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Top down shot of wood platter with black beluga lentils, grilled nectarine halves, and white burrata dressed in vinaigrette.
Beautiful Black Beluga Lentil, Grilled Nectarine + Burrata Salad

I've been experimenting with the design Rule of Threes in my cooking. Used in graphic design, interior design, and fashion-- really anywhere design concepts are applied-- the principle is that things arranged in groups of three are more appealing, evocative, and satisfying.

Long ago, it is said, Nordstrom sales associates were required to dress this way-- skirt, blouse, sweater; slacks, shirt, vest; dress, boots, scarf, etc. Accessories were the grace notes added to the rule of threes formula. I've begun to think this is true for the food on a plate as well.

Not only does this method of cooking work from a taste and visual point of view, but it is actually pretty easy to pull together a dynamic dish using this concept.

beluga lentil, grilled nectarine, and burrata salad arranged on an orange plate.

Beluga Lentil, Grilled Nectarine + Burrata Salad

In this 30-minute dish the triad of warm earthy lentils, smoky-sweet nectarines, and cool creamy burrata is more than the sum of its parts. Each of the parts requires very little or no preparation. The simple vinaigrette acts like the jewelry that ties the whole ensemble together.

The rule of threes concept worked perfectly in this recent red pepper, white bean, and feta recipe, too. The smoky bright red peppers, the earthy light white beans, and sharp tangy feta create a synergy that is tied together with a crown of herb sauce. Magnificent, yet simple.

Mise en place of ingredients for the beluga lentil, grilled nectarine, and burrata salad.

It only looks challenging! Make Beluga Lentil, Grilled Nectarine + Burrata Salad soon for an ever so delicious, beautiful, fancy-fast-easy brunch, lunch, or dinner. Make it vegan by omitting the burrata, and it is still delicious. Serve it alongside meat, or enjoy it as a vegetarian main course.

How can you use this Rule of Threes concept in your cooking and meal planning? I'd love to hear about your ideas and experiments!

Beluga Lentil, Grilled Nectarine + Burrata Salad

Course: Breakfast + Brunch, Main Dish, Quick + Easy, Salad, Side Dish
Cuisine: Pacific Northwest
Keyword: dairy-free option, easy, pretty salads, salad dressing, summer
Season: Bounty (August - October)
Dietary: Egg-Free, Gluten-Free, Nut-Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Author: Pam Spettel
This triad of earthy lentils, smoky-sweet nectarines, and creamy burrata is more than the sum of its parts. Quick to make but ever so delicious and versatile, make this soon for a fancy-easy brunch, lunch, or dinner. Make it vegan by omitting the burrata, and it's still delicious.
Print Recipe

Ingredients

For the Vinaigrette

  • 1 medium shallot finely mined
  • 1 teaspoon Dijon mustard
  • 5-6 fresh thyme branches enough to make about 2 tesaspoons leaves
  • salt + pepper about 1 teaspoon salt and pepper to taste
  • 3-4 Tablespoons vinegar white balsamic, peach, champagne, sherry, or rice vinegars all work here
  • 3-4 Tablespoons extra virgin olive oil

For the Beluga Lentil, Grilled Nectarine + Burrata Dish

  • 1 cup black Beluga lentils
  • 1 bay leaf, fresh if possible
  • 3 ripe nectarines, halved and pitted
  • 1 stalk leafy celery, leaves finely slices, stalk finely diced
  • 4 ounces burrata, drained

Instructions

First Make the Vinaigrette

  • In a small jar with a tight-fitting lid, place the minced shallot and Dijon mustard. Stir gently. Add about half of the thyme leaves stripped from the stems, salt and pepper. Cover the shallot mixture with the vinegar of your choice. Eyeballing it, add enough olive oil to double the volume in the jar, or about the same in height to the shallots and vinegar. Shake until the salt is mostly dissolved and the mustard is thoroughly incorporated. Set aside.

Now Make the Beluga Lentil, Grilled Nectarines + Burrata

  • Light or preheat your grill for a hot, direct fire/heat.
  • In a medium saucepan, place the lentils, bay leaf, a pinch of salt, and 3 1/2 cups water. Bring lentils to a boil, then reduce heat to a low simmer. Cook uncovered, stirring every 5 minutes or so, for about 20 minutes or until the lentils are al dente, but not mushy and broken. Begin chcking their doneness at the 15 minute mark.
  • While the lentils are cooking, place the halved nectarines on a preheated grill over direct heat. Oil the grates first, and place the nectarine halves cut side down. Do not move them until the 3 minute mark, and check for rich grill marks. They may need another minute or so to become deeply marked. Flip them and grill another 3 minutes until the skins have grill marks, for a total of 6-7 minutes. Don't let the nectarines overcook-- you just want them warmed through and kissed with flavor from the grill.
  • When the lentils are done, drain off any remaining liquid. Sitr in the diced celery and leaves, reserving some of the leaves for garnish. Mound this onto plates or a serving platter.
  • Arrange the nectarines on to mounded lentils. You may chose to halve some of them.
  • Place the burrata on top of the lentils. Sprinkle the remaining thyme and celery leaves over the top and serve.

