French Lentil & Carrot salad

A colourful salad to add a little punch to your day. Light yet filling it is the perfect lunch box take-away for school or work.

Ingredients: (for 4 persons)
1 kg carrots
100 gr green lentils
120 gr goat cheese
50 ml milk
1/2 red onion cut in rings
4 tbl spoons of olive oil
1 tbl spoon of vinegar
thyme
salt & pepper

Preparations:
1.) Wash and peel the carrots. Cut them in half or in four if they are large. Place them on a cooking plaque, sprinkle with 2 tablespoons of oil, salt, pepper and thyme. Mix and cook in an oven preheated to 180°C during 30 minutes.
2.) Put the lentils in a pan, cover with cold water and oil. Salt and allow to cook for 20 minutes. Drain and pour in a salad bowl. Add two tablespoon of oil and one tablespoon of vinegar—allow to become tepid.
3.) Mix the goat cheese with the milk, pepper and the rest of the thyme to obtain a creamy sauce.
4.) Mix the carrots with the lentils, add the onions rings. Divide in the plates and pour on the goat cheese sauce. Voilà!

Angel Hair pasta with tomatoes and shrimp

A quick and healthy family dinner recipe that can also be served at a dinner party and let you shine.

Ingredients:
3 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 pint cherry tomatoes, halved
Kosher salt
8 ounces angel-hair pasta
8 cups chopped escarole, kale and/or Swiss chard
1 pound medium shrimp, peeled and deveined
1/2 teaspoon red pepper flakes
Freshly ground pepper
1/2 cup fresh basil, chopped
Grated zest and juice of 1/2 lemon

Preparation:
1.) Bring a large pot of salted water to a boil.
2.) Add the pasta and cook as the label directs, adding the greens to the water.
3.) Drain and rinse under cold water; transfer to a large bowl.
4.) Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
5.) Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute.
6.) Add the shrimp and cook until pink, about 3 minutes per side.
7.) Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.
8.) Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice. 9.) Toss together and decorate with a leave of basil.