Everyone who knows me knows I’m an indoor sort of girl, like Jack called Rose in the movie “Titanic.” My husband Ed says that if the temperature goes below 66 or above 74, I’m not comfortable.
Actually, I’ve tried to be a little more accommodating over the years. My thermostat has a broader range now, but of course, there’s always the flying insects, like May flies and mosquitoes to consider too. Outdoors has its hazards.
But I do like to watch the outdoors from my kitchen window and also watch the people in my backyard who are running around and playing ball and all the other stuff I prefer to watch than do.
And besides, I can multi-task in the kitchen: watch the outdoor people and cook something for when they come in.
If my children and grandchildren are here and it’s summer and it’s hot out, it’s probably salad and something grilled. Like grilled chicken and this lentil salad, which is easy to put together, looks pretty, goes with almost any grilled meat and tastes good too.
Simple Summer Lentil Salad
1 cup lentils
1 large tomato, chopped (or use 2 cups halved grape tomatoes)
1 cup thawed frozen or cooked fresh lima beans or peas
3-4 scallions, chopped
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/4 cup olive oil
3-4 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon grated fresh lemon peel
salt and freshly ground black pepper to taste
Place the lentils in a saucepan, cover with water and bring to a boil. Lower the heat snd simmer the ingredients for 15-20 minutes or until the lentils are tender. Drain the lentils and place them in a bowl. Add the tomato, lima beans, scallions, parsley and basil. Toss ingredients to distribute them evenly. Mix the olive oil, red wine vinegar, mustard and lemon peel and pour this mixture over the lentils. Toss to coat the ingredients with the dressing. Season to taste with salt and pepper. Let rest for at least 15 minutes before serving. Makes 6 servings