Joy Is Not A Crumb

04 . 07 . 14

Quick Pickled Vegetables + Herb-y Black Lentils via www.happyolks.com Quick Pickled Vegetables + Herb-y Black Lentils via www.happyolks.com Quick Pickled Vegetables + Herb-y Black Lentils via www.happyolks.com Quick Pickled Vegetables + Herb-y Black Lentils via www.happyolks.com Quick Pickled Vegetables + Herb-y Black Lentils via www.happyolks.com Quick Pickled Vegetables + Herb-y Black Lentils via www.happyolks.com

“If you suddenly and unexpectedly feel joy, don’t hesitate. Give in to it. There are plenty of lives and whole towns destroyed or about to be. We are not wise, and not very often kind. And much can never be redeemed. Still life has some possibility left. Perhaps this is its way of fighting back, that sometimes something happened better than all the riches or power in the world. It could be anything, but very likely you notice it in the instant when love begins. Anyway, that’s often the case. Anyway, whatever it is, don’t be afraid of its plenty. Joy is not made to be a crumb. (Don’t Hesitate)”

― Mary Oliver, Swan: Poems and Prose Poems

Quick Pickled Vegetables + Herb-y Black Lentils via www.happyolks.com Quick Pickled Vegetables + Herb-y Black Lentils via www.happyolks.comQuick Pickled Vegetables + Herb-y Black Lentils via www.happyolks.comQuick Pickled Vegetables + Herb-y Black Lentils via www.happyolks.com

Quick Pickled Vegetables over Herb-y Black Lentils

  • 1 bunch tricolor radishes, quartered
  • 1 cup pearl onions, halved
  • 1 lb. baby carrots
  • 2 cups cauliflower, broken into small pieces
  • 1 bulb fennel, sliced
  • 2 shallots, shaved
  • 4 florets belgian endive, halved
  • ——
  • 4 cups white wine vinegar (or red wine, or rice)
  • 4 cups water
  • 1/4 cup mustard seeds
  • 2 tbsp juniper berries
  • 1/2 cup sugar
  • 2 tbsp salt
  • ——

To make the pickling liquid: Place water and vinegar in medium pot along with sugar, juniper berries, salt, and mustard seeds. Bring to a simmer over medium-low heat, stirring occasionally to dissolve sugar and salt. Place cleaned and prepped raw vegetables into the liquid and submerge. Cover and let cool to room temperature, place in refrigerator for 1 hour. Extra vegetables can be kept for up to two months. They make for great accouterments in a Bloody Mary!

Quick Pickled Vegetables + Herb-y Black Lentils via www.happyolks.comQuick Pickled Vegetables + Herb-y Black Lentils via www.happyolks.comQuick Pickled Vegetables + Herb-y Black Lentils via www.happyolks.comQuick Pickled Vegetables + Herb-y Black Lentils via www.happyolks.com

For the Lentil Salad…

  • 4 cups cooked black lentils (about 1 pound, dry)
  • 1 cup watercress leaves
  • 1 cup parsley leaves
  • 1 cup celery leaves
  • 1/2 cup mint leaves
  • 1/4 cup minced chives
  • 2 lemons, juiced
  • 1/4 cup olive oil
  • salt/pepper to taste

Cook lentils until al dente, about 30 minutes. Strain, rinse, and set aside. Mix with olive oil, lemon juice, and greens. Serve as a bed to the pickled vegetables. Dress with chives, serve cool, but not cold. Makes great leftovers for weekday lunches. Served mine today with lemon avocado aioli.

Quick Pickled Vegetables + Herb-y Black Lentils via www.happyolks.com Quick Pickled Vegetables + Herb-y Black Lentils via www.happyolks.com

  • This is a straight up “goodness salad”. I love it!!

  • This is one of the most unabashedly gorgeous salads I’ve seen in a long time! I’m experiencing major veg envy.

  • Beautiful! I just made quick pickles, too. Such a fantastic, crunchy treat!

  • What a beautiful salad! This would be such a great choice for a hot-weather lunch.

  • Wow this is my kind of salad! Beautiful pics as always!

  • “Still life has some possibility left.” Thank you for sharing such a beautiful passage, and salad! It seems perfect for warmer days ahead; filled with more joy, I hope.

  • This looks so tasty, and the colours are so pretty too, the photos are great. I like the little poem too, nice wordsxx

  • beautiful gorgeous.

  • This is absolutely wonderful! This time of year I really start to feel the joy of tender, fresh vegetables used in new ways. This is new to me and sounds lovely! Thank you for sharing such a wonderful recipe and gorgeous photos (as always)!

  • Laura

    I am grateful to have friends who would love to eat this with me….
    Simply beautiful food that nourishes.

