Lentil Loaf and Stir-Steam-Fried Greens

Dinner 6/16 by Juan



• Lentil Loaf

• Stir-Steam-Fried Greens

• Strawberry Pastries

Lentil loaf, while sounding somewhat unappealing in name, is actually a great dish. The recipe is from The New Farm Cookbook. Juan uses red lentils and brown rice to make the bulk of the dish, but adds yummy spices (like sage) to add lots of flavor. Served up with some of our homemade ketchup, it's better than Mom's meatloaf. Sorry Mom!

The stir-steam-fried greens had spring onions, garlic scapes, two kinds of kale, and green cabbage cooked up in a pan with some oil, water, vinegar and soy sauce. The green cabbage is new this week. A neighboring farmer grown them in a greenhouse and they are amazingly large! Especially in comparison to ours in the garden that aren't even really making heads yet.

I helped Juan out and made dessert. The pastries were based on Christina Pirello's Apricot Pastries recipe from "Cooking the Whole Foods Way". I love this cookbook and love that her recipes usually call for whole wheat flour and other natural ingredients that we usually have. The shiny outside is brown rice syrup heated up and poured over the pastries. Inside are jam, chopped walnuts, raisins, and cinnamon. I replaced the apricot preserves with strawberry-rhubarb jam and found that they tasted surprisingly like rugelach that I used to eat as a child. Though in this case, Mom's was definitely better. See Mom, you're still the best! :)