warm french lentils

Ingredients

2 tbsp. olive oil
2 leeks, white and light green parts, sliced 1/4-inch thick
4 carrots, peeled and 1/2-inch-diced
2 tsp. minced garlic
2 cups French green lentils
2 whole onions, peeled and stuck with 6 whole cloves
2 white turnips, cut in half
2 tsp. unsalted butter
8 tsp. Dijon mustard
4 tbsp. red wine vinegar
2 tsp. freshly ground pepper

Instructions

1. Heat the olive oil in a 12-inch saute pan, add the leeks and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
2. Meanwhile, place the lentils, 8 cups of water, onions, and turnips in a large saucepan and bring to a boil. Lower the heat, add the leeks and carrots, and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onions and turnips and drain the lentils. Place them in a medium bowl and add the butter.
3. Meanwhile, whisk together the 1/4 cup of olive oil, mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes.
4. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll need.

*Adapted from Ina Garten

breakfast sandwiches

Ingredients

4 small onions, thinly sliced

1 tbsp. unsalted butter

1 tbsp. olive oil

1/2 tsp. light brown sugar

salt

pepper

4 slices of thick-cut bacon

2 cup baby spinach

4 fried eggs

4 English muffins, sliced in half

extra sharp cheddar cheese

cooking spray

Instructions

1. Caramelize the onions: Melt the butter and oil in a 12-inch skillet over high heat. Stir in the onions, brown sugar and 1/2 tsp. salt. Cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat to medium-low and cook, stirring frequently, until the onions are deeply browned, about 40 minutes. Off the heat, stir in the water and season with salt and pepper to taste. Remove from pan when done.

2. Add the spinach to the oily skillet. Add 1/2 tbsp. of water to the pan and cover and cook until just wilted, about 2 minutes. Remove spinach.

3. Add the bacon slices to the skillet. Cook until lightly browned. Remove from pan and drain on paper-towel-lined plate. Empty grease from pan.

4. Spray the pan with cooking spray. Fry your eggs.

5. Toast or grill your English muffins.

6. Assemble your sandwiches: cheese first, then egg, then bacon, then onions, then spinach. Grill in panini maker until cheese has melted.

blue-rugula burgers

Ingredients

1 tbsp. olive oil
1 tbsp. butter
2 onions, thinly sliced
1 tbsp. brown sugar
salt and pepper
1 lb. ground sirloin
3 cloves garlic, minced
3 tbsp. Worcestershire sauce
handful of breadcrumbs
1/2 lb. blue cheese, thinly sliced
crusty rolls, lightly toasted
2 handfuls of arugula leaves
spicy brown mustard

Instructions

1. In a large nonstick skillet, heat the butter and olive oil over medium heat. Add onions, brown sugar and season with salt and pepper. Lower the heat to medium-low and cook until caramelized and sweet, about 40 minutes.
2. Combine meat with garlic, Worcestershire, breadcrumbs, salt and pepper. Form 2-3 patties.
3. Grill burgers. In the last minute of cooking time, top burgers with a few slices of blue cheese.
4. Place burgers on bun bottoms and top with arugula and caramelized onions. Spread spicy brown mustard on the top bun.

*Adapted from Rachel Ray