Now turning into one of my favorite Holiday traditions, last weekend I was able to attend one of Jenny Lee Evan's holiday cooking classes. The menu of the night not only tasted incredible, but had a gorgeous presentation as well. One of my favorite things about Jenny's classes, is that she often uses ingredients from Trader Joe's and Costco. To me, this makes the cooking experience less intimidating.
Along with exceptional food, there was great company. The icing on the cake! In attendance was a large group of talented and motivated entrepreneurs and bloggers. Felt so good to be surrounded by so many inspirational women that were making things happen.
In preparation for the Holidays, I wanted to share with you Jenny's divine (and easy!) holiday appetizer, 'The Lentil Dip.' This recipe is posted below, I made it for my mom this week and she couldn't believe how much flavor it punched for being so quick to throw together. Also, aren't lentils a power food? win-win!
One 17.6 package Trader Joes steamed lentils
½ c. feta cheese, crumbled
Bruschetta (recipe below)
5 small roma tomatoes, chopped
¼ Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
2 cloves garlic, minced
1 tsp. salt
½ tsp. sugar
Pepper to taste
Put all ingredients in food processor
Pulse lightly until it is lightly chunky.
Put steamed lentils in a medium bowl and separate. Add the bruschetta and feta cheese. Mix together lightly. Store in the refrigerator in a sealed container. Keeps for 2 weeks. Serve cold with crackers.