Blog — legumes

Sprouted lentils and spring radishes are both oh so delicious and nutritious! This quick salad uses a pantry staple star to remake your weeknight side or weekday lunch into a filling and wholesome meal that also happens to highlight some gorgeous spring crops. You can also sub in any other spring vegetable from our recent harvest boxes - salad turnips, sweet carrots, and sugar snap peas would all be excellent substitutions or additions.

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While there are endless recipes for hummus out there and you can certainly make it without a recipe if you'd like, this particular recipe has become a favorite for Erin, our Director and General Manager, that they almost never make any other variety! They've tried this one with butter, vegan butter, no butter, and almost always serve it with roasted veggies and meat-free protein options but that's not to say you can't try it with spiced lamb like the original recipe calls for, chicken, or whatever strikes your fancy.

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Welcome to Heart Healthy Month! We're officially introducing our second pantry staple in the winter to late spring rotation this week: Chickpeas (Garbanzo Beans). These incredibly nutritious legumes are neither pea nor bean but are jam-packed with fiber, protein, heart healthy fat, vitamins, and minerals and are truly delicious and endlessly versatile.

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Continuing our lentil theme in preparation for Heart Healthy Month in February and offering inspiration for cooking your winter veggies, we're featuring a new recipe submitted by some of our wonderful harvest box customers. This lentil curry makes the weeknight dinner rotation in their house 2-3 times each month. The ingredient list is fairly long (like with a lot of curries) but it's mostly pantry staple spices and the process is pretty simple and straight-forward. Start to finish, this dish should take only 30-40 minutes to prepare!

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To kick off our staff recipe feature where we'll highlight veggies from our weekly Harvest Box program, we're starting with recipes inspired by the upcoming Heart Healthy Month in February. This lentil bolognese features shiitake mushrooms, celeriac, carrots, onions, garlic, and lentils all grown locally or regionally. A bolognese sauce is usually a slow-cooked meat sauce but substituting lentils, mushrooms, and walnuts lends wonderful texture and depth of flavor in this quicker, vegetarian take on the Italian classic.

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