Stir Fried Rice Noodles with Vegetables

INGREDIENTS

• 250g / 8.8 oz Rice Vermicelli
• 4 White Lisbon (Scallion/Spring Onion): ⅕ cup (21g) cutted into rounds
• 1 medium eggplant (170g)
• 2 medium zucchini (400g)
• 1 large red bell pepper (244 g)
• 1 carrot (88g)
• ⅙ stalk celery, medium (6g)
• 2 cup cherry tomatoes (380g)
• ⅕ cup (40g) soy sauce
• ⅕ cup (45g) extra virgin olive oil + 1 teaspoon (4g) for cherry tomatoes
• 8 basil leaves
• 2 teaspoon oregano
• dash of salt (or more) + more to cook rice vermicelli
• pepper, to taste
• optional: a few drops balsamic vinegar
• optional: two pinch of cinnamon

INSTRUCTIONS

1. Wash and drain each vegetables
2. Cut white lisbon and celery into rounds
3. Cut eggplant into thin slices, cut each slice in three parts
4. Cut red bell pepper in half, then thinly slice it 
5. Cut carrot in half, slice it and cut each slice in three parts
6. Cut zucchini in half, slice it and cut each slice in three parts
7. Extract juice from cherry tomatoes, with a blender, a food mill or a juicer.
8. Combine tomatoes juice with 1 teaspoon oil, basil leaves, oregano, dash of salt, pepper, balsamic vinegar and cinnamon. set apart
9. In a saucepan, cook oil at medium temperature for about a minute. Add veggies except onions, continuously stir for about 10 minutes at medium temperature. Add onion, cook for 1 minute. Add soy sauce, cook for 1 minute more
10. Cook rice noodles in warm water and a tiny bit of salt. I cooked mine for 4 minutes
11. Add rice noodles and cherry tomatoes sauce into saucepan, cook with veggies for about 2 minutes
12. Serve warm

http://www.greenroadtobliss.com/stir-fried-rice-noodles-with-vegetables/

Cilantro Gremolata

This slightly spicy, slightly tart gremolata perks up chili, lentil, and bean dishes. It’s also a great addition to your weekend guacamole. Make a jar of it, and use it all week – because it’s healthy, fresh and makes everything taste great!

INGREDIENTS

• 1½ cup (3 dl) fresh cilantro (fresh coriander), chopped
• zest of 1 lemon (about 2 tbsp.), finely chopped
• 2 mild green chilies, seeds and ribs removed, finely chopped
• 1 lemon, juiced

INSTRUCTIONS
1. Mix all ingredients together in a small mixing bowl.
2. Store in an airtight container.
3. Keeps about a week.

http://www.julieburud.com/2013/04/cilantro-gremolata/

Lentil Salad with Tomato and Dill

INGREDIENTS

• 1 cup dried lentils (preferably small French lentils)
• 1 large garlic clove, chopped
• 1 teaspoon salt, or to taste
• 3/4 lb tomatoes, diced (2 cups)
• 4 large scallions, thinly sliced (3/4 cup)
• 1/4 cup chopped fresh dill
• 1/4 cup thinly sliced fresh basil
• 3 tablespoons red-wine vinegar, or to taste
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon black pepper

INSTRUCTIONS

1. Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes.

2. Drain in a large sieve, then transfer to a large bowl.

3. Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.

http://www.epicurious.com/recipes/food/views/lentil-salad-with-tomato-and-dill-232495