Recipe Box: Lentil Croquette Spinach Salad

lentil croquette on spinach salad

I don’t know about you, but in our household we sure love a quick and easy, tasty and healthy dinner for Monday nights. Did that descriptor leave you a bit winded too?

how to make vegetarian burgers with no grains

Well, that’s about how it feels to race home after racing all day at work catching up on weekend communications. Monday is the day to just barrel through, chin up, smile fixed.  Monday nights are meant for quick and easy.

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Did you know there is also a whole movement of people who participate in “Meatless Mondays“? It’s kind of fabulous really. Our household is meat-friendly, but incorporating more vegetables and legumes into our everyday eating is something we take into account.

how to make vegetarian burgers

I give you these lentil croquettes. Take note, these croquettes are not meant to be sandwiched between bread slices or a bun. Fork tender and served on a bed of spinach leaves with grilled onions, they make the salad! In fact, I really was playing against the idea of having breadcrumbs or grains as a binder. They are chock full of veggies and protein. I bet they would be delicious served atop couscous or steamed barley for a whole grain option.

how to make lentil croquettes

We found that our quick and easy dinner option became the ideal grab and go leftover the next day too…

how to make lentil croquettes

Lentil Croquette Spinach Salad

  • 1 carrot, minced
  • 1/2 zucchini, minced
  • 3 sweet peppers, seeded and minced
  • 1/4 tsp. salt
  • 1/2 tsp. oregano
  • 1/2 tsp. thyme
  • 1 package cooked lentils from Trader Joes
  • 1 egg
  • cayenne, to taste
  • 1 T olive oil
  • 1 lb. organic spinach leaves, rinsed
Mash lentils with hands or you could use a food processor. Add spices and taste. Addegg to the lentil mixture and then fold in the minced vegetables. Mix.

Heat a medium sized saute pan for croquettes over medium high heat and add oil. Once the pan is hot, add two croquettes and saute for 2 minutes. Then flip and saute on the other side for 2 minutes. They should have a nice slightly charred crust on each side after being cooked.

Place fully cooked lentil croquettes on a paper towel covered plate, to help sop up some of the oil and dab the top with paper towel.

photo of onion

Beck’s Caramelized Onions

  • 1 garlic clove, sliced
  • 1 T olive oil
  • 1 small onion, sliced
  • 1 T Braggs apple cider vinegar

Heat saute pan for onions, over medium high heat. Add oil. Then add onion slices and garlic.

caramelizing onions

Saute low and slow until the onions are almost translucent, about 4 minutes. Then add the apple cider vinegar to finish off the onions.

caramelizing onions

Saute for 2 more minutes. Turn off heat and set aside.


dill mustard finishing sauce

Dilly Mustard Sauce

  • 3 oz. plain sheep’s milk yogurt
  • 1 tsp. Dijon mustard
  • 1 tsp. whole grain mustard
  • 1/8 kosher salt
  • 2 T freshly chopped dill

sauce for vegetarian burgers

Whisk together sauce ingredients and set aside. Once lentil croquettes are ready, place croquette over bed of spinach, add caramelized onions and drizzle sauce.

~ Yields: 6 lentil croquettes

Recipe Box: Kale Caesar Salad- Hail to the Kale

Kale Caesar Salad

Watching the TV show Modern Family this week, I chuckled as one of the characters told his husband, “You’ll never guess what the new Spinach is.” To this, the husband chirped “Radicchio” and was trounced with the response, “No, kale!” They proceeded later in the episode of introducing this leafy green vegetable with the initial character not quite convinced that kale is anything more than a garnish.

Like many people come January, I made some healthier living resolutions. I actually like making them at the first of the year or at the beginning of a week, feeling there to be a bit of tabula rasa fairy dust in the air. It’s a quirk, yes. Somehow the idea of setting goals forces us to bring to the forefront things we’ve been casually considering but singing to the chipper tune of “another day, another time.” So as I ushered in 2011, one of my goals seemed terribly do-able. The key was to imbue it with flavor.

