Cooking: Meatless Monday, Lentil Salad

Trying hard to work in a "meatless Monday" every week.  It's cheaper, healthier, and reduces my neurotic worry over our cholesterol levels.  It's also higher in fiber when you include legumes, like this lentil salad.

I heavily modified a version I found in the "Forks Over Knives" cookbook.  While their version uses a lot of cilantro and mint, I wanted to create something a little more like a cross between three-bean salad and hummus.  Sort of.

My Roja garlic hadn't performed up to my expectations.  Only half of them came up, and I wanted the garden bed space for lettuces, so I picked most of them early.  I replaced the green onion and garlic cloves in the original recipe with two too-young garlic shoots.  I added a bit of cilantro, but omitted

Food and Cooking: Unintentional Success

Over-eager transylvanian garlic

 Okay, my new thing (besides apparently being really good at growing garlic) is sprouting.  I bought a sampler from Sprout House through Amazon a couple of paydays ago, and we have been sprouting fools, trying the different mixes.  Radish sprouts are a really, really concentrated kind of spicy.  Like putting ten radishes in your mouth and chewing them all at once.  But it's sooooooo good on a sandwich.

It's so darn easy, healthy, and tasty, it's unbelievable more people don't do it, especially with all the contamination recalls of store bought sprouts lately.