This meal is going to happen once a week.

I want it to be forever stocked in my fridge, so leftovers are only a quick re-heat away.

The sauce couldn’t be simpler and the rest is completely adaptable to whatever veggies you’re feeling at the moment. According to many of you, that would be kale!

Lemon, Olive Oil, and Roasted Garlic Pasta with Spinach + Lentils // edible perspective #glutenfree #vegan

So this sauce.

Maybe this is what you want to keep stocked in the fridge 24/7. You could throw it over pasta, veggies, tofu, salad, the skies the limit.

Lemon, Olive Oil, and Roasted Garlic Pasta with Spinach + Lentils // edible perspective #glutenfree #vegan

What’s inside you ask?

Lemon juice.

Olive oil.

Roasted garlic.

Salt + pepper.

DONE.

Sure, you could spruce it up with basil or rosemary but it’s definitely not necessary. The roasted garlic leaves this sauce with a very mild garlic flavor. I’m kind of obsessed.

Lemon, Olive Oil, and Roasted Garlic Pasta with Spinach + Lentils // edible perspective #glutenfree #vegan

A few tips when cooking gluten-free pasta:

Use a large pot and make sure you’re using enough water. This will help the pasta from clumping together. If the pasta is crammed in a small pot it will stick.
Make sure the water is at a rolling boil when you add it, then give it a gentle stir, and bring it back to a boil.
Check the noodles every minute or so towards the end of the specified cook time. As soon as it’s done to your liking, drain into a colander and rise thoroughly with cold water until chilled. Reheat in the pot with whatever sauce you’re using. This will help to avoid gummy pasta!
Not all gluten-free pasta is created equal. My favorite is probably made by Lundberg [love that company in general] for its texture and non-gumminess. I also like Ancient Harvest Quinoa Pasta, and Tinkyada [I’ve found some of the cook times to be less than stated on the package for this brand].

Lemon, Olive Oil, and Roasted Garlic Pasta with Spinach + Lentils // edible perspective #glutenfree #vegan

Now for the lentils. They are the new favorite legume in this house! I just love that they can be boiled in about 30 minutes and require no soaking. This makes them incredibly affordable—not having to buy in a can or package—and easy to make on short notice, unlike beans. Plus, their mild flavor and slight crunch make them a great addition to many different types of dishes. And they are just loaded with protein, fiber, and iron!

Also note that all types of lentils are not created equal. For instance, red lentils break down in the cooking process and turn to a fairly soft, mushy consistency. They’re much better for soups and stews. Black lentils [or Beluga], green lentils, and French green lentils [or Puy lentils] are much sturdier and maintain their texture after cooking.

Lemon, Olive Oil, and Roasted Garlic Pasta with Spinach + Lentils // edible perspective #glutenfree #vegan

You may be thinking lentils and pasta are a strange combination but the little bite from the lentils ended up being a fabulous compliment to the doughy pasta.

Lemon, Olive Oil, and Roasted Garlic Pasta with Spinach + Lentils // edible perspective #glutenfree #vegan

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Lemon, Olive Oil, + Roasted Garlic Pasta with Spinach + Lentils

gluten-free, vegan // serves 3-4

for the roasted garlic: Store extra in a sealed container in the fridge with olive oil to cover for about 2 weeks.

3-4 medium head garlic
1-2 tablespoons extra virgin olive oil or ghee
salt

Preheat your oven to 350* F. [You can also roast at 375* or 400* for a shorter roast time but I prefer 350*.]
Peel away the excess skin on the garlic head and slice off about 1/4-1/2-inch from the top of the head, exposing all of the cloves. You want the clove to remain in tact by the stem.
Place a piece of foil under the head and drizzle with the oil, sprinkle with salt, seal with the foil, and let soak in for 5-10 minutes.
Roast [easy if you stick them in a muffin tin] for about 50 minutes - 1 hour until the head is golden brown and fully tender.
Cool until easy to handle and squeeze the roasted cloves into a bowl.

for the sauce: Make a double batch and store in a sealed jar in the fridge! Best when made a day ahead.