Eat more vegetables.

When I was a kid, I quickly befriended Cari B. at my Montessori. Like kids do, we became instantly inseparable and took on each other’s habits like borrowing sweaters out of each other’s closets. Cari lived in the East side of the city so it was a bit of a trek to head to her house and a treat. Upon arriving, her coal black Scottish terrier Dukes would catapult down the stairs, licking the salt from my skin, endowing me with his sloppy kisses and hearty barks. We jumped on her trampoline. We spent hours swimming in her dad’s pool. We scavenged the neighborhood for unseen adventures waiting behind the nearby forest.

One day, and for some reason, this one stands out, we congregated in her kitchen for a meal like any other time I visited. This time, though, she pulled out the iceberg lettuce, cutting into it and eating it straight. Without salad dressing, without flair or flourish, she munched on those lettuce leaves with sincere delight. I came home and asked my mom to pick up iceberg lettuce and proceeded on my merry way of being a lettuce eater who detested salad dressings, but preferred my greens straight up.

Cari happened to be the first vegetarian in my life and her mother was ahead of her time introducing tofu at the dinner table and banning white sugar from the house. That knack of raising her kids without sugar in the house was effectively rejected at the movie theaters once her dad dropped us off with its colorful boxes of candy-shell coated chocolates. With her, I tagged along to my first Whole Foods store, which back then in Texas carried a different sensibility than hopping over to a neighborhood Whole Foods now. Her mom, Tina taught me how to enjoy vegetables not as the supporting actor, but as the main star. Unlike other kids at that age, I liked most vegetables and the habit stuck around long after Cari and I had gone our separate ways to different schools.

A disturbing trend I’d found happening in my life the past year or so was the marked absence of vegetables. I attempted to introduce them but had somehow convinced myself that they were too much trouble to prepare. On top of that, several gourmet salad cafes near the office dissuaded me from salad as their exotic, gourmet ingredients were met with paltry dressings.

But this was the year to right this blight. And in came kale. We had cooked several batches in weeks previous but I found myself chewing quickly as if it was something to get through and not something to be enjoyed. One night a few weeks back, I came home tired and hungry. Beck had had a late lunch so I knew he’d probably refrain from dinner. I opened the refrigerator, surveying its contents. My eyes landed on the kale and I began salivating. The previous times, there was nothing wrong with the kale. Once we’d sautéed it with onions and garlic and a bit of applewood smoked bacon. Another time, we’d baked it. But something wasn’t right. This particular evening I figured out my misstep.

With vegetables it’s important to figure out how you enjoy them best. This goes for the non-veggie loving eaters out there. Just like people ordering steak at a steakhouse denote what consistency they like their meat, you might find that those mushy peas you hated in childhood are completely different when cooked al dente. The trick is texture and consistency.

So here was my gem of a realization: I like kale best when it’s raw.

Kale for kale caesar salad

Like this, it has an opportunity to show off its deep green flavors that are so complex and taste rather washed out when cooked. I craved a Kale Caesar Salad and had seen one on Silvana’s blog recently. Upon typing those terms into a search engine, I had the happy fortune of pulling up the recipe below from the Boston Globe. I adapted it, as I am prone to do, out of necessity. I wanted to keep the salad vegetarian and decided against croutons as I wanted the crunchiness to come from the kale itself and thus left the stem intact.

You’ll find letting the leaves marinate in the dressing for about 5-10 minutes really does the trick and those stems are thoroughly chewable and not bitter. You’ll find the flavors of the dressing augment the flavor of the kale without diminishing or hiding it. The brightness of the lemon and vinegar, the tang and slight creaminess of the parmesan and then of course the piquant notes of garlic blend together for a combination that’s mighty tasty. I didn’t miss the anchovies or the egg but understand for Caesar salad purists, these might be non-negotiables to which I say make your own variation of the dressing and have fun tweaking it to your tastes.

Trifecta for Kale Caesar Salad Dressing

My dear Beck saw the salad bowl and tried a bite. This led to him getting up and grabbing a bowl from the pantry, helping himself to two large scoops of salad that went from bowl into belly.

