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[quote=Anonymous][quote=Anonymous]Is this an ad? Seriously, what's the point of writing such long descriptions without including the recipes? I'd appreciate the recipe for the lentil salad and the potatoes, too. Thanks.[/quote]

ATK Baked Potatoes - Serves 4

Kosher or table salt can be used in this recipe.

Ingredients
    2 1/2cups plus 1/8 teaspoon salt
    4 russet potatoes
    2 sprigs plus 1/4 teaspoon minced fresh rosemary
    1 whole head garlic, outer papery skin removed and top quarter of head cut off and discarded
    4 tsp olive oil
    4 T unsalted butter, softened

Instructions

1. Adjust oven rack to middle position and heat oven to 450 degrees. Spread 21/2 cups salt in even layer in 13 by 9-inch baking dish. Gently nestle potatoes in salt, broad side down, leaving space between potatoes. Add rosemary sprigs and garlic, cut side up, to baking dish. Cover baking dish with foil and crimp edges to tightly seal. Bake 11/4 hours; remove pan from oven. Increase oven temperature to 500 degrees.
    2. Carefully remove foil from baking dish. Remove garlic and set aside to cool. Brush exposed portion of each potato with 1 teaspoon oil. Return uncovered baking dish to oven and bake until potatoes are tender when pierced with tip of paring knife and skins are glossy, 15 to 20 minutes.
    3. Meanwhile, once garlic is cool enough to handle, squeeze root end until cloves slip out of their skins. Using fork, mash garlic, butter, 1/8 teaspoon kosher salt (or pinch table salt) and minced rosemary to smooth paste. Remove any clumped salt from potatoes (holding with kitchen towel if necessary), split lengthwise, top with portion of butter, and serve immediately.

ATK Lentil Salad - Serves 4 to 6

French green lentils, or Lentilles du Puy, are our preferred choice for this recipe, but it works with any type of lentil except red or yellow. Brining helps keep the lentils intact, but if you don't have time, they'll still taste good. The salad can be served warm or at room temperature.
Ingredients

1 cup lentils, picked over and rinsed
    Salt and pepper
    6 cups water
    2 cups low-sodium chicken broth
    5 garlic cloves, lightly crushed and peeled
    1 bay leaf
    5 tablespoons extra-virgin olive oil
    3 tablespoons white wine vinegar
    1/2 cup coarsely chopped pitted kalamata olives
    1/2 cup fresh mint leaves, chopped
    1 large shallot, minced
    1 ounce feta cheese, crumbled (1/4 cup)

Instructions
    1. Place lentils and 1 teaspoon salt in bowl. Cover with 4 cups warm water (about 110 degrees) and soak for 1 hour. Drain well. (Drained lentils can be refrigerated for up to 2 days before cooking.)
    2. Adjust oven rack to middle position and heat oven to 325 degrees. Place drained lentils, 2 cups water, broth, garlic, bay leaf, and ½ teaspoon salt in medium saucepan. Cover and bake until lentils are tender but remain intact, 40 to 60 minutes. Mean-while, whisk oil and vinegar together in large bowl.
    3. Drain lentils well; remove and discard garlic and bay leaf. Add drained lentils, olives, mint, and shallot to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with feta, and serve.

ENJOY![/quote]

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