Hearth & Table - April 6, 2023
It's officially Spring term and we're glad to be back! As flowers bloom, we're celebrating with the color yellow and bringing on the berries. This weeks' recipes are below!
Yellow split pea dal over rice
1 cup yellow split peas (uncooked), rinsed
2 cups vegetable stock (see note below), or water
1 tablespoon garam masala
1 teaspoon cumin
1 teaspoon salt
2 tablespoons cooking oil (or butter)
1 onion, diced
3 cloves garlic, peeled & sliced
1 tablespoon grated ginger
Other vegetables if desired (we used sweet peppers, kale and frisee)
More salt & pepper to taste
Lemon juice to taste
Rice for serving, cooked according to the package instructions
1. In a large pot, combine the yellow split peas and the vegetable stock. Bring to a slow simmer over medium heat.
2. Add the garam masala, cumin and 1 teaspoon salt, turn the heat to low and cover. Cook for 25-30 minutes.
3. In the meantime, heat the oil or butter in a saute pan over medium heat. Cook the onion for 5-6 minutes, then add the garlic and ginger, and cook 3 minutes more. Add any add
itional vegetables you’ve chosen to add.
4. Add the onion/vegetable mixture to the split peas when they’re done. Season the dal to taste, then serve over rice.
Balsamic fruit & berry crisp
1 lb frozen berries
1-11⁄2 lbs fruit, any (experiment & see what you like... almost everything works)
2 T sugar
2 T balsamic vinegar
1 stick butter, melted
1⁄2 C brown sugar
1⁄2 C corn starch
2 1⁄2 C old-fashioned oats
1/2 t salt
1. In a large bowl, combine the berries & other fruit with 2 T sugar and 2 T balsamic vinegar. Allow to macerate (and thaw) at room temperature for 30-60 minutes.
2. Preheat the oven to 375 degrees.
3. Combine the butter, oats, corn starch, brown sugar and salt into a chunky crisp topping.
4. In a baking dish, pour the berries and liquid in the bottom, and make a layer of crisp topping to cover. Bake for 30-45 minutes or until the crisp topping is golden. Serve as-is or with ice cream. Careful, it'll be hot for a