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Romaine‑Arugula Lentil Salad with Confit Tomatoes & Peppers

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Romaine Arugula and Lentil Salad with Confit Tomatoes & Peppers

Staying healthy by eating salads can feel a little mundane after a while. But, thankfully there are plenty combinations you can explore if you are in need of a new recipe to try. Our Romaine Arugula and Lentil Salad with Confit Tomatoes & Peppers extends past your regular house or caesar salad. The richness of peppers and tomatoes roasted in olive oil is brightened beautifully with fresh greens and a big spoonful of lentils tossed in a tangy balsamic dressing. This dish is so substantial that you will forget you’re eating salad for supper.

What Do Lentils Add to a Salad?

Other than their addition to filling the plate and placing a new texture, the health value of lentils superpowers your salads. Lentils are an excellent source of plant-based protein, making them a perfect for feeling full and satisfied. They also carry soluble and insoluble fiber to help with gut health and digestion. Plus, the slight earthy flavor that these little gems add into the salad is one that brings all the different elements together.

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Romaine Arugula and Lentil Salad with Confit Tomatoes & Peppers

Romaine Arugula and Lentil Salad with Confit Tomatoes & Peppers

  • Author: Selena Orkwis
Print Recipe

Description

Using lentils in your salad recipe can bring about a fullness you won’t receive with just arugula.

Ingredients

Scale
  • 1 pt cherry tomatoes
  • ½ lb mini peppers
  • 1 sprig rosemary
  • Extra-virgin olive oil, to cover
  • 1 tsp Dijon mustard
  • ⅓ cup balsamic vinegar
  • 1 tsp honey or sugar
  • 1 tsp kosher salt
  • ⅓ cup avocado oil
  • ⅓ cup extra-virgin olive oil
  • 1 cup French (Puy) lentils
  • Romaine hearts
  • Arugula

Instructions

  1. To confit tomatoes and peppers: Place the tomatoes and peppers in a 12-inch cast-iron or other oven-safe pan. Tuck in the sprig of rosemary and pour in EVOO to cover. Roast at 300 degrees for about 25 minutes.

  2. For the vinaigrette: Combine balsamic vinegar, Dijon, honey, and salt in a bowl or blender. Add the oils, whisking briskly or blending.

  3. For the lentils: Place French lentils in a pot and add 2 cups of water. Bring to a boil and simmer for 20 minutes until tender. Drain and toss with ¼ cup of the vinaigrette.

  4. Slice the romaine hearts into 1-inch ribbons. Toss with arugula. Top with lentils, confit tomatoes and peppers, and a drizzle of the dressing.

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Recipe and Styling by Selena Orkwis
Photography by Dave Bryce 

Try some of Selena Orkwis’ other delicious recipes:

Crispy Cauliflower Tacos

Roasted Sweet Potato Burrito Bowl

Kedgeree

Butternut Coconut Soup with Roasted Chickpeas and Pepitas

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Roasted Sweet Potato Burrito Bowl

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Two burrito bowls of sweet potatoes and grains sit in white bowls on a green background.
A healthy and delicious burrito bowl full of the flavors you love.

Selena Orkwis shares this Roasted Sweet Potato Burrito Bowl recipe for a meatless alternative with TABLE readers. What is it about cumin and lime that piques the taste buds into bliss? These flavors, along with chili, onion, garlic, queso fresco, and cilantro elevate the simple sweetness of brown rice and roasted sweet potato into a delicious meal. And a healthy one, too!

Can You Substitute Brown Rice in This Burrito Bowl?

We completely understand that brown rice is not always enjoyed by everyone. Instead of brown rice, or even white rice, you can elevate this bowl with other grains. Quinoa is an highly nutritious grain with a slightly nutty flavor and a fluffy texture to use instead. There’s also couscous that’s a quick-cooking grain and provides a slightly different texture that also absorbs the flavors of the other ingredients. Though if you just need a simple, lower-carb option, cauliflower rice is a great choice. It adds a unique texture and a subtle sweetness to the bowl.

