Hola! I’m holding up the couch all by my lonesome this week while Wayne is out of town for work. This is just the first of 3 trips he has scheduled for this month 😦 On the bright side, I do like cooking just for myself every now and then. First, I wanted to share my lunch. It may look like a boring old salad, but today’s combination was really good. On the Halloween mantel, we have:
- Baby spinach
- Sugar snap peas
- Diced honeycrisp apple
- Sharp cheddar
- Toasted walnuts
- Homemade balsamic vinagrette (balsamic, EVOO, honey, salt and pepper)
Honestly, I wasn’t all that excited about this dinner, but I really wanted to use up some things from the pantry and freezer. To my surprise, it actually turned out really well, and I was very satisfied with the end product!
Sausage and Lentils for One
Measurements are approximate!
- 1 Jennie-O hot turkey sausage
- 1/4 cup dry lentils
- 1 medium carrot, peeled and chopped
- chunk of onion, chopped
- chunk of red bell pepper, chopped
- salt, pepper, garlic powder
- 1-2 Tbsp balsamic vinegar
- 1-2 Tbsp EVOO (plus more for sauteing)
- squirt of honey
- squirt of dijon mustard
- Cook lentils according to package directions
- In a small skillet, swirl some EVOO and let that heat up. Slice the sausage and place in hot pan. Let the sausage get started for a minute, then dump veggies into the pan. Saute on med-high heat until sausage is cooked through and sausage/veggies are browned. Season as desired.
- In a small bowl, whisk together the vinegar, honey, salt/pepper, dijon, and EVOO. I usually like mine more vinegary, but this time I would say I used equal parts vinegar to oil and it was deeeelicious.
- Drain the lentils and dump them in the pan with the sausage and veggies, toss to combine. Put mixture in a bowl, then pour the vinagrette on top. Devour!