Hi. No picture for this dish, and honestly, it's not very pretty anyway. But it tastes great. It's fresh, aromatic, hearty, and filling. The only part that's difficult is finding a good balance of lemon and salt.
Veggie whachamcallit:
3 bunches spinach (wash thoroughly)
2-3 leeks
4 lg. red potatoes, cut to 1 in. cubes
1 bunch dill
1 bunch parsley
1/2 diced shallot
3 cloves garlic
Juice from 1-2 lemons
salt-pepper to taste
Saute garlic, leeks, and shallots to release their flavors. Add everything else and let it cook down over a medium low heat for about an hour. Serve with rice or quinoa.
I got this recipe from my good friend Doug Cullen, who also owns a small baking company called Luminous Kitchens. We go up to a kitchen in the Bronx almost every Friday and bake several hundred Bum Bars. He is also a fine experimental folk/electronica musician. You can check out his music on MySpace. I go to almost all of his shows, and they're always good. -George
From Lu: if you've tried one of Doug's bars, you know how tasty they are. If you haven't tried one, you should. They are phenomenal! You can now buy a case of either 15 or 30 bars through the Luminous Kitchens website. I highly recommend it.
From Lu: if you've tried one of Doug's bars, you know how tasty they are. If you haven't tried one, you should. They are phenomenal! You can now buy a case of either 15 or 30 bars through the Luminous Kitchens website. I highly recommend it.
