Healthy Mediterranean Cooking

Happy Summer everyone!
After returning from Crete just a few weeks ago, I have been obsessed with their cooking culture. From their meat, to dairy, to fresh produce, everything is local and sustainable which means extra fresh and delicious food! How much do I love their style of cooking? So much so that I designed a cooking class that follows their culinary practices. I am a big believe in Farmers Markets and making sure that all your ingredients are fresh, sustainable and local. I know it can often be hard to follow this but in this class I will show you how you can! Below is a recipe for one of my favorite lentil salads to inspire you. It is super easy, very tasty and full of healthy ingredients. Have a great week!

If you like this recipe you will love my Healthy Mediterranean class on July 8th. Just visit Amandacooks.com to register.

Bon Appetit!

Curried Lentil Salad with Walnuts
Serves 6

Ingredients

• 1 1/2 cups French lentils
• 1 bay leaf
• 1 red pepper, diced
• 4 scallions, thinly sliced
• ½ cup walnuts, roughly chopped
• 1/3 cup chopped mint
• 2 cloves garlic, minced
• 6 Tb. lemon juice
• 2 tsp. curry powder
• Salt, pepper
• 1/4 cup olive oil

Procedure

1. Combine the lentils and bay leaf in a medium saucepan with cold water to cover by 2 inches. Bring to a simmer and cover, simmer about 20 minutes, until tender. Drain. Transfer to a medium bowl and remove bay leaf. Add the red pepper, scallions, walnuts and mint.
2. Combine the garlic, lemon and curry in a small bowl and whisk. Add salt and pepper to taste. Add the olive oil slowly and taste for seasoning. Toss the dressing with the lentils.
3. Serve at room temperature or warm.

Healthy Appetizers

Summer months are approaching and there is only one thing on my mind. Getting my beach body back! During the winter months we all tend to "slack" a little, but with the warmer weather approaching, the need to feel good, returns. Having a healthy body is important to leading a happy life and now is the time to get back on the health train. In celebration of my upcoming cooking class that focuses on healthy appetizers, I wanted to share one of the recipes to inspire you. The class will teach you how to entertain with delicious and nutritious ingredients, with recipes so simple, anyone can learn. If you are interested in reserving a spot in this class or one of my many others please visit amandacooks.com. Enjoy the recipe!


Summer Rolls with Lime Dipping Sauce
Makes 10

Ingredients
3/4 pound large shrimp, peeled, de-veined, cooked (or ground pork, cooked all the way through in 1 Tb. canola oil with 1 Tb. fish sauce)
8 leaves red leaf lettuce
1 package small spring roll skins, eight inch rounds- also called rice paper wrappers
½ cup packed cilantro, rinsed, dried
½ cup packed mint, rinsed, dried
½ cup packed basil leaves, rinsed, dried
1/2 English cucumber, seeded, julienne
1 red pepper, julienne
2 ripe avocados, cut into thin slices
Lime Dipping Sauce
1 tsp. red pepper flakes
Juice of 3 limes
1/4 cup fish sauce
3 Tb. sugar
1 Tb. minced garlic

Procedure
1. Slice the shrimp in half lengthwise. Set aside.
2. Pull the leaves off the lettuce and break into large chunks. Set aside.
3. Soak a few wrappers at a time in warm water until pliable.
4. Fill the summer rolls as demonstrated.
5. Place seam side down on a baking sheet until they are all finished. Cut on the diagonal and serve with dipping sauce.
6. Combine all the ingredients in a small saucepan and simmer for 3 or 4 minutes to dissolve the sugar. You can store it in the fridge for up to 4 days.

* You can substitute the tofu for the shrimp, drained and finely diced.