Lentil and Quinoa Salad

"camping" in Underwood

I am going to miss our CSA box this week, as we are “camping” on our lot in Underwood Washington, a sleepy town near the bluff overlooking the Columbia River and 5 minutes from the Hood River Bridge that crosses the river. Everyone says we arrived just in time, as it has been June-uary and even Feb-july until 2 days ago.

I was so busy working and packing until Sunday morning that I didn’t have time to cook—and use up the scapes, summer savory and tarragon from last week’s box, not to mention all the chive blossoms from the week before. But all those herbs were preserved in the jars in the fridge until we loaded the ice chest, so they were perfectly ready to go into last night’s salad, our contribution to a patriotic potluck party in our Underwood neighborhood.

This is a big salad, and even though there were close to 50 guests at the party, I took home enough leftovers for lunch today. You could easily cut the amounts in half and serve 8 to 10—or 25 if there are 20 other salad choices like last night. Slice the radishes in this week’s box and toss them in as well.

Tri Color Quinoa

Lentil and Quinoa Salad

2 cups tiny green lentils, rinsed and picked over

1 cup quinoa (I used half red quinoa and half regular)

2/3 cup extra virgin olive oil

2/3 cup red wine vinegar

3 cloves garlic, minced

2 teaspoons Real Salt

¼ teaspoon freshly ground black pepper

1/3 cup finely chopped summer savory (the leaves of one bunch)

1/3 cup finely chopped tarragon leaves (from one bunch)

2 cucumbers, peeled and seeds removed, cut into ½-inch pieces

1 red pepper, cut into ½-inch pieces

½ to 1 cups scapes

½ cup or so of chive blossom florets, separated from the blossom

Bring about 4 cups of water to a boil in a saucepan. Add a shake of salt (1/4 teaspoon or so) along with the lentils and cook until tender, 20 to 30 minutes. Drain, place in a large bowl, drizzle with some olive oil and set aside to cool.

Rinse the quinoa and drain in a fine-mesh sieve. (Quinoa has a natural coating called saponin that repels insects and birds and can create a bitter taste. Rinsing with warm water removes the saponin.)

In another saucepan, bring 2 cups of water to a boil. Add another shake of salt and the rinsed quinoa. Cover and bring to a boil. Reduce heat to low, and cook about 15 minutes, until the liquid is absorbed. Add the cooked quinoa to the bowl of cooked lentils.

Mix the olive oil, vinegar, garlic, salt and pepper. Pour over the lentils and quinoa. Stir in the savory and tarragon. (Be sure to use plenty of herbs because they provide dazzle.) Toss in the cucumbers and red pepper, and season to taste. Chill in the refrigerator to let the flavors meld.

You have the option of grilling the scapes or sautéing them in some oil until they are tender. When I went to grill the scapes last night, the propane tank was empty. Instead of switching to another tank, I just cut them into the ½-lengths beforehand and pan-sauteed them. Either way, season the scapes with salt and pepper. When they are tender, toss them into the salad with the chive florets. Taste and adjust for salt and pepper seasoning. Refrigerate until you leave for the party.

Lentil and Quinoa Salad on a bed of Ranui lettuce

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Bowtie Pasta with Grilled Scapes and Sun-dried Tomatoes

Scapes are the aboveground reproductive part of hard-neck garlic. Ranui CSA members will enjoy several varieties of hard-neck garlic later this season; this time of the year John removes the scapes from the garlic to allow the bulb to grow larger and we get the garlicky mellow scapes in our box. Ever since we bought a grill and our friend Steve P. told us about grilling scapes, we’ve grilled them—but they are delicious pan-sautéed, steamed or roasted. Use them anywhere you would use garlic, in soups and casseroles. I know for sure John eats them raw in his salad.

For the scapes: Trim and remove the seedpods from the top and break away the tougher bottom part just as you would for asparagus. Toss them in olive oil and season with salt and pepper. Grill on high heat until tender, 5 to 8 minutes.

1 cup grilled scapes, cut in ½-inch lengths

About 6 ounces bowtie pasta

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

¼ teaspoon crushed hot red pepper flakes

¼ cup chopped sun-dried tomatoes

¼ cup kalamata olives, pitted and chopped

Grated Parmesan or Pecorino cheese

Bring a pot of water to a boil. Salt the water generously. Cook the pasta until it is tender to the bite.

Meanwhile, in a skillet on very low heat, cook the oil, garlic and red pepper until the garlic is soft, about 5 minutes. Add the sun-dried tomatoes and olives and chopped grilled scapes. Keep warm but do not let the garlic get brown.

When the pasta is ready, add to the skillet and toss with the scapes, tomatoes and olives. Toss in some cheese, then check the seasoning and salt to taste. Serve immediately.

Serves 2. Multiply up for more servings.

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Crimson Lentil and Garlic Scape Salad

Crimson or red lentils are really orange in color but we call them red. They require no soaking and take less than 15 minutes to cook, but beware that red lentils fall apart quickly and turn into puree or dal: Do not overcook unless you want red lentil soup. Garlic scapes are the first hint of this season’s crop, the shoots that poke out of the ground from the growing garlic bulb. John, our intrepid farmer, detaches the scapes, allowing the bulb to continue its growth, and gives them to us Ranui CSA benefactors. Wash the scapes and break off and discard the less-tender woody part, like you would for asparagus. This recipe makes enough to take to an Independence Day potluck party.

2 cups red lentils, picked over and rinsed

6 cups water

3 tablespoons plus 1/3 cup extra virgin olive oil

1 to 1 1/2 cups (1/4-inch dice) garlic scapes

1/3 cup red wine vinegar or freshly squeezed lemon juice

½ teaspoon Dijon-style mustard

2 cloves garlic, minced

1 teaspoon Real Salt

¼ teaspoon freshly ground black pepper

¾ cup finely chopped red onion

1 red bell pepper, seeded and cut into ½-inch pieces

1 cucumber, peeled and seeds removed, cut into thin slices

3 tablespoons chopped fresh dill and/or cilantro leaves

Put the lentils and water in a large pot. Bring to a simmer over medium heat and gently cook until the lentils are just tender, about 15 minutes. Thoroughly drain the lentils and let cool.

Meanwhile heat 3 tablespoons of the olive oil in a medium skillet. Add the chopped scapes and cook and stir until they are tender. Add them to the cooled lentils.

Whisk the vinegar and the mustard in a bowl. Stir in the garlic, salt and pepper. Drizzle in the remaining 1/3 cup of olive oil, whisking. Pour this vinaigrette over the lentils and scapes. Add the red onion, bell pepper, cucumber and dill, tossing the salad until everything is well coated with the dressing. Refrigerate at least one hour to allow the flavors to blend. Serve chilled. If the salad is prepared more than a few hours ahead, taste and adjust the seasonings before serving.

Makes 8 to 10 servings.

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