Green Lentil and Roasted Vegetable Salad with Mustard-Tarragon Vinaigrette

For a salad, this is one fabulous dish. I've decided that roasted vegetables are my favorite food. I'd pick roasted vegetables over a cupcake even. It was a little hard to keep my hands away from the freshly roasted turnips and red onions so that there were enough left to combine with the lentils into the dressing. But, as you can see, I managed to control my desires and not just nosh on lightly browned, droolingly delicious, freshly roasted turnips.

Though this dish takes a while to make, it's very easy, and pretty much fool-proof. Oh, and I chose to use arugula for my tender green of choice. Me and POTUS have similar tastes in greens.

We're giving this dinner a 4. For a salad, it's a 5 hands down, but Tommie and I aren't the hugest salad fans. So, 4 stars it is.

Split Pea Soup with Carrots, Leeks and Tarragon

Ohhhhhhhhhhhhhhh C-A-N-E-S Canes! Why is so much of my food orange and green?

After riding our bikes for a couple hours today in barely 50 degree temperatures, this soup really hit the spot. We realized looking back at last week's menu, that we've been eating a lot of stews and soups. At first I was sad that the air was finally cooling, but it's so nice to have seasons and not only change up our activities quarterly, but also change up our meals. How apropos that our favorite cookbook is broken into sections by season. Whether you live up north or in Florida, do you find that you change your menu season to season?

Without hesitation we give this meal 5 stars. Possibly my favorite soup in the book.