Happy Women’s Day!
- 2 to 3 large sunchokes, sliced 1/4-inch thick
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 sprig of fresh rosemary, leaves removed
- 3 to 4 cloves of garlic, peeled and left whole
- Preheat the oven to 425 degrees F.
- Scrub the sunchokes under cold running water and slice 1/4-inch thick.
- Add the sunchokes and garlic to a roasting pan and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated.
- Sprinkle with the salt and rosemary.
- Bake for 15 to 20 minutes, until the sunchokes are tender inside, like a potato.
- 2 tablespoons olive oil
- 2 pounds small sunchokes, scrubbed, quartered
- Kosher salt and freshly ground black pepper
- 4 sprigs rosemary
- ¼ cup unsalted butter
- 3 tablespoons aged balsamic vinegar
- Heat oil in a large skillet with a lid, over medium-high heat. Add sunchokes and ¼ cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.
- Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer; transfer to a platter.
- Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
- Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over sunchokes.
- 1 pound lentils, rinsed and soaked
- 2 cups kale leaves, trimmed from stalk and cut into 1/2 inch strips
- 1 medium onion, peeled and diced
- 2 tablespoon olive oil
- 2 bay leaves
- 2-inch piece of fresh ginger, chopped finely
- 1 1/2 tablespoons cumin
- 1 1/2 tablespoons turmeric
- juice of one small orange or 1/2 large orange.
- 2 strips of orange zest, chopped finely
- 3 tablespoons honey
- 2 tablespoons red wine vinegar
- 6-8 cups of vegetable stock or water
- salt and pepper to taste
- Rinse the lentils and then soak for them 2-3 hours in cool water.
- Heat a large pot. Add the olive oil, onions and the ginger.
- Sweat the vegetables until the onions are translucent.
- Sprinkle the cumin, turmeric and chopped orange zest into the pot. Stir through and cook over a low heat for 2-3 minutes.
- Add the honey and cook until it reduces and becomes thick.
- Deglaze with the orange juice and stir well to scrape up any bits that have formed on the bottom of the pot.
- Drain and rinse the soaked lentils again. Add to the pot along with 6 cups of stock.
- Stir all the ingredients to combine well. Add more stock if needed. Simmer partly covered for 40 minutes or until the lentils are tender.
- At the very end, stir in the kale and add the vinegar. Taste and adjust the seasoning with the salt and pepper, if desired.
- Simmer for an additional 5 minutes. Immediately serve in warmed bowls with garnishes.
- 3 tablespoons olive or vegetable oil
- 1 onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- 2 ¼ cups French lentils
- 1 teaspoon dried or fresh thyme
- 3 bay leaves
- 1 tablespoon kosher salt
- Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
- Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
- Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes.
- Drain any excess water after lentils have cooked if necessary.
- Serve immediately, or allow them to cool and reheat later.