Here’s a make-up post of a couple of dishes I made using CSA Week 1 goodies.
For our other dinner last week, I did something Thai-inspired involving lentils, barley, coconut milk, and a bunch of CSA vegetables:
- 1 1/2 cups coconut milk
- 6 to 7 cups vegetable broth or water, or a combination
- 1 cup pearl barley, rinsed
- 1 cup brown lentils, rinsed
- 1 bunch of kale, cleaned thoroughly and chopped/torn
- 1 red bell pepper, chopped
- 1 tablespoon thyme
- 1 1/2 teaspoons oregano
- Cayenne, salt and pepper to taste
- Handful of Thai basil, cut in a julienne
In a large pot, heat coconut milk and 6 cups of broth/water to a boil. Add the barley and reduce to a simmer for about 20 minutes. At this point, add the rest of the ingredients, return to a simmer, and cook until the barley and lentils are softened and the liquid is absorbed. Add more broth or water if the liquid dries up before the texture is to your liking. Makes about 5 servings.
As you can see, we served ours with Refreshing Cucumber Salad (lightly tweaked to swap scallions for red onion, omit the agave, and just mix the dressing by hand). We used the Armenian cucumber, which might be the cutest thing ever:
It’s like a flower! I’m really not a big cucumber fan, but I really liked the Armenian variety. They are crisper, firmer, don’t need to be peeled. and the seeds are far less offensive. I’m excited to have more this week.
For dessert, we enjoyed half the honeydew melon and one of the Valencia oranges (sorry it’s so dark):