Evening Meal Dates

October 11, 2018

 

BOARD MEMBERS

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

 


October 2018 Recipes

Recipe Archive

Lopez Sprouted Wheat Pilaf with Plums and Apples

Allium Free. Makes 20, 1/2 cup servings

 

1 1/2 cups wheat berries cooked 1 hour in 3 quarts boiling water. Cool.

1 cup diced celery

1 cup diced fennel bulb

1 cup grated carrot

2 cups diced apple

1/2 cup dried plums

1/2 tsp. salt

 

Combine above ingredients with the shiso dressing we used at the evening

meal, or your favorite. This can sit overnight allowing flavors to blend.

 

A few hours before serving add rest of ingredients:

1/2 cup minced parsley

1/2 cup basil. Fine chiffonade.

1 cup kale. Remove stems and cut leaves into a fine chiffonade.

1 cup chard leaves.

 

Remove stems and cut leaves into fine chiffonade.

Finely dice ribs separately and add.

These few hours will allow the leafy ingredients to relax and soften, but not go composty.