More often than not, our weekday dinners are determined by an item in the fridge that’s near its “use-by” date. Such was the case on Monday, when my husband announced that we had a pound of Italian sausage that needed to be used or tossed. When I suggested making my go-to sausage and roasted peppers, he said: “Again? Why not try something new and use it for the blog.”
While making something new might not pose a problem for those of you who have a nearby market or a car, for those of us who don’t, it often involves seeing what’s on hand and then searching for a suitable recipe. After discovering a package of green lentils in the pantry, I turned to my cookbook collection, where I found the perfect match, “Lentil and Sausage Casseroles,” in a volume from the Good Cook series by Time-Warner: Dried Beans and Grains.
While cleaning out our pantry, I came across an opened bag of green lentils that needed to be used up, which was a find that serendipitously followed watching Ina Garten prepare a recipe for them on the Food Network.
Serendipity led us to last night’s scrumptious vegetarian dinner. On Friday, my husband sent me a recipe by Yewande Komolafe he found in The New York Times for a lentil and orzo stew with roasted eggplant. Little did he know that, just the day before, I had already chosen the very same dish for a future post.
Given the recent dank and dreary weather, atypical for San Diego, the stew was the perfect entree: earthy lentils, slowly simmered with aromatic vegetables and orzo, brightened by finishing with the juice and zest of lemon, and then topped with meaty chunks of eggplant roasted with warm and citrusy coriander. A few shavings of salty ricotta salata or even some crumbled feta completes the dish.