Yesterday I came home for my dad’s birthday. My family doesn’t really know how to celebrate or throw parties, but we do know how to eat… so that’s what we did!
The menu? Lentil and mushroom pot pie with green onion black pepper biscuit crust. Spinach salad with strawberry vinaigrette. Mixed fruit crisp with vanilla coconut milk ice cream. So good, dude.
I’ll post the pictures / recipe for the crisp when I get them from my sister. She tends to be the dessert mastermind in our family.
The strawberry vinaigrette has no recipe – Hannah just threw things into the food processor until she liked what she saw… but it was amazing. I’m sure I’ll try to replicate it this summer. And the salad had green onions, grape tomatoes, walnuts, green apples… delicious.
We found recipes that looked pretty good and then created an Adams-style mash-up. Inspiration included this pot pie from Bon Appetit and my previous success with this biscuit topping from Joy the Baker.
There’s an ongoing joke in my family about my inability to find cool things when I shop, especially at a certain discount housewares store. Take these ramekins, for example. They are lovely, and the perfect size for individual portions of anything. They belong to my sister. She has a collection of ramekins, all from this particular store, and all purchased for ridiculously little cash. I look for ramekins. I’ve been to this store three or four times looking for ramekins. I’ve never found any. Every time my sister goes, she seems to find a new shipment and adds to her growing ramekin collection. And she doesn’t share. What a jerk.
The jokes on her, though. Some day she will feel so guilty about her selfish ramekin ways that she will feel compelled to leave a ramekin peace offering at my house. I’m sure.
Needless to say, my dad was pretty stoked with our dinner choices. He’s decided to fall in line with the girls of the family and cut back on the meat. This was a pretty good dish to fulfill this need. Savory, delicious. Vegetarian at it’s finest.
Here’s a peek inside. So much goodness.
I’ll write the recipe as we made it, but this dish is super flexible. We agreed that zucchini or peas could be a delicious addition to the filling. The biscuit recipe could be replaced with your favorite one. This is more of a framework. : )
lentil + mushroom pot pie with scallion biscuit topping.
serves four hungry folks perfectly
- 1 1/4 c flour
- 1/2 Tbs baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1 tsp course ground black pepper
- 1/2 c thinly sliced green onions (green parts only – use bottoms for filling)
- 2 Tbs unsalted butter, cubed
- 2 oz cream cheese
- 1/3 c buttermilk
- 1/2 c lentils
- 1/4 tsp salt
- 2 Tbs olive oil
- 1 small onion, diced
- 4 green onions, thinly sliced (the white parts of the onions used for the biscuits)
- 1 medium carrot, roughly chopped
- 2 c crimini mushrooms, quartered
- 2 medium potatoes, cut into chunks
- 1 tsp fresh thyme
- 3 large garlic cloves, pressed
- 2 Tbs flour
- 2 Tbs tomato paste
- 3 tsp lite soy sauce
- 1 c dry white wine
- 2 1/2 c water
- parmesan cheese