MARCH FOOD FESTIVAL: Lentils

One of the world’s oldest crops, the tiny legumes known as Lentils have been a staple in cultural cuisines across the globe for many centuries. And it’s no wonder; packed with plant-based protein, fiber, iron, potassium, and folate, lentils contribute to a healthy, well-rounded diet. And with over 50 varieties, they come in a beautiful array of colors and flavors to choose from. Our Venue Chef, Tatiana Iglesias, has shared her favorite Lentil Soup recipe, inspired by her grandmother’s original recipe. Enjoy this flavorful, hearty dish this March during the final cold days of winter. We encourage you to add more veggies or spices of your choosing and serve with your favorite lightly toasted crusty bread.

Lentil Soup

by Tatiana Iglesias, Venue Chef

INGREDIENTS

  • 2 Tbsp dried onion
  • 3 tsp dried garlic
  • ¼ tsp cumin
  • 1.5 cups lentils
  • 1 tsp oil
  • ½ cup chopped scallions
  • ½ cup chopped tomatoes
  • ½ cup grated carrots
  • 5 cups water or broth
  • ½ cup cubed potatoes
  • Cilantro to garnish

PROCEDURE

  1. Heat oil in pot then add carrots, scallions, and tomatoes. Season with salt and pepper and cook till softened.

  2. Add dried onion, garlic, and cumin and sauté for 1 minute till fragrant.

  3. Add water (or broth) and the lentils, then bring to a boil. Reduce heat to simmer until lentils are tender but not mushy (about 45 minutes).

  4. Add potatoes and cook for additional 15-20 minutes until potatoes are cooked and tender.

  5. Ladle into soup bowls and top with cilantro if using and serve immediately.

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FEBRUARY FOOD FESTIVAL: POTATOES

We all love potatoes, and they’re a great source of vitamin C, potassium, and fiber. They’re also the perfect vessels for delicious flavors, including our Kelewele Spice Mix developed by Chef Daniel Sokolov. Kelewele is a popular food from Ghana made of fried plantains and seasoned with spices including ginger, garlic, onion, cayenne, nutmeg, and anise. This savory dish is often served alongside stews, although it’s delicious on its own as a snack.

Chef Daniel Sokolov has adapted the recipe from our Pan-African Station and made it available to the home cook. Here he suggests using it to season a roasted potato dish, but it would be a delicious seasoning for almost anything from vegetables to proteins including shrimp, chicken, and tofu.

Kelewele-Spiced Roasted Potato Wedges with Citrus Yogurt Sauce​

by Daniel Sokolov, Research & Development Chef

INGREDIENTS

For Potatoes

  • 2 pounds potatoes, cut into wedges
  • 1 – 2 Tbsp GP kelewele spice blend
  • Olive oil
  • Salt to taste

For Citrus Yogurt Sauce

  • 8 ounces plain Greek yogurt (or vegan yogurt)
  • 1 Tbsp minced garlic
  • 1 Tbsp dill, finely chopped
  • 1 Tbsp lemon juice
  • 1/2 Tbsp orange zest
  • 1 tsp honey (or maple syrup)
  • Salt and pepper to taste

PROCEDURE

For Potatoes

  1. Preheat your oven to 425° F. Line a sheet pan with parchment paper or foil.
  2. Toss the potato wedges with olive oil, spices, and salt. Add to pan in a single layer and roast for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
  3. Remove from pan, garnish with mint, basil, and pickled onions, and serve immediately.

 

For Citrus Yogurt Sauce

  1. Combine sauce ingredients and mix well until smooth and well combined. Serve with kelewele-spiced potatoes.

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JANUARY FOOD FESTIVAL: EMBRACE HOT SPICES AND SEASONINGS

Hot spices and seasonings add a new dimension to meals, in addition to having many health benefits.

Spicy ingredients include red pepper flakes, paprika, smoked paprika, cayenne, ginger, cinnamon, curry powder, black pepper, harissa, and hot sauces and are incredibly versatile. From sweets (cinnamon hot chocolate?) to savory dishes, spicy ingredients can transform a dish.