Notes

This recipe serves three people as a main course, or six people as a side dish.
This salad is especially luxurious served warm, but equally delightful served chilled, especially if you need to make the components ahead of time.
Peaches would be just as lovely in this dish as the nectarines. Use what you have or prefer.
Recipe star ratings are very welcome and appreciated. Thank you for taking the time to provide your feedback this way. 
two glasses of wine and a plate of shrimp melon salad

Scorching record-breaking heat is promised across much of the U.S. this week, and you need cooling solutions, right? You're going to need this-- the best simple yet fancy cooling salad I can think of-- light, fresh and hydrating, and ever so tasty. When you eat it, try to imagine someone nearby fanning you with a palm leaf. Can you feel it?

This refreshing salad was made to serve with an equally refreshing chilled rosed. I love the 2020 Quady North Rogue Valley/Southern Oregon GSM Rosed for it's South-of-France typicity we don't often find in an Oregon rosed.

Quady North Rose bottle upside down in glass

About the Wine

Made with 48% Grenache, 42% Syrah, 9% Mourvedre, and 1% Counoise, it is quite dry and full of the mineral qualities I associate with a Provençal rosed. Its lower alcohol also makes it perfect for summer. You may notice a little orange peel aroma on the nose, and soft fruit and rain water filling out the mid-palate.

Quady North is organically farmed and LIVE certified for its sustainable winegrowing practices. Quady focuses on "small lot Loire-ish and Rogue Rhone releases". There we go talking about France again!

a glass of rose and a plate of shrimp melon salad
Screwtop equals picnic friendly!

He would not remember me, but years ago I met Quady North's fearless leader, Herb Quady, at a wine symposium. I knew I'd like him when he told of how people choose their favorite wines. He said something like, "It is the one you had that night under the stars with friends, someone was playing your favorite song on a guitar, and maybe you were falling a little in love." And, well, their labels are fantastic-- The tattoos I'll never have.

One last thing about Quady wines. At least for now, if you order two bottles shipping is free, and if you purchase a case you receive a 10% discount on this already quite affordable wine. Value added! (This is not a sponsored promotion.)

Platter of sweet and spicy shrimp and melon salad

The Sweet + Spicy Shrimp Melon Salad

Even boiling water for pasta or standing at the grill sounds a bit exhausting in heat like this. Sweet + Spicy Shrimp Melon Salad is a no-cook endeavor if you buy your shrimp already cooked, and please do! After a few chops of a knife and a few shakes of a jar you'll be made in the shade.

For a vegan option, sizzle bite-sized cubes of pressed tofu in hot oil until they brown, allow them to cool, and treat them the same as you would the shrimp.

Ingredients for the sweet and spicy shrimp and melon salad.
Avocado-- a last minute addition-- and olive oil are other ingredients you'll need
platter of sweet and spicy shrimp melon salad

Sweet + Spicy Shrimp and Melon Salad

Course: Main Dish, Quick + Easy, Salad
Keyword: light, picnic, refreshing, summer
Season: Evergreen (April - July)
Dietary: Dairy-Free, Egg-Free, Gluten-Free
Preparation: Fast + Easy
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 main course or 4 as a side
Author: Pam Spettel
Perfect for the hottest days of summer, this simple yet fancy cooling salad is light, fresh and hydrating. . . and ever so tasty. No-cook and made in minutes, you'll be sitting in the shade in no time.
Print Recipe

Ingredients

Salad

  • 6-8 per person cooked chilled shrimp, preferably shelled and tail-on
  • ¾ average cantaloupe, chilled and diced
  • 1 long cucumber, chilled and diced
  • ½ cup purple onion, scallion, or sweet onion
  • 1 large avocado, diced
  • 2 cups cilantro, basil, mint, and chives, chopped and lightly packed in any combination or alone
  • ¼ - ½ cup Sweet + Spicy Dressing, below

Sweet + Spicy Dressing

  • ¼ cup honey
  • 2 limes, juiced
  • 1 Tbsp. Sriracha, or to taste
  • Salt and pepper to taste
  • ¼ cup olive oil

Instructions

  • Gently toss all ingredients except avocado in a large bowl. Top the salad with the cubed avocado tucked here and there. (This keeps the avocado from being squished!) Serve.

