There’s an appeal to a lentil patty that I can’t ignore. The recipe for “Lemony Lentil Patties with Massaged Kale Salad,” from Healthy Delicious, boldly includes a lot of lemon zest, za’atar, and garbanzo bean flour. This alone was enough to interest me, but then there’s the idea of massaging raw kale into an edible salad. Now that was really fun!

I doubled the quantities in this recipe, in order to make 16 little lentil patties. Indeed lemony, the patties were also heavily perfumed by the ground cardamom. After frying, they were a bit gray-colored inside, but that was fine. My young child liked these -- and it’s never bad to see a little kid eat a lentil patty!

As for the kale…I was the only one at the table brave enough to eat it. The squeezed kale was very salty, but that was offset by the sweetness of the figs. Anything splashed with balsamic vinegar can be a winner, I believe. I thought the brashness of the kale sat well next to the blander lentil patties, too.

Quinoa never disappoints me, and I’m sure I’ve exclaimed this before. The recipe for “Red Quinoa Salad with Curry Dressing,” from Smith Bites, is once again a celebration of quinoa’s attractive texture. I used a mix of red and black quinoa (no problem). This recipe includes a fine mix of ingredients: not too sweet and not too spicy. Kid-friendly? Well, my youngster slowly ate this one…

I liked the crunch of the gala apple and the celery. For the dressing, I used a bottled orange-mango juice. I was bold about using curry powder (somewhat spicy), when the dressing also included the tamingly sweet flavors of maple syrup and cinnamon. Basically, if you start a salad with quinoa, you’re guaranteed a winner. Quote me.

PRICES
Lemons (2) = $1.02
Purple Kale (2 bunches) = $4.34

RECIPES: a lentil patty is a vegetarian triumph, and quinoa’s texture is ever-pleasant
PREP TIMES:
the patties and the kale can be assembled in far less than an hour; quinoa needs 17 minutes to cook
TASTES:
aromatic cardamom permeates the crunchy patties, while salty raw kale is sweetened by dried figs; a sweet/spicy dressing coats a quinoa/scallion/apple/celery/pepper/raisin salad

Next time, I’ll continue on my vegetarian path. I’ll make Hank Shaw’s “Salad of Morels, Fiddleheads, Ramps, and Farro,” from honest-food.net, along with the “Spinach, Tomato & Cheese Tart,” from mycookinghut.com. See my meal when you return to my site soon.