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Two burrito bowls of sweet potatoes and grains sit in white bowls on a green background.

Roasted Sweet Potato Burrito Bowl

  • Author: Selena Orkwis
  • Yield: Serves 4
Print Recipe

Description

Instead of a regular burrito, try all the same delicious ingredients in a bowl with a vegetarian touch.

Ingredients

Scale
  • 1 large sweet potato, about 1 lb
  • ¼ cup + 1 tbsp avocado oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp granulated garlic
  • 1 ½ tsp kosher salt
  • 1 medium Spanish onion
  • 2 cups medium grain brown rice
  • 1 can black beans, drained and rinsed
  • 1 lime
  • Queso fresco or Greek yogurt
  • Cilantro
  • Toasted pumpkin seeds

Instructions

  1. Peel and cubed the sweet potato in ½-inch cubes.
  2. Toss with ¼ cup avocado oil, ½ tsp each chili powder, cumin, granulated garlic, and salt and roast 20 minutes at 350 degrees, until browned and tender.
  3. Slice the onion and combine with 1 tablespoon avocado oil and ½ teaspoon salt.
  4. Rinse the rice and add to an Instant Pot with 2 cups water, ½ tsp chili powder, ½ tsp cumin and ½ tsp salt. Cook at high pressure for 24 minutes, and let pressure release naturally for 5 minutes.
  5. To cook on the stovetop, rinse rice and bring 4 cups of water to a boil. Turn down to a low simmer and add rice, chili powder, cumin, and salt. Cook for 30 minutes covered, then turn off the heat and let rice sit for 10 minutes before fluffing and proceeding with the recipe.
  6. To assemble bowls, layer cooked rice, black beans, sweet potato and onion. Squeeze lime juice over top and serve with any combination of crumbled queso fresco, Greek yogurt, cilantro leaves, or toasted pumpkin seeds.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Try some of Selena Orkwis’ other delicious recipes:

Crispy Cauliflower Tacos

Butternut Coconut Soup with Roasted Chickpeas and Pepitas

Recipe and Styling by Selena Orkwis
Photography by Dave Bryce 

Subscribe to TABLE Magazine‘s print edition.

Crispy Cauliflower Tacos

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Meatless tacos for when you’re taking a break from your carnivorous habits with these Crispy Cauliflower Tacos.

These Crispy Cauliflower Tacos are one way of taking a Meatless Monday break from overly carnivorous habits. Taking that break is good for the body and good for the planet. Nurture Pittsburgh’s Selena Orkwis suggests this recipe for Mondays or any other day of the week where you’re looking to feel lighter and to lighten your eco footprint.

Crispy Cauliflower Tacos Recipe

INGREDIENTS

1 large cauliflower head
½ tsp chili powder
¼ tsp granulated garlic
¼ tsp cumin powder
½ tsp kosher salt
1 1/2 cups non-dairy milk
2 cups panko crumbs
1 can black beans, drained, rinsed, and combined with 1 tbsp fresh lime juice, ½ tsp chili powder, ¼ tsp kosher salt
Corn tortillas, lime wedges, and pineapple salsa to serve

FOR THE PINEAPPLE SALSA:

½ fresh pineapple, cored, peeled and chopped (can substitute 1 14-oz can pineapple rings in juice, chopped)
2 Fresno peppers, chopped
½ red onion
½ pt cherry tomatoes, cut in half
1 tbsp cilantro leaves, chopped
1 lime, juiced
¼ tsp salt

INSTRUCTIONS

  1. Cut the cauliflower into florets.

  2. Mix the spices into the plant milk in a shallow container.

  3. Pour the panko into another shallow container. Keeping one hand wet and the other dry, dredge the cauliflower in the plant milk and coat it with the panko.

  4. Put the coated cauliflower on a baking sheet. Bake at 375 degrees for 15-20 minutes, until florets are crispy and browned.

