pretty much everyday and most of my friends are sick of it already,
including my sister. They have a great breakfast menu, not so great
granola but tons of vegetarian options and Turkish dishes. My
favorite out of all is the spinach-lentil salad and I started to make
it at home for my dad and he also likes it a lot.
Here is the recipe, totally my version, inspired from House Cafe.
1 cup of lentils, cooked and cooled. I cook lentils with bay leaves
and a pinch of salt, be careful not to over cook, they are done very
fast. Once they are cooled, I pre-dress the lentils with a tablespoon
of balsamic vinegar, 1 teaspoon of salt and 1 tablespoon of olive oil.
2 cups of baby spinach, cut rough
1/2 cup of sun dried tomato in olive oil, cut fine strips
1/2 cup of goat cheese, crumbled
1/2 cup of toasted pinenuts
Zest of one lemon, cut into fine strips
Dressing, this is not an exact measurement, I made it impromt but it
is close enough.
1/3 cup Balsamic Vinegar
1 tablespoon Honey
1/3 cup extra virgin Olive Oil
1 tsp Sea salt
1tsp black pepper
1 tablespoon Mustard
Optional: 1 tablespoon pomegranate Syrup
Just before serving, mix all the ingredients except pinenuts. Sprinkle
the nuts on top and enjoy...I wish I could have made some for Popeye:)