Lentils, Corn and Goat Cheese
(Serves 3)Bring lentils, corn, water and seasonings to a boil on stove-top. Cover and lower heat. Simmer until lentils are tender, approximately 30 minutes.
1/2 cup lentils
2 cups water
1 ear of corn, kernels cut off the cob
1/4 cup scallion, diced
1 red pepper (from my container garden), diced
1 garlic clove, minced
1/2 teaspoon turmeric
1/2 teaspoon cumin
Add tomatoes, lime and celery leaves. Heat for 5 more minutes.
1/2 cup cherry tomatoes (from my container garden), halved
1/4 teaspoon lime zest
1 teaspoon fresh squeezed lime juice
1/4 cup celery leaves, snipped
Serve with crumbled goat cheese.
2 ounce goat cheese
Plum and Yogurt Tarts
(4 individual tarts)Crust
1/2 cup wheat pastry flour
1/2 cup all purpose flour
7 tablespoon Earth Balance Buttery Spread
4 teaspoon confectioner's sugar
1 2/3 tablespoon beaten egg
1 1/2 teaspoon cornstarch
Mix ingredients in a food processor. Divide in 4. Press into individual tart shells. Cover with foil and bake at 350 F. for 20 minutes. Remove foil and bake an additional 15 minutes. Cool.
1/2 teaspoon powdered unflavored gelatin
1 1/2 teaspoon cold water
Soften gelatin in water for 5 minutes.
1/4 cup & 2 1/2 Tablespoon evaporated skim milk
2 teaspoon honey
Heat honey and milk on stove top for 5 minutes.
Blend honey/milk mixture with gelatin and yogurt. Pour into prepared tart shells and refrigerate.
3/4 cup plain Greek yogurt
Juice from 2 oranges
4 teaspoon brown sugar
Heat juice and sugar until syrupy, a few minutes.
Cut plum and top tarts just before eating. Add prepared syrup.