From Tricycle Gardens
- Romaine Lettuce
- Baby Rose Turnips
- Vates Kale
- baby beets
From Origins Farm
ONE POT MUJADARA
- 2 leeks, cleaned thoroughly. Trim the roots and slice the white and green parts into thin ribbons
- 1 cup brown lentils. Place in a microwave-safe bowl with enough water to cover the lentils by an inch, then microwave for about seven minutes. You can do this while chopping your vegetables. Drain the lentils.
- ¾ cup basmati or other long-grain rice
- 1 tsp cumin powder
- 1 tsp allspice powder
- 5 cloves garlic, minced
- ½ tsp cayenne pepper
- 2 bay leaves
- 1-inch stick of cinnamon
- Salt to taste
- 2 tbsp extra virgin olive oil
- 4 cups kale, finely chopped
- Heat the oil in a large pot. Add the leeks and saute, stirring, over medium-high heat until the leeks are golden and crispy, about 8 minutes. If you use too little oil the leeks won’t crisp up.
- Remove half the leeks to a bowl and sprinkle with a little salt while still warm.
- To the pot with the remaining leeks, add the garlic and bay leaves, stir for about 30 seconds, and then add the cumin, allspice and cayenne. Stir for a few seconds to coat with the oil and then add the rice. Saute for a few seconds until the rice turns opaque.
- Add the drained lentils, cinnamon, and salt to taste. Stir well, then add 4 cups of water.
- Bring the mixture to a boil, then lower the heat to low until the water just simmers. Place a tight-fitting lid on the pot and let it steam away for 15 minutes.
- Open the pot, arrange the greens on top in an even layer, cover, and cook for five more minutes. Turn off the heat.
- Let the mujadara stand at least 10 minutes before opening the pot. Garnish with the reserved leeks and serve hot.
STRAWBERRY TART WITH LEMON CURD
1 cup chopped walnuts
2 tablespoons dry bread crumbs
1 cup sugar
⅓ cup strawberry preserves
⅓ cup fresh lemon juice
6 tablespoons cooled melted unsalted butter
1 pint strawberries, hulled and halved lengthwise
- Preheat oven to 375 degrees.
- Place the walnuts, bread crumbs and three tablespoons of the sugar in a food processor and process until the nuts are finely ground but have not become a paste. Press the nut mixture into the bottom and sides of an eight- or nine-inch straight-sided tart pan. Place in the oven and bake about 10 minutes, until the nut crust just begins to color. Spread the crust with two tablespoons of the preserves.
- Beat eggs with remaining sugar and lemon juice. Stir in melted butter. Pour this mixture into tart shell, return to oven and bake about 35 minutes, until custard has set.
- Cool to room temperature, then spread the surface with the remaining preserves and arrange the strawberry slices in a pattern on top.