Roasted Carrots with Pesto and Hazelnuts

For the first time we have a good carrot crop growing in the garden, thanks to the netting keeping the rabbits out, plus good seeds from Seed Savers Exchange. We have harvested a few carrots each week and there are still many roots underground and many fronts blowing in the wind, plus I just sowed more for fall harvest.  I love going out to the garden and uprooting vegetables from the earth, snipping greens and herbs, and plucking squashes, tomatoes and beans. It is a primordial connection to life, to the earth, and to our true nature. 

With the summer heat the carrots get spicier and not as sweet as I’d like them, so I roast them at 400°F for 20-25 minutes in a foil pouch to make them sweet and tender. I’m not always excited to turn the oven on when is 95 degrees out, but when I do, I take the opportunity to do a large batch of roasted vegetables, like beets, carrots, cauliflower, and somehow potatoes always make it in the mix. Thankfully, it has been cool and rainy here in Colorado for the past week and today a little sun is coming through the window, the grass waking up plush and green, and the bees getting busy in the garden with the many flowers sprouting from the rain. 

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Stewed Garbanzos and The Art of Meal Planning

With the summer abundance finished it’s time to shift gears and plan meals for cold, busy weeks. Summer is easier, with lots of fresh produce, garden offerings and the punishing heat that suggests lighter meals, lots of rosé and mint water, preferably in the backyard under tree shade. Fall and winter are a different game, I’m extra hungry as the weather cools and the days shorten, and fuller meals are in demand.

easygarbanzostew

Meal planning is key to my budget, and my sanity. It helps me prepare quick meals as my life runs faster than I can, and it keeps me from wasting food. In a country where 40-50% of the food produced goes to waste it’s difficult to take food waste serious, until it has a personal impact. After all, part of what I teach is meal planning and mindfulness around food, which makes me more aware of my own shortcomings.

mealplanningprep

Every Saturday, I fill bowls with beans, lentils and grains, of any color and shape, cover them with water and soak them overnight. On Sunday, I cook them all, as I mosey around sipping my morning coffee and reading The New York Times. At home, we are not vegetarians, but we use pulses, grains, and many vegetables to stretch animal proteins. Luckily, I’m a trained Colombian who grew up on beans and rice, so diversifying using lentils, beans and vegetables is familiar, if not comforting.

Once cooked, pulses and grains are an easy and reliable base for many meals through the week, with or without meat. Sometimes I’ll make bigger batches and freeze finished meals for the following week, if I know I’ll be extra busy. This weekend we worked on a batch of lentil-oat bars for Mr. Thomas, as he’s always bouncing around town and in need of nutritious snacks. We also worked on black bean and farro tacos for a lazy Sunday lunch; garbanzos to stew with tomatoes and fennel, to make hummus, and for falafel patties; and white beans for Cassoulet and Minestrone soupwhich I froze in two-portion containers, and are perfect for a snowy night, like tonight, when traffic is horrid and stressful, and I can relax knowing that a hearty dinner is ready to heat up.

stewedgarbanzoswithpesto

This weekly ritual acts as a way to inventory what is in our fridge, pantry and freezer, and to find recipes for produce, or other perishables. I’m mortified anytime a lonely turnip or carrot, forgotten underneath a pile of mushrooms or lettuce, gets soft and moldy and I have to dispose of the dead evidence. How much did I pay for that turnip?

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Lentil-Oat Bars and Holiday Lentil Gifts

***Disclaimer: This is NOT a sponsored post!

For as long as I can remember, lentils have been a part of my life. My mother’s favorite meal is lentil soup, and if I had to choose a food to live on forever it would be lentils and rice, preferably basmati rice. 

Last month, I went to a conference in Austin, TX, where I learned about an organization promoting lentils, Canadian Lentils. I normally don’t write about specific products {except for books or interesting websites}, but this got my attention. They displayed lentils in burlap bags next to mason jars, in front of two tall shelves full of spices. From turmeric, ginger, garam masala, cumin, dried herbs, and different kinds of peppers, they encouraged visitors to take a jar fill it with lentils and add spices, either following one of their recipes or each person’s own mix. They elevated this humble pulse and made it the star of the conference, their booth was packed at all times with people interested on the endless possibilities provided by the spices. 

lentilsoupinajar

Lentils are miracle food. Let’s deconstruct this statement:

