Lentils with Sausage, Sweet Potatoes, Feta and Balsamic Dressing

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makes 5 very generous servings 

1 cup dry lentils
1 lb sweet italian turkey sausage
2 medium sweet potatoes, peeled and diced into 1/4″ cubes
1 medium onion, diced
2 carrots, peeled and finely diced
2 celery stalks, finely diced
1 Tbsp olive oil
s+p to taste
1 1/4 cups feta

Dressing:
2 Tbsp balsamic vinegar
1 Tbsp dijon mustard
1 tsp olive oil

Rinse and drain lentils, then add to a 4 quart pot filled halfway with water. Bring to a boil. Reduce heat and simmer 15-20 min or until lentils are tender but not mushy. Drain lentils and set aside.

Remove sausage from casings and heat in a large saucepan over med-high heat, breaking up with a wooden spoon. Stir until cooked through. Remove with slotted spoon to a bowl and set aside.

Add sweet potato to pan with sausage drippings and cook over med heat for 5 minutes.

Raise heat back to med-high, add 1 Tbsp oil, onions, carrots and celery and cook 5-10 minutes or until onion is soft.

Add sausage and lentils into veggies and stir until warm.

Mix dressing ingredients and pour over lentil mixture, tossing well.
Serve with a generous serving of feta sprinkled on each plate, or toss into lentil mixture if desired.

Cornmeal-Bacon Waffles with Thyme-Infused Maple Syrup
Slightly adapted from Leite’s Culinaria

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makes 12-14 waffles 

For the thyme-infused syrup:

8 small sprigs fresh thyme
1  cup pure maple syrup
8 whole black peppercorns
4  tablespoons cold water

For the cornmeal-bacon waffles:

1 pound thick-cut bacon
4 large eggs
3 cups (12 fluid ounces) buttermilk, plus more as needed
6 Tbsp unsalted butter, melted
1 1/2 cups cornmeal
1 1/2 cups all-purpose flour
3 Tbsp sugar
4 teaspoons baking powder
2 teaspoon baking soda
1 1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Make the thyme-infused syrup:

Pull off most of the leaves from the thyme. Place both the leaves and the stems in a small saucepan with the maple syrup, peppercorns, and water. Place over very low heat and bring to a very gently simmer. Let it bubble for 10 minutes to infuse the syrup with thyme. Strain the syrup into a pitcher. (You can make the syrup up to 3 days ahead. Cover tightly and refrigerate, then gently reheat over low heat just before serving.)

Make the cornmeal-bacon waffles:

Heat a heavy skillet or griddle over medium heat and add the bacon. Cook until crisp, turning once, 7 to 10 minutes. Drain on paper towels and let stand until cool enough to handle. Crumble the bacon into small pieces. You should have about 1 1/4 cups.

In a medium bowl, whisk together the eggs, buttermilk, and butter. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper, if using. Make a well in the center of the cornmeal mixture, then pour in the egg mixture. Whisk until the batter is mostly smooth with just a few lumps. If the batter is too thick, stir in another 1 to 2 tablespoons buttermilk. Gently fold in the bacon.

Preheat your waffle maker.

Ladle the batter into the waffle maker, using 1/2 to 3/4 cup batter per batch and spreading the batter so that it almost reaches the edges. Cook until crisp and browned, 3 to 4 minutes. Using a spatula, remove the waffles and serve hot or place on a baking sheet in a single layer in a 200°F (95°C) oven for up to 20 minutes while you make the rest with the remaining batter. Drizzle with the warm thyme-infused syrup.

Enjoy!