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Christmas Dinner:

Baked Salmon with fresh dill
mushrooms (sauteed in merlot)
brussel sprouts (steamed)
creamy leeks (recipe follows)
cold lentil salad (recipe follows)

Creamy Leeks

2 bunches of leeks
1 can chicken broth
1/2 cup (or so) heavy cream

Remove and discard all but 2 inches of green from the leeks.
Julienne leeks.

Melt butter in large pan, add chicken broth and leeks and cover on low heat.
Simmer for 10 minutes (or until leeks are tender). Most of the chicken broth will be absorbed by the leeks.
Add heavy cream, and cook until most of the cream is absorbed by the leeks. Salt and pepper to taste.

Cold Lentil Salad

1/2 cup green lentils, rinsed and picked over
1 garlic clove, halved lengthwise
1 celery stalk, finely chopped (about 1/2 cup)
1/2 small red onion, finely chopped (1/4 cup)
1/2 cup flat-leaf parsley, finely chopped (about 1/2 cup)
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon warm water

Combine the lentils and garlic in simmering salted water for 10 minutes, or until the lentils are crisp-tender.
Drain and run the lentils under cold water.
Dicard the garlic.

In a bowl, toss together the lentils, celery, onion, and parsley.
In a smaller bowl, whisk together the lemon juice, olive oil, and water.
Drizzle over the lentils and stir gently to incorporate.
Season with salt and pepper.

Makes 2 cups.

from “Martha Stewart’s Healthy Quick Cook”