The Unkempt Kitchen

In the hottest days of summer, you don't feel up to cooking or doing much to prepare for dinner. Salads are a great meal that requires little work and can cool you off.  Recently, I decided to make a Greek salad with lentils. In the past, I haven't enjoyed lentils too much. They don't always have the right texture or they cause "intestinal distress". So this time I decided to buy a can of brown lentils instead of cooking them from scratch. I then thought about how I could save time during the week and also add more flavor to the salad by marinating the lentils in a Greek dressing. Also, I prepared the salad in the Greek way that my mom taught me from when they visited Greece. Just a little adapted. She said they don't use lettuce as much.  It turned out really good. A salad that I could eat a lot of and will make again.  So I thought I would share my recipe with you!  Greek Salad with Marinated Lentils Ingredients: Marinated Lentils 1 can lent...

So I have been tweaking and trying different versions of my ranch dressing. Since we're currently trying to detox, I wanted to cut back on using yogurt or other dairy. I did use buttermilk just because I had it around and I think it's healthier than other dairy. Feel free to dispute that, I haven't done a lot of research on buttermilk vs. other milks. I'm thinking I'll try this again some time using a plain nut milk and see how that tastes. Or maybe a non-dairy yogurt. Here's about what I made last night: 1 avocado, seeded and skin removed 2 T lemon juice, more or less to taste 2 T or more chopped herbs, I used a combination of thyme, oregano, basil, and sage (I think chives, parsley, or other herbs would be good too) 2 small cloves of garlic, peeled salt and pepper to taste buttermilk - to desired thickness Combine all in a blender or in a bowl and blend using an immersion blender. Add buttermilk until you reach your desired thickness. You may al...