|Just harvested parsley root, still with green tops|
Savor and appreciate this little taste of something special. It will be a few years before we grow it again!
Red Lentils with Winter Squash & Greens
1 cup red lentils
3 Tbsp olive oil
¼ cup chopped onion
2 garlic cloves, minced
1 inch fresh ginger, minced
¼ tsp ground turmeric
1 tsp salt, plus more as needed to taste
1 tsp cumin seeds
1 tsp mustard seeds (optional, but highly recommended)
2 Tbsp fresh lemongrass bulb, minced
1 handful fresh curry leaves (optional—the recipe is great even without them)
1 fresh red chili (such as a guajillo or red fresno pepper), sliced thinly (may substitute a pinch or two of dried pepper flakes)
5-6 cups water
1 cup diced kabocha or butternut squash
1 bunch mustard greens OR 4 cups raw spinach
Fresh lime & Cilantro, to garnish
Cooked Basmati Rice or Potatoes
- Rinse the lentils well using a mesh strainer.
- Heat a skillet to medium heat and add the olive oil. Once the olive oil is shimmering, add the onions & garlic. Sauté for about 5 minutes, then add the lentils, ginger, turmeric, salt, cumin seeds, mustard seeds, lemongrass, curry leaves (if using), and the red chili. Stir to combine, then add 3-4 cups of water, or enough water to bring the level of liquid over the lentils by about ½-1 inch.
- Cover and bring to a simmer. Once the lentils are simmering, remove the cover and add the squash. Add an additional 1-2 cups of water and continue to simmer until the squash is tender, the lentils are soft, and the mixture looks smoother.
- Reduce the heat to low and stir in the greens. If you are using mustard greens, wash the leaves and then tear or cut into bite sized pieces before adding them to the lentils. Simmer for just a few minutes more until all the greens have wilted into the lentils.
- Adjust seasoning with salt and pepper. Serve alongside cooked basmati rice or boiled potatoes. Garnish with a squeeze of fresh lime and chopped cilantro.
|Beautiful Red Mustard Greens|
I adapted this recipe from one originally written by McKel Hill for her blog—NutritionStripped.com. The mustard greens are delicious in this recipe which is quite easy to prepare.-Chef Andrea
Potato & Parsley Soup with Parsley Root
Serves 4 to 6
1 ½ pounds potatoes, peeled
2 medium parsley roots, scrubbed
1 ½ Tbsp butter or olive oil
1 medium to large onion, finely chopped
2 bay leaves
½ cup dry white wine
2 cups chopped parsley
1 ½ tsp sea salt
6 cups water or vegetable stock
⅓ cup cream, or additional water
Freshly ground black pepper
- Quarter the potatoes lengthwise and thinly slice. Grate the parsley roots.
- Melt the butter in a soup pot and add the potatoes, parsley roots, onions and bay leaves. Cook over medium heat for 5 to 7 minutes, stirring occasionally. Raise the heat, add the wine, and let it reduce until syrupy.
- Add 1 ½ cups of the parsley, the salt and the water; bring to a boil. Lower the heat and simmer, partially covered, until the potatoes have broken apart, about 30 minutes.
- Stir in the cream and remaining ½ cup parsley and heat through. Taste for salt and season with pepper. Remove the bay leaves and serve.
Recipe borrowed from Deborah Madison’s cookbook, The New Vegetarian Cooking for Everyone.