
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 neufchatel
http://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.
This recipe looks awesome. I have printed it out and will try it soon! Thanks for sharing. Greetings from North Saanich. Michelle
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