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Savory Rhubarb Lentil Curry

by Market Manager

by Sara Gomach via www.scissorsandspice.com
Serves 2 as an entree or 4 as a side

[wpcol_1half id=”” class=”” style=””]Ingredients

  • 1 large sweet potato
  • 1 cup French lentils
  • 3 cups of water
  • 1 bay leaf
  • 1 stalk (or 2) of rhubarb (diced into small pieces)
  • 1/2 of 1 red bell pepper (diced into small pieces)
  • 2 cups frozen spinach or 2 cups cooked spinach, chopped finely
  • 1 TB olive oil
  • 1/2 TB of mustard seeds
  • pinch of red pepper flakes
  • 1/4 tsp fennel seeds
  • 1 TB minced ginger
  • 1 TB cumin powder
  • 1 TB brown sugar
  • salt to taste

 

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Directions

  1. Pour 3 cups of water in a saucepan. Add lentils and bay leaf. Bring to a boil, then simmer for about 30 minutes or until lentils are soft, but not falling apart. Drain excess water.
  2. Cook sweet potato. My favorite method is baking: Wrap sweet potato in foil and bake at 425 for about 20 minutes or until the skin pulls away from the flesh and the potato is soft. Baking caramelizes the sugar and brings a nice deep flavor to the potato. You can also just peel and cube the sweet potato and steam it.
  3. While lentils are simmering, cut your vegetables.
  4. In a large sauté pan, heat oil and then stir in mustard seeds. Once they start popping, add red pepper flakes and fennel. Add ginger (careful here, this may lead to a minor explosion. Have a lid handy just in case or you will have mustard seeds all over your floor.) Add cumin.
  5. Add red peppers and rhubarb to the pan. Sauté for a few minutes. Add spinach and sautée until fully cooked. Add cooked lentils, cooked sweet potato and brown sugar and stir. Add salt to taste.
  6. Serve alone or with a grain like rice or quinoa.

Two for One

by Market Manager

by Sara Gomach via www.scissorsandspice.com

With the warm weather and summer just around the corner everyone is itching to pull out the grill! Here are two simple yet tasty recipes to try this weekend with the lovely onions that you pick up from the market on Sunday.

Onions are an unexpected change from the usual side dish and are delicious when grilled!

Feta cheese and green onion dip with olive oil and lemon with grilled pita

from Bobby Flay at Food Network

[wpcol_1half id=”” class=”” style=””]Ingredients

  • 12 green onions (just the green part)
  • 1/4 cup extra-virgin olive oil, plus additional for grilling pitas
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely chopped lemon zest
  • Salt and freshly ground pepper
  • 2 cloves garlic
  • 1 pound feta cheese crumbled
  • 8 pocketless pitas

 

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Directions

Place grilled green onions, oil, lemon juice and zest in a food processor and process until smooth. Add the feta and garlic and process until combined and smooth. Scrape the mixture into a bowl and garnish with the additional sliced green onions.

Heat grill to high. Bursh the pitas with the remaining oil and season with salt and pepper to taste. Grill for 1 minute per side or until lightly golden brown. Remove from teh grill and cut each pita into eighths. Serve with the feta dip.

 

 Grilled White Onions

from Sharon Dawley Carr

[wpcol_1half id=”” class=”” style=””]Ingredients

  • Small white onions
  • Butter
  • Worcestershire sauce
  • Salt and pepper to taste
  • Tin foil

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Directions

Cut onion in half lengthwise, season with salt and pepper. Add 1 T Worcestershire and a pat of butter. Wrap in tin foil and grill until tender. Serve as a side to steak or anything your heart desires.