The lovely ladies of our Produce Team: Amelia Lord, Sue Guida & Wendy Jakobski at the Mystic Marriott, 04/16/12. (Photo courtesy of Wendy Jakobski.)
On Monday Chef Paul Krawic invited Fiddleheads to do a tasting at the Marriott in New London to sample the Produce Dept's wares. Richard Virgin, Wendy Jakobski, Sue Guida and Amelia Lord were the "prep chefs" for the evening. Dishes sampled included a vegetarian stiry fry done by Richard, Sue's wheatberry salad, and sweet potato-lentil stew from Alicia's Silverstone's book The Kind Diet, brought to us by Alison La Bella.
Sue told us her recipe for wheatberry & fruit salad came from Cooking Light Magazine, April 2010**; she has made it with and without the goat cheese listed, and each versions has it's devoted partisans here at the co-op. In other words, it's delicious either way, and the folks who got to taste it Wednesday night at the hotel certainly agreed.
Amelia, Sue and Richard Virgin "represent" Fiddleheads at the Marriott, with humor and style to spare. (Photo courtesy of Wendy Jakobski.)
We had a lot of requests for the sweet potato and lentil stew recipe from folks who sampled it that night, and we promised to share it here:
Alicia Silverstone's Sweet Potato & Lentil Stew
From The Kind Diet (Rodale Books, 2009)
1/4 cup safflower oil
1 medium onion, diced
2 small tomatoes, diced, or 2 Tbsp tomato paste
1 tsp. fresh ginger, minced
1 1/2 tsps. turmeric
1 tsp. cumin
1 tsp. ground coriander
1/2 tsp. ground cinnamon
1/8 tsp. cayenne
fine sea salt
2-3 medium sweet potatoes,peeled and cut into 3/4 inch cubes
7 cups vegetable broth
1 cup lentils, brown or multi-colored
Heat the oil over medium in a large, deep pot. Add the onion and cook, stirring frequently, for 2 minutes or until the onion starts to soften. Stir in the tomatoes or paste and ginger and cook for 3 minutes. Stir in the turmeric, cumin, coriander, cinnamon, cayenne, and a small pinch of salt. Cook and stir for 2 minutes, then taste for seasonings; try to use only enough salt to heighten the flavors.
Add the sweet potatoes, broth, and lentils. Stir well, and bring to a boil over high heat. When the mixture comes to a boil, reduce the heat, cover, and simmer for 30 - 40 minutes or until the lentils and sweet potatoes are soft. Serve on its own, or over rice or couscous.
**Earlier today I listed Women's Day Magazine as the source of the wheatberry salad recipe; Sue corrected me and that has been fixed. -J-
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Text and photos copyright 2011-2013 Janice Janostak unless otherwise noted. All rights reserved.