Hello and thank you so much for checking my page out! Seeing as this is the first post of something I hope to be great there are so many things I want to say and to talk about: food, life, my opinions on pastel colors and unattached head hair when it gets caught indiscreetly within someones coat…the list goes on and on but in the end though, I think I’ll keep it simple. There will be lots of time for me reveal more- I just need to pop this blog’s cherry and get started!
With that being said, here’s to a little spring mix inspired by some lovely radish sprouts I discovered recently at the Green Markets. I love how simple and light this recipe is- perfect for spring going into summer! Since I make and pack my own lunch almost everyday, this works great because it stores in the refrigerator well and I can use it throughout the week. Hope you enjoy!
A Little Spring Mix
2 Ears of Corn, Husked
1 Persian Cucumber (or ½ regular), Chopped
1 Tomato, Chopped
½ Small Red Onion, Sliced Thin
½ Yellow Bell Pepper Chopped
1 Handful of Cilantro, Chopped
¾ cup French Lentils, Cooked
Radish Sprouts (to garnish)
1. Fill a large pot with water and boil. Place corn in for 30 seconds to 1 minute- you want to hold onto the sweetness so don’t overcook it!
2.Carefully remove the corn (I usually use tongs) and wait until cool enough to handle and cut off kernels.
3.Toss kernels, cucumber, tomato, onion, bell pepper, cilantro and lentils into a bowl. Sprinkle salt to taste and drizzle with balsamic vinegar then mix all ingredients together.
4.Before serving garnish with radish sprouts to add a little kick!