11 October 2010

French Bread with Avocado/Fennel Salad and Lentil Soup

Salad and bread from scratch, soup from a can. First loaf of bread I've ever cooked.

Bread Recipe:
Peter Reinhart's Classic French Bread from "Artisan Breads Every Day"

Salad Recipe (I don't remember the specifics, so roughly):
1 Fennel Bulb
1 Avocado
1 Lemon
Handful of raisins
Hanful of walnuts
Small orange (used a Cutie for this recipe)

Cut the fennel into bite-sized strips. In a mixing bowl, mash the avocado with a fork and juice the lemon into it. Mix in the fennel to coat it in avocado pulp. Crush walnuts into mixture, add raisins, and stir again. Top with orange slices.

Soup Recipe: From a can.

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