Sunday, May 16, 2010
lunch this week featuring fresh dill and fresh thyme
Fresh dill is one of my favourite flavourings for veggie pies. This recipe is from Moosewood Cooks For Health, and has a crust made with brown rice, walnuts, and olives - to make the crust: put 2 cups brown rice, 1/2 cup walnuts, 1/4 cup olives in a blender or kitchen aid and grind them up - press into a glass 9" pie plate. Saute some leeks and asparagus, add red bell peppers, place neufchatelhttp://en.wikipedia.org/wiki/Neufch%C3%A2tel_%28cheese%29 on top of the vegetables, cover, turn off the heat, and let sit for several minutes to soften. Add 3/4 cup feta and 2 eggs, freshly chopped dill, and black pepper. Place into the piecrust and bake @ 350 for 35 minutes. The other lunch item is pasta with French lentils and Kale: cook 1 cup lentils in 3 cups water - simmer for 20 minutes. Cook up some wholegrain pasta, meanwhile, saute onions, garlic, diced carrots, until the onion is translucent. Add red pepper flakes, fresh thyme, and 1/2 cup of reserved pasta cooking water. Toss all together, add freshly grated parmesan.