I have made so many delicious things today, all because noone wanted to go biking with me :), but I have spent the time preparing for the barbecue that I am going to tomorrow.  So here are my creations:


Applesauce was made from hand picked apples that were collected near the parking lot of my appartment building.  I did not mind that a lot of the doggies go to do their business there, hoping that none of them would be so ignorant to pee right on the delicious apples.  And even if something like that did happen, I have washed these apples throughly as well as applesauce making calls for boiling the apples and then simmering them for half an hour.  But anyway, the recipe may be found here. 

The only change that I’ve made to the recipe is that I did not peel my apples (I had like 50 of them!!!) and I  used blender instead of potato masher to puree them at the end.  I also did not remove the lemon peel, if you don’t like the applesauce a bit bitter than better remove them.

2. Lemony Lentil and Arugula Salad

At last I have to provide the recipe here because I got this from the Food and Drink Magazine from the Longos Supermarket.

If you can, try to find the French lentils known as puy.  Although sometimes described as greeen, they are brownish colour.  While difficult to find in the supermarket, they are often sold in upmarket grocery or health stores.  Otherwise use lentils labeled as green. Whichever you use, don’t overcook.  Canned lentils are too mushy for this salad.

1/2 cup dried lentils

1 lemon

1/2 tsp dijon mustard

2 garlic cloves

1/4 tsp each salt and pepper

1/4 cup olive oil (although I would recommend reducing it to 1/8)

1 1/2 cups cherry tomatoes

4 cups baby arugula or spinach

3 green onions

2 tbsp chopped dill, parsley, or basil

1. In large saucepan bring about 4 cups of water to a boil. Add lentils, reduce heat to a simmer, Stirring occasionlary, cook until lentils are just tender, but not mushy, about 15 minutes.

2. Meanwhile, finely grate lemon peel into a small bown, then squeeze in 2 tbsp juice.  Whisk in Dijon, garlic, salt and pepper, then oil.  Drain lentils and place in a large bowl.  Stir with half the lemon mixture.  cool lentils at room temperature.

3. Slice large chryy tomatoes into quarters or halves.  Add to cooled lentils along with arugula, green onions, herbs, and remaining lemon mixture.  Toss, adding salt ro pepper if needed. 

Lemony lentil and arugula salad

Lemony lentil and arugula salad

3.  French Barley Salad

This salad I am taking to barbeque with me tomorrow.  I have been wanting to try and cook with barley for more than two months now and finally that day has come.  Below is my creation and the recipe link is here.

French Barley Salad

French Barley Salad

4.  Mediterranean Couscous salad

This salad looks fantastic and apparently has all four food groups included.  I am suspecting that it’s got to have all the essential proteins in it as well.  The only thing is I believe you’ve got to add some more dressing to the salad than that asking for in the recipe.

Mediterranean Couscous salad

Mediterranean Couscous salad