We decided to celebrate the last day of April with an impromptu bbq. Sarah, Mands and our Tuesday night staple Brita all came over!!!!
On the menu:
free range beef/turkey burgers with fresh mint and parsley
quinoa pesto pasta
lentil and mint salad with sweet potato croutons
cucumber, tomato and avocado salad
The ladies were all excited to try quinoa pasta and noticed that it didn’t really taste different than regular pasta. When I told them it has 4 grams of protein and fiber per serving they were pretty excited!
Sarah made a delicious cucumber, tomato and avocado salad to share – so simple and fresh!
I couldn’t get mint off the brain yesterday and decided to quickly put this lentil salad together before the burgers went on the grill.
Lentil, Celery & Mint Salad with Sweet Potato Croutons
1 cup of dried lentils
3 stalks of celery, diced
1/4 cup of minced mint leaves
1 clove of garlic
3 tbsp. of fresh lemon juice
1 tbsp. of honey mustard
1 tbsp. of extra virgin olive oil
salt and pepper to taste
Sweet Potato Croutons:
large sweet potato
1 tbsp. olive oil
salt and pepper
Preheat oven to 400F. Cut one large sweet potato into small pieces(crouton size). Drizzle sweet potato pieces with olive oil, salt and pepper. Place in the oven for 15 minutes. Turning over once. Take out and throw into any salad.
Bring 4 cups of water to a boil and add a pinch of salt and garlic, sliced in half. Add the lentils and simmer for 10-15 minutes until the lentils are at your desired tenderness(I cooked mine for 15 minutes). Drain and rinse. Into a bowl add the celery, lentils, and mint. For the dressing- whisk the fresh lemon juice and honey mustard together. Then, add olive oil. Add salt and pepper to taste. Mix the dressing with the lentil mixture. Enjoy!
While the dishes were getting cleaned, I made a whipped cream to top our lime bars . This picture really doesn’t do them justice- they were delish!
April showers…. brings May…. flowers and babies!?!