Red Lentil Ragu Recipe

By Food Council Member, Wendy Nevett Bazil @healthierkitchen (Serves 8 - 10) I love this dish mostly because it tastes great, but also because it’s a terrific dish without any animal protein that still has a meaty feel for meat eaters and a familiar flavor for skeptics. It’s delicious served over pasta, brown rice, mashed potatoes or other root vegetables, even roasted spaghetti squash, topped with a sprinkle of grated Parmesan or Romano cheese, nutritional yeast, or faux parmesan. This...
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Everything You Need to Know about the Winter Eat Local Challenge!

The Eat Local Challenge is back with new basket ingredients! We had a great response to the Spring and Summer Challenges, and we are so excited to get started on the next batch. For those who don’t know, The Eat Local Challenge is an opportunity for home cooks to take local, seasonal ingredients and create their own recipes using at least three of the following ingredients: (We have included local farms or stores where each of these items can be purchased in Montgomery County. Please not...
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Caramelized Onion and Butternut Squash Warm Lentil Salad with Raspberry Basil Vinaigrette

"As a health coach, food blogger and advocate of healthy living, it’s important that I know where my food comes from. Additionally, I love knowing that I am helping the environment by buying what is local and in season. It is my pleasure to support the hands that feed our community" -Fall Winner, Natalie Matulich Here is the winning recipe from our Fall Eat Local Challenge:  INGREDIENTS: For Salad: 1 cup black lentils 3 ½ cups water 2 cups diced butternut squash 1 medium purp...
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