This is a classic recipe for a hearty lentil stew. It’s thick enough to eat with a fork. Definitely comfort food for fall nights.

Ingredients
1 lb. stew meat (grass fed if you can get it) cut into 1/2 inch cubes
1 cup chopped organic celery
1 1/2 cup chopped sweet yellow union
1 cup chopped organic carrots
3 cloves sliced garlic
2 tbsp olive oil
1 qt organic vegetable stock
1 1/2 cups water
1/2 cup of red wine
1 1/4 cup lentils
1 cup white or brown rice
1 tsp salt
1 tsp fresh ground pepper
dash of cayenne

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This is such a fine tasting side dish. The lettuce adds a good texture to the softness of the figs and the creaminess of the cheese. Perfect for fall when figs are in abundance but I have been finding them at my local farmer’s market this year. You can make these an appetizer or a side dish. Try serving them without the lettuce at a party.

Ingredients
6-8 figs
Balsamic vinegar
Crisp mixed greens
Olive oil
Goat Cheese or Bleu Cheese

Rinse and dry figs. Cut figs in half lengthwise. Using a teaspoon, press about a 1/4 teaspoon of goat cheese (try lavender & lemon goat cheese) or bleu cheese into the center of the fig. Press it in a little if needed but be gentle. After all figs have cheese filling, sprinkle a little balsamic vinegar over them, maybe about 2 tablespoons…just a little drop on each fig. You can serve them now at this temp or you can pop them in the oven for just a minute on broil. This will melt the cheese and make them wonderful!

Now take the mixed greens and toss them with some balsamic vinegar and some olive oil. Serve the figs with the mixed greens.

It’s amazing how lavender and lemon compliment each other. Even if the two were lying next to each other on a counter they would have beautiful appeal. I can’t think of many ways to have lavender and lemon together; maybe a linen spray, a massage oil perhaps, possibly even a candle. But have you ever had lavender and lemon goat cheese?

I have. And it is wonderful. I bought it at my local farmer’s market to use in a recipe with figs. Interestingly enough, the container of goat cheese, (it came in a clear, round container) actually had dried lavender flowers in it. The flavor is delicate and sweet, with the consistency of something similar to new york cheesecake, but a bit more crumbly.

If you have never tried lavender and lemon goat cheese, try it. Look for it at your farmer’s market or natural grocery store and be brave, taste something different!

These grilled artichokes are so delicious you should make them tonight. Use how ever many artichokes you need to serve the people at your meal. Rinse artichokes and cut tips off of leaves. Boil or steam artichokes as you usually do, either whole or cut in half. While artichokes are cooking, chop garlic and mix with olive oil, salt and pepper (enough for the amount of chokes you have.) When base of heart is tender, drain and let cool. Cut in half if not already and remove the fibrous area of the heart. Brush artichokes with olive oil while getting some of the garlic in between the leaves. Grill over med-high heat until you see good grill marks. Serve as a side dish. (adapted from a Sunset recipe)

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This is such a delicious dish. I usually add some sweet onions but those can be left out. This is a great side dish to take to backyard barbeques or potlucks and you can make it ahead of time.

2 cups dry beans cooked according to package directions.
4 ears of fresh sweet white corn
Spice rub
cilantro

Cook the beans, drain and rinse. Shuck ears of corn and spray with cooking oil. Rub with spice rub and grill. Cut corn off cob, chop cilantro and mix all ingredients together. Serve with tacos, fajitas, or hamburgers. Serve warm. (Serves 6-8 people.)