This week's Big Little Recipe is a pantry-driven lunch or dinner as easy and breezy as summer should be. Once you have the lettuce, pantry ingredients will take care of the rest. Emma likes brown lentils, but feel free to swap in green or black. (Avoid red lentils, which would be too soft in this particular recipe.) Likewise, walnuts can be replaced depending on whatever you have around: Pecans? Cashews? Those would be great too. When it comes to pickles, there are tons of options. You just want something that’s funky, salty, and briny, so it can double as a topping and dressing. Think: dill cucumbers, peppadews, cherry peppers, pepperoncini, kimchi, or sauerkraut. GET THE RECIPE ►► https://f52.co/3hvXONS A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. INGREDIENTS 1/2 cup brown lentils 1/3 to 1/2 cups finely chopped pickled or fermented vegetables (see Author Notes for suggestions), brine reserved 3 tablespoons canola oil, divided 2/3 cup walnut pieces (or another nut, chopped into pieces) Kosher salt, to taste 1 head butter lettuce (or another wrappable lettuce), separated into individual leaves