Brussel Sprouts with Romano Cheese and Lentils

This is the only thing I've cooked in at least a week and I'm not sure it really counts as cooking. Just a little steaming, boiling and grating and lunch (or dinner) is ready. You see, I have a new job. Have I told you about my new job? WHAT!? I haven't? Oh my. 
I'm also moving. I haven't told you about that yet either? Oh wow. We have some catching up to do.

[New boots for a new job and a new Autumn]

Sunday was my first day working for the New Amsterdam Market in South Street Seaport (downtown Manhattan). I'm an intern so I set up the market in the morning (bright and early which explains the 6am sunrise pictures) and hang out for a few hours during the market helping out vendors and milling around. If you are in the area you should definitely come down and check it out. Right now it's market season until december 19th which means we are there every Sunday (except November 28th), rain, snow, sun whatever. We're there. I'm doing some other work for them during the week as well but the job is not what's taking up all my time - at least not yet. It's the moving. Mostly because I don't know where I'm moving to. However the search may be coming to a close this week (so let's all cross our fingers that it goes smoothly). In which case I'll have some actual packing and moving to do and hope to be settled as soon as possible. After all, fall is my favorite season (in case you haven't figured that out) and I want to make apple sauce, brisket, apple crisp, butternut squash soup, chicken soup, braised mushrooms, apple pie, pumpkin pie and lots of things with prune plums - in no specific order (although prune plum season is coming to an end). 

[Jack's Coffee Shop, South Street Seaport]

Right now I've been dragging home all these wonderful fruits, vegetables, breads, meats and of course apple cider from the Market and eating them as close to their natural form as possible. Like these brussel sprouts for instance; steamed and tossed with olive oil, salt, pepper and Romano. The little baby ones are my favorite. 

Brussel Sprouts with Romano Cheese and Lentils

Serves 1

1/4 cup green lentils (dry measure) - I like sprouted but regular work fine

175g brussel sprouts (about 1 1/2 cups), with the base trimmed off

1 tsp olive oil

Juice from half of a lemon

Salt and pepper

Freshly grated romano cheese

Cook the lentils according to the directions. Toss with lemon juice, salt and pepper. Set aside.

Steam the trimmed brussel sprouts until cooked through but still firm. Length of time will vary depending on size, mine took about 7 minutes.

Toss with oil, salt and pepper. Pour on top of lentils.

Sprinkle with freshly grated Romano and serve with a cold glass of apple cider.

With lemon and little else.

After spending time in Georgia, we went back to Yerevan for the day before heading out to the villages.

We went for lunch at a little cafe that's frequented by many of the expats in the area due to its english speaking staff, air conditioning, wifi, and somewhat american menu.

After a week and a half of khatchapuri, pastries, and bread I was happy to find a lentil salad on the menu. It was simple and absolutely perfect, dressed with lemon and little else.

I made a note to recreate those lentils in New York and they were one of the first things I made when I got home.

I planned on using regular organic green lentils but I came across a sprouted version that I used instead. I'm sure you've read about all these supposed health benefits of "sprouted" grains and things of the sort just as I have. I'm not exactly sure how a legume can be "sprouted" and I don't know if buy into all that macro, accessible, nutrient talk (we're getting into crazy-land here) but they look interesting and it couldn't hurt. You could easily use normal green lentils though.

When I first made the lentils they were a bit bland, obviously missing something but what it was, exactly, was not obvious. I put them in the fridge to let the flavors combine and the next day they had greedily soaked up all the juices. The next day I added another few generous grinds of sea salt and black pepper plus another fresh squeeze of lemon to wake them up.

For a little crunch, I cut up a head of belgian endive and piled the lentils on top.

Chopped tomatos (with or without fresh mozzarella) would also be a great summertime accompaniment.

5-Minute Lentil Salad

Serves 2-4

1 cup organic dried green lentils

Olive oil

2 lemons

Sea salt

Freshly ground black pepper

Fresh cilantro

2 medium heads of endive (optional)

Cook the lentils according to the instructions. Since mine were sprouted, they only required five minutes in boiling water and a two minute rest in the covered pot of hot water. Regular green lentils probably take longer.

Drain the lentils and rinse with cold water to stop the cooking. Pour them into a large bowl and add a slick of olive oil. Toss to coat, add salt and pepper to taste and the juice from one lemon. Mix in a handful of fresh cilantro and refrigerate until you're ready to eat.

Slice the endive and divide amongst the plates. Spoon lentils on top of the endive and add another squeeze of lemon. Sprinkle with a bit more cilantro and adjust the salt and pepper again. Serve immediately.

Alternatively, you could chop up the endive and mix it in but make sure to do that no more than an hour before eating otherwise it will turn soggy.

Enjoy!