Farm406

farm406 48 • 8 oz uncooked lentils • 5 or 6 roma tomatoes, diced • 8-10 fresh basil leaves, chopped • 1 1/2 tsps garlic, minced • 1 1/2 tsps salt • (plenty of) pepper to taste • 1 tbsp balsamic vinegar • 2 tbsps olive oil • 1 tsp lemon juice • 1 tsp dried oregano • 1 tsp dried basil • 2 cups crumbled feta • crackers or veggies for dipping DIRECTIONS 1. Bring a large pot of unsalted water to a boil and add the lentils. Boil, covered, until tender but not mushy, about 20-30 minutes. Drain and cool, then refrigerate until chilled. 2. Dice the tomatoes and add them to a large bowl, keeping as much of the juice as you can. Chop the basil leaves and mince the garlic and add it to the bowl. 3. Add the salt, pepper, balsamic vinegar, olive oil, lemon juice, oregano, and basil. Stir with a wooden spoon. Add the cooled lentils and feta and stir again. 4. Refrigerate for at least an hour to let the flavors meld. 5. Serve with crackers, pitas, on toasted baguettes, or with sliced cucumbers. • ½ cup Butter • 1 cup Light Brown Sugar • 1/3 cup Heavy Cream • ½ -1 tsp Kosher Salt DIRECTIONS 1. Melt butter in a saucean. 2. Add brown sugar and heavy cream and wisk constantly over medium heat until sugar is dissolved. 3. Bring to a boil and allow to boil for 3 minutes,no more. 4. Remove from heat and allow to cool. Store in refrigerator. • 1 cup Butter • 3 cups Sugar • 6 Eggs • 1 cup Sour Cream • 2 cups Granny Smith Apples • 1 tsp Vanilla • ¼ tsp Almond • 3 cups Flour • 1 ½ tsps Cinnamon • ½ tsp Nutmeg • 1 tsp Baking Soda • ¼ tsp Salt DIRECTIONS 1. Mix together flour, cinnamon, nutmeg, baking soda, and salt. Set aside. 2. Beat butter, sugar, eggs, sour cream, vanilla, and almond extract in a mixing bowl until light and fluffy. Slowly mix in dry ingredients. Fold in apples. Spray a bunt cake pan with cooking spray, and pour in cake mixture. Bake at 350 for 60-75 minutes. Cool and drizzle with salted caramel sauce. Apple Spice Cake with Sallted Caramel Salted Carmel Fresh Bruschetta and Lentil Dip

• Cover