OLCF Lunch Hour No. 5 — African Meets Mediterranean

 

Every Tuesday, we get together at the One Love Community Studio to make lunch — for a communal meal and to pack up meals for fridges.

 
 

During Lunch Hour we cook with recipes from friends & members of our community and focus on fresh produce that are included in the weekly CSA bag and that we stock the fridges with.

 
 
 
 
 

Recipes by Matay

Okra & Leek Salad, Fragrant Golden Rice, Roasted Beet & Cucumber Salad with Yogurt Dressing, Pesto

 
 
 
 

This Week’s Produce Highlights

Basil
Cucumbers
Beets
Swiss Chard
Okra

 
 
 
 
 
 

On The Menu

Okra & Leek Salad
Fragrant Golden Rice with Swiss Chard
Roasted Beet & Cucumber Salad with Yogurt Dressing
Hard Boiled Eggs
Pesto, Bread & Anchovies with Olives

 
 
 
 
 
 
 
 

Fragrant Golden Rice with Rainbow Chard

Ingredients

3 Tbsp Oil
2-3 Tbsp Olive (or Coconut Oil)
1 Tsp Whole Cumin Seeds
1 Medium Sized Red Onion (Chopped)
1 Bay Leaf
2 Black Cardamoms
2 Green Cardamoms
1 Large Cinnamon Stick (About 4 Inches)
1 Tsp Turmeric Powder
1 Cup Basmati Rice
1-½ Tsp Salt
2 Cups Water
2 Cups Rainbow Chard (Finely Chopped- Leaves and Tender Stems)
4 Hard Boiled Eggs
Fresh Lime Juice To Finish


Directions

  1. Heat the oil and add in the whole cumin seeds and wait until the seeds begin to sizzle. Add in the onions and saute for about 3 to 5 minutes until the onions wilt and turn golden. If doing this in the instant pot, you can set to saute mode and continue in the inner pot.

  2. Add in the bay leaf, black and green cardamom, cinnamon, turmeric powder and the Basmati rice and salt and stir well. Add in the water. Cover and cook for 18 minutes. If you are doing this in the instant pot, reduce the water by 3/4 cup, so you will use 1 and 1/4 cups of water and set this to rice mode. Do a quick release after 5 minutes.

  3. While the rice is cooking, cut the eggs into half.

  4. Remove the cover stir in the rainbow chard and egg, and leave covered for five minutes. Stir well.

  5. Sprinkle with lime juice and serve.

 

Roasted Beet and Cucumber Salad with Yogurt Dressing

Ingredients

1 Pound Beets
1 Large Cucumber (Approximately 16 Inches)
1 Small Red Onion (Sliced— About 1/2 Cup)

Garlic Yogurt Dressing:
1/2 Cup Full-Fat Greek Yogurt
3 Cloves Garlic (Minced)
2 Tbsp Red Wine Vinegar
4 Tbsp Extra Virgin Olive Oil
1 Tbsp Chopped Fresh Dill
2 Tbsp Chopped Fresh Mint
1/2 Tsp Sea Salt (or More To Taste)
1/4 Tsp White Pepper


Directions

  1. Wrap the beets in foil and roast at 350 degrees for 45-60 minutes. Unwrap the beets and allow them to cool until warm but cool enough to handle.

  2. Remove the skin from the beets with your fingers or a paper towel. Slice the beets and cucumbers into uniform pieces. Slice the red onion and add to a medium-large bowl with the beets and cucumbers.

  3. For the yogurt dressing, combine the minced garlic, vinegar, olive oil, salt and pepper. (You can allow this to marinate for a while if you prefer.) Add the yogurt, dill and mint and stir until well-combined.

  4. Pour the garlic yogurt dressing onto the vegetables and stir gently.

  5. Serve immediately or refrigerate.

 
 
 

Okra & Leek Salad

Ingredients

300g Okra
1 Leek
½ Bunch Of Chopped Parsley
1 Lemon
¼ Cup Of Olive Oil (+ 2 Tablespoons For Frying)1 Teaspoon Of Salt

Directions

  1. Slice the okra diagonally.

  2. Grill the okra in a pan with olive oil until golden brown.

  3. Slice the leek thinly (half moon shape).

  4. Mix the okra and leek in a bowl and season with olive oil, lemon, parsley, and salt.

 

Basil Pesto

Ingredients

3 Cups Fresh Basil Leaves
1 ½ Cups Chopped Walnuts
4 Cloves Garlic, Peeled
¼ Cup Grated Parmesan Cheese
1 Cup Olive Oil
Salt And Pepper To Taste

Directions

  1. In a food processor, pulse the nuts, garlic and basil until finely chopped.

  2. With the processor running, slowly drizzle in the olive oil.

  3. Lastly, incorporate the grated Parmesan cheese and blend until everything is well combined.

 
 

Recipes by Matay

 
Lunch HourOne Love Community Fridge