PREPARATION:

For the Lentil Loaf:

1. Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan. In a large sauté pan over medium high heat add the grapeseed oil; when hot, add the onion and garlic and cook for about 10 minutes or until the onions are translucent. Add the bell pepper and celery; cook, covered, for another 10 minutes. Remove from heat and let cool.
2. In a large bowl combine the sautéed vegetables with the walnuts, lentils, rice, cranberries, breadcrumbs, basil, thyme, oregano, eggs, flour and milk. Season with salt and pepper, mix well and then spoon into the loaf pan. Bake until firm, about 45 minutes. Slice and serve with Mixed Greens with Pink Lady Apples and Cranberry Vinaigrette.

For the salad:

1. In a large serving bowl, combine the baby greens with the apple. In a small bowl, combine the apple cider vinegar, cranberry juice, dried cranberries, and Dijon mustard. While whisking, add the grapeseed oil in a thin, steady stream until completely incorporated and emulsified. Whisk in the salt and pepper. Toss the mixed greens with the vinaigrette and serve immediately.

   Editor's Note: Look for organic, locally-grown vegetables, or try growing your own.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the Vexing Vegetarian Episode of Emeril Green.