Makes 6 servings – Freezes well! Special to Edible DC by Kathryn Warnes
¼ cup of olive oil 1 ½ lbs lamb shoulder chops 1 medium onion, peeled and diced 1 leek, trimmed, washed and thinly sliced up to the light green part (save the dark green part to make stock) 3-4 carrots, peeled and diced 3 celery ribs, diced 4 garlic cloves, peeled and minced 1 medium rutabaga or 2 small turnips, peeled and diced 1/3 cup white wine 1 (14.5-15 oz) can of diced tomatoes 5 cups of broth (homemade or store bought chicken or beef) 2 bay leaves 2 tsps of fresh thyme 1 small bunch of kale (about 2 cups, torn up into pieces) Salt & pepper to taste
1. Heat oil in a large pot over medium-high heat. Season lamb with salt and pepper, brown both sides, about 3 minutes each. Remove meat from pot and set aside. 2. Add onion and leek, sweat stirring frequently for about 4 minutes. Add carrot and celery, stirring frequently for about 10 minutes. Once these vegetables begin to soften and the onion is translucent add the garlic and rutabaga. Deglaze the pan with the white wine, scrapping up any brown bits- this adds great flavor. 3. Add the tomatoes and broth and simmer for about 20 minutes. If you like you can puree the soup a little with a hand- blender at this point, if you want a thicker soup. Add the bay leaf and thyme and barley. 4. Cut the lamb off the bone and chop into bite-size pieces. Return to soup. Simmer for 30 minutes, until the vegetables and barley are tender. Add water if you need more liquid. 5. Add the kale. Simmer just until cooked, about 5 minutes. Season to taste with salt and pepper. 6. Serve with warm crusty bread. After the soup has cooled it freezes well and makes for a great one-pot dinner on a cold night.
Kathryn Warnes owns Taste of Place, a culinary adventure company that invites you to experience the taste of place with market-to-table culinary adventures, a Master’s Degree in Sustainable Tourism Development from GW and is also a licensed DC Tour Guide. You can find our more at www.tastepfplacetours.com
Healthier Lemon Blueberry Bread
Special to Edible DC by Amanda Delabar
To Make the Bread
2/3 c. whole wheat flour
2/3 c. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
Zest from 5 lemons
Juice from 3 lemons
1 cup of plain Greek yogurt
½ cup apple sauce
1/2 cup sugar
a dash of salt
a dash of cinnamon
2 pints of blueberries
Makes 1 loaf.
Mix all of the wet ingredients together, whisking well, then added the dry ingredients one at a time, saving the baking powder and soda for last. I whisked after each ingredient. Fold the washed blueberries in and pour into a buttered and lightly floured bread pan. This recipe made one large pan and one small pan for me. I wanted it more "lemony" and healthier than most quick breads so I could eat it for breakfast. You could add more sugar or use all whole wheat flour.
For the Glaze
4 oz. Honey goat cheese, softened (Trader Joes’s and Whole Foods sell it already combined)
½ c. Powdered sugar
Zest of 3 lemons
1/3 c. cream
1 tsp. vanilla
Mix all together and drizzle it over the top of the bread. Yum!
(Inspired and adapted from: http://chezcateylou.com/2013/06/03/lemon-blueberry-yogurt-loaf/)
Amanda Delabar is a home cook and the Principal of the Tubman Elementary School in Washington, DC.