A lunch of leaves, lentils and crunch
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JournalA lunch of leaves, lentils and crunch

Journal

A lunch of leaves, lentils and crunch

Peppery pear salad and warm cornbread, with a little bowl of seeds to share. Bake ahead and dress the salad last.

CornmealIn the golden crumbButterBaked into every biteEggsBinding the batter
From our recipe: Skillet Cornbread

Why this table works

Lentils add substance to the leaves; cornbread gives a soft contrast to pear and walnuts. Pumpkin seeds are optional on the side, not a change to the salad recipe. This menu contains milk, egg, wheat and walnuts; check every package.

On the menu

A calmer order of work

  1. Roast seeds earlier or the previous day; cool fully before closing the container.
  2. Bake cornbread at its own recipe temperature. Drain cooked lentils and wash and dry leaves while it bakes.
  3. Slice pear, dress the salad and portion bread just before eating. Save extra bread separately. Allow 1½–2 hours if also roasting seeds today.

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    Uses each recipe’s original yield, shown below. Portions differ; plan for leftovers. Ingredient totals do not change pan sizes or cooking times. Check each recipe for complete instructions and allergens.

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