  • Lentils contain high amounts of protein. 1 cup of cooked lentils has 18 grams of protein
  • Lentils are high in heart-healthy fiber that also helps level blood sugar
  • Lentils provide high levels of iron 
  • Lentils, like other pulses or legumes, fix nitrogen into the soil where they are planted, creating a better growing environment for other plants, and reducing the carbon footprint of our food by using less chemical fertilizers per kilo-calorie
  • Lentils are delicious and versatile, and we can find recipes from all over the globe that feature them. They adapt to any spices and flavors we may dream of using. Italian lentil soup with tomatoes, thyme or oregano, for example, or Indian Dahl – orange split lentil – soup with curry, my mothers lentil soup with cumin, paprika and turmeric, or endless salad combinations, like Bulgur and black lentil salad with carrot green pesto.

homemadeholidaygifts

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The Last Greens for Salsa Verde

Summer is holding on. Or maybe, we are holding on to summer, not letting it go, unwilling to face the inevitable winter ahead.

The growing season extends with cooler-weather produce like beets, carrots, radishes, and herbs like parley, oregano and thyme, which enjoy the comfortable low 80s and 70s we’ve had the past few weeks. In an effort to preserve every bit of the season, we picked the last of the parsley plants {all 15 of them}, and a few big beets and carrots, and used the greens to make our version of Salsa Verde.

Nearing the end of October with early September weather makes me hope that Mother Earth forgot to schedule winter this year, and that we may just skip the bitter frosty temperatures. Another less optimistic possibility points to drought. Everything is crispy around here, {except the leftover nachos from the other night.} Leaves, grasses, bushes, shrubs, are a blow away from an instant fire hazard. We look at the sky, hands up in worship, for a drop of rain, I’ll even take snow if it’s the only option, something, anything to relive the anemic moisture levels hovering around.

fallharvest

I take advantage of the extended warm season and stock on homemade preserved foods from our garden and the bounty from local farmers. This salsa verde is one of my favorite additions to the bunch, as it adds the brightness of summer to any dish and to any future snowy day.

There are many variations of salsa verde or green sauce, and its history dates back centuries. Alan Davidson says in the Oxford Companion to Food, that in England “The earliest recipes or descriptions of the sauce called for a complex mixture of green herbs,” including parsley, thyme and sorrel. He also cites a German version, which mixes the blended green herbs with sour cream, yogurt or hard-boiled eggs.

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Black Lentil and Bulgur Salad with Carrot Greens Pesto

Even with its unbearable heat waves, summer is a luxurious time of year. I wish I could grab it by its tail, harness it and slow it down. I love the flowers in every yard, walkway and park. The plants bearing fruits and vegetables, and the farmers bringing their best to the market.

With July gone, we are down to August and September, and then is winter. Unless we get a long enough fall to drown our sorrows before the snow stars to pile. I shouldn’t be thinking about winter and should just enjoy the present, the hot weather, and the abundance from the land.

My new weekly ritual includes a trip to the Union Station Farmers Market, which is proving educational. We’ve had markets in Denver on previous years, but none that accumulated the quantity and quality of locally grown produce that this, new to the city, market is bringing.

For years, I envied the Boulder and Longmont markets, and traveled at last once a month during the summer to indulge on buying produce grown just a few miles away; now they travel every Saturday to bring their produce to us in Denver.

union station farmers market denver

Many meals and cooking ideas spring every week based on what’s available, a concept I didn’t follow particularly close before I challenged myself to cook the majority of our meals using only seasonal produce. By seasonal, I mean whatever is in season around me, or at least in the United States especially during the winter months, not including Hawaii, I haven’t bought a pineapple in years, and not including snow and sticks from our Colorado winter harvest.

Some meals are simple variations using, for example, different types of cucumbers {which just this year, after 15 years in the U.S. and 13 of those in the kitchen I found they are nicknamed “cukes”} like lemon cucumbers in a cucumber-tomato salad dressed with carrot greens pesto.

lemon cucumbers

Other meals, like this Bulgur and Lentil Salad, are born out of the necessity for an easy to take lunch that’s nutritious and simple to make, all while providing a punch of flavor to keep me from stopping at the burrito place nearby for a second snack. Continue reading Black Lentil and Bulgur Salad with Carrot Greens Pesto

