Snowflake Lemon Cookies
1 package lemon cake mix
1-8oz. whipped topping
1 egg, room temperature
1/2 tsp. lemon extract or 1 Tbsp. lemon zest
Confectioners' sugar
Preheat oven to 350 degrees. In a large bowl, combine the cake mix, whipped topping, egg and extract or zest until well blended. Batter will be very sticky.
Drop by tablespoonfulls into confectioners' sugar; roll lightly to coat. Place on ungreased baking sheets. Bake until lightly browned and tops are cracked, 10-12 minutes. Remove to wire racks to cool.
Vegetable Lentil Soup
2 Tbsp. olive oil
3 cups onion, carrot, and celery, chopped
1 tsp. Creole seasoning
4 garlic cloves, chopped
4 cups vegetable or chicken stock
1 ½ cups green or brown lentils
1 (15-ounce) can diced tomatoes, undrained
2 tsp. finely chopped fresh thyme
1 tsp. kosher salt
½ tsp. ground pepper
½ tsp. crushed red pepper
½ cup Parmesan cheese, grated
Parmesan rind (optional)
3 cups kale, roughly chopped
1 ½ Tbsp. red-wine vinegar
Chopped fresh flat-leaf parsley for garnish
Heat oil in a Dutch oven or large pot over medium heat. Add onion, carrot, celery, and Creole seasoning; cook, stirring occasionally, until softened, 6 to 10 minutes. Add garlic; cook, stirring often, until fragrant, about 30 seconds.
Stir in stock, lentils, tomatoes, thyme, salt, pepper, crushed red pepper, and Parmesan rind, if using. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, stirring occasionally, until the lentils are almost tender, 15 to 25 minutes, adding water as needed to thin to desired consistency.
Stir in kale. Cook, covered until the kale is tender, 5 to 10 minutes. Remove and discard the Parmesan rind, if using. Stir in vinegar.
Divide the soup among 6 bowls; sprinkle with Parmesan. Garnish with parsley, if desired.