Served hot or cold, this salad makes the most of some of late spring’s best ingredients: rainbow chard and garlic scapes!
Ingredients: 1 6.7-oz tin smoked herring in oil* 2 tablespoons good quality apple cider vinegar 2 hard-boiled eggs, quartered 1 bunch French breakfast radishes, thinly sliced 8-9 oz cooked beets, halved and sliced 8 oz cooked Beluga lentils** 1/2 red onion, thinly sliced 1/4 teaspoon smoked paprika freshly ground black […]
Ingredients: 1 large bunch rapini, chopped 1 3.9 oz tin smoked trout in oil 2 tablespoons white wine vinegar 2 tablespoons nonpareil capers 8 oz cooked Beluga lentils* 1/2 red onion, thinly sliced Directions: Place the rapini in a pot with 2 inches of water, bring to a boil and […]
Ingredients: for the warm salad: 1 head cauliflower, cut into small florets 2 cloves garlic, minced 3 tablespoons olive oil 3 tablespoons lemon juice 1/2 teaspoon anchovy paste 1/4 cup capote capers 8 oz cooked beluga lentils freshly ground black pepper serve with: 2 Bumble Bee SuperFresh® Salmon with Garlicky […]
Ingredients: 1 cup du Puy lentils (French green lentils) 4 cups water or vegetable stock 2 tablespoons olive oil 1 bunch rainbow chard, stems and greens chopped 3 cloves garlic, minced 1 medium-large zucchini, diced 1 small onion, diced 1/2 pint cherry tomatoes, halved 1 bunch Italian parsley, chopped Directions: […]
Ingredients: 1 tablespoon butter 1 tablespoon olive oil 1 lb saucisses de Toulouse(French Garlic sausages*) 4 cloves garlic, minced 1 onion, diced 2 crookneck squash 1 stalk celery, diced 1 shallot, minced 1 bay leaf 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 1 1/3 cup du Puy […]