Warm Lentil Salad with Sausage & Apple

From Eating Well Magazine
Serves 4

*1 cup dried lentils
*olive oil
*2 tbsp red wine vinegar
*1 tbsp Dijon mustard
*salt and pepper
*3 links sausage, casings removed
*3 cloves garlic, minced
*1 small bulb fennel
*1 Granny Smith apple, finely diced
*6 cups spinach or arugula

Place lentils in a saucepan with 2 cups water. Bring to a boil, then reduce heat to simmer. Cook for 15-35 minutes, until desired softness.

Meanwhile, whisk 3 tbsp oil, vinegar, mustard, salt and pepper in a large bowl. Heat oil in a large skillet and add sausage, breaking it up and cooking until cooked all the way through. Add garlic; cook 30 seconds more. Stir in lentils and heat through, about 2 minutes. Stir in 5 tbsp dressing and remove from heat. Stir in fennel and apple.

Toss the greens with remaining dressing. Serve with warm lentil mixture on top.

Rustic Plum Tart

From Everyday Food Magazine

Crust
*1 cup flour
*1/4 cup fine yellow cornmeal
*1/2 tsp sugar
*1/2 tsp salt
*1 stick cold, unsalted butter, cut into small pieces

In a food processor, pulse flour, cornmeal, sugar and salt to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tbsp ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 tbsp more ice water, 1 tbsp at a time.) Do not overmix.

Turn dough out onto a floured work surface; knead once or twice. Flatten dough into a disk; wrap in plastic and refrigerate at lest 1 hour.

Line a rimmed baking sheet with aluminum foil. Flour a large piece of parchment paper. Place dough on paper. Using your knuckles, press edges of dough so it doesn't crack during rolling. Lightly flour top of dough to prevent sticking; roll out a 14" round. Transfer dough, still on parchment, to prepared baking sheet.


Filling
*1 1/2 lbs plums, quartered and pitted, sliced 1/4 inch thick
*1/2 cup sugar
*1 tbsp flour
*1 egg yolk mixed with 1 tsp water (egg wash)

Preheat oven to 400. In a large bowl, toss plums, sugar and flour. Mound plum mixture in center of prepared crust, leaving a 2" border all around. Fold border over the fruit. Brush dough with egg wash.

Bake tart until crust is brown and filling is bubbling, about 45 minutes. Transfer baking sheet to a rack; let cool 20 minutes.

Avocado Salsa Verde

From Z' Tejas

*1 jalapeno, stem removed
*4-5 tomatillos
*2 avocados, diced
*1/2 white onion, chopped fine
*2 tbsp cilantro, minced
*1 tsp kosher salt

Place jalapeno and tomatillos in 3 cups of water in a saucepan with a lid, bring to a boil and boil 1 minute. Drain. Combine tomatillos, jalapeno and salt in a food processor and puree until smooth. Add avocados and blend lightly so it remains chunky. Transfer to a bowl. Add onion and cilantro and serve.

Green Smoothie

From Yoga Journal

*1 avocado, flesh only
*1 piece of fruit (apple, banana, pear or cantaloupe)
*1 cucumber
*1 handful of greens (kale or spinach)
*orange juice