French Lentils With Garlic and Thyme

French Lentils With Garlic and Thyme
Source of Recipe
Cooking New York Times
Serves/Makes/Yields
6

This is a classic French way to cook lentils, and it’s very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish, redolent of a Provencal feast.

 

Green Beans and Zucchini with Sauce Verte

Recipe Photo: Green Beans and Zucchini with Sauce Verte
Source of Recipe
Bon Appétit | June 2010 by Jeanne Kelley
Serves/Makes/Yields
6 servings

Sauce verte is French for "green sauce." In this recipe, the sauce gets its vibrant color from basil, green onion, parsley, and capers. Any leftover sauce can be stirred into couscous or rice, or served with grilled chicken or fish.