  5. For the pineapple salsa: core, peel, and chop half of the fresh pineapple, or chop up the canned pineapple

  6. Seed and cut the Fresno peppers, cutting finely. Finely dice the red onion. Halve the cherry tomatoes. Chop the cilantro. Combine all in a bowl with lime juice and salt.

  7. To serve, warm the tortillas over a burner or in a dry sauté pan. Top each tortilla with black beans, cauliflower florets, and pineapple salsa.

RECIPE AND STYLING BY SELENA ORKWIS / PHOTOGRAPHY BY DAVE BRYCE

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Butternut‑Coconut Soup with Chickpeas & Pepitas

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Butternut coconut soup in a bowl

Butternut Coconut Soup is a great way to take a Meatless Monday break from overly carnivorous habits. And that is good for the body and good for the planet. Nurture Pittsburgh’s Selena Orkwis suggests this recipe for Mondays or any other day of the week where you’re looking to feel lighter and to lighten your eco footprint.

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Butternut coconut soup in a bowl

Butternut Coconut Soup with Roasted Chickpeas and Pepitas

  • Author: Selena Orkwis
Print Recipe

Description

A delicious fall or winter soup option with fresh produce.

Ingredients

Scale
  • 2 medium butternut or kabocha squash
  • 4 cups water
  • 1 14-oz can chickpeas
  • ½ tsp avocado oil
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • 1 onion, cut in 1-inch cubes
  • 1 garlic clove, sliced
  • 2-inch ginger knob, peeled and sliced across the grain
  • 1 tbsp avocado oil
  • 1 tsp salt
  • 1 tsp turmeric
  • 2 14-oz cans coconut milk
  • 2 tbsp soy sauce

Instructions

  1. Cut the squash in half, scoop out seeds. and place in a baking dish with  ½ cup of water. Cover with foil and roast in a 350-degree oven for 30-45 minutes, until squash is tender.

  2. Combine the chickpeas, avocado oil, paprika and salt, spread on a sheet pan, and roast for 10 minutes, until slightly crispy.

  3. Meanwhile, sauté onion, garlic, and ginger in oil until soft and translucent. Add salt and turmeric.

  4. Transfer onion mixture to a blender and blend until smooth.

  5. When the squash is cool enough to handle, peel the skin off and blend in batches with the coconut milk and soy sauce. Combine onion mixture and squash mixture and add water.

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Recipe and Styling by Selena Orkwis / Photography by Dave Bryce 

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Jumbo Lump Crab Cakes with Potatoes, Tomatoes & Peas

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Delicious crab cakes filled with heart and soul.

Chef Jackie Page, TABLE contributor, friend, and chef-owner of Jackie Kennedy Catering creates dishes full of heart and soul. It is no wonder she has become one of Pittsburgh’s sought-after culinary experts.

JUMBO LUMP CRAB CAKES WITH POTATOES, TOMATOES & PEAS RECIPE

INGREDIENTS

16 oz can of jumbo lump crab meat
1/2 cup panko bread crumbs
2 dashes Worcestershire sauce
2 tsp Dijon mustard
1 tbsp mayonnaise
1 egg
Salt and pepper to taste
1/2 lb mini potatoes, cut in half
1/4 lb cherry tomatoes, cut in half
1/2 cup of peas
2 tbsp olive oil

INSTRUCTIONS

  1. In a bowl add crab meat (be sure to check for any shells), panko crumbs, Worcestershire sauce Dijon mustard, mayo, egg, and salt and pepper to taste. Toss to mix but don’t break up the crab meat.

  2. Pat crab cakes into a nice round shape. Drizzle with olive oil and bake in a 375-degree oven for 12 minutes.

  3. Place potatoes and tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Bake until the potatoes are cooked through, about 10 minutes. Add peas to the baking sheet and place back in oven for 3 minutes. Serve piping-hot and enjoy!

RECIPE BY JACKIE PAGE / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Try some of TABLE’s other recipes:

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

Braised Beef Short Ribs with Cheddar Cheese Grits

Salmon with Saffron Risotto & Asparagus

Colossal Blackened Shrimp with Alfredo Sauce

Ravioli with Sautéed Veggies & Scallops

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Roasted Salmon with Sautéed Spinach and Zucchini-Dill Relish

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A roasted salmon sits on a bed of spinach, zucchini, and dill relish.

