This was our first get-together after a 16-month hiatus due to the coronavirus pandemic. We met at Katharina's house, and our theme was 'New recipes discovered during lockdown'.

We started our dinner with some appetizers.

Christiane brought a leek pie:

Lauren made watermelon and feta cheese bites and a salad.

Watermelon and Feta Bites:

1/2 cup whipped cream cheese (full or low fat)

1/3 cup crumbled Feta Cheese

1.5 to 2 Tbsp Water

Watermelon, cut into triangular wedges, make enough for number of people you are serving (assume 2-3 wedges per person)

1/4 tsp black pepper (enough to sprinkle a little on each wedge)

Basil leaves, small. 1 per wedge (I used lemon basil from my yard)

In a food processor, combine the cream cheese and feta; process until almost smooth, stopping to scrape down the sides of the bowl. Drizzle with water and process until very smooth. If you have a min-processor, use that.
Arrange the watermelon wedges on a platter; dollop about 1 generous tsp of cheese mixture over each. Sprinkle pepper evenly over wedges; top each piece with 1 basil leaf.

Watermelon and Feta Salad:

4 cup(s), seedless, chunks fresh watermelon

6 Tbsp. crumbled feta cheese

2 Tbsp chopped mint leaves

1 tsp fresh lime juice

1 tsp olive oil

Put all ingredients in a medium bowl; gently toss to mix.

For our main course, we had a slow cooker pot roast made by Katharina:

And a number of side dishes.

Eggplant parmigiana made by Sara:

Tikka Masala lentils made by Kim:

I found this Tikka Masala Lentil recipe on LeitesCulinaria.com During the lockdown, we reduced our grocery trips to every other week. This recipe was good for the weeks that we did not grocery shop since most of the ingredients can easily be kept in the pantry to be used when needed. I double the recipe when I make it so we have a good amount of leftovers for lunches.

https://leitesculinaria.com/296097/recipes-tikka-masala-lentils.html

Tikka Masala Lentils

Adapted from Brittany Williams, Instant Loss on a Budget

Ingredients:

1 tablespoon mild vegetable oil
1/2 medium (about 4oz) yellow onion, diced
1 1/2 teaspoons curry powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1/2 teaspoon fine sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 cups water
1 cup (7oz) brown lentils (I used a 5 lentil mix that I found at a Middle Eastern market)
1/2 cup canned full-fat coconut milk, shaken or stirred
2 tablespoons tomato paste
1 tablespoon fresh lemon juice
2 tablespoons fresh cilantro leaves
fresh spinach (optional)

Directions:

Preheat an electric pressure cooker using the Saute function. If using an Instant Pot, adjust the heat to MORE.
When the pressure cooker insert is hot, add the oil and onion and cook, stirring frequently, until it softens and becomes translucent, about 5 minutes
Add the curry powder and other spices, water, lentils, coconut milk, tomato paste, and lemon juice
Place the lid on the cooker and make sure the vent is in the SEALING or pressure position. Using the display panel, set to cook at low pressure for 15 minutes (I cooked at high pressure in a stovetop pressure cooker for 15 minutes).
When the cooker beeps, let it naturally release the pressure for 10 minutes. Swith the vent valve from the SEALING to the VENTING or pressure release position. Use caution while the steam escapes.
If using, stir in the spinach leaves until they are wilted, then top with cilantro leaves and serve.

Without a pressure cooker: In a Dutch oven over medium heat, saute the onion until tender, about 5 minutes. Add the spices and cook, stirring for 30 seconds. Add the water, coconut milk, tomato paste and lemon juic, and bring to a simmer. Cover, adjusting the heat to maintain a simmer and cook, stirring occasionally, until lentils are very tender, but not mushy, 25-35 minutes. If the lentil mixture becomes too dry, stir in up to to 1 cup more water.