Soft-Boiled Eggs over Lentil Salad

I just watched an episode of Top Chef about trends that were overused and needed to be stopped.  Just guess what made the short list.  Well, I'm not ready to give up putting eggs on top of dishes, Top Chef.  Don't you try to take it away from me.  Because let's face it - the more meals in which I can eat eggs, the better.

Serves 4

Ingredients:

1 1/4 cups Dried Lentils
6 Eggs
3 tbsp Olive Oil
3 tbsp Red Wine Vinegar
3 Garlic Cloves, minced
1 tbsp Dijon Mustard
Salt + Pepper
1 Bell Pepper, diced
1/2 cup Green Onions, diced
4 stalks Celery, diced
8 cups Baby Arugula

1. Place eggs in a pot and cover with water.  Bring to a boil, and let stand for 5 minutes 30 seconds.  Remove eggs from pot and place immediately into ice water.   Let stand for 5 minutes, then drain and peel.

2. Place lentils in a pot and cover with 3 inches of water.  Bring to a boil, then simmer for 20 minutes.  Drain and place lentils in a large bowl.

3. Dice bell pepper, green onions and celery and add them to the lentils.

4. Combine olive oil, red wine vinegar,  mustard, salt, pepper and garlic and whisk.  Add to lentil mixture.

5. Place a single serving of lentil mixture over a single serving of arugula, and add egg on top.  When ready to eat, slice egg in half.

Oh my god soft boiled eggs.

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Original Recipe:

Cooking Light

Beets, Orzo, Feta + Arugula Salad

This is my favorite thing I've made yet.  Big statement right there.  I used to think that I didn't like beets, but pairing them with strong cheese has totally changed my mind.  They're pretty easy to cook, though, but to cut down on time, you can definitely substitute canned beets.

Ingredients:

1 cup Orzo

3 tbsp. Olive Oil

1 tbsp. Balsamic Vinegar

3 small Beets, cooked and chopped

1/2 cup Feta, crumbled

1/2 cup Walnuts

3/4 cup Arugula, chopped

Salt + Pepper, to taste.

Beets are a little scary looking.  Sort of like shrunken heads.  If you're buying them fresh, they're supposed to be rock hard, so look for that.  And careful - they stain everything bright red.  

1. Bring a pot of water to a boil and add orzo.  Cook for 10 minutes (or to taste), drain, and set aside.

2. In a small bowl, whisk together olive oil and balsamic.  Set aside.

3. Cover beets with water in a small pot and bring to a boil.  Cover and simmer until the beets are cooked, so that you can easily slip a knife into one and pull it out.  Drain the pot, peel the beets, and chop.

The skin comes off so easily at this point - super simple.

4. Chop arugula and combine orzo, beets, arugula, walnuts, feta and the vinaigrette in a large bowl.   Add salt + pepper to taste.

Don't be alarmed that the beets turn everything bright red. 

Serve at room temperature.

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Original Recipe:

Simple Bites

Goat Cheese, Eggplant, Tomato + Arugula Pizza

This recipe is one that I made up, based on these wraps that I do occasionally. It's the best go-to ever, because it's super quick, easy, and uses up leftover veggies. You can do this with any type of cheese and toppings, and add on marinara sauce if you want a red pizza.

I started making pizza on naan a while ago, because you can buy it at the grocery store and it's perfectly sized for an individual pizza. And it's delicious.

Serves 2

Ingredients:

4 Naan

1 small Eggplant, sliced width-wise

1/2 package Goat Cheese (or 1/2 container of Crumbled Goat Cheese)

4 small handfuls Arugula

2 tbsp Dried Basil, divided

2 Tomatoes, sliced

Salt + Pepper, to taste

Olive Oil

Forgot the balsamic vinegar. One day, I'll get all the ingredients right in the picture...

1. Preheat oven to 350 degrees.

2. Slice eggplant and tomato.

3. On a small plate, cover surface with olive oil and sprinkle 1 tbsp of dried basil on top. 

4. Dip each slice of eggplant in the olive oil on both sides and place on a large pan. Cook for 2-3 minutes on each side, until eggplant is soft and browned.

5. Put naan on a large baking sheet and spread goat cheese on top. Drizzle in olive oil and sprinkle remaining basil on top.

6. Add eggplant and tomato to naan. Sprinkle with salt and pepper. 

7. Place in oven for 10 minutes, or until naan is crispy.

8. Add handful of arugula to each pizza and sprinkle with balsamic vinegar.

So good.