Consider roasted salmon and sautéed vegetables. There is no definitive answer for what makes for a perfect romantic dinner. Beyond the company, the atmosphere, and the intent to enjoy the evening with someone you love, there are truly no boundaries. Still, we recommend the fish, succinctly the salmon, which you can roast and dress up for any occasion with little effort. This roasted salmon and sautéed vegetable recipe will make you feel confident in the kitchen, and there is nothing sexier than that!

How to Pick Out a Great Fillet of Salmon

When selecting a great salmon fillet, your senses are your best tools. Use your eyes first to inspect the fish. Salmon should have a vibrant, uniform color (from bright orange to deep red, depending on the variety) and look moist. Next, use your nose. Fresh salmon fillets will have a mild, clean aroma of the ocean rather than a strong “fishy” smell. If you are able to use your touch, you can check its texture directly. Salmon should feel firm and spring back when you press its skin. You don’t want a piece that’s going to mush with easy give.

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A roasted salmon sits on a bed of spinach, zucchini, and dill relish.

Roasted Salmon with Sautéed Spinach and Zucchini-Dill Relish

  • Author: Gabe Gomez
Print Recipe

Description

An all-out extravagant, elegant, and delicious dinner recipe.

Ingredients

Scale

For the roasted salmon:

  • 4 salmon filets
  • 1 large lemon
  • 1 tbsp extra virgin olive oil
  • Pinch of salt
  • Pinch of pepper

For the sautéed spinach:

  • 1 lb fresh spinach
  • 2 tbsp extra virgin olive oil
  • 3 garlic cloves, chopped
  • Pinch of salt
  • Pinch of pepper

For the zucchini & dill relish:

  • 1 large zucchini, diced
  • 2 roma tomatoes, seeded and diced
  • 1/4 cup of fresh dill, chopped
  • 1 tbsp extra-virgin olive oil
  • 1 large lemon, zest, and juice
  • Pinch of salt

Instructions

For the roasted salmon:

  1. Preheat oven to 425 degrees.
  2. Prepare filets with oil, salt, pepper, and lemon juice.
  3. Wrap in aluminum foil and place on a baking sheet.
  4. Bake for 20 minutes. Remove from oven and rest for five minutes.

For the sautéed spinach:

  1. On medium-high heat, add oil and garlic to the pan, sautee for two minutes, and add spinach with a dash of salt and pepper.
  2. Cook for another two minutes.
  3. Cover the pan and shut off the heat.

For the zucchini & dill relish:

  1. Dice the zucchini— sauté over low heat with olive oil and a dash of salt for five minutes. Remove from heat.
  2. In a small bowl add zucchini, tomatoes, dill, lemon zest, and juice. Add salt to taste.

To assemble:

  1. Assemble with sautéed spinach first, salmon filet, then zucchini relish.
  2. Serve with mashed potatoes or quinoa with a preferred sauce.

Did you make this recipe?

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Recipe by Gabe Gomez
Photography by Casey Lee

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Grilled Flank Steak Tacos with Roasted Tomatillo Salsa Verde

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staff-author
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Delicious steak tacos for the win

Flank steak is an incredibly versatile cut of beef. We enjoy it grilled on a BBQ with a little salt and pepper to a perfect medium rare. Pair it with a fresh salsa verde and your choice of corn or flour tortilla, and weekday taco night just moved over to Sunday dinner.

