This was a surprise ad-hoc masterpiece.
My garlic landed on a hunk of marble rye, straight from Ithaca Bakery’s oven.
This salad was part of a potluck feast with our new CSA mates, Brett (former Brooklyn farmer and journalist) and Jessica (former apple farmer, bad-a** ukulele player), both of whom are now Cornell MBA whizzes.
This meal included cantaloupe with prosciutto, fried eggplant with garlic and parsley, mixed spicy greens and tat soi with heirloom tomatoes, spaghetti with zucchini, sungold tomatoes and onions, and homemade chocolate chip cookies (all vegetables provided by Stick & Stone Farm, CSA).
I used Hungarian Hot Wax Peppers, which supposedly are not hot. Not so, unless I picked something completely different (hmm...these do look like banana peppers). Bell peppers or a mix of spicy and sweet would be fine - your taste!
- 1 ear of corn
- 2-3 carrots
- 2-3 peppers
- 2 zucchinis, any color or shape
- 1 cup lentils
- as many whole, unpeeled garlic cloves as your little heart, or your boyfriend, desires
- 4 tablespoons minced chives
- 3 tablespoons yellow curry powder
- sea salt, to taste
- fresh, plain yogurt, or sour cream
- olive oil
- Preheat oven to 400. Chop vegetables into evenly sized small cubes, along with slicing the kernels off the corn cob. On a baking sheet, toss and coat with curry and plenty of olive oil, including garlic cloves. Bake on a high-rung shelf for 20 - 30 min, or until golden, cooked and sizzling. Check and stir two or three times.
- When finished, mix with lentils. Sprinkle chives on top and arrange cloves - the garlic will be a delicious roasted paste, and can be popped out of it's shell at the table and smeared on bread.
- Cool the salad in the fridge before serving (though if you are short on time, this is perfectly acceptable warm). Serve with a dollop of yogurt or sour cream, especially if you've gone for spicy!
- You can also make this salad with other grains as tour base: barley, brown rice and quinoa are all good choices.