This month we’re sharing a recipe for chili seasonings that you can prepare in advance and keep in an airtight container for the times you want to add a little extra heat and flavor to soups, stews, and other dishes. We love it in Chef Andrew’s Vegan Chili – perfect for Veganuary!

Vegan Chili Recipe

by Andrew Smith, Culinary Director

INGREDIENTS

Chili Seasoning

  • salt
  • chili powder
  • granulated onion
  • granulated garlic
  • cumin

Chili

  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • 2 Tbsp oil
  • 3 15oz cans black beans, drained and rinsed
  • 1 cup Brooklyn lager
  • 4 cups vegetable stock
  • 1 14.5oz can diced tomatoes
  • 2 Tbsp Chili Seasoning

PROCEDURE

  1. Heat oil in a heavy bottomed, 6 qt pot on medium heat. Add onions and garlic and sweat till onions have become translucent.
  2. Add seasoning mix and stir till fragrant.
  3. Deglaze with beer, scraping up fond and stirring until reduced to au sec (nearly dry), then add stock, tomatoes, and black beans.
  4. Simmer over low heat, stirring occasionally, for about one hour or until liquids have reduced to chili-like consistency.
  5. Season to taste and remove from heat. Serve with your favorite chili garnishes.

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DECEMBER FOOD FESTIVAL: APPLE ROLLUPS

When we think of fall, we think of apples. And although many of us will have gone through our stockpiles of apples in November to make pies, we may still have a couple of baskets lying around. Use any baking or cooking apple that you like. You can combine them or make separate batches featuring specific varieties. You will need a dehydrator for this recipe, a tool that comes in handy to create a variety of preserved foods including October’s Herbed Salt recipe!

Apple Rollups

by Liz Neumark, CEO and Founder

INGREDIENTS

  • 12-15 apples
  • 1/2 cup water
  • 2 Tbsp lemon juice

PROCEDURE

  • Peel, core, and roughly chop the apples. Add the chopped apples to a pot with the water and lemon juice. Cover and steam until mushy, being careful not to burn the bottom.
  • Run the mixture through a food processor to make apple sauce.
  • Spread a thin yet solid layer of the apple sauce on dehydrator
    trays. Set dehydrator to fruit setting and place the tray. Check the mixture after several hours. When ready, it should peel right off the tray.
  • Cut the fruit sheet into strips using a pizza roller. Roll the pieces with wax paper for easy eating. Store in an airtight container in the pantry for up to 2 weeks.

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NOVEMBER FOOD FESTIVAL: CRANBERRY SAUCE

Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.

This month, and just in time for Thanksgiving, we’re celebrating with Cranberry Sauce recipe that’s the perfect addition to any holiday meal (and post-holiday meal!)

Cranberry Sauce

by Albert Bello, Pastry Chef

INGREDIENTS

  • 454 grams cranberries, defrosted preferred
  • 312 grams light brown sugar
  • 340 grams red wine or water
  • 4 Tablespoons lime juice
  • 1/2 teaspoon nutmeg (optional)
  • 1 teaspoon cinnamon (optional)
  • 1/2 teaspoon allspice (optional)

PROCEDURE

  • In a large bowl, pop the berries by hand (don’t worry if you don’t get them all). Add the sugar and let rest overnight to extract the juices.
  • The next day, put a plate in the fridge – this will be used to test the doneness of your sauce.
  • To a saucepan add berry mixture, red wine, lime juice, spices, and heat on high for a few minutes, being careful not to burn the mix. Lower to medium and cook until you see small bubbles popping on the surface.
  • Continue cooking till thick, stirring carefully with a spatula to ensure it doesn’t stick to the bottom of the pan and burn, about 15 minutes.
  • Place a dollop on your chilled plate to test the thickness. When you’re satisfied, remove from heat and allow to cool completely.

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