XXVI, Issue 1, February 2022

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"Basenji Neck Adornments. . ."
is the NEW Contest!
Enter stories &/or PHOTOS by April 1st.


Goldie Marsicano

Ivan Lorin

Birthday scarves.

RECIPES . . . from Moosewood

Warm French Lentil Salad

The warmth of this salad brings out the best flavors of the ingredients: mellow lentils, sharp escarole, aromatic fennel, and rich, crunchy walnuts.

Recipe type: Main Dish Salad
Cuisine: French
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Serves: 4
  • 1 teaspoon salt
  • 1 cup French lentils
  • 1 medium head of escarole (about 12 ounces)
  • 1 fresh fennel bulb
  • 2 tablespoons olive oil or walnut oil
  • 3 garlic cloves, minced or pressed
  • 2 teaspoons ground fennel seeds
  • 1½ teaspoons dried thyme (1 to 2 tablespoons chopped fresh)
  • ¾ cup chopped toasted walnuts
  • lemon wedges or a cruet of vinegar
  1. In a saucepan, bring the lentils, 3 cups of water, and ½ teaspoon of the salt to a simmer.
  2. Cover and cook for about 30 minutes, until the lentils are tender but not mushy.
  3. Meanwhile, rinse, drain, and chop the escarole (about 6 cups).
  4. To prepare the fennel bulb, remove the outer layers if bruised or soft.
  5. Cut in half lengthwise, remove the hard core, and thinly slice (about 2 cups).
  6. In a large skillet, heat the oil and sauté the garlic, ground fennel, and thyme for a few seconds.
  7. Add the fresh fennel and the remaining ½ teaspoon salt and stir-fry on high heat for about 2 minutes.
  8. Stir in the escarole and cook for another 2 minutes or so, until softened but still crisp and bright.
  9. Remove from the heat and drain any excess liquid into the cooking lentils.
  10. When the lentils are done, drain them.
  11. Stir the drained lentils into the escarole mixture.
  12. Serve the salad warm or at room temperature, topped with the walnuts.
  13. Decorate with lemon wedges, or offer vinegar at the table.

Cranberry Bulghur Pilaf

Recipe type: Main Dish, grain, side dish
Cook time:  30 mins
Total time:  30 mins
Serves: 4 to 6
  • 2 tablespoons olive oil
  • 1½ cups chopped onions
  • 3 garlic cloves, pressed or minced
  • dash of salt
  • 1 orange
  • ½ teaspoon crumbled dried rosemary (or 1½ teaspoons chopped fresh)
  • ½ cups medium to light bulghur
  • ½ cups water or vegetable broth
  • ½ cup dried cranberries (or currants or raisins)
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • ⅔ cup chopped toasted pecans, walnuts, or almonds (optional)
  1. In a saucepan on medium heat, warm the oil, add the onions and garlic, sprinkle with salt, and cook until softened, about 10 minutes.
  2. While the onions cook, grate the orange peel and juice the orange.
  3. Add the rosemary, orange zest, and bulghur to the onions and cook for a minute, stirring.
  4. Add the orange juice, water or vegetable broth, and dried cranberries, cover, and cook
  5. on low heat until all the liquid is absorbed, about 10 minutes.
  6. If the bulghur is still crunchy, add ¼ cup of hot water and cook for a few minutes longer.
  7. Remove from the heat.
  8. Stir in the soy sauce and lemon juice.
  9. Add nuts if you like, and more soy sauce and/or lemon juice to taste.

If you don't have a fresh orange, you could use ¼ cup of prepared orange juice.


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