So out of that desire to continue making vegetables a welcome guest at the table and out of appreciation for Cari and her mother so long ago teaching me that vegetables could be something special, I share with you my own find: the Kale Caesar Salad.

Kale Caesar Salad

Kale Caesar Salad

Adapted from Jill Santopietro’s recipe for the Boston Globe



2 cloves garlic, smashed
2 T lemon juice
1 T white wine vinegar
3/4 cup olive oil
1 teaspoon black pepper
1/3 cup grated Parmesan
Salt, to taste
1 pound (about 2 bunches) lacinato kale, rinsed & sliced into 1/4-inch ribbons

With an immersion blender, blend the garlic and add the lemon juice and vinegar. As your immersion blender continues whirring, add 1/2 cup of the oil in a thin steady stream. Add pepper and Parmesan.

Five to 10 minutes before serving, in a salad bowl, combine the kale and enough dressing to coat it.


Recipe Box: Lagarta Lodge Ensalada de Palmito

A former roommate of mine, Lisa, first introduced me to hearts of palm years ago. Picking my way through eating all during childhood, I missed a lot. When I first caught sight of the heart of palm in one of her salads (Lisa has the gift of salad-making), I was skeptical. Perhaps downright dubious. I didn’t know what the white flecks were and bet I wouldn’t like them. But that night, she made me a believer in the beloved palmito. I might even want to name a son after it. Then again, I’m not sure how Beck might feel about a son named “Heart of Palm” (though it sure sounds cute in Spanish). Palmito. Maybe it could be the name of a bird instead…


While celebrating the arrival of the new year with family at the Lagarta Lodge in Nosara, Costa Rica, I spotted Ensalada de Palmito on the menu. Beck and I split this salad and wiped the dressing bowl that accompanied it, clean. I have given it my own spin by adding in the avocado, though now I can’t imagine the salad without it. Did I mention that all of us who ate salad at Lagarta Lodge practically licked the bowl of dressing clean. Think cat to the milk bowl. This dressing is so good, you might find it becomes your new secret sauce.

The recipe makes a lot of dressing and I have a hunch it would be a fantastic twist to any of the typical prepared salads: tuna, chicken, potato or egg salad. Heck, go crazy and combine them.

A word on Palmito, compliments of my scavenging at all places, the Fancy Food show. From a piece of collateral picked up at the La Cima booth:

“In Costa Rica, it was consumed by indigenous people before Columbus even reached the continent… The heart of palm is in itself the new leaf of the palm in its formation.”

Already the indigenous people knew what it would take the rest of us so much longer to figure out: palmitos are good for you! The fiber, protein, potassium and calcium are reasons to add palmito to any salad.

One word of caution though, you might find you want to somehow add it to every salad. I would suggest moderation, if not for this reason alone, from La Cima: “The cultivated culture of Hearts of Palm diminished the exploitation of wild Hearts of Palm which year after year has devastated the forests of the tropical lands. This indiscriminate exploitation led to the extinction of some species of palms.”

That is no bueno. So as you’re shopping for palmito,  perhaps check the source. We are in an age of wanting to know, again, where our food comes from.  And maybe this salad below will have you envisioning yourself frolicking in the tropics.

Lagarta Lodge Ensalada de Palmito


  • ½ cup white onion, minced
  • 5 T mayonnaise
  • 6 T white vinegar
  • 1 tsp. curry powder
  • 1 T fresh parsley, minced


  • 1 head iceberg lettuce, shredded
  • 12 grape tomatoes, chopped
  • 4 hearts of palm, halved and then sliced
  • 1 avocado, halved and then sliced

Mix dressing ingredients together. Set aside. Chop the lettuce and put about 1 cup on each salad plate. Add the equivalent of 3 chopped grape tomatoes per plate along with a quarter of avocado per plate. One heart of palm, halved and sliced is sufficient to add onto the salad per plate. Sprinkle about 2 T of dressing on each salad and serve.

~ Serves 4

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