All I have to say is last Saturday was a freaking blast. Summer is all about beautiful days, hangin out by the water, and being around really great people.
We started with our First ever Standup PaddleBoard (SUP) boot camp which was a blast as you can tell from the video below!
The potluck picnic made it all worth it, and Kim Martin from our Willow Glen Boot Camp totally stole the show with her lentil salad. It was off the hook! She found it on Epicurious.com (love that site BTW…).
Lentil Salad with Carrots, Yellow Tomatoes, and Bell Peppers
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/232432
1/2 lb brown lentils, rinsed
2 bay leaves
2 cloves garlic, minced
1 yellow bell pepper, cored, seeded and diced into 1/2-inch pieces
1 red bell pepper, cored, seeded and diced into 1/2-inch pieces
1/2 cup diced carrot
1/2 cup chopped yellow or beefsteak tomato
1/3 cup crumbled reduced-fat feta
1/4 cup thinly sliced kalamata olives
1/4 cup diced red onion
1/4 cup fresh chopped parsley
1/4 cup red wine vinegar
2 tbsp olive oil
3/4 tsp salt
1/4 tsp freshly ground black pepper
Place lentils, bay leaves, and garlic in a large saucepan. Add water to cover and bring to a boil. Turn heat to medium-low, cover and simmer for 30 to 40 minutes, until lentils are tender. Drain, discarding bay leaves. Transfer to a bowl. Add peppers, carrot, tomato, feta, olives, onion, and parsley. Toss to combine. In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss.
And to top off the great day, there’s nothing like a “Water-Balloon-Fight-Gone-Bad”! : ) It was Kelley & Shauna against Sean and it was hilarious! You’ve gotta check out the video for yourself.