Corn Grits with Kale and Goat Cheese
Last night, I made a delicious variation of Corn Grits with Kale, and Goat Cheddar, a versatile recipe from my latest cookbook, Gluten-Free Recipes for the Conscious Cook. This time I cooked up different vegetables of this glorious autumn season: broccoli, leeks, kale and green bell pepper and left out the melted cheese. Served with a fresh dallop of Vegan Pesto, also a recipe from Gluten-Free Recipes for the Conscious Cook and a dallop of a Roasted Red Pepper Feta Dip, recipe from Going Wild in the Kitchen,.
Just loved it so much, swapped veggies, and this time used cauliflower, broccoli, red onions, thick garlic slices, gogi berries and topped it off with chevre and olives. My friend and I goggled them all up.
Corn Grits with Cauliflower, Gogi Berries, Chevre and Olives
Hope you have a great organic feast!
Leslie Cerier, The Organic Gourmet
Polenta with Vegan Pesto and Grilled Red Pepper Feta Dip
Tomato-Lentil Stew with Kale
Tomato Lentil Stew with Kale from Leslie Cerier's cookbook, Gluten-Free Recipes for the Conscious Cook
Serves 4 to 6
This gorgeous and delicious dish is dedicated to my dear friends Mark and Alisa, who love good food—and who don’t eat garlic and onions. Serve it with Amaranth and Corn Flatbread, Corn Fritters, or Corn Muffins. Or, for a heartier meal, serve it alongside Sunny Mountain Rice, Millet and Sweet Carrots, or any of the simple grain dishes in this chapter, or with your favorite pasta with pesto.
3 tablespoons extra-virgin olive oil
2 tablespoons fennel seeds
1 cup brown lentils, rinsed
4 1/2 cups water
3 1/2 cups diced tomatoes
4 cups tightly packed chopped kale
1 teaspoon dried basil
1 teaspoon sea salt
Heat the oil in a soup pot over medium heat. Add the fennel seeds and cook, stirring occasionally, for 2 to 3 minutes, until fragrant. Add the lentils and cook and stir for 2 minutes to blend the flavors. Pour in the water and bring to a boil. Lower the heat, cover, and simmer for 15 to 20 minutes, until the lentils are soft.
Add the tomatoes and kale. Simmer for 5 to 10 minutes, until the kale is tender to your liking. Stir in the basil and salt. Taste and adjust the seasonings if desired.
Reprinted with permission by New Harbinger Publications, Inc. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier
www.lesliecerier.com
Have a great organic feast!
Leslie Cerier
www.lesliecerier.com _