    {{* *}}

  • I’ve had black lentils in my cupboard for weeks now and haven’t found a good recipe. . . until now! I’m very excited to try this out for lunch today. I love your recipes and can’t wait to try more of your wonderful creations! Have a great day!

    http://ashleydenaexo.blogspot.com/

  • Yummy. I absolutely love these photos. How do you take the pictures of yourself cooking?
    Emma

  • Yummy. I live the photos. How do you take picture of yourself cooking?
    Emma

  • *love

  • Thank you for the Mary Oliver poem; I’m sure the recipe is good too, but the poem is what I’m happy to take away (and share). Thank you!

  • everything about this is so damn poetic, it makes me smile so hard.

  • Kelsey, you always find the most beautiful & thoughtful quotes. This made my morning. Thank you.

  • Such true words. Joy can be so scary to embrace because we fear losing it…

  • Oh wow. You curate the best quotes here in your space. I just shared this with a friend as we arrive at the annivevrsary of her husband’s death this week. Not to be a downer, but. It really struck me this morning. “Give into it.” Yes, yes.

    This platter of goodness is just so colorful and striking and rich. I can’t wait to try these pickled vegetables. Talk about show-stopper dinner party centerpiece! Avocado aioli? You got it goin on, girl.

  • Wow. Your photos are completely gorgeous, as usual! Also, I adore that excerpt. It’s so truthful :) Thanks for sharing. This lentil salad looks so filling, I love quick pickling!

  • love the colors and different textures of this dish! can’t wait to try it!

  • I have dutch oven envy.

  • oh kelsey.

    i just thank you for being here. for shining a light.

    xo,
    molly

  • I think you are a beautiful writer.

  • I can’t get over the quality of the photography! Superb! Looking forward to your future posts. (:

    <3 Carsla
    Founder & CEO of Connect-the-Cloths
    http://www.connect-the-cloths.com
    http://blogspotter.co/connect-the-cloths/
    A stylist, foodie, & writer's blog in development.

  • Julie

    Love this recipe! Congrats on being a finalist!!! I was hoping that it would have been in the writing category, but I guess we’ll all be happy for you anyway;)
    Great job!

  • Such a gorgeous plate of food!

  • I’m new to your blog but really loving it! Your writing is beautiful, and the recipes look great. I know how much time it takes to put these posts together, so thank you for all you do.
    Blessings,
    Adrie

  • Beautiful recipe and photography. I’m a big fan of Mary Oliver–isn’t she the best?

  • Don’t hesitate. Gorgeous, Kelsey.

  • Such a stunning post – food, photography and words as well. Truly inspired.

  • I’ll be hunting some florets belgian endive here soon to try this out, I am not sure if it’s an easy to find here in my side of the world.

    Thanks for the share Kelsey and I love the pictures Shaun. Keept it up…

  • What a gorgeous salad! Love all the color and texture contrasts. There’s nothing like a hand-tossed salad at home when the weather warms up.

  • Congratulations on your selection as a finalist in the Saveur Food Blog Awards!

    I would to personally invite you to share your gorgeous food photos with us over at Food Foto Gallery . com – In March alone, we had 26,382 visitors to the site & there’s no complicated approval process like the big guys. Any photos related to food (that are not watermarked) are accepted & get posted automatically. Being a food blogger, myself, we also share our daily faves on social media, giving exposure to fellow foodies whenever we can.

    Let me know if you have any questions and hope to see you at the site :)

  • Wow. I just stumbled upon your site because I am fortunate enough to have figs on three trees and I thought, “I want to make fig ice cream when they’re ready!” and… you have a recipe and the goodness that is Google brought me here. And I am just blown away by the writing. The photography also, but really it’s the writing. I love it that you write on and on and on., and by the end of a post it’s been quite a journey. I wish web readers had longer attention spans as a general rule! (and poetry too? I love Mary Oliver). Looking forward to savoring this site – and many of the recipes too, I suspect. And congratulations on the upcoming wedding!

  • michael skelton

    Found your site today. Am looking for inspiration to work more vegetarian fare into our meals and this looks very interesting. One point though if I may… I am diabetic, with low vision issues which I am working through with surgeries unfortunately. And I have to say that the bulk of the text on your site, though pleasant from a layout standpoint, is very difficult to read, primarily due to the light color, especially at the small font sizes used. The light grey just fades into the background for me. And it’s not just you, I’ve noticed a style trend towards lighter text in other sites which has given me problems as well. I can read it, just not comfortably. Probably too difficult in my case to give it the time it deserves. I just thought I might point out something perhaps not considered. A very pleasant site otherwise. The photos are gorgeous u s : ) Thank you for your contributions. Best regards, Michael

  • Thanks for sharing! Recipes look excellent, can’t wait to give some a try! Pics are very aesthetically pleasing as well!

  • Awesome dish, photos, and everything! Thanks a lot for your post. Eliza

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