Lentil salad is one of my “go-tos” over the summer, changing it up with different herbs, sometimes with feta, sometimes without. So it was easy to put together this dinner. I also took advantage of the basil pesto resulting from basil overabundance in the garden.


Basil Pesto with Goat Cheese with sliced baguette and crudités (carrot, celery, red bell pepper)

Broiled Fish Fillets with Orange Lentil Salad

Steamed Corn on the Cob

Spinach Red and Green Salad

(without the pomegranate)


Epicurious: Plum Berry Crisp

Served warm-from-the-oven with a scoop of vanilla bean ice cream

(I reduce the sugar to 2 tablespoons with the fruit and 1/4 in the topping)

Day Before

  • Make Basil Pesto (or other pesto)
  • Mix pesto with soft goat cheese (or cream cheese)
  • Prep crudites for dip
  • Make orange lentil salad
  • Prep spinach salad
  • Make salad dressing
  • Prep the plums for the Plum Berry Crisp

Day Of

  • Prep the Plum Berry Crsip
  • Prep fish fillets with lemon juice, salt and pepper
  • Steam corn on the cob
  • Broil fish
  • After taking the fish out of the oven, put in the Plum Berry Crisp
  • Toss salad with dressing
  • Serve the Plum Berry Crisp warm with  ice cream



Red onion

Red bell pepper (for crudites)

Carrots (for crudites)

Celery (for crudites)


Baby spinach

Red cabbage (for the salad, but can use julienne red bell pepper instead)

Green onion

Oranges 2

Lemon 3

Plums 10 – 12

Basil, 2 cups

Mint, 1/2 cup


1 1/2 pound fish fillets (I used rainbow trout)

Soft goat cheese

Orange juice, 1/2 cup

10 oz frozen berries

Vanilla bean icre cream


1 pound lentils

Pumpkin seeds