Lentils with Treviso Radicchio and Feta Cheese

In a medium sized sauce pan, comine the following:

½ cup lentils

1½ cup low-salt chicken or vegetable broth

½ cup water

-Simmer covered for 20 minutes until lentils are tender. Drain.

-Toss lentils with the following:

1½ TBS extra-virgin olive oil

1 TBS red-wine vinegar

The zest and juice from 1 fresh lemon

-Set aside to cool to almost room temperature.

-Wash 1 head of treviso radicchio than slice into ½ inch strips.

-Stir the radicchio into the lentils, then add:

1/3 cup crumbled feta cheese

Sea salt and freshly ground black pepper to taste.  

-Toss well and serve.


Green Rice

Child friendly food that also makes great burritos!

-For the rice: You can make the rice ahead of time or make extras to use for this recipe the next day.

-Put 1½ cups of long grain brown rice in a saucepan with a tightly fitting lid.

-Add a scant 3 cups of water and cover. Bring to a boil, than quickly turn the heat to low.

-After a minute or two, peek under the lid to make sure the rice is still boiling then set your timer for 50 minutes.

-After the timer goes off, take the pan off the heat and let sit for 10 minutes.

-Then take lid off and fluff the rice with a fork.

For the green: Assemble your food processor. Into the bowl, add the following…

-The stems and leaves of 1 bunch of rainbow chard or 1 bunch of beet greens.

-Half a bunch of chopped parsley or cilantro.

-Fit the lid on the bowl then grind the chard and herbs until they are almost a paste.

-Grate 1-2 summer squash and mince 3 cloves of garlic.

-Place a large skillet over medium heat. After about a minute add 2-3 TBS olive oil.

-Add the garlic and cook for 1 minute.

-Then add in the summer squash and sauté for 2 minutes.

-Then add the chard/herb paste and cook stirring for about 4 minutes.

-Add in the rice and mix well until the green is uniformly distributed.

-Stir in ½ tsp of salt and serve warm, topped with ½ cup toasted pine nuts and wedges of fresh lemon.