Caleb Goldberg and Lily Schmall, New Roots, Inc.
ZUCCHINI AND LENTIL TACOS WITH RADISH SALSA
1 cup dry green/brown lentils
2 cups water
1 tablespoon Canola, sunflower, or grapeseed oil
2 zucchinis cut into quarter moons
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
8 soft tortillas
6 radishes diced
1⁄2 red onion diced
juice of 1 lime
1 tablespoon extra virgin olive oil
salt to taste
Shredded Cabbage or Lettuce
Combine the lentils and water in a saucepan and bring to a boil. Reduce heat and simmer until all the liquid is absorbed (about 15 minutes) and lentils are soft but not too mushy. Set lentils aside.
In a small bowl, combine the radish, red onion, lime juice and olive oil. Season with salt, and set aside. Heat a skillet to medium high heat. Add canola oil and heat for about 1-2 minutes. Add the zucchini, oregano, garlic powder and salt to skillet and cook for 8-10 minutes.
Warm the tortillas in the microwave, on a grill or in a hot oven.
Assemble the tacos. To the tortilla add a scoop of lentils and zucchini and top with radish salsa and shredded lettuce or cabbage.
JAMAICAN STYLE GREENS
2 lb Collard greens
1/4 c Water
1 1/2 tbs Olive oil
1 c Finely chopped onion
1 small jalapeno pepper, stemmed
Seeded and finely chopped 1/8 ts Allspice
1/4 tsp Salt
Wash the greens well in several changes of water. Remove the thick rib from the center of the leaves; chop coarsely.
Put the greens with 1/4 cup water into a large pot.
Place over medium heat, cover and cook until wilted, about 10 minutes. Stir often. Drain. Heat the olive oil in a skillet over medium heat. Add the onion and jalapeno; saute 5 minutes. Stir in the greens, allspice, salt and pepper; saute 5 minutes.
Stir in the lime juice and serve.
HERBED POTATO SALAD
2 pounds small red potatoes, scrubbed and sliced into 1⁄4-inch thick rounds
1 tablespoon fine sea salt
1⁄4 cup olive oil
1⁄3 cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
1⁄3 cup roughly chopped green onions, plus about 2 tablespoons, thinly sliced for garnish
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, roughly chopped
Freshly ground black pepper, to taste
3 stalks celery, chopped
in a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with
water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
Reserve 1⁄4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
In a small food processor or blender, combine the olive oil, 1⁄3 cup parsley, 1⁄3 cupgreen onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper.
Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
Add the celery to the bowl, along with a couple tablespoons each of additional
chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
Serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.