I am so excited to share with you that my friend Ashley Rodriguez of award-winning blog Not Without Salt has published her first book Date Night In. I have been cooking from it since the day it arrived and I cannot rave enough about it. The chicken and pumpkin seed posole has become part of my regular repertoire now and I am in love with these braised French lentils with kale and mushrooms.
Ashley needs little introduction as she is one of the most respected food bloggers in the world. She began the Dating My Husband series on her blog a few years ago after her husband Gabe and she became parents and found little time to go out on dates. I love how intentional she was and how this turned into a beautiful book with her stories about marriage, family, personal growth, parenting, but most importantly food to nourish relationships, whichever form they may take. It is thoughtful, beautifully photographed, organized by seasons with food that is both accessible but also elevated.
Check out Ashley’s book signing schedule in various California cities, NYC and back to Washington State.
Ashley, I’m so proud of you, my friend! x
Braised french green lentils with mushrooms and kale
from Ashley Rodriguez’s “Date Night In”
serves 2 to 3
1/2 cup dry French green lentils
3 cups low-sodium chicken or vegetable stock
3 tablespoons unsalted butter
1 small shallot, diced
8 ounces assorted mushrooms
1 teaspoon kosher salt
3 garlic cloves, minced
1/4 cup dry white wine
3/4 cup heavy whipping cream
1 tablespoon extra-virgin olive oil
2 to 3 eggs
1/2 bunch kale, stems removed and chopped into quart-size pieces
Parmesan, for finishing (optional)
Rinse lentils thoroughly. Place the chicken stock in a medium pot with the lentils and bring to a boil. Reduce to a simmer and cook, uncovered, for 25 to 30 minutes, until al dente. Drain, and if you are making the lentils ahead of time, pour them onto a baking sheet to cool quickly. This step can be done 1 to 2 days ahead, and the lentils can be stored, covered, in the refrigerator.
In a large skillet over medium-high heat, add the butter and brown it. Add the shallot and cook for 1 minute.
Add the mushrooms and 1/2 teaspoon of salt in an even layer to cover the bottom of the pan. Cook the mushrooms until deeply caramelized, about 7 to 9 minutes, strring occasionally.
Add the garlic and cook for 1 minute. Deglaze the pan with the white wine, scraping up all the flavorful brown bits from the bottom of the pan. Reduce the wine until no liquid remains.
Decrease the heat to medium-low and add the cream. Bring to a simmer and reduce for 2 minutes, then add the cooked lentils and reaininhg 1/2 teaspoon salt. Cover the pan with a lid and simmer for 5 minutes.
Meanwhile prepare your eggs. In a nonstick skillet over medium heat, add 1 tablespoon of oil. When the pan is nice and hot, crack in the eggs and sprinkle with salt. Turn down the heat and cook for 3 to 4 minutes, or until the whites are set. The eggs will do some carryon cooking, so turn off the heat before youthink they are done. Remove the eggs to a clean plate to wait until you finish cooking the lentils.
Add the chopped kale to the lentils. Cover and cook until tender but still bright green, about 3 to 5 minutes.
taste and add more salt, if desired. Divide lentils imto bowls and top with eggs. Finish with freshly grated Parmesan, if desired.