1 medium head roasted garlic
1/2-2/3 cup extra virgin olive oil
6 tablespoons fresh lemon juice
1/2-1 teaspoon salt + pepper

Mash the roasted garlic heads in a bowl.
Combine with 1/2 cup oil, lemon juice, and 1/2 teaspoon salt + pepper in a jar and shake vigorously.
Taste and add more oil [depending how acidic you want the sauce] and/or salt and pepper if desired.
Refrigerate until ready to use.

for the pasta:

1, 8oz box gluten free spaghetti
~12 cups loosely packed baby spinach
2/3 cup sliced sun-dried tomatoes
1 cup cooked black or green lentils
topping options: sliced almonds, parsley or basil, lemon, salt + pepper, capers, fresh parmesan

Cook pasta + lentils according to package directions, or use pre-cooked lentils.
In a large sauté pan over medium/med-low add a small drizzle of olive oil.
Once hot add the spinach and sun-dried tomatoes, then stir for 2-3 minutes until the spinach just starts to wilt.
Add the pasta to the pan along with desired amount of the lemon olive oil sauce. Stir gently until heated through. If lentils have cooled, reheat in a separate pan with a drizzle of oil over medium heat until hot. Or, they can be combined in the pan with the pasta.
Plate the pasta and top with about 1/4 cup of lentils for each serving along with sliced almonds, parsley or basil, a squeeze of fresh lemon juice, and salt + pepper.
Serve hot.

Lemon, Olive Oil, and Roasted Garlic Pasta with Spinach + Lentils // edible perspective #glutenfree #vegan

Eating leftovers cold from the fridge…for breakfast…is totally acceptable.

Happy weekend.

Ashley

Millet Salad with Sun-Dried Tomatoes, Kale, and Beans

gluten-free // yields 4-6 servings

for the salad:

1 1/4 cups uncooked millet, rinsed + drained

1 tablespoon sunflower oil, divided

1 1/2 cups low/no sodium vegetable stock

1 cup water

6 cups well-chopped curly kale, stemmed + washed

1/2c+ oil-packed sun-dried tomatoes, chopped + blotted

1c+ cannellini beans, rinsed + drained

3oz feta or goat cheese, crumbled

salt/pepper

sliced almonds

*I used a rounded 1/2 cup of sun-dried tomatoes and a rounded 1 cup of beans.

for the dressing:

1/2 cup extra virgin olive oil

1/4 cup fresh lemon juice

1 1/2 tablespoons honey

1 teaspoon minced garlic

1/2 teaspoon brown mustard

1/2 teaspoon lemon zest

1/4 teaspoon salt + pepper

Place all dressing ingredients in a blender and blend until fully combined. Taste and add more salt, pepper, and/or honey if desired. Set aside in the fridge.

Preheat your oven to 350*.

Heat a large pot over medium and add 1/2 tablespoon of oil.

Once hot, add the millet and toast for about 5 minutes, stirring frequently, until it starts to turn golden brown and smells nutty.

Slowly add in the veggie stock and water. Be careful, it will spatter.

Bring to a boil, stir, then cover the pot + reduce heat to simmer. Cook for 18-20 minutes until liquid is absorbed. Do not stir while it cooks.

Remove from the heat and let sit for 5 minutes, then fluff with a fork.

Measure 4 cups of lightly packed millet and spread onto a baking sheet, then place in the fridge (~1hr) or freezer (~20min) until fully chilled. Turn a few times to release the heat.

While the millet is cooking, pat the kale dry, then place on a large baking sheet and rub 1/2 tablespoon oil and a sprinkling of salt + pepper into the kale.

Bake for about 20 minutes, turning once or twice, until just starting to crisp and lightly brown. Let cool. Don’t over-crisp the kale or it will fall apart in the salad.

Place the chilled millet, kale, beans, sun-dried tomatoes, and feta in a large mixing bowl. Sprinkle generously with salt and pepper, then pour about 1/2 of the dressing overtop of the salad.

Gently toss until well combined. Taste and add more dressing, salt, and/or pepper if desired and toss again.

Place in a serving dish and garnish with more feta and sliced almonds. Or, store covered in the fridge until ready to serve.