Grilling Vegetables without the Grill

Close-up of Vegetables from Farmers Market with Sardine Filet

In Manhattan, outdoor grilling can be a little challenging, unless you are willing to go over to the Hudson River and set up your hibachi.  If you like grilled flavor, without the hassle of setting up the grill, here is an easy alternative for cooking vegetables.  Take your favorite vegetables and cook them on a cast iron skillet with fresh sardines.  The oils from the sardines will make the vegetables crunchy with a flavor that says "hot off the grill".  After you have cooked everything, squeeze on a little lemon juice, then add some sea salt and your favorite fresh herbs. 

Sardine with Sweet Potatoes, Beets and Beet Greens

 Sardine Filets with Asparagus, and Beets, and Beet Greens

Spring Salad: Warm Lentil Salad with Baby Spinach Shoots

1.  Forsythia on Hudson River 2.  Warm Lentil Salad with Baby Spinach

In New York City, the Forsythia is in bloom, the trees are sprouting and the first of the greens are available at the farmer's market.  I am craving some lentils with the baby spinach shoots I bought at today's market.  Here is the perfect recipe for a cool, windy spring day.

Warm Lentil Salad on a Bed of Baby Spinach Shoots:

Ingredients:

1 cup dried French green (Le Puy) lentils, washed and picked over

1/2 cup crimini  mushrooms, chopped

1/2 cup parsley, chopped

1/4 cup sun dried tomatoes, finely sliced

1/4 cup olives, chopped

1 medium onion, finely chopped

1/2 teaspoon cumin powder
1 tablespoon lemon zest

2 tablespoons olive oil

Lemon juice

Salt and freshly ground black pepper to taste

Directions:

1.  Soak, cook and drain your lentils.  Set aside.

2.  In a skillet, saute your onions, mushrooms, and cumin powder until brown.

3.  Then add your lentils, sun dried tomatoes, lemon zest, parsley, olives, and salt and pepper to the sauteed mixture and toss.

3.  Dress with a little squeezed lemon and olive oil.

4.  Serve on a bed of baby greens.