…At least it did on Friday! Right now it’s in the fifties, rainy and gray and I’m having a hard time remembering that it was 70 just three short days ago! In honor of the short-lived warm-up (although we’re supposed to hit 80 this weekend!) I decided that Friday night’s supper would be cookout-style with a twist – lentil-walnut burgers, red bliss potato salad with blue cheese and sparkling vanilla lemonade.
Sparkling vanilla lemonade is a great twist on a classic. It starts, as it should, with some fresh lemons…
Then a vanilla bean joins the party… (I know, vanilla beans are expensive – I had one in the pantry.)
They sit together with some sugar and water…
Until their individual flavors have merged into something sublime. The whole thing is topped off with some sparkling water and *boom* a refreshing and modern drink! If you’re feeling saucy, a shot of citrus or vanilla vodka or limoncello complements the ade nicely.
I love this potato salad – the blue cheese really sends it over the top! It’s also really easy – red bliss potatoes…
…Combined with a creamy and tangy buttermilk and blue cheese dressing…
…And some time in the fridge – YUM!
The lentil-walnut burgers area great way to use up leftover lentils but even if you don’t have leftover lentils, they are so worth it!
Walnuts are toasted…
…Always a good start! They are then blended with spices, breadcrumbs and lentils…
Then an egg is added, to bind everything together…
Into the pan they go!
I served them with caramelized onions and blue cheese – YUM!
I spent about $8 buying supplies for this meal but many of the items, like the leftover buttermilk, nuts, rolls and 3.5 lbs of potatoes, will be used in other recipes. I doubled the burger recipe so there were also six burgers that went into the freezer for later.
Sparkling Vanilla Lemonade
- 8 – 10 lemons
- 1 vanilla bean
- 1 cup sugar
- sparkling water
Dissolve 1 cup of sugar in 2 cups of water. Juice all but one of the lemons, slice the last lemon into wheels. Add the lemons to the sugar-water. Scrape out the vanilla bean and add the scrapings plus the pod to the lemon water mixture. Let sit for at least an hour – the longer it sits, the better it gets. Top off with sparking water.
Red Bliss Potato Salad with Blue Cheese
Recipe adapted from Martha Stewart Living – if you are not a vegetarian or cooking for one, click that link – the recipe has BACON!
- 1 1/2 pounds Red Bliss potatoes
- 3 tablespoons coarse salt
- 1 1/2 ounces blue cheese, plus more for garnish
- 1/2 cup buttermilk
- 1 teaspoon red-wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon minced fresh scallions or chives, plus 1 teaspoon for garnish – I used scallions
Cut the potatoes into bite-sized pieces. Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 8 minutes. Drain, and let cool slightly.
Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.
Combine potatoes, dressing, scallions or chives in a large bowl. Garnish with blue cheese and scallions/chives.
Recipe courtesy of Everyday Food
- 3/4 cup toasted walnuts, cooled
- 1/3 cup plain dried breadcrumbs
- 3 garlic cloves, coarsely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/4 to 1/2 teaspoon red-pepper flakes
- Coarse salt and ground pepper
- 3/4 cup lentils, cooked, drained, and cooled
- 4 tablespoons olive oil
- 1 large egg
In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain.