Tag Archives: Grains

Lentil, Chard and Roast Plum Tomato Gratin

Though my market only stocked green chard when I was shopping for the ingredients for this recipe, I imagine rainbow chard would be gorgeous – give it a try! Also feel free to experiment with amount of bread crumbs, flavor of bread crumbs, type of cheese, cheese amounts, etc.

Lentil, Chard and Roast Plum Tomato Gratin

3-4 Roma tomatoes
extra-virgin olive oil, for drizzling + 2 tablespoons extra-virgin olive oil
fine grain sea salt
1 cup French green lentils
2 1/4 lb. chard, washed and leaves separated from stalks
4 garlic cloves, minced
generous pinch of dried thyme
freshly ground black pepper
1/4 cup white wine
1/2-1 cup parmesan, pecorino romano, or other hard cheese, grated (add as much or as little cheese as you like, depending on your love of cheese)
1 cup whole wheat bread crumbs

1.) Preheat oven to 350 degrees. Slice tomatoes thickly, place on a lined baking sheet, drizzle with olive oil, sprinkle with salt, and roast for 25 minutes; until tomatoes are lightly colored. Set aside.

2.) Bring a medium sized saucepan of salted water to a boil, add lentils, and simmer gently for about 15-20 minutes; until tender. Drain and set aside.

3.) Bring a large pot of salted water to a boil, add chard leaves, and boil for around 5 minutes. Drain and finely chop. Add chard to the lentils and season the mixture generously with salt and freshly ground black pepper.

4.) Chop chard stalks into 1/2 chunks. In a medium skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add garlic, thyme, and chard stalks and cook for 5 minutes. Add wine to skillet, partially cover, and simmer for 20-30 minutes, stirring occasionally; until stalks are tender. If mixture gets too dry, pour in a bit more wine to loosen things up a bit. Season with salt and pepper. Add to lentil and chard mixture along with any juices.

5.) Oil a 9 x 12″ baking dish. Place tomatoes in a single layer on the bottom of the pan. Spoon lentil mixture over tomatoes. Mix cheese and bread crumbs together in a bowl. Sprinkle cheese and bread crumb mixture over lentils. Bake for 40-50 minutes; until golden. Serve with a chunk off good bread.

This recipe was adapted from Denis Cotter’s Wild Garlic, Gooseberries… and Me. Copyright 2007. HarperCollins Publishers Ltd.

End of Season: Jeweled Pumpkin Muffins

Spring is almost here. And I have several cans of leftover (and much loved) pumpkin puree in my cabinets. Pumpkin puree has been my standby this past winter – a guarantee of a pleasant evening. No need to worry about chopping your finger off wrangling a pumpkin into submission on the cutting board. Pumpkin Bread and Turkey Pumpkin Chili in the depths of a Chicago winter were truly life-saving.

My newest cookbook addition, Good to the Grain, listed an intriguing recipe for Sweet Potato Muffins made with whole-wheat flower and dates. This is my pantry-clearing adaptation.

Jeweled Pumpkin Muffins

one 14 oz can pumpkin puree
butter, for muffin tin
1 cup unbleached all-purpose flour
1 cup whole wheat flour
1 tablespoon Saigon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon fine grain sea salt
1/2 stick cold unsalted butter, cubed
1/4 cup dark brown sugar
1/4 cup organic granulated sugar
1 egg
1 cup low fat buttermilk
1/2 plain low fat yogurt
1/2 cup cranberries

1.) Preheat oven to 350 degrees. Grease 10 spaces of a muffin tin with butter. Whisk buttermilk and yogurt together in a small bowl. In a large bowl, sift together the flours, spices, baking soda, baking powder, and salt.

2.) In another large bowl with a handheld electric mixer, or in the bowl of a standing mixer, beat the butter and sugars until light and creamy. Add egg and half of the pumpkin, and continue to beat until thoroughly combined.

3.) Add flour mixture and beat until partially combined, then add buttermilk mixture, and mix until combined. Add cranberries and the rest of the pumpkin, and mix until just combined.

4.) Spoon batter into greased muffin tin and bake for 35-40 minutes; until golden.

This recipe was adapted from Good to the Grainby Kim Boyce. Published by Stewart, Tabori, & Chang, New York; 2010.