Lentil Salad With Roasted Sweet Potatoes And Queso Fresco Food

LENTIL SALAD WITH ROASTED SWEET POTATOES AND QUESO FRESCO

Steps:

• Preheat the oven to 400 degrees.
• Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.
• Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.
• While potoatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.
• Simmer lentils gently until tender, about 25 minutes.
• Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.
• Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.

PALLINI FRESCO

Steps:

• Chill all ingredients overnight before making this (limoncello is best stored in freezer).
• Add all ingredients to small glass and garnish with a lemon or lime slice.

AVOCADO AND QUESO FRESCO SANDWICH

Steps:

• Stir together the mayo and the chipotle sauce. I like to make a larger batch and store it in the mayo jar for later use.
• Cut the baguette in half and spread both sides with chipotle mayo.
• Slice avocado and the queso fresco and place on the baguette.
• Toast in a sandwich press, or grill on the stove for about 5 minutes.

MARINATED QUESO FRESCO

Steps:

• Cut the Queso Fresco into 3/4-1 inch cubes.
• In a large, shallow dish, combine all ingredients except cheese.
• (If you want, you could throw them in the food processor for ease).
• Stir to combine.
• Then add the cheese, toss to coat.
• Let stand at room temp for 2 hours before serving.
• However, this can marinate for up to 3 days in the fridge.