Life, style & food in the District
Oh, there was a lot of cooking this weekend! Well… the cooking took place Friday night and Saturday morning – the rest of the time, I just ate. Love these weekends.
Kent and I went to visit his family in Harrisonburg for the weekend, and as always, had quite the culinary (and libatious) experience – including an amazing meal at one of my favorite restaurants, Joshua Wilton, followed by a delicious Easter dinner at home.
To contribute to the Easter spread, I made this delicious (and incredibly seasonal and healthy) cold lentil salad, as well as a few “Easter bakery box-kets,” filled with tasty homemade goodies – like almond butter and jam cookies, banana muffins and chocolate chip cookies – to satisfy any sweet tooth.
This lentil salad turned out way better than I ever could have imagined… And luckily, it was incredibly easy to make. I found the inspiration from a traditional French lentil salad, and just put an Italian and seasonal (read: whatever was fresh and available at Whole Foods that morning) spin on it. Really, all you need to do is cook some lentils, chop some veggies and toss it all together in fresh basil, extra virgin olive oil and balsamic vinegar. Sprinkle the whole salad with salt, and bon appétit! Or shall I say, buon appetito!
Here’s the breakdown for the lentils….
2 small/medium zucchini
Yellow tomatoes (about 6 small/medium tomatoes)
Red cheery tomatoes (1 quart)
Fresh mozzarella balls (a small container)
Green onion (a small bunch)
And yes, all of this looks healthy… But you should have seen me on the car ride home, I was totally slummin’ it with some crack-like drugstore Easter candy – Man, sometimes there is nothing better!
Wishing you a healthy and happy holiday weekend… and many more to come!