Corn and Lentil Salad Served with Bruschetta
	Serves 4 Prep time: 25 minutes Total time: 45 minutes

Adapted from Fresh Food Fast by Peter Berley

Shopping List

• 4 ears corn
• 4 to 6 ounces green beans
• 1 red bell pepper
• 1 yellow bell pepper
• 1 bunch fresh thyme
• 1 bunch basil
• 1 bunch arugula
• 2 scallions
• 1 lemon
• 4 medium ripe, firm tomatoes
• 1 cup pitted kalamata or black oil-cured olives
• 8 oz. fresh goat cheese
• 1/2 cup pearl barley
• 1/2 cup lentils
• 1 loaf crusty, country bread

Pantry Items

• Balsamic vinegar
• Black pepper, freshly ground
• Extra-virgin olive oil
• Garlic
• Sea salt or kosher salt

Tools

• Bread knife
• Chef’s knife
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Sheet pan
• Spatula
• Strainer
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine: A dry Sauvignon Blanc – no oak, not too fruity – is always a great match for goat cheese, and the nice earthy flavors from the lentils and barley – and arugula, and olives – will all work beautifully together with the wine. A great favorite is from the Loire Valley – Cazin 2009 Cheverny Blanc is $14.99, a blend of 85% Sauvignon Blanc and 15% Chardonnay.
• Dessert:  Peach crunch (substitue peaches for rhubarb in the Notakeout Rhubarb Crunch)

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Preheat the broiler, adjust the rack
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
  • Get someone to set the table – you’ll be moving too fast in the kitchen!
• Prep
  • Shuck the corn.
  • Trim the green beans and cut them into 2-inch pieces (you’ll need about 2 cups cut beans).
  • Remove the seeds and the pith from the bell peppers.
  • Slice the peppers into thin strips, then cut the strips into 1/2-inch lengths.
  • Rinse and pat dry the basil and the thyme.
  • Pluck 2 tbsps. thyme leaves.
  • Pluck 1/3 cup basil leaves.
  • Peel 2 garlic cloves, remove the tough stem ends and mince the cloves.
  • Rinse and pat dry the arugula.
  • Trim the root end and any wilted leaves from the scallions. Thinly slice the white and the green parts.
  • Squeeze 1-1/2 tbsps. lemon juice into a large bowl.
  • Core the tomatoes and cut them into 1/4-inch thick slices.
  • Coarsely chop the olives and put them into a bowl, with the goat cheese.
  • Cut 4 large or 8 smaller pieces of bread, making them 3/4 inch thick.
  • Arrange the bread slices on the sheet pan.
• Start Cooking
  • When the water in the pasta pot comes to a boil, add the barley and the lentils, stir, and cook for 10 minutes.  Add 2 tbsps. salt, stir, and continue to boil until the grains are al dente, about 10 minutes.
  • While the grains are cooking, make the vinaigrette. In a small bowl, whisk 2-1/2 tbsps. vinegar into the lemon juice.  Whisk in half the minced garlic and 1 tsp. salt, then whisk in 1/3 cup olive oil.
  • Turn your attention to the bruschetta for a few minutes. Put the bread under the broiler and toast it on both sides, for about 2 minutes per side.
  • Time to pour yourself a glass of wine before you mince the thyme leaves and stir them into the goat cheese and olives, along with the remaining minced garlic and 2 tbsps. olive oil. Season with salt and pepper.
  • When the bread is toasted, spread each piece with an equal amount of goat cheese, and top that with tomato slices. Drizzle with the remaining 2 tbsps. olive oil and broil until the tomatoes are golden brown, 2-3 minutes.
  • Back to the lentils and barley: when they are almost al dente after they’ve cooked about 14 minutes), add the corn and the green beans to the pot and cook until the green beans are crisp-tender, 3 to 4 minutes.
  • Drain the contents of the pot in the strainer and cool under cold running water.
  • Remove the corn from the strainer. Put the lentils, barley and beans in the vinaigrette, add the scallions, and toss.
  • Check the bruschetta.  If the tomatoes are golden, remove them from under the broiler.  Turn off the broiler.
  • Cut the kernels from the corn.  Coarsely chop the basil leaves.  Add both to the grains and toss, toss, toss.
  • Coarsely chop the arugula and strew it over the bruschetta, then drizzle each with a generous tsp. of balsamic vinegar.
  • Dinner is ready, so take everything to the table. Don’t forget to bring the wine!

Thanks Peter, let’s eat!

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