ITEMS
Cucumbers
Lettuce Mix
Scallions
French Green Lentils
Flathead Cherry Jam
Artisan Sourdough Bread (Sub GF Oat Bread)
PRODUCERS
Amaltheia - Belgrade
Terra Greens - Manhattan
Chance Farm - Four Corners
Timeless Natural Food - Conrad (WMGC)
The Orchard at Flathead Lake - Big Fork (WMGC)
Stella Bakery - Four Corners (Sub Sister's Gluten Free Bakery - Belgrade)
Featured Recipes
I can't say enough good things about lentils: I love how nutritious they are, I love that they're an agricultural workhorse, and I love that unlike dried beans, you don't have to soak them! Lentils are used in so many different kinds of cuisine, from South Asia and the Middle East through the Mediterranean into Western & Central Europe and beyond. They also work well in Americanized standbys like tacos, chilli, pastas, veggie burgers, and even some baked goods. Montana is the largest lentil producer in the country, so we have access to many organic, locally grown varieties! While the French Green, or de Puy, variety is undoubtedly common in French cuisine, it's also generally a good choice for salads or any dish where you want the lentil to hold its shape. With the inclusion of cucumber this week, I was drawn to Mediterranean recipes.
Tzatziki Sauce
makes 1 1/2 - 2 cups
What you'll need:
1 C plain greek yogurt
1/2 a medium-sized cucumber, diced small
1-2 garlic cloves, minced
1 Tbs fresh lemon juice (sub bottled lemon juice or white vinegar, but start with less)
1 Tbs fresh dill, chopped (sub 1 tsp dried dill)
1/4 tsp kosher salt, or more to taste
Black pepper to taste
No need to peel the cucumber unless the skin is especially bitter or tough. Once everything is diced, minced, and chopped, mix all the ingredients in a small bowl and let sit for a while. I usually make the Tzatziki first, and then do the rest of my dinner prep. Taste it after 10-15 minutes and adjust seasoning or herbs as desired. The cucumber will shed water as it sits, so just give it a few good stirs and mix it back in. Tzatziki is an ideal topping for lentil pitas or wraps (other side), falafel or souvlaki, as a dip for veggies or pita, or spooned on top of grilled veggies or salads.
Mediterranean Marinated Lentils for Pita Pockets (or wraps, salads, etc.)
makes ~4 cups
What you'll need:
1 1/2 C dry french green lentils
~ 4 C water
1/4 C olive oil
2-3 tablespoons red wine vinegar, to taste - sub lemon juice
1 1/2 tsp dijon or stone-ground mustard
1/2 tsp dried oregano
1 tsp kosher salt
1/4 teaspoon ground black pepper
1-2 garlic cloves, minced
3-4 scallions, sliced thin - sub 1/3 C minced red onion
1/2 a cucumber, quartered lengthwise and sliced
1/3 - 1/2 C flat-leaf parsley, chopped - sub fresh basil, mint, or a combo
handful sundried tomatoes, chopped (optional)
Put the lentils in a pot with ~4 cups of water. Bring to a boil, then reduce to a simmer for 20-25 minutes, until tender. While lentils are cooking, combine vinegar, mustard, oregano, salt, pepper, garlic, and onion in a medium bowl. Whisk in olive oil to emulsify (or, shake everything up in a jar). When lentils are tender, drain them in a fine mesh strainer and then run them under cold water to cool a little. Drain well, then add lentils to the bowl with the oil and vinegar mixture. Give it a few good stirs then add the cucumber and fresh herbs and stir until everything is well distributed. Taste and adjust seasoning. The longer it sits, the better flavor it will have
To make pita pockets with marinated lentils, you'll also need:
1 package pita bread (or make your own! Learn how to make pita bread here)
Toppings of your choice, such as:
Tzatziki sauce, hummus, chopped kalamata olives, diced fresh tomatoes, lettuce mix or other greens, crumbled feta cheese, shredded carrot, roasted or pickled beets, sliced radishes, etc.
Fill each pita pocket with a generous spoonful of marinated lentils, then add toppings and tzatziki sauce. If you make your own pita and don't get the desired pockets, just use it like a tortilla or flatbread. OR, use actual tortillas in place of pita to make a wrap.
The lentils and toppings could also be great tossed with more greens for a mediterranean salad. Dress with a little more olive oil, red wine vinegar, and seasoning if needed.