Categories
Apples Bok Choy Cabbage Cilantro Garlic Leeks Mint Onion Parsley Pears Recipes Spicy Peppers Tatsoi

Karen’s Lentil Salad with Seared Asian Greens and Cilantro-Mint Vinaigrette

Karen’s Lentil Salad with Seared Asian Greens and Cilantro-Mint Vinaigrette

 

Recipe courtesy of Karen, Farmstand Crew Member

Ingredients: (all quantities are flexible; this is a great recipe for using up the veggies you have on hand!):

– 8oz of lentils (cooked but still whole and firm)
– bok choy (substitute tatsoi, cabbage, or broccoli if desired), chopped
– red onion
– leeks
– garlic
– jalapeno or poblano peppers (optional, to taste)
– chopped pears (try it with apples, if you’d like!)
– salt and pepper
– Canola or peanut oil for searing the greens
– Cilantro-Mint Vinaigrette (see below for recipe)

Cilantro Mint Vinaigrette
(all quantities can be adjusted to taste)

Add fresh mint and cilantro (1 bunch of each) to a blender or food processor. Pulse with fresh ginger, salt and pepper to taste. Add 1/3 cup white wine vinegar or lime juice, 1/2 cup olive oil and 1 T. of sesame oil and blend until combined.

Directions:

Heat a bit of oil in a very hot pan and sear bok choy until wilted. Remove and set aside. Add red onion, leeks, garlic and hot peppers to the pan. Lower the heat and cook until soft.

In a large mixing bowl, combine lentils, chopped pears, bok choy, and the onion mixture. Toss with cilantro mint vinaigrette. Serve immediately or refrigerate for several days.

Categories
Celeriac Pears Potatoes Recipes

Celeriac, Potato and Pear Mash

Celeriac, Potato and Pear Mash
from Better Homes and Gardens

Ingredients:

  • 8 oz Celeriac, peeled and cut into 1 1/2 inch pieces
  • 1 pound potatoes, peeled and cut into 1 1/2 inch pieces
  • 2 cups very ripe pears, peeled and cut into 1 1/2 inch pieces
  • 1/2 cup whipping cream
  • 1/4 cup butter
  • 2 Tablespoons chopped fresh parsley
  • Salt and black pepper to taste

Directions:

In a large saucepan cook celery root, covered, in boiling lightly salted water for 5 minutes. Add potatoes. Cook, covered, for 20 to 25 minutes more or until tender; drain. Return potato mixture to saucepan.

Meanwhile, in a small saucepan combine pears, whipping cream, and butter. Bring to boiling. (If pears are firm, simmer in whipping cream for 5 to 10 minutes or until tender enough to mash.) Remove from heat.

Mash potato mixture with a potato masher or an electric mixer on low speed until smooth. Season to taste with salt and pepper. Mash pear mixture with a potato masher or a fork until smooth. Stir pear mixture into potato mixture just until combined. Sprinkle with parsley.