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Lilly’s Table

 

Meal Detail

 

Dinner

Strawberry Almond Lentils with Grilled Artichokes and Garlic-Scape Tahini

from the Week of May 7, 2017


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Bring the lentils up to a simmer and cook until tender. Half and prepare the artichokes and boil in a separate pot. Prepare the remaining ingredients for the lentil dish. Once the artichokes are cool enough to handle, rub with oil and grill. Toss the lentils with the final ingredients. Serve warm or room temperature. Whip up the Garlic Scape Tahini Sauce.


Recipes for this Meal


Spring
Photo of Strawberry-Almond Lentils
  • Easy
  • Medium
  • Hard
Strawberry-Almond Lentils

Slightly sweet with lots of toasty crunch from the almonds. Add bits of fresh vegetables or herbs that you have available to make this salad even bigger and more substantial. Any lentils can work for this but we used French lentils.


Spring
Photo of Grilled Artichokes
  • Easy
  • Medium
  • Hard
Grilled Artichokes

Any size artichoke will do, from jumbo to itty-bitty baby artichokes. The cooking times will vary, when you boil them and when you grill them, but adjust as needed with the size artichoke you have available. To test them just poke the stem with a knife.


Spring
Photo of Garlic Scape Tahini Dressing
  • Easy
  • Medium
  • Hard
Garlic Scape Tahini Dressing

Garlic scapes or snakes are the curling tops of the garlic that provide a bright green garlic flavor. A blender is ideal for this recipe, however, mincing up garlic scapes and whisking in the remaining liquid ingredients will work, too.