Lentil-Leek Stew with Beet Greens

2 tablespoons olive oil
2 cup thinly sliced leeks (white parts only - this was two large leeks)
2 cups diced white onion (it was 1 very large onion)
1 bulb garlic, chopped
1 bell pepper, seeded and diced
1 cup chopped tomatoes
1 bag (1 lb) brown lentil
1 quart (4 cups) chicken or vegetable broth
2 tablespoons dried rosemary
1 tablespoon West Indian spice blend
1 teaspoon fresh thyme leaves
1 cup torn fresh beet greens
optional: grated/shaved parmesan and Romano cheeses
salt and pepper

1. Heat olive oil over low-medium heat. Add onions and garlic. Let saute for 5 minutes.
2. Meanwhile, take sliced leeks and place in bowl of water. Separate the layers with your fingers. When all layers have been separated so you are just left with rings, pour leeks and water into a strainer/colander. Then rinse again with water (leeks can be very gritty you want to make sure to wash thoroughly). Strain well and add to onion mixture. Season pot with salt and pepper. Let cook 1-2 minutes more.
3. Add pepper, tomatoes, rosemary and West Indian blend. Stir and cook another 5 minutes.
4. Add lentils and broth, stir well. Raise heat to high, when it starts to boil, reduce to simmer. Stir again, partially cover pan with proper lid, and let cook until lentils are soft (approx 30 minutes, but you can let sit on burner on low heat for up to 2 hours as long as you periodically stir it).
4. 5-10 minutes before serving, add thyme leaves and beet greens. Stir to mix. Season with salt and pepper if necessary. Cook 5-10 minutes more.

Portion into bowls, top with grated cheese if desired.

ENJOY!!!

Apple-Cabbage Slaw with walnuts and balsamic

Some days it's just to hot to cook and other days you get goodies from the farmer's market or CSA program and wonder what the heck to do with the items! I found myself in that double-whamy situation last night and this is what I came up with. No cooking necessary and full of fiber!!


1 small head green cabbage (about the size of softball), quartered and then thin sliced
1 small red onion fine diced (about 2/3 cup)
1 jalapeno pepper, sliced lengthwise, seeds and pith removed, fine diced
1 large red apple, shredded (I just pulled one off a tree outside, but a Pink lady would work nicely or a Granny Smith would add some nice tang whichever you prefer)
1 handful raw walnuts, rough chop (cashews would also be nice or raw pumpkin seeds)
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar (I used white balsamic so that the color of the vegetables wouldn't change but you could use regular balsamic as well)
1 teaspoon dijon mustard

1. Combine all the vegetables, apple and nuts in a bowl.
2. Whisk oil, vinegar and mustard together and then pour over slaw mix. Toss to combine and coat vegetables fully.
3. If not serving immediately, let sit in ice box up to overnight. I let it sit for 30 minutes before dinner and the cabbage had started to soften from the acid but none of the other vegetables were getting soggy yet at that point.

ENJOY!!!