Black Lentil Stew

Black Lentil Stew
Serves 6 meal-sized portions

1 cup black lentils, rinsed
6 cups stock (chicken or vegetable)
1 tsp salt (depending on your stock)
2 potatoes, thinly sliced
2 large carrots, sliced
¼ olive oil
1 large onion, chopped
4 cloves of garlic, chopped
¼ cup of chopped fresh oregano (or 2 Tbsp dried)
1 lb fresh or frozen greens, such as kale, spinach, or beet
1 lemon, cut into six wedges

1. In a dutch oven, bring lentils, stock and salt to a boil. Cover partially and simmer for 20 minutes.
2. In a cast iron skillet, saute onion in olive oil until it begins to brown. Add the garlic and oregano and saute for an additional minute.
3. Add the greens to the skillet until they are wilted (if fresh) or thawed (if frozen).
4. Add the skillet mixture to the dutch oven and cook, partially covered over medium heat for 15 more minutes.
5. Serve with freshly squeezed lemon juice on top (this is really important).

Mustard Dill Dressing

Mustard Dill Dressing
Serves 4 meal-sized salads

Ingredients:
1 Tbsp German deli-style mustard
Juice of one lemon
⅛ tsp sugar
¼ cup of olive oil
¼ cup fresh dill, chopped (dried works if you must)
salt and pepper to taste

Combine all of the ingredients in a small bowl with a whisk and immediately dress salad.

Served best over: salad greens, oven-roasted green beans, tomatoes, and feta cheese or tofu crumbles. I prefer to mix the dressing with just the beans and then place them on the salad, as the green beans tend to hold the dressing best.

Spicy Peanut Cole Slaw

I hate cabbage, so when we got three heads in our farm share box, I started losing faith in the farm share model. This recipe is naturally vegan and gluten free (if you use gluten free soy sauce), and it is super easy.

Ingredients:
1 head green cabbage (or ½ green and ½ purple)
3 carrots
1 tsp grated fresh ginger
¼ cup rice wine vinegar
¼ cup soy sauce
3 Tbsp peanut butter
1 tsp hot chili sauce

optional ingredients:
¼ cup chopped peanuts
¼ cup sesame seeds
¼ cup chopped scallions
cilantro

1. Shred cabbage and carrots in a food processor.
2. Combine the other ingredients in a small bowl with a whisk.
3. In a medium bowl, stir together the shredded veggies and the dressing until evenly coated.
4. Top with any of the optional ingredients.