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Twice a month, there is an after school garden work party at my daughter’s school.  Parents and their preschool age children gather to weed, seed, and harvest the bounty.  It is a delight to participate in this effort, a joy to see these young children so excited to work with AND eat fresh vegetables, but a bear to come home late with two overtired and hungry kids of my own.  Thank goodness for the crock pot.  With only 10 or 15 minutes of prep the night before, a delicious dinner can be ready to serve when I return home.

Lentil Wheat Berry Soup with Herb Pistou is a crock pot soup that satisfies on so many levels.  The earthiness of the lentils blend with the chewiness of the wheat berries.  The pork infuses a richness into the flavorful broth.  These ingredients stew in the crock pot all day and provide a guarantee that your house will smell divine when you return home, tired and weary from the day.  The herb pistou solves the one hangup I have with crock pot cooking.  While cooking food all day ensures tenderness and rich flavors, there is a tendency for colors and flavors to become too melded and for the heartiness to become dull or bland.  Inspired by Blue Kale Road’s Spicy Israeli Zhoug, I came up with a last minute swirl of fresh herbs and acidic lemon to brighten the entire soup.  Serve this soup with a crunchy salad and fresh bread.  It freezes and reheats beautifully.

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Our garden harvest is in a bit of a lull these days.  The profusion of kale and broccoli that feed us through the winter is done.  While artichokes are beginning to  grace our table, the peas and fresh greens of spring have not quite matured.  The herbs however, jubilant in the rain-chasing sun, are thriving!  We have piles of oregano, mint, parsley, and chives.  I love adding combinations of them to just about any dish.

Lentil Bulgur Salad with Feta and Mint  is similar to a tabouli, though heartier.  The lentils and bulgur combine to form a complete protein.  It is incredibly nourishing and satisfying.  The mint, parsley, and lemon add bright flavors and beautiful color.  The feta contributes a creamy, tangy element.  In summertime, I would make this dish with fresh tomatoes.  In springtime, why ruin a perfectly seasonal salad with mediocre tomatoes?  I used up some dried tomatoes from last summer, but you could easily skip them altogether as well.  Make this dish ahead for a nice light dinner or bring it along to a picnic or potluck.  It travels well.

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Lentil Soup with Yams

January 13, 2011

Good food is very important to me.  It’s not that I’m a picky eater, it is more that there are just soooo many foods I love to eat!  I have to admit though, sometimes I find it a challenge to fit in creative, inspired dishes especially during the busy week.  Did I mention I have two young kids?  That I work full-time?  So, I depend on a weekly meal plan.

At the end of each week, I dedicate a bit of time to write out dinner ideas for the following week.  There is a general formula I follow: 1 soup meal, 1 stir-fry meal, 1 salad meal, and pizza on Fridays.  The other meals are up to my whim.  Once I have the meals planned out, it is easy to construct my shopping list and take care of all the food shopping for the week in one trip out.  It is a relief to return home after a long day at work and know that I have a plan for dinner and all the ingredients required.

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