Sweet + Spicy Dressing

  • Place all ingredients in a screwtop jar. Shake until the honey and salt are dissolved. Store any leftovers in the refrigerator for use on other summer fruit-based salads.

Notes

This honey lime vinaigrette-style dressing does not use the proportions typical to a classic French vinaigrette. 
Five-ingredient Celery Amandine is an amazing vegetable dish when made with farm or garden-fresh celery.

Have you ever thought about making celery a central stand-alone side-dish? I'm going out on a limb here to suggest, no, maybe not. And there is a reason why celery is last to be chosen for Team Exciting Foods.

Grocery store celery is pale, stringy, flavorless, and waterlogged in comparison to locally-grown, bright green, crisp version that hasn't been trucked half-way around the world. Grocery-store celery is a good second-string addition to a soup, stew, or casserole where little is expected of it.

Farmers market or garden-grown celery, on the other hand, is heads above its grocery grocery store kin. If you want a true All-Star for the dinner plate win, growing some or buying direct from a farm is the only way to go.

Take a crack at the bat with this sautéed celery amandine. It is proof that celery is more than a minor-league bench player at your table.

Celery Amandine Throwback

This recipe comes from the wayback machine. My mom made it as a vegetable side dish when I was a kid and its crunchy, buttery, nutty place on my plate always made me happy. Spotting crisp bright organic celery at the farmers market recently brought it back to mind.

It takes four or five ingredients, and is table-ready in under 10 minutes.

I intentionally make extra of this, as it is a nice addition to a lunchtime rice and bean bowl, next to a scrambled egg, or sprinkled with a little vinegar or more lemon juice as a pickley nosh with a sandwich.

platter of celery amandine with lemon wedges

Home Run Celery Amandine

Course: Salad, Side Dish
Cuisine: French
Keyword: fast, summer, vegan option, versatile
Season: Bounty (August - October), Evergreen (April - July)
Dietary: Dairy-Free, Egg-Free, Gluten-Free, Vegetarian
Preparation: Fast + Easy, One Pot/One Pan
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Author: Pam Spettel
With just a few handy ingredients and 10 minutes or less to the table, take a crack at the bat with this sautéed celery amandine. It is proof that celery is more than a bench player at your table.
Print Recipe

Ingredients

  • 1 small head garden fresh celery (about 3-4 stalks per person)
  • ¼ cup raw whole almonds
  • 4 cloves garlic, crushed and lightly chopped
  • 1 Tbsp. butter or ghee
  • 1 Tbsp. olive oil
  • 1 lemon, cut in wedges (optional)
  • salt and pepper to taste

Instructions

  • Wash and dry the celery and slice it ¼- ½“ inch thick on a sharp diagonal. (The diagonals look beautiful, but also expose more surface area for flavor.) Crush the almonds with the bottom of a glass or by tapping on them with a meat mallet to get rough pieces of mixed sizes. Crush and lightly chop through the garlic cloves. (Crushing the nuts and garlic makes more textural and visual interest than chopping.) Slice the lemon into 6-8 wedges and flick away any seeds you see.
  • Heat a skillet to medium-high heat. (6.5 or 7 on my induction cooktop.) When the skillet is hot, add the butter and olive oil. Add the celery to the pan and give it a shake to let the slices settle in.
  • Toss the nuts, garlic and salt and pepper to taste on top of the celery. Stir a few times while the celery just begins to soften and turn bright green, about 4-5 minutes. Remove it from the heat before you think you should. You'll enjoy this best if the celery retains is crunchy texture.
  • Serve with a lemon wedge, if desired. This is good served right out of the skillet, or at room temperature.

Notes

Make It Your Own:
For vegan option, replace the butter with cooking oil of your choice.
Give this exact treatment to sugar peas in their pod- just a flash in the hot skillet with the other ingredients makes another vegetable winner!
Omit the garlic if that's not for you.

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Welcome!

Photo of 101-Mile Kitchen blog owner.

You’re in the right place to break up with cooking and hospitality anxiety, learn how to use recipes as guides rather than strict rules, and let your cooking intuition and confidence soar. I’m Pam Spettel, home cooking expert and guide, and I’m here to show you how.

Superpower: Dreaming up recipes that work, serving them to my friends and family, and writing little stories about how cooking them well is the same as loving well.

Inspiration: Ingredients! Fresh, colorful, fragrant, local, seasonal ingredients as an artistic medium.

Heroes: Food and wine producers– the people who keep me, my family, and our community nourished and happy.

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