Black Beluga Lentils
Italian Sausage / Blue Oyster Mushrooms
Amaltheia Organic Produce - Belgrade
Amaltheia Organic Produce - Belgrade
Harlequin Produce - Arlee
Gallatin Valley Botanical - Bozeman
Timeless Natural Food - Ulm
Amaltheia - Belgrade / Mother Fungi - Missoula
Cooking Black Beluga Lentils
These small black lentils hold their shape even when fully cooked. 1 C dry lentils yields ~2 C cooked. Measure out twice as much water as lentils. Bring the water to a boil in a pot, add lentils, then reduce heat to maintain a simmer. Stir occasionally to ensure even cooking. They should be fully cooked in 25-30 min. Season with salt, plus a splash of vinegar or lemon juice if using in a salad.
Lemony Roasted Broccoli, Delicata Squash, and Lentil Salad
1 C cooked Black Beluga Lentils (see above)
1 bunch of broccoli, cut into bite-sized florets and stem pieces
3/4 lb delicata squash (~2 C), halved, seeds removed, and cut to bite size
4 Tbs extra-virgin olive oil, divided
Salt and pepper
~4 handfuls of arugula, baby spinach, or any other salad green
1 Tbs lemon juice, plus more to taste
1 tsp honey or maple syrup
1 tsp Dijon or stone ground mustard
1 small clove garlic, pressed or minced (optional)
Grated parmesan, crumbled feta, or chèvre, to taste (optional)
Preheat oven to 425 degrees F. Toss the broccoli and squash with 2 Tbs olive oil so they are lightly coated, then sprinkle with 1/4 tsp salt. Spread the veggies in a single layer on a baking sheet (use 2 sheets to keep from over-crowding). Roast for 25-30 min, tossing halfway, until the vegetables are tender to your liking, and developing nice caramelized edges. [If you haven’t already cooked the lentils, you can do so while the veggies roast.]
To make the vinaigrette, combine lemon juice, 1/4 tsp salt, honey or syrup, mustard, garlic, and a few grinds of black pepper. Slowly whisk in the olive oil, taste and adjust, and set aside until roasted vegetables have cooled somewhat.
In a large bowl, combine the roasted vegetables, cooked lentils, and greens of your choice. Drizzle with vinaigrette and toss well. Taste and adjust as needed. Serve topped with a bit of cheese, if using.
Pasta with Sausage, Squash, and Sage Brown Butter
I chose this pasta dish for its very flexible nature. See just some of the possible variations below. Adapted from Ali Slagle, NYTimes cooking. Serves 4.
1 lb cupped or tubed pasta shape, like orecchiette or penne - regular or GF
1 lb Italian sausage
2 Tbs extra-virgin olive oil, plus more for the pasta
~2 C delicata squash, halved, seeded, and cut into 1/2-inch cubes - leave the skin on if you like
Salt and pepper, to taste
6 Tbs unsalted butter
8 sage leaves
Pinch of red pepper flakes (optional)
1/2 C grated Parmesan, plus more for garnish
Heat a large pot of water to boil for the pasta. While it's heating up: In a large sauté pan or skillet, heat the olive oil and add the sausage, breaking it up as it cooks, until cooked through and browning, 5-8 min. Remove the sausage to a paper towel-lined plate, then reduce the heat to medium. Add the diced squash and a pinch of salt to the pan. Let cook, stirring occasionally to break up any browned bits on the bottom of the pan, until squash is browned and tender throughout, 10-15 min. [covering the pan may speed up cooking time]
Once the pasta water is boiling, add 1-2 Tbs salt, followed by the pasta. Cook according to package directions for al dente, stirring occasionally. Reserve 1 C of the pasta cooking water, then drain the pasta.
When the squash is nicely browned, add the butter, sage leaves, and red pepper flakes (if using) and cook until the butter is golden, nutty smelling and foaming, just 1-2 minutes, then immediately remove the pan from the heat and add the sausage back in. Combine the drained pasta with the veggies, butter, and sausage. If the pasta has cooled off quite a bit, return the pan to low heat while you mix everything. Stir in the cheese, then add reserved pasta water as needed to smooth the sauce and nicely coat everything. Taste and adjust seasoning, serve topped with more cheese.
Use sautéed mushrooms (and perhaps some cooked lentils) in place of the sausage for a vegetarian version. Season mushrooms with salt and pepper, red pepper flakes, minced garlic, fennel seeds, and maybe a splash of red wine to mimic some of the sausage flavor.
Add collard greens - once the sausage is browned, add collards (de-stemmed and chopped to bite size), 1/4 C water, and a pinch of salt. Stir and then cover until greens are wilted and soft, 7-10 minutes. Remove from pan as above...
Sub some of the delicata for broccoli florets. Sauté the two veggies together or separately.
Additional Recipe Suggestions
14 ways to use sage: like oils, salts, baked goods, desserts, and more.
Collards aren't limited to slow Southern cooking, though. You can use them in almost any preparation that calls for kale or chard. Even shredded raw for slaws and salads (smaller/thin pieces are definitely easier to eat!) Soups and stews are my go-to destination for collards. Portuguese Caldo Verde is a great candidate, or Sausage, Kale, and White Bean Soup.
Timeless Farmer Salad with Black Lentils - from Chef Claudia of Claudia's Mesa.
Lentil Vegetable Soup can use any lentil that holds its shape (green, black, de puy)