This basic recipe becomes a stuffing that you can season to fit the meal and the wine that you are serving. Often on our stove, a couple of teaspoons of turmeric finds its way into the pan while the onions are cooking. Add a cup of ground meat while you sweat the onions for a light but complete meal.

We’ve included horseradish leaves in our farm bin this week, this is how we use them them. Baked with a little tomato puree, it makes for the perfect summer summer appetizer.

DETAILS
Makes: 4 12oz bowls or 8 2-cup bowls
Keeps: 4 days
Time (with prepared puree): 30 minutes

INGREDIENTS
Stuffing
2 TBSP olive oil

1 cup onion, small diced

1 cup zucchini, peeled and grated

1 cups red lentils, cooked

1 cups brown rice, cooked

1 TBSP lemon juice

1 TBSP thyme

Salt and pepper to taste

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES
Toasted pumpkin seeds
Pumpkin Puree
Créme fràiche

WHAT TO DO

Heat a skillet and sweat the onions

Add the zucchini and cook until the moisture is evaporated

Add lentils, brown rice, lemon juice and thyme

Season with salt and pepper to taste


NOTES
As with dumplings, use less filling than more

The tomato puree is not necessary, it simply adds a caramelized note to the dish. A little lemon and olive oil works just as well.

MENU SUGGESTIONS
Pair with lamb and a glass of Sauvignon Blanc