Where has this week gone? Part of me is happy it’s almost over, but I hate to wish time away.
I finally bit the bullet earlier this week. I found a local photographer (thanks, Jenn!) and we’re doing family photos in a few weeks. Helloooo (30, ahh!) birthday present to me!
I can’t remember if I said it here, but I can’t stop thinking about all the family photos my sister and I rebelled against and eventually my poor mom finally stopped asking.
I never had the right outfit, looked my best, my roots weren’t touched up, blah blah blah! Growing up, we did a handful of family photos, but I wish I had more, especially of my mom and I. I look at so many things differently now. This has gotten me to take more photos, re-prioritize my life, finally finish my child’s baby book and really do my best to make the most of each and every day.
So, I’ve decided I’m not going to let myself get in the way and get my ass back in the photo with my family.
Between feeding my family and capturing moments behind the lens, this is what I’m suppose to be doing right now. And I love it.
I’m so happy to share this incredible cookbook with you. It was written by a beautiful woman, Sarah Copeland called Feast. It’s filled with the most gorgeous vegetarian recipes that will please everyone at the table. With my sister is practically vegetarian and with the two guys (my dad and husband) being meat lovers, I kid you not, the number of recipes I’ve already made for them have been requested multiple times. This cookbook truly makes my life easier.
A lot of the recipes are naturally gluten-free and if not, they’re relatively easy to adapt.
I’ve at least made this lentil and mozzarella a handful of times. The crunch from the vegetables with the flavor of the herb dressing and then the silky cheese and salty pine nuts, it’s absolute perfection in a bowl.
Recipe from Feast Cookbook
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 stalk celery, finely chopped
- 1 carrot, peeled and finely chopped
- 1 cup green or brown lentils, rinsed
- sea salt
- 1/2 teaspoon dijon mustard
- 2 tablespoon red wine vinegar or apple cider vinegar
- handful of assorted fresh herbs such as dill, chives, basil, and/or mint, finely chopped
- freshly ground black pepper
- 1 cup fresh bocconcini mozzarella, torn or mozzarella sliced
- course sea salt for sprinkling
- 2 teaspoon toasted pine nuts
Add the lentils, 1/2 teaspoon sea salt, and just enough water to cover. Bring to a boil, reduce the heat to low, and simmer until just soft, about 30 minutes. Drain the lentils. In a medium saucepan, heat 2 tablespoons olive oil. Add the garlic, celery, and carrot and cook over medium heat until fragrant, about 6 minutes. Add the lentils to the vegetables.
Meanwhile, pulse together the mustard, vinegar and herbs in a food processor or blender. Drizzle the remaining 1/4 cup olive oil and pulse or whisk to bring together. Add 1/4 teaspoon sea salt and season with pepper. Taste and add more salt as needed.
Spoon the warm lentils and vegetables onto plates. Top with the mozzarella and sprinkle with course sea salt and pine nuts. Drizzle with the herb vinaigrette. Serve warm or at room temperature.
January 16 2014