Lemony Carrot Greens Pesto

carrot greens and curry pesto

The garden glows. Spring harvest past its prime with the last few peas the bunnies stole and the bolted radishes and arugula left behind, giving way to beans, tomatoes, squashes, peppers, and the heat of summer.

potted eggplant

The Union Station Farmers Market bustles. With growers from Boulder, Longmont, Hygiene, Larkspur and more towns I can’t even recall, and patrons eager to taste the local harvest. Carrots and beets from Cure Organic Farms, mushrooms from the Mile High Fungi, cherries from Ela Family Farms, are just a few of the goods I found.

garden lavender

This season I’m striving to try every vegetable I see and every new, to me, idea I’ve read, like using carrot greens, for example. I’m guilty of composting the tops of many vegetables, unaware of their delicious possibilities in the kitchen. It makes me wonder, what do Colombians do with all of those tops? Feed them to animals? I have never seen a beet or radish green in the markets there and it never occurred to me they could be used in cooking.

using carrot greens

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Decoding the Artichoke

I worked with a master chef who once told me, “Artichokes are romance food. You serve a roasted artichoke with a small bowl of olive oil to a table of two and watch the lovers pick the leaves and scrape the meat on the bottom with their teeth, while looking at each other with a smile.”

My first encounter with an artichoke was less “Breakfast at Tiffany’s” and more “The Godfather”.

artichokes

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Spring Pea and Mushroom Orzo Pasta

An impostor! That’s how I felt. How could I attempt to teach others to make healthier food choices and cook at home if I can’t find my groove with one full-time job plus a part-time teaching gig? “This is what everyday people go through,” I told myself, “and I’m not even a parent,” well, Mr. Miles would think otherwise, however I don’t have to cook for him.

I started a full-time job three weeks ago with Cooking Matters Colorado, whose mission is to teach families how to cook healthy meals on a budget, shopping smart and meal planning to alleviate stress, which can help them make more nutritious food choices. Yet the first couple of weeks I wasn’t alleviating any of my stress.

After working for myself for seven years and then shifting to two years as a student, where I still had rein over my schedule, being strapped to a new place away from home, and the comforts of the known, shuffled me.

“What’s for breakfast?” my husband asked,

“Eggs?” I replied

“Nope, no eggs” he said.

Shoot!

There was one cup of cereal left, a banana, two bruised potatoes, a few carrots, mushrooms, peas, dried pasta, sourdough bread, jam, butter and yogurt.

“What are you taking for lunch?” he asked, as I was walking out the door.

orzopastawithpeasandmushrooms

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Curried-Yellow Pea “Hummus”

For 25 years I have cooked pulses {dried beans, peas and lentils} and yet, I still find road blocks from time to time, this time it was of the yellow pea kind.

After soaking the peas for a few hours, I proceeded to cook them as always. They cooked, and they cooked, and hours past, and they kept on cooking, never getting beyond “al dente”.

“What happened to the peas?” asked my husband,
“They toughened up and formed a conspiracy against me,” I replied.

Left with a pot of yellow peas, with a personality disorder that gave them the texture of a raw jicama, posed two possible outcomes:

1- Compost them and forget the incident ever happened, after all I have to protect my reputation

2- Puree them into a hummus-like spread and pretend it was intentional

And so, Curried-Yellow Pea hummus was born.

peahummus

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Leaf + Fruit + Root : Salad

Two weeks down and it’s just hitting me that I’m a teacher. The hours seem longer when I stand in front of students glaring at me as I float through words as if it were a dream. I enter panic mode when I run out of material but not of time, and make up conversation trying to shake the lethargic crowd from their modern 10 minute attention span daze.

“Any questions or thoughts on today’s lecture?” I ask
“…” crickets, and the look my dog gives me when he’s misbehaved.

I must say, teaching is as much of a learning experience for me as for my students. One thing is to know the subject one is teaching, and another is to know how to teach it. The first week, I rambled through lecture so fast, as if it were some prep I had to finish as quick as possible, and ran out of material before my time was up. Happy students, they were, getting out early on the first day of class.

On week two I brought TedTalks, videos, quotes, articles, and every imaginable trick to stretch the class and keep my subjects alive. Lecture slides finished, time left 1 hour! At least I didn’t bore them to death.

So my new goal is to work hard at the art of s-l-o-w-i-n-g-d-o-w-n. Taking my time. Looking at the world. Pacing life. Enjoying every bite.

citrus

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