1 – 1 1/2 pounds (more or less) chopped rhubarb

1 1/2 pounds of meat (lamb or beef) for stew: kabobs, stew, cut sirloin; or short ribs or lamb neck bones, braised until meat falls from bones, then cut into bite-size chunks. Leftover lamb or beef roast works well also.

1 large onion, chopped (substitute a shallot if shopping at the co-op)

A couple pinches saffron if you have some

1/2 teaspoon turmeric

Salt and pepper to taste

1 bunch of parsley, chopped without tough stems (about 2 cups, packed)

1 bunch of mint leaves, chopped (about 1 cup, packed)

2 tablespoons sugar or to taste (or a bit of baking soda will cut the acid, with less sugar); or, if you like tart, add lemon juice

Oil or butter

Water

Preparation:

1. Heat 2-3 tablespoons of oil in a heavy stew pot and saute chopped onions till translucent. Stir in turmeric, add the meat chunks and brown. Add salt and pepper and saffron if you have some. Add water or stock to cover. Cook for an hour on medium to low heat with the lid on.

Alternatively, If using bony pieces, brown bones in oil, add salt and water or broth, and simmer two hours or until meat falls from bones; cut meat into chunks and return to the pot with the broth. Fry the onion and add turmeric and saffron as above. (If using leftover meat, fry the onions, stir turmeric and saffron into the pot, then add meat; cover with stock and bring up the heat. No further cooking of the meat required.)

2. Meanwhile saute chopped parsley and mint together in 2 tablespoons of oil or butter on medium heat. Add parsley and mint mixture to meat sauce half way through the cooking (or at the beginning if using braised or leftover meat). Add water if needed.

3. Gently saute chopped rhubarb in 2 tablespoons of oil or butter for 2-3 minutes on medium heat. Add the rhubarb to the pot, lower the heat to a gentle simmer and cook 15 minutes more.

4. Taste and add 2 tablespoons of sugar or to taste, or a bit of soda and less sugar if you prefer. Add lemon if you like. Stir and cook 5 minute longer.

Recipe adapted by Eleanor Hartmann

1 onion or shallot, chopped

2 garlic cloves, chopped

2 teaspoons olive oil

1 teaspoons dry dill weed, or 2 tablespoons fresh dill weed, finely chopped

1/2 lb fresh spinach, cleaned and chopped A sprinkle of sea salt

2 tablespoons lemon juice

Preparation:

1. Sauté onion and garlic in oil for 2 minutes on medium 2. Add chickpeas and dill. Stir-cook for 5 minutes.

3. Add chopped fresh spinach, handful by handful.

4. Sprinkle with salt to taste and 2 T lemon juice, cover and cook 5 minutes.

Serve hot in wide bowls with crumbled feta or goat cheese scattered on top.

Submitted by Eleanor

If they are not pre-skinned, cover favas with fresh water, boil for ten minutes, cool in fresh water, and squeeze the beans out of their skins.

Put favas in a pot with water to cover by an inch, add the garlic and cumin, bring to a boil, reduce heat, cover and simmer an hour or more until soft.

Remove from heat and mash lightly with a potato masher or the back of a spoon (or not if you prefer). Stir in the lemon juice, olive oil, and salt to taste.

Place the fava beans in a serving bowl surrounded with sliced hard-boiled eggs and offer pita bread.

Recipe submitted and adapted by our very own Culinary Historian, Eleanor.

tomato paste–1 small can, jar

onion & garlic & ginger

salt, pepper, paprika

Fry a couple of good sized onions, chopped, in big glug of olive oil (1/8 cup or more) in large soup kettle–slow and not too hot, till onion is transparent but not brown.

Meanwhile, soak two cups of red lentils.

When the onions are golden and transparent, add a can of tomato paste, the rinsed and drained lentils, and about a quart of water (add more as needed).  Add five or more cloves of chopped garlic and minced fresh ginger (a lump the size of the last digit of your thumb).

Finally stir in a tablespoon of paprika and a teaspoon of black pepper. Simmer slowly for about forty-five minutes stirring occasionally and adding water as needed; the soup is medium thick but not stiff.  Toward the end, add salt (it can tolerate a tablespoon or more, but start easy and taste as you go).

I have served it with a lemon or lime wedge and/or with a dollop of lebni, sour cream or thick yogurt.  A scatter of green herbs is pleasant if you have it–cilantro, parsley, chives, or fresh basil.

This makes a big pot of soup, but it’s keeps well and is good to have on hand for family or visitors. Actually in my house it doesn’t last 24 hours….

Recipe a la Eleanor