RFD and Muir Ranch’s Mud Baron Collaborate
I’m honored to say that I’ve been asked to sponsor the talented Mr. Mud Baron’s “Garden Chic” Farm-to-Table Dinner at Muir Ranch this Saturday night. Held in the organic garden of John Muir High School in Pasadena, the event will be catered by my restaurant, Real Food Daily, using some of the fresh organic produce from the local garden and better yet – served by John Muir High School students. Open to the public with purchase of ticket, our collaboration has been a long time coming. Mud and I have met in passing at several community based green events over the last few years and finally, I’m so happy to say, our stars have aligned.
Mud is a true radical – a renaissance man devoted to sustainability, education and dedicated to sharing and eating the fruits of his labor – literally. As self proclaimed on his 27,000 follower Twitter account, he is also a “#food & #green shortyawards winner. All things #schoolgarden. @LexiconProject ranter. @MuirRanch teacher. #Dahliarustler. Asphalt h8r. World’s worst sous chef.” Good thing my team and I have agreed to come for the culinary rescue!
Real Food Daily and I are excited to kick this summer off with some of our newest creations and most popular dishes. As Real Food Daily’s menu is seasonal, we are getting down to our roots of serving local, organic plant-based cuisine, in what better place than an actual GARDEN! That’s right, dinner will be served in the midst of this 1.3-acre garden on a warm summer eve…talk about romantic!
Couple the amazing setting, ambiance and cuisine with the night’s featured speaker, Tomas O’Grady and call it an extra-ordinary plant-based day. Tomas is Co-Founder of Enrich LA – a non-profit supporting schools in the LA area to build countless edible gardens. Quoted by the LA Times for his mantra, “kids who grow broccoli eat broccoli,” Mud Baron is curating a team of REAL health conscious folk who want to make change. I am proud to be a part of this endeavor.
As a little gift to you for being such a great reader, loyal follower and genuinely interested and passionate green human being, please enjoy and share my Cold French Lentil and Fennel Salad recipe that we will be serving Saturday night!
Saturday, June 7, 2014
Purchase tickets here: muirranchsummerinterns.eventbrite.com
Follow Muir Ranch: http://www.muirranch.org/
Follow Enrich LA: http://enrichla.org/
*A portion of the proceeds from the event will go toward Muir Ranch’s summer internships.
Cold French Lentil and Fennel Salad
For this recipe, make sure to finely dice the vegetables so that their size is uniform with the lentils. The best, most delicate lentils are the peppery French green lentils; both their color and flavor make them special. Lentils require no soaking and they cook quickly, making them less time-consuming to prepare than most dried legumes.
Serves 4 to 6; Makes almost 6 cups
3 cups water
1 cup dried French lentils, sorted and cleaned
1 bay leaf
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
2 teaspoons Dijon mustard
1/2 teaspoon dried dill
1 small white onion, finely diced (about 1/2 cup)
3 celery stalks, finely diced (about 1 cup)
1 cucumber, peeled, seeded, finely diced (about 1 cup)
1/2 cup corn kernels, fresh or frozen, lightly steamed, cooled
1/3 cup finely diced fennel
Fine-grained sea salt and freshly ground black pepper
Combine the water, lentils, and bay leaf in a heavy large saucepan and bring to a boil over high heat. Decrease the heat to medium-low, then cover and simmer, stirring occasionally, for 20 minutes, or until the lentils are tender. Drain, remove the bay leaf, and cool completely.
Whisk the oil, vinegar, garlic, mustard, and dill in a large bowl to blend. Add the cooled lentils, onion, celery, cucumber, corn, and fennel. Toss to combine. Season to taste with salt and black pepper and serve.
From Vegan Family Meals, Copyright © 2011 Ann Gentry. Published by Andrews McMeel Publishing, LLC
Purchase my books here: http://www.realfood.com/shop