Baked Fillet of Salmon; Pappardelle with Red Lentil Sauce

K often rages about the food of her ancestors in Poland. It's all "too beige," she says. I guess that is true when you think of things like kluskis, haluski, pierogies, etc.

In Italy, you see many more greens and reds on the plate, which I guess explains why she is really Italian at heart.

This dish, though Italian inspired, fits the "beige" bill. A piece of baked salmon along side a simple pasta dish of pappardelle cooked with some Trader Joe's split red lentils. 

Lentils with Basmati Rice, Crispy Onions, and Yogurt Sauce

Fairly simple concoction. Cook rice and lentils with some assorted spices like cumin, coriander, curry, etc., and top with onions that have been slow cooked in a substantial amount of oil (in cast iron) until crispy. Top lentils and rice with crispy onions and serve with a simple yogurt sauce (plain yogurt, lemon juice, garlic, salt.)

Penne with Swiss Chard, Crostini, Roasted Cashews with Lemon and Thyme

We are never without bread in the household. I try to pick up a loaf and bring it home. If not, there is usually some in the freezer. By the way, the best way to reconstitute a frozen loaf is popping it into a hot, 400 degree oven for five minutes. For some reason, I had no bread on this occasion, so some melba rounds had to suffice... it worked, but I won't try it again... It's too "Good Housekeeping" for me.

Grilled Lamb Chops with Chimichurri, Tortilla Espanola, Braised Greens