Tag Archives: spinach

Sweet Potato & Red Lentil Curry

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Okay, I know this dish doesn’t look super appetizing, but I promise it is! That’s the thing with red lentils, they melt right into whatever you’re cooking with them, leaving a mushy-looking dish. Original recipe can be found here.IMG_2498

Lentils and sweet potatoes are one of my favorite combos, remember Maple Lentil & Sweet Potato Stew? Don’t be surprised if you see this combo again in the future!

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Please pardon the kitchen mess! I usually try to keep things together as I cook, but for some reason these ingredients ended up all over the place…

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Once again, this dish features this blog’s namesake, sweet potatoes! Did you know sweet potatoes are fabulous for controlling your blood sugar, as well as being a great source of Vitamin A, Vitamin C, potassium, fiber, antioxidants etc etc (source: Whole Foods). And, health benefits aside, sweet potatoes taste amazing and are super cheap – win, win, win!

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Do you see those green I used? That a schmorgesborg of chard, kale and mixed lettuces that I brought home with me after visiting my friend who’s currently working at Stonegate Farm in the Hudson River Valley. I came home with two bags of greens, the other was used for salad throughout the week…I love having farm-fresh produce!

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Sweet Potato & Red Lentil Curry

Prep time: 5min

Cook time: 25-30min

Serves: 4-6

  • 1T olive oil
  • 1 onion, diced
  • 2t garlic, minced
  • 2T curry paste*
  • 1C red lentils
  • 1.25lb sweet potato, diced
  • 1 15oz can tomato sauce
  • 3C vegetable broth
  • 4 handfuls of spinach or greens
  1. Heat the oil in a dutch oven over medium heat
  2. Add onion, cook for 5 min
  3. Add garlic and curry paste, stir and cook until fragrant
  4. Stir in lentils, sweet potato, tomato sauce and broth; bring to a boil
  5. Cover, lower the heat to a simmer; cook 15-20min
  6. Enjoy!

*I made my own curry paste by mixing equal parts Thai Green Curry Powder & fish sauce (fish sauce will make this recipe non-vegan)

Question: Are you a member of a CSA (community supported agriculture)? 

Mother’s Day Brunch

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Wow, we really lucked out with some amazing weather for Mother’s Day this year. My parents came to visit us for the day, starting with a trip to my favorite farmer’s market, The JFX Farmer’s Market. We made our way around the market, picking up things for the week as well as some key ingredients for brunch that I would cook when we came home.

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On the menu: Spinach, mushroom & artichoke quiche, lemon ricotta muffins and a beet & feta spinach salad. Mmmmm, delish! The salad is pretty straight forward, dressed with fig balsamic vinegar and garlic & mushroom olive oil (I use a 2:1, vinegar:oil ratio), that I bought at a cute shop, Pure Mountain, while visiting a friend last year.

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The lemon ricotta muffins are a Giada De Laurentiis recipe from Food Network, Nonna’s Lemon Ricotta Biscuits. It was the first time I’ve made these, so I followed the recipe exactly.

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I made them the night before and then popped them in the oven for 5 min before putting them on the table for brunch. I also baked them for 26 min, not 20 like the recipe calls for. They just didn’t look done at 20 min, so I added time in 2 min increments. As a result (I presume), the outside of the muffins were a little hard, but the insides were perfect!

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The quiche was one I’ve made before. It uses ricotta cheese, hence the ricotta muffins…I hate having left over ingredients!

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It turned out great, I almost didn’t get a picture before it was gone! The mushrooms and eggs I used were straight from the farmer’s market which was awesome.

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Previously, I’ve added parmesane cheese to this quiche but I totally forgot on Mother’s Day. It was still good, but in the future I will be sure to not forget the parmesan cheese. Cheese makes everything better.

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Mushroom, Spinach & Artichoke Quiche

Prep time: 10 min

Cook time: 40 min

Makes: 4 servings

  • 1C ricotta cheese
  • 4 eggs
  • 1/4C parmesan cheese
  • 8oz mushrooms, sliced/chopped
  • a few handfuls of spinach
  • 1 can artichoke hearts, drained & quartered
  1. Pre-heat oven to 400 degrees
  2. Saute the mushrooms, about 5-10 min
  3. Towards the end, add the spinach to wilt
  4. Meanwhile, combine ricotta, eggs and parmesan in a bowl until smooth
  5. Add mushrooms, spinach and artichokes to ricotta mixture
  6. Pour into 9″ cake pan, top with fresh ground pepper
  7. Bake 40 min
  8. Enjoy!

Question: Did you cook for your mom on Mother’s Day?