Lentil Salmon Burgers April 28, 2017By Julie Van RosendaalHomemade salmon burgers are more tender and flavourful than the packaged kind; this version uses split red lentils to help bind them together. They cook quickly in a skillet on the stovetop or grill – serve them on soft buns, with mayo or tartar sauce, thinly sliced cucumber, tomato, and spring greens.
Lentil Caponata April 28, 2017By Lentils.orgLentils add a hearty main-event element to this traditional Sicilian veggie dish of eggplant and tomatoes. Great served hot or cold, as a main or an appetizer, this dish is perfect for your next picnic or dinner party.
Strawberry Cardamom Scones April 28, 2017By Zannat Reza16 scones 1 1/2 cups (375 mL) all-purpose flour 1 cup (250 mL) whole wheat flour 2 Tbsp (30 mL) wheat germ 1 Tbsp (15 mL) baking powder 1/2 tsp (2 mL) baking soda 1/4 tsp (1 mL) ground cardamom 1/2 cup (125 mL) cold butter, cut into small cubes 1/2 cup (125 mL) maple
Green Lentil & Fennel Hummus April 5, 2017By Chef Rebecca Peizer Culinary Institute of AmericaChef Rebecca Peizer from The Culinary Institute of America shows us how to capitalize on the popularity of high protein diets with a hummus bar or mezze platter at your operation. She makes a variety of lentil dip flavors and toppings, and serves them with pita, crostini, spice mixtures, oils, harissa, feta, olives, tomatoes, peppers, herbs, nuts, and falafel; and toppings like pickled lentils, and crispy roasted lentils.
Split Red Lentil, Carrot, and Walnut Hummus April 5, 2017By Chef Rebecca Peizer Culinary Institute of AmericaChef Rebecca Peizer from The Culinary Institute of America shows us how to capitalize on the popularity of high protein diets with a hummus bar or mezze platter at your operation. She makes a variety of lentil dip flavors and toppings, and serves them with pita, crostini, spice mixtures, oils, harissa, feta, olives, tomatoes, peppers, herbs, nuts, and falafel; and toppings like pickled lentils, and crispy roasted lentils.
Green Lentil, Garlic, Leek Hummus April 5, 2017By Chef Rebecca Peizer Culinary Institute of AmericaChef Rebecca Peizer from The Culinary Institute of America shows us how to capitalize on the popularity of high protein diets with a hummus bar or mezze platter at your operation. She makes a variety of lentil dip flavors and toppings, and serves them with pita, crostini, spice mixtures, oils, harissa, feta, olives, tomatoes, peppers, herbs, nuts, and falafel; and toppings like pickled lentils, and crispy roasted lentils.
Sun-Dried Tomato & Split Red Lentil Hummus April 5, 2017By Chef Rebecca Peizer Culinary Institute of AmericaChef Rebecca Peizer from The Culinary Institute of America shows us how to capitalize on the popularity of high protein diets with a hummus bar or mezze platter at your operation. She makes a variety of lentil dip flavors and toppings, and serves them with pita, crostini, spice mixtures, oils, harissa, feta, olives, tomatoes, peppers, herbs, nuts, and falafel; and toppings like pickled lentils, and crispy roasted lentils.
Split Red Lentil & Sweet Potato Hummus April 5, 2017By Chef Rebecca Peizer Culinary Institute of AmericaChef Rebecca Peizer from The Culinary Institute of America shows us how to capitalize on the popularity of high protein diets with a hummus bar or mezze platter at your operation. She makes a variety of lentil dip flavors and toppings, and serves them with pita, crostini, spice mixtures, oils, harissa, feta, olives, tomatoes, peppers, herbs, nuts, and falafel; and toppings like pickled lentils, and crispy roasted lentils.
Lentil Falafel April 5, 2017By Chef Rebecca Peizer Culinary Institute of AmericaLentils have a long history in Mediterranean food traditions, and Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a classic Mediterranean dish, falafel. Instead of using chickpeas, she uses lentils and serves the falafel with a lentil dip.
