Posts tagged ‘garden project’

July 29, 2013

The garden project: A kale frittata with added protein

When the organic gardening forums state that ants are a pest, but won’t actually ruin your garden and to leave the ants be, they lied.

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July 8, 2013

Garden bowls (Introducing the Garden Project)

Here are the harvest bowls, from this season’s, first ever, Garden Project.

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June 24, 2013

A wild rice bowl

I was up on the BBQ deck visiting the BBQ gurus of the building. They are masters. They even BBQ in the winter . . . and then, they threw on some marinated tofu.

What then proceeded was a conversation on kale ‘slaw’, where we debated whether or not the kale “cooked” in the lemon dressing and therefore got rid of the goitrogens – usually the barrier to eating kale raw.

I wondered, if perhaps I am rubbing off on people. And after this recipe, I wonder if they are rubbing off on me.

To her new love of bbq tofu and brown rice, I present:

Wild rice bowl with citrus beluga lentils
A wild rice bowl

If you’ve ever made citrus french lentils, you might remember how good they were. And how you might have thought, “wow I never knew lentils could taste that way”.
The cook who taught me citrus lentils herself says- “You may be just as un-enthused about lentils as I was, but this recipe has converted me”

Wild Rice:

  • 1C Wild rice blend: I used Lundberg (long grain brown rice, sweet brown rice, wild rice, Whole grain Wahani rice, Whole grain Black Japonica rice.)
  • 1 3/4 C Water
  • Bring water to a boil, add rice, simmer covered for 45 min. Take off heat, keep covered, and lest rest 10 min.
  • The lentils:

  • 1/2 Carrot, 1/4 onion, Garlic Clove, Bay leaf
  • 1 C Beluga lentils
  • 4 C Stock
  • Bring the stock to a boil, add veg and lentils, simmer uncovered 30-45 min, until belugas are softened and the liquid is absorbed. (I used 2 C stock/2 C water, I was short and stock…).
  • Make the dressing

  • 1 1/2 carrots
  • Rest of the onion
  • Olive Oil
  • Sweat the carrots and onions in a bit of olive oil (maybe a tsp, enough to very lightly coat the veggies). When they are soft, add to the bowl of:

  • juice of 1/2 lemon, 1/2 lime, 1/2 red grapefruit, olive oil, sprinkle of salt.
  • When your lentils are done, add them to the dressing. Let them sit for, at least 5-10min.

    When you are ready to serve, add some rice to a bowl. Add some nice hardy greens- I used mizuna, other options: arugula, spinach (really, any heat hardy green). Add your citrus lentils.

    Stir it up a bit.

    eat. it is, delicious.

    Cooks notes:
    *Keeps very well in the fridge over night all mixed up. The rice does not get soggy! It makes a really good cold salad for lunch the next day.
    *This recipe times out perfectly.