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black lentils

Socca with Garlic Green Sauce and Lentils

Socca with Garlic Green Sauce and Lentils

Last month a buddy and I did a popup food truck event where we introduced a world of people to Socca. There was socca with beet pesto and arugula. Socca with spicy curried lentils, roasted carrots, and toasted coconut. And socca with black tehina, pomegranate molasses, and roasted eggplant. There was socca galore and it was glorious.

Garlic Green Sauce

Philly has a bar with a food truck inside where they rotate the chef/person who takes it over and who will present the menu each night. It was a blast to partake in that experience and also to essentially bring my blog to life, for the masses.

It only made sense to theme the entire menu around socca, given it’s my current obsession. (Speaking of, have you seen these socca waffles over on Food52?! Dying to try.)

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Roasted Curry Carrot Socca with Lentils & Feta

Roasted Curry Carrot Socca with Lentils & Feta

The best Saturdays are ones where you wake up, grab a cup of coffee, and immediately start scheming lunch creations with your friend. (Foraging figs, going on a photo adventure, and scheming up breakfast, all follow close behind.)

This was the first full weekend I’ve been completely free in awhile. Two Philly mornings in a row with no set agenda. No photo gigs. No work engagements. No client meetings, camping trips, or out-of-town excursions.

While I love all of the above, it felt great. And it felt even greater once this socca landed on my Saturday plate.

Roasted Curry Carrot Socca with Lentils & Feta

On Friday night, I saw Aziz Ansari do stand-up. His act was hilariously relatable, to say the least, ranging from riffs on the factory meat industry to creepy boys to relationship vs. single life status. He hit all the right topics, and made my abs hurt from laughing so much.

Although, there was one joke with which I just couldn’t agree. And it had to do with carrots.

Carrots

You see, Aziz claims, you walk into a house and someone’s cooking bacon, and often you’ll say, “Plate me up a few pieces!” Aziz is convinced bacon exudes a pheromone-like lust that veggies just don’t have. He says, walk into a house where someone’s steaming carrots, and you won’t find anyone screaming, “Pull me up a plate of those.”

Roasted Curry Carrot Socca with Lentils & Feta

But Aziz, I must tell you, you’re wrong. This carrot-loving [weirdo?] individual would far prefer carrots to bacon. And no, not for health reasons. For taste.

Carrots are hands-down my favorite, and since the mention on Friday night, my Saturday morning mind inserted them straight into that afternoon’s lunch plans.

Roasted carrots? One of fall’s best assets, if I have to say so myself. Perhaps steaming wouldn’t do the trick, but throw carrots on a baking sheet and into the oven, and I bet at least a few would be enticed by the caramelized smell they give off. Plate me up, please.

Black lentils

With the orange beauties in mind, my friend and I got to work on this fall-inspired socca pizza.

Here, carrots are roasted up, and then pureed into a slightly sweet, slightly spicy curry sauce that lends itself perfectly to a flavorful flatbread destination. Topped with salty feta, fresh cilantro and some crispy baked onions, this is a better-than-restaurant-quality meal, fit into a single cast iron pan.

Roasted Curry Carrot Socca with Lentils & Feta

You’ll find multiple steps below in making this recipe. Don’t get intimidated. Each is simple, and you can get going on many of the layers simultaneously. For instance, as the carrots roast, prep everything else.

Roasted carrots

Far better than bacon? A definite. Stemming from carrots? Heck yeah.

Roasted Curry Carrot Socca with Lentils & Feta

You tell me – what healthy fall ingredients are on your mind? Any featuring veggies that you know could out-do bacon in a heartbeat? Please share!

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Butternut and Black Lentil Collard Wraps with Cilantro Pistou


Black lentils

Collard wraps are my new obsession. I wish I made the discovery a few years ago. Perhaps then I’d be a bit better at rolling them by this point…Thank you aluminum foil for keeping me (somewhat) clean on a regular basis.

I’m psyched to present my newest version of these. Can we just start off by discussing how beautiful those above lentils are?! Their bluish shimmer is so striking. How could you not want to put them with some butternut and wrap them tightly in an equally gorgeous green shell? The beauty of clean eating, I tell you. It feels almost too easy.

Butternut and Black Lentil Collard Wraps with Cilantro Pistou

I provided my office with lunch for the very first time this past week. (We’re a small team.) And thus, I also gave my co-workers their very first taste of collard wraps.

We’re a health-based startup, so needless to say, I was immediately given employee of the month. Kidding. But these wraps did go over rather well, and I foresee more collard wraps in their future. Woohoo! I’m always on a never-ending healthy eating revolution, so I love when new ideas are a hit.

Light and portable (with the help of that handy dandy aluminum foil, as mentioned above), these make for a great workweek lunch, one that will leave you feeling alert and ready to go. The cilantro pistou adds a tangy, almost Baja-esque feel with the help of a little cabbage for some crunch.

Butternut paired with avocado is also a new obsession of mine, as I feel both compliment each other’s butteriness. Find them here together, and let me know if you feel the same. (Sometimes I’ll just steam up winter squash, and melt some smashed, salted avocado on top once it’s finished. It’s heavenly, and oh so simple.)

I wouldn’t share just any recipe for my first time making lunch for my office. So trust me, this one’s a healthful delight. Maybe you can impress some friends with it, too. And start a collard wrap revolution with me. Enjoy!

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