Yield: 8 servings

Today, our friends Diane O’Neal (who is also our top-notch dance teacher) and her partner Steven Taylor, invited us to his parents’ charming cottage near the beach for a lovely Easter feast with friends and family. It seems that around every corner in their eclectic art- and flower-filled home were beautiful vignettes of good wines and delectable food. The weather couldn’t have been more perfect for such an occasion–sunny and warm–with company and conversation to match the gorgeous food and setting.

For my contribution, I set out to make a quinoa and red lentil pilaf using a recipe that I wanted to adapt. But I overcooked the lentils, which turned out to be a happy accident because I turned them into a Vegan Red Lentil and Pistachio Spread. I also didn’t have enough quinoa, so I mixed it with an equal amount of millet. Another happy “misfortune.” In the fridge, I had some leeks that I substituted for the onion and ravishing red chard that I subbed for regular chard. Since I couldn’t use the lentils, I needed another legume and decided on edamame, which I didn’t have, but I needed to run to the grocery store to purchase the mushrooms anyway. I do believe that the combination was spot-on in terms of texture, taste and color. A sprinkling of nutritional yeast deepened the flavors in just the right way and a garnish of pea sprouts and lemon zest finished off this hearty and savory, but springy, dish.