FROM THE CO-OP COMMONS 2016 SUMMER ISSUE:
A Microbiome Summer Farms Lunch Menu — with 16 microbiome loving ingredients in one meal!
by Sidonie Wilson of F.E.A.S.T.
Easy Buckwheat/Rye Blini
Makes 40 small blini
½ cup rye flour
½ cup buckwheat flour
½ cup potato starch
2 tablespoons freshly ground flaxseed
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
1 ½ cups water kefir or buttermilk
Heat a griddle on medium for pancakes. Combine all dry ingredients, add wet ingredients, and stir. Oil griddle with butter before each batch. Use a tablespoon of batter for each blini. Cook as for pancakes.
Balsamic French Lentil Salad
¼ cup unsalted butter or olive oil
1 large onion, diced small
6 cloves garlic minced
3 carrots, diced small
¾ cup white wine or cooking sherry
1 teaspoon Herbs de Provence
1 teaspoon fennel seeds
½ to 1 teaspoon red pepper flakes
3 tablespoons or to taste of good quality thick balsamic vinegar (I use Napa Valley)
1 teaspoon sea salt or to taste
1 cup Le Puy French lentils
2 cups water
Sauté onions and carrots in butter until sweet, about 10 minutes. Add minced garlic, spices and wine, cook until wine has evaporated. Add lentils and water, cook at a simmer until lentils are tender but not mushy, about 20-25 minutes. Add salt, balsamic vinegar, and red pepper flakes. Serve at room temperature.
Microbiome-Loving Pistou (pesto)
¼ cup sunflower seeds
¼ cup pumpkin seeds
½ cup walnuts
1 clove garlic
1 ½ packed cups fresh herbs (I use tarragon, thyme, oregano, sage, parsley, lemon balm, and dandelion leaves, but basil, cilantro, and dill would also work well)
2 tablespoons raw apple cider vinegar
1 teaspoon salt
1 tablespoon dijon mustard
½ cup walnut oil
Toast the walnuts and seeds. Mince garlic clove in a food processor, add all ingredients except oil, and while machine is running slowly pour oil in until mixture is pesto-like.
Farm Fresh Summer Squash Roast
4 smaller yellow Squash, Zucchini–large dice
Preheat oven to 425F. Line a cookie sheet with parchment paper. Lay diced squashes on tray, drizzle with walnut oil, and sprinkle with salt and Herbs de Provence. Roast for 20 minutes, stir and roast another 15 minutes or until melty.
Sliced Ripe Tomatoes
2 large ripe farm- or garden-fresh slicing tomatoes
Slice tomatoes thinly and sprinkle with salt. Eat with blini topped with pistou and lentil salad with roasted summer squash on the side. Enjoy!
READ FARM FRESH RECIPES HERE