Grilled Flank Steak Tacos with Roasted Tomatillo Salsa Verde Recipe

INGREDIENTS

For the tomatillo salsa:

2 lbs tomatillos
1 large white onion
4 serrano chiles
4 cloves garlic
1 small bunch of cilantro
2 tbsps olive oil
1 lime
Pinch of cumin
Pinch of salt

For the flank steak:

Flank Steak
2 lbs flank steak
2 tbsps olive oil
Pinch Kosher salt
Freshly Ground Black Pepper

INSTRUCTIONS

For the tomatillo salsa:

  1. Preheat oven to 450 degrees
  2. Remove the tomatillos from the husk and rinse
  3. Cut the onion into large rings
  4. Rinse serrano chiles, remove the stems
  5. Roast garlic inside its husk
  6. Add ingredients to bowl with oil, salt, and cumin. Mix well and place on a baking sheet.
  7. Roast the vegetables for 15 minutes. Remove from the oven and cool
  8. In a blender, add roasted vegetables, cilantro, and lime; squeeze garlic from the husk and add to the blender.
  9. Blend for 10 seconds
  10. Add the salt to taste

For the flank steak:

  1. Remove steak refrigerator; set on the counter for 30-40 minutes before grilling
    Rub the steak with oil and season with salt and pepper.
  2. Set your gas grill on high to sear marks on the steak; lower the temperature and cook to the desired temperature (medium rare is encouraged).
  3. If using a charcoal grill, move the steak away from direct heat once seared and cook to temperature in indirect heat.
  4. Remove steak when done and let it rest for 15 minutes
  5. Warm flour or corn tortillas on the grill. Cut steak, add salsa, and enjoy.

Recipe by Gabe Gomez / Photograhy by Christine Siracusa

Try some of TABLE’s other recipes:

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

Braised Beef Short Ribs with Cheddar Cheese Grits

Salmon with Saffron Risotto & Asparagus

Colossal Blackened Shrimp with Alfredo Sauce

Ravioli with Sautéed Veggies & Scallops

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Beef Wellington with Potatoes & Roasted Carrots

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A cut beef wellington and carrots inside a large pot.

Beef Wellington with Crosshatched Potatoes & Roasted Carrots makes an elegant main course to be shared with someone special. Here, Chef Jackie Page, TABLE contributor and chef-owner of Jackie Kennedy Catering, shares her recipe for the British classic alongside crispy crosshatched potatoes and gently sweetened roasted carrots.

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A cut beef wellington and carrots inside a large pot.

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

  • Author: Chef Jackie Page
Print Recipe

Description

A delicious and decadent beef wellington with the perfect sides.

Ingredients

Scale
  • 2, 6 oz beef filets
  • 2 tbsp olive oil
  • 1 shallot, diced
  • 1 cup mushrooms, finely chopped
  • Puffed pastry
  • 1 egg
  • 2 tbsp water
  • 2 yellow potatoes
  • Salt and pepper to taste
  • 1/2 lb multicolored carrots
  • 1/4 cup bourbon maple syrup

Instructions

  1. Sear the filets in one tablespoon of olive oil, browning all sides, then remove from the pan.

  2. Add the second tablespoon of olive oil, diced shallot and finely chopped mushrooms. Sauté until softened.

  3. Once the mushroom mixture is softened, add salt, then set aside to cool.

  4. Cut your puff pastry into individual sizes to cover the filet.

  5. Add your cooled mushroom mixture to the puff pastry and then add the filet.

  6. Close the puff pastry around the filet and brush with egg and water mixture.

  7. Roast in 400-degree oven for 15 minutes or until pastry is golden brown.

  8. Slice potatoes in 1/2-inch slices and then score them on both sides to create a hashtag pattern.

  9. Brush with olive oil and sprinkle with salt and pepper.

  10. Roast in the oven along with the beef wellington.

  11. Peel the carrots and place them into a skillet with the bourbon maple syrup, salt, and pepper. Cook to desired softness.

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Share a photo and tag us — we can't wait to see what you've made!

Recipe by Jackie Page / Styling by Keith Recker / Photography by Dave Bryce 

Subscribe to TABLE Magazine’s print edition.

Braised Short Ribs with Cheddar Grits

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Tender braised beef atop cheesy grits.

Tender Braised Beef Short Ribs with Cheddar Cheese Grits is a recipe created with comfort in mind. Chef Jackie Page, TABLE contributor, friend, and chef-owner of Jackie Kennedy Catering creates dishes full of heart and soul. It is no wonder she has become one of Pittsburgh’s sought-after culinary experts.

