In-Season Recipes

When I'm traveling and need a convenient, healthy and delicious quick meal in an unfamiliar place, Sweetgreen restaurants (sweetgreen.com) are my go-to. They make salads with locally sourced produce and great dressings and sauces. This spicy cashew recipe is based upon a Sweetgreen recipe, but I've toned down the heat. My friend and colleague Elena Gonzales introduced me to black rice, and I'm a huge fan! This is an easy gluten-free and vegan, vegetable-forward option. Great for a packed lunch! Black Rice Bowl with Spicy Cashew Dressing Yield: 6 servings 2 tablespoons kosher salt 1-1/2 tablespoons garlic 1 cup cilantro, plus six extra sprigs 1 tablespoon sesame oil 1/3 cup young ginger, minced 2 tablespoons rice wine vinegar 2 tablespoons maple syrup 1/2 cup cashew butter 1 tablespoon lime juice Optional: 1/4 teaspoon red pepper flakes if desired Water as needed for consistency 5 cups cooked black rice 6 cups steamed seasonal vegetables and greens Blend salt, garlic, cilantro, sesame oil, ginger, rice wine vinegar, maple syrup, cashew butter, lime juice and pepper flakes, if using. Adjust consistency and seasoning. Spoon dressing over black rice and vegetables, reserving some to add to the table as desired. Garnish with cashews and cilantro sprigs. Local ingredients: garlic, ginger, maple syrup, seasonal vegetables and greens ===== Phoebe's Lentil Soup Yield: 10 cups My sister, Phoebe, introduced me to this soup, and everyone loves it! There are so many "blah" lentil soups in the world, but this is a great lively version to have in your cooking arsenal. 2 tablespoons olive oil 1 cup coarsely chopped onion 1-1/2 teaspoons minced garlic 1-1/4 cup sliced carrot 1-1/4 cup sliced celery 1-1/2 teaspoon paprika 2 cups ordinary lentils 14 ounces canned tomato, chopped 8 cups vegetable stock 2 bay leaves 1 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon cayenne Zest of 1/2 a lemon 1 tablespoon lemon juice Heat oil in a large stockpot. Add onion and cook over medium-high heat until just starting to brown, stirring from time to time. Add garlic, carrots, and celery and cook five minutes longer, continuing to stir. Stir in paprika. Then add lentils, tomato, vegetable stock, bay leaves, salt, pepper and cayenne. Bring to a simmer and cook until carrots and lentils are tender, about 30 minutes. Take out about four cups of soup and immersion blend. Return to pot. Add lemon rind and juice. Adjust seasoning, including adding more lemon juice if needed. Local ingredients: onion, garlic, carrot ========== Citrus Cake with Cornmeal and Almonds Yield: 8 servings I have written previously about a cookbook we enjoy by Yossy Arefi called "Snacking Cakes." This recipe is slightly adapted, and we love it! It's also gluten-free, and I always appreciate having a few great gluten-free recipes that even the gluten-full will adore! 1-1/2 cups blanched almond meal 1/2 cup finely ground yellow cornmeal 1 tablespoon cornstarch 2 teaspoons baking powder 3/4 teaspoon kosher salt 1 cup sliced almonds 3/4 cup sugar and 2 tablespoons sugar, divided 1 lemon 1 orange 3 eggs 1/2 cup melted unsalted butter Preheat oven to 350 degrees F. Butter an eight-inch pan and line with parchment paper; butter the paper. Mix the almond flour, cornmeal, cornstarch, baking powder and salt. Mix sliced almonds with two tablespoons of the sugar and sprinkle over bottom of pan. Zest the lemon and orange into a large bowl. Add the eggs, remaining sugar and whisk until foamy, approximately one minute. Add the butter and whisk until smooth. Whisk in the dry ingredients until just smooth. Pour the batter into the prepared pan. Tap to release air bubbles and smooth the batter with an offset spatula. Local ingredients: eggs, butter Bake until golden brown and cake tests clean, approximately 40 minutes. Allow cake to cool in the pan for 10 minutes. Then flip out onto a board or platter.