Apricot and Red Lentil Soup

Rainy day here in Western Massachusetts and what better than a bowl of this apricot and red lentil soup! YUM!!! Ingredients 1 14 ounce can diced tomatoes 3 tablespoons extra-virgin olive oil 1 large onion, cut into 1/4-inch pieces (2 1/2 cups) 2 medium carrots, scrubbed and cut into 1/4-inch pieces (1 1/2 cups) 3Continue reading “Apricot and Red Lentil Soup”

Baked Fish and Chips

You will love this! Ingredients 2 russet potatoes (1 1/4 pounds total), cut into very thin slices with a handheld slicer 1/4 cup extra-virgin olive oil 2 tablespoons fresh rosemary leaves Coarse salt and freshly ground pepper 1 1/4 cups panko 1/3 cup all-purpose flour 2 large eggs 1 1/2 pounds skinless cod fillet, cutContinue reading “Baked Fish and Chips”

Red Lentil Soup

Easy to make and delicious! Made March 14, 2017—the day of Blizzard Stella. From Melissa Clark, New York Times. She writes: “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less thanContinue reading “Red Lentil Soup”