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This is a really great salad. I took it for lunch three days in a row and it was as good on the third day as on the first. Overall, a great and healthy lunch salad.

Ingredients

• 1 ½ cups water
• 1 cup long-grain rice
• ½ teaspoon salt
• ½ cup French green lentils
• ¼ cup finely chopped green onions
• 3 tablespoons red-wine vinegar
• 2 tablespoon fresh lemon juice
• 1 orange
• 1/3 cup dried cranberries
• 1/8 cup olive oil
• 1/3 cup chopped fresh flat-leaf parsley

Directions

Make the rice. Bring water, rice, and salt to a boil in a heavy saucepan. Boil uncovered until steam holes appear and surface looks dry - about 8 minutes. Reduce heat to low and cook, covered, for another 15 minutes.

Cook the lentils. While the rice cooks, simmer lentils in water to cover by 2 inches 18 to 20 minutes, or until just tender; drain.

Begin the dressing. Stir together the green onions, vinegar, and lemon juice and let stand. Remove the peel and pith of the orange (this is easiest with a knife). Cut sections free from membranes and cut sections in half. Squeeze any extra orange juice into the dressing.

Finish it off. Toss warm rice with lentils, dressing mixture, oranges, cranberries, oil, and parsley and season with salt and pepper.

Notes

This keeps well in the fridge for 4 days. On the third and fourth days, if the salad seems a little dry, add a few drops of lemon juice.

Servings: 4

This cookbook is among my top 5 favorite cookbooks. The vegetarian dishes presented are bold, flavorful, and complete. A huge variety of foods, all presented originally, are covered - from Indian to American to Thai. And while you may hit a recipe gone bad, this book is invaluable for the ideas and resources it provides. For example, sidebars throughout the book provide instructions for making mexican hot chocolate, reviews of vintage books, and other valuable information.

This is my favorite basic, vegetarian, onion soup.

Ingredients

• 2 ½ cups sliced onions
• 2 thyme springs
• 1 tablespoon butter
• 2 garlic cloves - minced
• 1 tablespoon flour
• 4 cups vegetable broth
• ½ cup white wine

Directions

Caramelize the onions. Melt ½ tablespoon butter over medium-high heat in a heavy saucepan. Add the onions and thyme and sauté until onions are just tender - about 5 minutes. Turn the heat to low and let the onions cook another 20 minutes, or until caramel colored.

Finish the soup. Push the onions to one side and add the other ½ tablespoon butter. Add the garlic and cook for 3 minutes - until the garlic begins to soften. Sprinkle the flour over the onions and garlic; then mix. Pour the vegetable broth and wine into the onion mixture and stir to mix. Let simmer for another 10 minutes, or until onions and garlic are very soft. Eat and enjoy

Variations

With garlic-cheese croutons. Rub four slices of french bread with a garlic clove. Top each piece of bread with a slice of swiss cheese. Broil for 2 minutes, or until the cheese is bubbling and beginning to brown. Place one piece of bread on top of each bowl of soup.

Notes

For a long time I had trouble finding a good ready-made vegetable stock. The best I’ve found comes in aseptic packages . I really like Imagine and Pacific Brands.

Servings: 4

When I want to make cookies, this is the book I reach for. It has a tremendous selection of cookies; well organized by type (drop cookies, bar cookies, icebox cookies, rolled cookies, hand-formed cookies and et cetera) so you can easily find just the cookie you’re looking for. All directions given are very explicit so it’s nearly impossible to get bad results. All the recipes I’ve tried have turned out excellent and I don’t bother looking for cookie recipes elsewhere.

This is my basic polenta recipe. It’s great eaten right away, when it’s hot. Or it can be spread thin, chilled, sliced, then sauteed or grilled to make polenta “cutlets”.

Ingredients

• 4 cups water
• 1 cup coarse-ground yellow cornmeal (polenta)
• 1 teaspoon salt
• 1/2 tablespoon butter or olive oil
• 1/4 cup grated Parmesan cheese

Directions

Cook the polenta. In a heavy saucepan, begin heating the water over medium heat. Slowly whisk in the polenta to prevent lumps from forming. Add the salt and stir constantly until the polenta comes to a boil. Lower the heat to a simmer and continue stirring for about 40 minutes. Constant stirring is best but frequent stirring is okay.

Season and serve the polenta. Slowly stir in the butter or olive oil and the Parmesan cheese. Scoop into shallow bowls or onto plates and serve immediately. (more…)