Warm Lentil Salad with Goat Cheese

-Bring 10 cups of water to a boil in a medium saucepan.

-Wash and sort 1 cup green lentils.

-Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes. Drain.

-Meanwhile, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat until hot but not smoking.

-Chop up the following into small dice.

1 fennel bulb

2 carrots

4-5 green onions

The stems from 1 bunch of rainbow chard

-Add the diced vegetables to the pan and cook, stirring occasionally, until they begin to soften, about 10 minutes.

-Chop up some basil, dill or parsley, about 4 TBS in all.

-Roll the leaves from the rainbow chard bunch up and cut them into small slivers.

-Stir in the following:

2 TBS balsamic or sherry vinegar

1 TBS olive oil

The chopped herbs and rainbow chard

-Transfer to a large bowl.

-Drain lentils and add to bowl with vegetables.

-Season with sea salt and freshly ground black pepper.

-Crumble 4 ounces fresh goat chevre into bowl and toss gently to combine.

Tomato and Goat-Cheese Salad with Basil Vinaigrette

-In a blender, combine the following:

½ cup packed fresh basil leaves

2 TBS extra virgin olive oil

2 TBS white-wine vinegar

1 TBS water

-Blend until smooth, 2 to 3 minutes.

-Season vinaigrette with salt and pepper.

-Slice 1 pound tomatoes into ½ inch thick slices.

-Cut 3 ounces fresh goat chevre into thin slices by running a knife under hot water and wiping clean after each slice.

-Arrange tomatoes and goat cheese in overlapping circles on a serving plate; drizzle with dressing to taste.

-Serve garnished with basil leaves and fancy salt.

Sweet Corn, Cucumber, Fennel and Arugula Salad with Blue Cheese and Toasted Walnuts

-Cut 1 cucumber in half the long way and scoop out the seeds with a teaspoon.  

-Cut the cucumber into half moon shape pieces.

-Take the kernels off of 2 ears of sweet corn.

-Cut 1 fennel bulb in half the long way and then cut each half the short way into very thin half moon shape pieces.  

-Chop up a handful of basil leaves.  

-Cut ½ pint of Sungold cherry tomatoes in half or chop 2 slicing tomatoes into large chunks.

-Wash and spin dry 1 bunch of arugula.  

-Put the arugula in a bowl and top with the cucumbers, corn, fennel, tomatoes and basil.

-Lightly toast ¼ cup raw walnut pieces.

-Toss the salad with 3 TBS olive oil and some salt and pepper.  

-Then add 2 TBS red wine or Balsamic vinegar and toss again.  

-Sprinkle on the nuts and add ¼ cup crumbled Blue Cheese.

Watermelon and Tomato Salad with Feta and Toasted Almonds

-Cut 1 small watermelon into 1-inch chunks and place in a large bowl.

-Cut 1 pound of ripe tomatoes into half inch chunks, then add to the bowl with tomato.

-Sprinkle with half a tsp of fleur de sel, then toss to blend.

-Let stand 15 minutes.

-Toast ¼ cup of sliced almonds over low heat until just browned.

-Add the following to the tomato/melon mixture:

2 TBS extra virgin olive oil

2 tsp red wine vinegar

1 TBS chopped fresh herbs (such as cilantro, basil or mint)

-Season with black pepper and more salt if desired and toss.

-Sprinkle with ½ cup feta cheese and  the toasted almonds and serve.