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.

Spaghetti Squash Fritters

-Preheat your oven to 425.

-Cut a spaghetti squash in half and scrape the seeds and fiber out of each half.

-Rub olive oil over the cut sides of the squash and on a baking tray.

-Bake the squash for about 30-40 minutes.

-Remove it from the oven when it's cooked through and soft and let it cool.

-After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.

-Wring out 3 cups of the spaghetti squash by wrapping it in a clean kitchen towel and squeezing hard with your hands over the sink.

-Fry 5 pieces of bacon, then when cool chop them.

-In a large bowl beat 2 eggs.

-Add 1/3 cup flour and continue beating for about 30 seconds to combine.

-To the same bowl, add spaghetti squash along with the following:

½ a cup finely grated Parmesan

1 finely chopped leek or 3 green onions

½ tsp sea salt

-Mix very well until all the mixture has uniform consistency.

-Add chopped bacon and mix.

-Heat a large skillet on high-medium heat until very hot.

-Add 2 TBS olive oil, it should sizzle and smoke right away.

-Scoop[ a tablespoon-ful of the batter for each fritter and drop on the skillet.

-Using a spatula, make each fritter flatter and rounder.

-Cook until the bottom side of each fritter is golden brown, about 2-3 minutes.

-Reduce heat to medium.

-Using a spatula, flip fritters to the opposite side, and cook 2-3 more minutes.

-Serve as is, or top with a dollop of Greek yogurt or sour cream.