh ground black pepper
2 Tablespoons fresh licorice basil; minced

DSC_0026 DSC_0027 DSC_0028 DSC_0029Preheat olive oil in a 3 quart sauce pan over medium heat. Add onion, pepper, tomato, ginger and salt, cover and simmer for 2 minutes (until the tomatoes break up and the other ingredients are tender. Add the kale, lentils with water and pepper and stir. Simmer 5-10 minutes. Remove from heat, add basil and stir. Serve over brown rice.

DSC_00241 small head butter lettuce; rinsed and stem removed
1 plum tomato; cut into 1/8s
1 large carrot; shredded
2 Tablespoons lemon basil; minced
1 teaspoon white wine vinegar
1 Tablespoon good quality extra virgin olive oil (I use California Olive Ranch)
1/8 teaspoon sea salt

In a small bowl combine the carrot, basil, vinegar, olive oil and salt. Arrange lettuce on the edge of a plate. Place tomatoes on the ends of the lettuce leaves. Place the carrot salad in the center.

DSC_00302 cups salad shrimp; defrosted, rinsed and drained
1 Tablespoon mayonnaise
1 teaspoon prepared mustard (Grey Poupon)
1 teaspoon dried dill weed (or 1 Tablespoon fresh if you have it)
pinch sea salt
dash fresh ground black pepper

DSC_0031

Combine all ingredients except the shrimp to make the dressing. Toss the dressing with the shrimp. Store in refrigerator until ready to eat.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s