Nourishing Late Summer Dinner

As the days are growing shorter and our evenings are reminding us that Autumn is at our backs. I can't believe that it is Labor Day Weekend, where did Summer fly too? 

Friends will be over tonight for Dinner, so I want to make something flavorful and attractive. Combining my love for Mediterranean and Asian Cuisine, I bring you my humble attempt at Eurasian Fusion! 

Our Menu is a Lentil Stew with Sun Dried Tomatoes and Herbs;   Shiitake Rice; Swiss Chard and Shallots Saute; Pickled Red Radishes and a Blanched Salad!

We will be Dinning Al Fresco so don't forget your Wrap!

Lentil Stew with Sundried Tomatoes and Herbs

Ingredients:

2 Cups Brown Lentils sorted, rinsed and drained

1/2 Cup of Sundried Tomatoes soaked overnight, drained and diced (save the soaking water for cooking lentils)

1 inch piece of Kombu Sea Vegetable soaked and Diced 

1 Large Onion diced

2 Cloves of Garlic minced

1 Cup of diced Carrots 

2 Stalks of Celery diced

2 Bay Leaves

1 tsp of Fresh Thyme minced

1/2  tsp of fresh Ground Black Pepper

1/4 Cup Olive Oil

2 Tbl Tamari

Italian Parsley for Garnish

Method:

In a large sauce pan add 1 Tbl of Olive oil (reserve the rest for later) 

Add your Onions, Garlic, Carrots and Celery and Saute for a few minutes

Add Kombu, Lentils, Diced Sundried Tomatoes, Herbs 

Add water to cover  and this will include the soaking water from the Sundried Tomatoes

Bring to a low boil (add water to shock the Lentils when needed) cover and simmer 

When Lentils are tender add the Tamari and simmer for an additional 7 minutes

Mix in Olive Oil the last few minutes of cooking (optional, but yummy)

Garnish with Parsley

  

Shiitake Rice

Ingredients:

2 Cups Golden Rose (med. grain) Brown Rice, rinsed and drained

5 Dried Shiitake Mushrooms Soaked in 2 Cups of Water

1 inch piece of Kombu 

2 Tbl Tamari

Pinch of Himalayan Pink Salt

4 Cups Water, this includes leftover soaking water from the Shiitake

1 Finely sliced Scallion for Garnish

Flame Diffuser

Method:

Place Kombu in bottom of Pot 

Place Rice on top of the Kombu

Add Liquid and soak for 4 to 8 hours 

Remove stems from Shiitake and sliced or diced

Bring to a boil add Tamari and Salt

Cover and set on a pre-heated Flame Diffuser (to prevent sticking) on a medium low flame 

Cook for 50 Minutes

Presentation:

Remove from Pot with a Rice Paddle and place in Serving Bowl and Garnish with Scallion

                                                                                                                                     

Swiss Chard and Shallot Saute

Ingredients:

2 Bunches of Swiss Chard washed and cut

4 Shallots  peeled and sliced 

1 Tbl Olive Oil

Sea Salt and Fresh Ground Black Pepper to taste

Zest of 1 Organic Lemon

Method:

Heat Oil in Large Saute pan

Add Shallots and saute with a pinch of Sea Salt for 1 Minute

Add Swiss Chard and Saute on a Medium to High Flame for 2 Minutes

Turn off flame, add Lemon Zest and Toss

Red Radish Pickles with Umeboshi Vinegar

Ingredients:

2 Bunches of Red Radishes, washed, greens removed and quartered

Umeboshi Vinegar

Water

1 Quart Mason Glass Jar

Cheese Cloth 

String or a Rubber Band 

Method:

Place Radishes in an impeccably clean Mason Jar

Mix 1/4 Cup of Umeboshi Vinegar with 2 cups of Spring Water

Pour over your Radishes (be sure all radishes are submerged)

Cover Mason Jar with Cheese Cloth, fasten with a rubber band or twine

Leave in a cool dry place for 3 Days if mold forms on top, carefully remove with spoon

Place covered jar in fridge and enjoy for a week to 10 days 

*If  you are not expecting guests halve or quarter the recipe 

Serve this meal with the Blanched Salad Recipe, posted on August 21 and beverages of your choice. I hope you enjoy this meal, share it with friends and family and toast to this glorious season of Summer!