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Tender braised beef atop cheesy grits.

Braised Beef Short Ribs with Cheddar Cheese Grits

  • Author: Chef Jackie Page
Print Recipe

Description

You can’t go wrong with this Southern comfort classic.

Ingredients

Scale
  • 4 short ribs
  • Salt, pepper, and a pinch of smoked paprika
  • 32 oz beef broth
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 1/2 cups water
  • 1 cup grits
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Season short ribs with salt, pepper, and paprika.

  2. Sear the seasoned ribs in a braising pot, making sure to brown on all sides.

  3. Once the ribs are browned, add beef broth, cover, and place in oven for 2 hours.

  4. After 2 hours, mix together the cornstarch and water to create a slurry.

  5. Remove the pan from the oven and add the slurry into the pan juices. Cover and place the braising pan back into the oven for another 30 minutes until the sauce thickens.

  6. In a stock pot, bring water to boil and salt water as if you were making pasta.

  7. Add grits to the boiling water, lower the heat and stir continuously.

  8. Once the water has been absorbed, add the milk and cook for another 3-4 minutes then fold in the cheese.

  9. Depending on how you like your grits, you may add more water or milk to make them softer.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe by Jackie Page / Styling by Anna Franklin / Photography by Dave Bryce 

Subscribe to TABLE Magazine‘s print edition.

Homemade Dog Treats

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A dog sits pointed towards homemade dog treats shaped like hearts and colored pink, red, and white.

These Homemade Dog Treats are a call to celebrate the best examples of love in our lives: our dogs! These treats in the shape of a heart use fresh ingredients that keep your dogs healthy and happy. Choose to bake up either Beet Hearts, Banana Hearts, Apple Beet Hearts, or all three!

As of last January, our hearts and our home expanded to make room for a third dog, a rescue we met while visiting my boyfriend’s family in Florida. We couldn’t resist Pepper’s charms, and the fact that she came with a food name seemed like a sign she was meant to join Julep and Maple to round out our home. Our life became a fair bit more chaotic, and definitely a lot furrier (praise the geniuses behind robotic vacuums!), but life with three dogs is more joyful too.

Once we get the “sit” and “stay” commands down more consistently, I’m hoping you’ll see more of Pepper and Maple in the pages of TABLE, but for now, you can spy Julep hamming it up in several past issues. She’s no stranger to the camera, and for that, she deserves a few extra heart treats.

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A dog sits pointed towards homemade dog treats shaped like hearts and colored pink, red, and white.

Homemade Dog Treats

  • Author: Quelcy Kogel
Print Recipe

Description

The most lovable four-legged friend in your life deserves a Valentine’s Day treat too!

Ingredients

Scale

For the beet hearts:

  • 1 small beet, peeled and boiled
  • 1 tbsp water
  • 1 ½ cups oat flour, more as needed

For the banana hearts:

  • 1 ripe banana
  • 1 tbsp water
  • 1 ½ cups oat flour, more as needed

For the apple beet hearts:

  • ½ small beet, peeled and boiled
  • 1 tbsp water
  • 1 ½ cups oat flour, more as needed

Instructions

  1. Combine the fruit/root and water in a food processor until smooth.
  2. Add 1 ½ cups oat flour, and pulse until combined. Add more flour as needed, until a dough forms. The mixture will resemble pie dough or play dough.
  3. Transfer the dough to a floured surface and knead until smooth. Use a rolling pin to roll to approximately ¼-inch thickness. Use a cookie cutter to cut into hearts or your shape of choice.  Transfer the shaped cookies to a baking sheet with a Silpat mat or parchment paper. Spread the cookies in an even layer.
  4. Preheat the oven to 350°F. Bake the cookies until firm, about 30-40 minutes. Set aside to cool, then transfer to an airtight container, then reward the good boys and girls in your household.

Did you make this recipe?

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Recipe, Styling, Photography, and Story by Quelcy Kogel

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