This week has been an exciting week. If you don’t already know, Meredith & I have been creating this blog from different states. But Meri has recently packed up her life in Melbourne & moved back to God’s country; the Illawarra. Yew!
As sad as it is for her to leave the glorious array of organic food vendors and swanky cafe’s in Melbs, I’m so flippin stoked that she’s back, and Green Hope Gathered can now become a truly “in human” collaborative operation.
I’m also pumped about being able to cook together, shoot together, share our strengths and ideas and creativity beyond the skype screen, and devour one another’s food! Cooking is so much more fun when shared with another passionate cook, and this is how Green Hope was birthed; two people who bonded through their passion for cooking and nourishing others. We really hope that by creating a virtual community, we can invite you into the magic of sharing, serving, and enjoying food as we do.
In fact, this same passion is what my “Cookbook Collective” gathering has been based on. It’s a monthly opportunity for lovers of food to get together and share their favourite cookbooks and cooking creativity in a pot luck feast. And now Meri is now going to be part of this as well!
All this excitement has really reminded me of why we started the blog, and why I wanted to gather with other home cooks in the first place. Cooking is about people. It is simply the medium and mechanism to which we can love others, enjoy others and add a bit of special into life. When I’m cooking for people, sharing a meal with people, and just being with them over a meal, it seems to seal a relationship. I really think that if you can share and enjoy a meal with someone, tensions and disagreements can be delicately softened, even removed.
This lentil and potato salad has everything you want right now to compliment autumny vibes. Duck fat potatoes are intermingled with the zingy sweetness of barberries and rhubarb, and brought back down to earth again with lentils and warming spices. Take this recipe as an opportunity to bless a loved one. Bring it to work and share with people you mightn’t have a good relationship with. Plate it up beautifully by candlelight to show value for your partner. Make extra and drop it off to someone who has just had a baby, who’s experiencing grief or simply to show you care and think about them. Whatever you do, make it about people. That’s what food is all about in the end.
2 tbs duck fat
1 bunch of Kale, washed leaves torn into pieces
2 stalks rhubarb chopped into 1 cm pieces
1/2 cup Puy lentils
2 tbs Barberries
1 tsp Poppy seeds
1 lemon juiced
1/4 cup olive oil
1 tsp cumin
Salt and pepper
In a tall pot cover the potatoes with cold water and add salt, bring to the boil and cook until soft and tender.
While boiling, heat the oven to 200C. Put the duck fat on a roasting tray and melt it in the oven. When the potatoes are ready, strain and add to the hot duck fat, roast for 20-30 minutes until golden and crunchy.
Roast the rhubarb on the separate tray until softened but keeping its shape.
Cook the lentils, rinse, add to pot and cover with water, bring to boil then simmer and cook until softened but not mushy.
Mix the dressing ingredients together and then massage into the kale, add the rest of the ingredients and toss together.