- from Becky Lehman, Thursday Food Tasting

1. Saute in c. 2T olive oil:  1c chopped onion, 2t chopped garlic and 1/2c chopped carrots.

2. Add 2 lb. (or 1 large can) tomatoes, chopped; simmer c. 15 minutes.

3. Add 2 qt. broth, 1 lb. chopped potatoes and c. 1/2t red pepper flakes, and simmer another 15 minutes.

4. About 15 minutes before serving add c. ½ lb. chopped or ripped kale, and 1 can of drained and rinsed kidney beans.

We have two relatively new cheeses from local suppliers.  Ladies of Lavita’s Queso cheese, is a soft cheese from Lebanon, CT.  Also, Meadow Stone Farm has several varieties of a hard cheese for you try.  These are both cow’s milk cheese.

(Williams-Sonoma, serves 4)- Becky Lehman, Thursday Food Tasting

2T extra virgin olive oil
1 large onion, chopped
1 medium carrot, chopped
1 medium celery rib with leaves, chopped
2t ground cumin
pinch of cinnamon
½ lb. red or brown lentils: check for rocks and rinse
5c hot vegetable broth, chicken broth, or water
1 lb. Swiss chard: remove stems (reserve for another use) and chop leaves coarsely
2T fresh lemon juice
salt & freshly ground black pepper

Heat olive oil in a large, heavy saucepan.  Add onion, carrot, & celery and sauté over medium heat until tender and slightly golden.  Stir in cumin & cinnamon and continue sautéing for about 1 min.  Add lentils & broth and bring to a boil.  Reduce heat, cover, and simmer until lentils are tender, about 20 min.  Add chard and simmer until tender.  Add lemon juice, salt, & pepper and serve.

from Becky Lehman, Thursday Food Tasting

Adapted from Sunset International Vegetarian Cookbook (1983)

1 pound (c. 2 1/3C) yellow or green split peas
2T butter or margarine
2 medium-size onions, finely chopped
2 large carrots, finely chopped
1 large celery stalk, finely chopped
1 small rutabaga, peeled and diced and/or 2 medium potatoes, diced
1/2t each cumin seeds and marjoram leaves
1/4t white pepper
8-10C water
3T cider vinegar
2t salt (or to taste)

1. Rinse peas and sort through, discarding any foreign material.  Drain well and set aside.

2. Melt butter in a 4 to 5-quart kettle over medium heat; add onions, carrots, celery, rutabaga and/or potato, cumin, marjoram and pepper.  Cook, stirring often until ions are soft but not browned.

3. Add peas and water and bring to a boil over high heat.  Cover, reduce heat, and simmer, stirring occasionally to prevent sticking, until peas lose their shape (1-2 hrs.).

4. Stir in vinegar; add salt to taste.  Makes 10-12 cups.  This usually needs thinning after refrigeration.

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