Get my newest recipe via email:

Red Lentil and Sweet Potato Curry with Radish Greens

White radishes with green leaves for Red Lentil and Sweet Potato Curry with Radish Greens

White radishes with beautiful edible green leaves

Earlier this month we were camping on our land in Underwood Washington, which is just across the Columbia River from Hood River Oregon. A neighbor with a prolific garden gifted us radishes with vibrant and healthy leaves intact. I couldn’t just throw them away. So, we cooked up a pot of Red Lentil and Sweet Potato Curry with Radish Greens. I love how the greens complement the curry’s orange color.

Today garlic scapes and summer savory from our CSA go in the pot, adding more green color and new flavor dimensions. Serve with plain yogurt and your favorite chutney, over steamed rice. The original recipe comes from Fresh Food Fast by Peter Berley.

Thanks for stopping by. Get the latest recipe posts by email—subscribe here.

Are you following me on Facebook, Instagram, and Pinterest?

The cookbook link is an Amazon affiliate. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps defray the costs of Letty’s Kitchen blog. Thank you for supporting Letty’s Kitchen.

Print
Red Lentil and Sweet Potato Curry with Radish Greens
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 medium onion , chopped
  • 10 garlic scapes , trimmed and cut in 1/2-inch pieces
  • 1 medium sweet potato , peeled and cut into 1 inch chunks
  • (1 inch) piece fresh ginger, peeled and chopped
  • 2 garlic cloves , chopped
  • 1 tbsp curry powder
  • 1 bay leaf
  • 3 tablespoons summer savory leaves
  • 3 1/2 cups hot water
  • 1 ½ cups red lentils
  • 1 bunch radish leaves
  • 1 teaspoon sea salt
  • Cayenne pepper
Instructions
  1. Heat the oil in a large saucepan over high flame. Add the onion and garlic scapes. Cook and stir until the onion softens, about 5 minutes. Add the sweet potato, ginger, garlic, curry powder, bay leaf and summer savory; cook and stir another few minutes. Pour in the hot water and the lentils. Reduce the heat to medium-low, cover and simmer until the lentils break down and the sweet potatoes are tender, 20 minutes or so. While the potatoes and lentils are cooking, wash the radish leaves and trim away the stems, then chop coarsely. Remove the bay leaf. Add the radish leaves about 5 minutes before serving. Season with salt and a pinch of cayenne pepper.

Veggie Bundles with Garlic Scapes

I’m patting myself on the back for using our garlic scapes and chive stems for a fancy dinner party–these veggie bundles with garlic scapes, tied with chive stems.  I even drove to the Salt Lake Farmer’s Market early yesterday morning to buy snap peas and asparagus  to go in the bundles.

Veggie Bundles with Garlic Scapes

Veggie Bundles with Garlic Scapes

For easy last minute plating, prep these little bundles earlier in the day. All the veggies except for the peas are “blanched” first, 5 minutes in boiling water and then immediately “shocked” in ice water to stop the cooking. and so the veggies keep their bright color.

Four asparagus, 3 carrot sticks, 2 garlic scape lengths and 3 pea pods went in each bundle. You’re right, it’s painstaking to tie the bundles together with the steamed chive lengths. But ever so worth the effort.

For 8 bundles, heat 4 tablespoons of butter in a pan until it browns and smells like toasting nuts. Just before serving, rub a little olive oil in a 12-inch skillet, and turn to medium flame. Place the bundles carefully in the pan and pour the hot browned butter over. Heat just until the veggies are hot.

You might also like this recipe for garlic scape and greens pesto. Here’s one with red lentils and garlic scapes.

Wishing you a fabulous weekend–get in the kitchen and cook something delicious!

Thanks for reading. Get the latest recipe posts by email—subscribe here.

Are you following me on Facebook, Instagram, and Pinterest?

PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

Whole Wheat Pizza with Arugula, Mushrooms, Goat Cheese and Walnuts

There is no match in the world for homemade pizza, especially if it’s made with a thin and crispy whole wheat flour crust. IMHO. We got a big bag of arugula and 2 bulbs of garlic in our CSA box this week, and they inspired this whole wheat pizza with arugula, mushrooms, goat cheese and walnuts.

ingredients for whole wheat pizza dough

This whole wheat pizza with arugula, mushrooms, goat cheese and walnuts is a “white” pizza, meaning it doesn’t have tomato sauce. I adapted the recipe from a NY Times article by Martha Rose Shulman, one of my very favorite foodie authors. I’ve been cooking with her since 1979, when I bought a copy of her cookbook, The Vegetarian Feast.

whole wheat pizza dough rolled thinly

This is my ninth season of writing recipes for our CSA members. Just this year I started this muffintalk blog for all the recipes. Before that–recipes were printed and put in the weekly boxes, then sent in an email that went out on Tuesday afternoons.  (Update: All muffintalk recipes migrated to lettyskitchen.com  in November 2013.)

Growing garlic for Whole Wheat Pizza with Arugula, Mushrooms, Goat Cheese and Walnuts

Rows of 2009 Ranui garlic.

Thanks for reading. Get the latest recipe posts by email—subscribe here.

Are you following me on Facebook, Instagram, and Pinterest?

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

ingredients for whole wheat pizza dough
Print
Whole Wheat Pizza with Arugula, Mushrooms, Goat Cheese and Walnuts
Ingredients
  • The pizza dough:
  • 2/3 cup warm water , about 100°F, or a bit warmer than body temperature
  • 1 1/4 teaspoons instant dry yeast
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 3/4 cups white whole wheat flour (see note)
  • 1/2 teaspoon Real Salt
  • Topping ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1 pound sliced mushrooms
  • 2 teaspoons fresh thyme leaves
  • 8 ounces goat cheese
  • 1/2 cup (about 2 ounces) coarsely chopped walnuts
  • 2 heaping cups arugula leaves
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil or walnut oil if you have some
  • Sea salt and freshly ground pepper
Instructions
  1. Make the dough:
  2. In a small bowl, mix the warm water, yeast, olive oil and honey.
  3. In the work bowl of a heavy-duty electric mixer, or in a large bowl, mix 1 1/2 cups of the flour and the salt. Add the yeast mixture and stir with a wooden spoon until it all comes together.
  4. If using a machine, fit the bowl with a dough hook and knead on a low speed. Otherwise, turn the it out onto a lightly floured surface and knead by hand. Knead 4 to 5 minutes, adding the remaining 1/4 cup of flour, and a little more, if necessary, until the dough is soft, smooth and elastic.
  5. Place in an oiled bowl at least twice the volume of the dough. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
  6. While the dough is rising, prepare the topping ingredients and preheat the oven to 475 degrees. If you have a baking stone, place it on the middle oven rack.
  7. Prepare the toppings:
  8. In a large skillet, heat the olive oil on medium-high and add the sliced mushrooms. Cook and stir them about 5 minutes. Stir in the thyme leaves and season with a sprinkling of salt and pepper. Set aside. In a bowl, dress the arugula with the vinegar and olive oil, set aside.
  9. Assemble and bake the pizzas:
  10. Divide the dough in 2 portions and roll the first on a floured surface to a 13-inch round. If you are using a stone, sprinkle a wooden pizza peel or rimless baking sheet with cornmeal. Otherwise, sprinkle a round baking pan with cornmeal. Transfer the crust to the wooden peel or the baking pan. Brush generously with some olive oil.
  11. Scatter half of the cooked mushrooms as evenly as you can, leaving a 1-inch border. Sprinkle with half of the goat cheese and then half of the walnuts. If you are using the wooden peel, transfer the pizza to the preheated baking stone, using the cornmeal to release the crust onto the stone. Bake until the crust is brown, less than 10 minutes on the stone—add a few more minutes on the baking pan. Immediately scatter half of the dressed arugula over the baked pizza and slide onto a serving platter.
  12. After you have had a slice, roll out the 2nd portion, brush with oil, sprinkle with the remaining mushrooms, goat cheese and walnuts and bake. Garnish with the arugula and serve.
Recipe Notes
  • You can substitute all or a partial amount of all-purpose flour.
  • We cut our pizzas with scissors--work better than a pizza cutter.