Evening Meal Dates

May 23, 2019



Sue Roundy, President
Marney Reynolds,Vice President
Ande Finley, Treasurer
Nancy Wallace, Secretary
Christine Langley
Heather Harrison
Aliza Finley
Dixie Budke
Jean Perry, Emeritus
Michele Heller, Emeritus


May 2014 Recipes

Recipe Archive


Serves 6

3 large rainbow chard leaves
2 Tbs. olive oil
1 tsp. brown mustard seeds
1 tsp. cumin seeds
1 tsp. coriander seeds
1 Tbs. grated or minced fresh ginger
2 tsp. grated or minced garlic
2 tsp. salt                        
3/4 lb. rhubarb, trimmed and sliced into 1/2-inch-thick pieces (about 2-1/2 cups)
1/4 tsp. ground turmeric
1/4 tsp. ground cardamll jalapeño, minced (include seeds)
1 cup lentils, rinsed and drained
1 Tbs. packed dark brown sugar; more to taste
5 cups water or veg. broth

For Serving:    
6 Tbs. whole milk Greek yogurt
3Tbs. chopped fresh cilantro & mint

1. Separate the om
1 medium onion, cut into 1/2-inch dice
1 smastems from the chard leaves. Coarsely chop the leaves and slice the stems crosswise 1/2 inch thick.
2. Heat the oil in a 4- to 5-quart heavy-duty pot over medium-high heat. Add the mustard, cumin, and coriander seeds, stir to coat, and then cook until the mustard seeds begin to pop, about 1 minute. Turn the heat down to medium low and stir in the ginger, garlic, turmeric, and cardamom. Cook, stirring, until fragrant, about 2 minutes.
3. Add the chard stems, onion, and jalapeño, and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the rhubarb, lentils, brown sugar, 2 tsp. salt, and 5 cups of water. Bring to a boil and then simmer for 30 minutes. Add the chard leaves. Continue to simmer until the lentils are tender but not falling apart, about 5 minutes more. 
4. Taste for seasoning adding salt and ground pepper if needed.  Serve topped with a dollop of Greek yogurt and the cilantro/mint.

(Serves 6)

1-1/2 lb. ground lamb
2 T. minced onion or chive
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground clove
2 T. packed fresh flat-leaf parsley
2 T. packed fresh cilantro
2 T. packed fresh oregano
2 T. mint
1 small clove garlic, minced
1/2 tsp. crushed red pepper flakes
1-1/2 tsp. salt
1/4 t. pepper
1 Tbs. olive oil

Combine all ingredients. Let sit a few hours, refrigerated, to allow the spices to come together.  Make patties, sauté in 1 T. olive oil 3 to 4 min. per side.  Lamb patties can also be grilled on the BBQ.

TABOULI featuring Lopez Wheat

1 cup Lopez wheat berries
2 cups boiling water

1. On the LCLT Grain Mill, grind the wheat berries twice on the largest setting.  
2. Sift to separate the cracked wheat from the flour and the bran.
3. Pour boiling water over the cracked wheat and let soak for 1-2 hours until tender.  Drain off excess liquid.

1 part cracked wheat
1 part chopped parsley
½ part chopped green onions
Optional:  chopped red pepper and/or tomatoes

2 parts oil
1 part lemon juice
Minced garlic, chopped mint, salt & pepper to taste
Optional:  chopped chives

Download a PDF of the May 2014 recipes.