iEat Green - Farm Stand Fresh Cookbook - 06/06/13

Jeanne Betancourt In addition to sharing meals with Manuela Soares in New York City and Orient, NY, Jeanne is the author of over 70 novels for children and young adults, including the popular series—The Pony Pals. She has also written award winning original scripts for ABC Afterschool Specials. Jeanne has been drawing and painting for twenty-five years and has shown her work in numerous group shows in New England, New York City, and on the North Fork of Long Island. Her original oil paintings for the Farm Stand Fresh cookbook will be exhibited in a solo show at the South Street Gallery in Greenport, New York from May 25-June 30, 2013. More information about Jeanne can be found on her website, JeanneBetancourt.com. Manuela Soares Feeding friends and family has been an important aspect of Manuela’s life since she was a pre-teen. Professionally, she has been an editor and manager in various prestigious publishing houses in New York City including Scholastic and Rizzoli. She has written several books—including One Hand Clapping and The Joy Within. She has agented and edited books for many photographers. Her current fulltime position is as a Lecturer in the Masters in Publishing program at Pace University. Red Lentil and Amaranth Millet Loaf with Mushroom Medley Wine Sauce Makes 2 Loaves Ingredients 1 cup Red Lentils, rinsed ½ cup Amaranth ½ cup Millet 3-1/2 cup water 1 Tbs. chopped garlic 1 onion, chopped 2 yellow summer squash, cut down the middle, lengthwise and then into half moons 2 Portobello mushrooms, chopped 2 cups chopped scallions 1 t. salt 1 cup chopped basil Mushrooms Medley Sauce 1 Spanish onion, peeled and chopped Olive oil 4 cloves garlic 3 Tbs Balsamic Vinegar 1 cup red wine 1 package dried porcini mushrooms 2 cups sliced Portobello and white mushrooms 1 t. salt 1 t. chopped fresh rosemary 1 t. fresh thyme chopped 1 t.. fresh marjoram, chopped Fresh ground pepper 2 Tbs chopped parsley 1 Tbs. Tamari For the Loaf: Bring the lentils, millet, and water to a boil in large saucepan. Lower heat to simmer, cover, and cook for 15 to 20 minutes, until the millet and lentils are soft. Meanwhile, in a large skillet, sauté the onions until translucent. Add the garlic, Portobello mushrooms, and squash. Continue cooking until mushrooms get soft. Add the cooked lentils, amaranth and millet, along with the basil and scallions. Cook until all of the water is absorbed. Season to taste. Prepare 2 loaf pans with parchment paper on the bottom. Spray with olive oil. Spoon the mixture into the 2 loaf pans. Bake at 375 degrees for 40 minutes. Let cool for 10 minutes. Remove from loaf pan. Slice into 1 inch thick pieces and top with Mushroom Medley Sauce. For the Sauce: Soak I package of dried Porcini mushrooms in 1 cup of red wine. Sauté the onions in olive oil until translucent. , Add the 2 cups of mushrooms, garlic and fresh herbs to the onions, and continue cooking until the mushrooms are soft. Through a wire strainer, drain the porcini mushrooms and reserve the wine. Chop the porcini mushrooms into small pieces. Remove Vegetables from pan. Add 2 Tbs. olive oil, and 2 Tbs flour (or gluten free flour) and with a whisk, stir until all lumps are removed. Add 1 cup of water and the 1 cup of red wine from the porcini mushrooms. Continue stirring with the whisk until thickened. Add the porcini mushrooms, and sautéed vegetables back into the pan. Add the Vinegar, Tamari, S & P. Cook for 10 minutes. Taste and adjust spices. Spoon 2 Tbs. of sauce over each piece. Serve immediately