brunch and linner featuring tomatoes and basil

egg sandwich with tomato, basil and mayo

Spinach Spaghetti with Lentil Bolognese Sauce
I've been making this sauce for a long time. I found it in a vegetarian cookbook with gorgeous photos. Almost every recipe in that book is super complicated, but this one became my go-to pasta sauce. It's perfect for a light summer meal, when just thinking about meat makes you sluggish. It's also great for making veggie lasagna and it freezes well.

Lentil Bolognese Sauce
1 cup(s) onion(s)
3 medium carrot(s), grated or chopped, and/or celery or other veggies
1 cup dry red lentils
28 oz canned tomatoes, crushed
4 tbsp canned tomato paste
2 cups chicken or vegetable broth
1 tsp Italian seasoning
3 cloves garlic, minced

1. in a large skillet or stockpot saute onions and veggies in olive oil until onions are translucent
2. add lentils, tomato paste, tomatoes, broth, and spices
3. bring to boil, cover and simmer 30 minutes, or until lentils are soft
4. add garlic and serve

peppers and tomatoes

Jamie came to visit this weekend and brought all this from our garden! Woo-hoo!

flowers for lunch

Mini cheese and flower canapes were served with white gazpacho at The Flower Society's edible flower luncheon at the home of Carol Meyers.

Camping

We had a ton of fun this weekend with Beth, Calin and Jakob at Rudolph Bennitt Conservation Area.

Farm to Table

I got to photograph the Farm to Table Festival this weekend for the Missourian. They ran one of my photos pretty big on A1 yesterday and a slideshow online.

Dinner on Sunday

I've been so busy working on the writing and editing parts of my project and "living life like I'm living," to quote my friend Nicole, that I've fallen behind on blogging. I just haven't made many pictures in the last two weeks. Jamie, Jakob, Calin, Beth and I have been at a lake everyday for the last week or so. Sunday night we feasted.

break time

CCUA kids tour

The Columbia Center for Urban Agriculture gave a tour of their garden and chickens to students from Stephens Lab School on Friday.

Bobby cuts some lettuce for ham sandwiches.

Billy eats kimchi.


Dan teaches kids from Stephens Lab School about compost.





Left to right, Daniel Soetaert, Billy Polansky, Carrie Hargrove, Mitch Tucker, Billy Froeschner, Edwina King and Bobby Johnson compare notes after the tour.

Peonies!

March Hare Salad

It's Spring Break, and so far I haven't done as much work as I intended, but I've done a lot of cooking! On this last day of March, I want to share my favorite new recipe. I've always been intrigued by March Hare Salad in the Moosewood Cookbook, and finally tried it a couple of weeks ago. I've made it twice more since then. I like it on crackers. Mollie Katzen recommends it as a vegetarian sandwich filling. I didn't plan on blogging this, but after I prepped all the veggies, they were just too pretty not to make a picture.






Here's the original recipe from the Moosewood Cookbook.

3 cups Cottage cheese
2 tablespoons Sesame seeds, toasted
1/4 cup Sunflower seeds, lightly toasted
1 medium Carrot diced
1 medium Tomato diced
1 scallion Minced
1 small Red bell pepper minced
1 stalk Celery diced
1 small Cucumber peeled, seeded, diced
1/2 cup Parsley minced
1 handful Alfalfa sprouts
2-3 tablespoons Lemon juice to taste
Salt and Black pepper to taste

PREPARATION
Combine and chill. Makes 6-8 servings. Enjoy!