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One of the Gleaners’ most popular programs is our Apprenticeship Program! This will be our 5th year of the Apprenticeship Program – we’ve had many incredible apprentices through the years, who have gone on to do amazing things across the world. We’re thrilled to be able to share about their experience with the Apprenticeship Program, as well as where they are now! Sam Balka - Apprentice, 2019
3. What are you up to now? What’s next? After the Gleaners I graduated from school and moved out to rural Utah, down by Capitol Reef National Park, to work as a wilderness therapy field guide at Legacy Outdoor Adventures/Juniper Canyon Treatment Center. Instead of thinking about nourishing crops, I think about how to nourish struggling adult humans, always counting on the healing powers of nature and adventure (similar to why our volunteers love to come get dirty!). I also began guiding different types of rites of passage ceremonies for my clients, as well as for a group of queer youth out in CO. I feel passionately about the power of ceremony and the midwifery of initiating humans into our society. What’s next for me? Great question… but you can certainly count on finding me outside. Annika Rowland - Apprentice, 2020
2. How did your apprenticeship impact you most? What did you take away from your apprenticeship? The apprenticeship impacted me by leading me to a new way of viewing the world and what could be possible if we slowly start to change the way industrial food systems operate. Local food hubs are possible, as BAG is illustrating with their work this year. The work takes people who have first-hand experience and are committed to the bigger picture, while being stewards of the land and acknowledging their own privilege within the system. Lots of big thoughts and ideas were taken away from those few essential months, which have played a huge role in leading me to where I am today. 3. What are you up to now? What’s next? I started a graduate program at Cornell University in Soil and Crop Sciences in June of 2021. I am researching ecological management of weeds in minimal tillage cropping systems, with a focus on integrating cultural and physical weed management practices. The goal of this research is to work with farmers who are adopting minimal tillage practices and advise them how they may manage weeds without using earth harming herbicides or additional cultivation. I am having a great time exploring the finger lake region of upstate New York and getting to know lots of inspiring people and farmers in the area! Mauri Trimmer - Apprentice, 2020
2. How did your apprenticeship impact you most? What did you take away from your apprenticeship? The value of physical work especially alongside friends and good company. Always bringing your passion and A game— knowing that a few minutes spent laughing till your stomach hurts is never a waste and the harvest will go on. The knowledge and drive to intervene in broken food systems, putting my energy and time into getting GOOD food to the folx who it will impact most. 3. What are you up to now? What’s next? I am currently one of two paid employees on a small 1.75 acre organic polyculture farm in Southern California. We rely on volunteer labor to prepare the soil, plant, harvest, and work on the infinite projects which arise. All that we harvest goes to feed low income seniors in the county, whether at Senior Centers or congregate meal sites. We are lucky to have an excellent team of steady recurring volunteers as well as a stream of folx who show up for a morning or two completing community service requirements. Everyone finds something they like to do, whether weeding pernicious plants out of our seedlings, building and maintaining fences, watering in new seeds, or harvesting fresh greens. At the peak of our summer harvest we were pulling 2000 pounds of produce out of our rows every week! We just got a new greenhouse to more easily propagate seedlings as well as extending our growing season for hot weather crops. If you ever find yourself in southern California, roll through for a visit (Senior Nutrition Garden in Oxnard, CA by the Food Share warehouses)! Ana Hurka-Robles - Apprentice, 2021
2. How did your apprenticeship impact you most? What did you take away from your apprenticeship? The Gleaners apprenticeship gave me a foundational understanding of the economics of agriculture, land use, and food distribution. This foundation has allowed me to think critically about the issues of food production and distribution that I hear about in the news, and that I see enacted in restaurants, grocery stores, and food pantries. I've continued to educate myself by reading books and watching documentaries about what is just and unjust in the global food system. I particularly loved the documentary Sunú, which is about maize farming in Mexico and how globalization and GMOs have affected production, and the book People's Green New Deal, which I read with some of my old Gleaner friends! 3. What are you up to now? What’s next? I am currently working at the Central Square Branch of the Cambridge Public Library. I consider this a continuation of my work at the Gleaners - the common thread is making free resources accessible to the public. I was also recently admitted into UMass Boston's Sociology PhD program, and I will be a part of their Fall 2022 student cohort. I plan to focus on contemporary issues of labor, alienation, and solidarity. To stay connected about our Apprenticeship Program, check out the Apprenticeship section of our website, and follow us on social media! The applications for the 2022 Apprenticeship Program are now open, and can be found on the Apprenticeship page.
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Thank you to all of our volunteers for your hard work this year! We would not be able to move millions of pounds of food each year without your passion and work ethic. We hope to celebrate each and every one of you in person soon, but until then, we hope you enjoy this collection of recipes from fellow volunteers, staff and board members. Hopefully some of these delicious recipes can be made for the next in-person potluck!
What sharing food means to our Executive Director: I love to cook. I always have. I grew up in a house with parents who both worked full time which meant that by middle school my Mom and I had a deal—whoever got home first, made dinner. The menu was laid out days in advance and all the ingredients were in the fridge. I followed the recipes. While my cooking skills have evolved over the years, I have always been a planner: figure out the menu, gather the ingredients, prepare the meal. Until now. As a Gleaner my process and meticulous tendencies have been turned on their head. Here at Stonefield there is always a supply of fresh produce available for staff (and I have a kitchen next to my office!). I wander into the back of the cooler, see what’s there and figure out what to make. No menu. No planning. Rarely a recipe. Sometimes it’s a colossal failure, but often it’s a beautiful meal we share as a team. A nice respite from our busy days. - Usha
Last but not least, we are so excited to announce our top ten volunteers for the 2021 season! These are the volunteers that have shown up the most throughout the season. They've worked in all kinds of weather, impressed us with their enthusiasm and dedication, and encouraged everyone around them to embody their Gleaner spirit!
Thank you again to everyone who plays a part in this work and shares our commitment to getting healthy food where it's needed most. We hope to see you all soon! Meredith Days, Outreach and Communications Assistant Thank you to Annie for participating in this series!  For anyone who hasn’t met her yet, Annie serves as the Sales Manager for Boston Food Hub, one of the Gleaners’ newer programs. The Food Hub is a wholesale distributor for local produce, allowing local institutions, retailers, restaurants, nonprofits and other wholesalers to buy high-quality fruits & vegetables from our network of farm partners. Boston Food Hub hopes to address farm sustainability, prevent food waste, and support a resilient local food system from a different angle than the gleaning program of Boston Area Gleaners—helping farmers access new markets and new income, and broadening the reach of their healthy food.
The day that I followed Annie, we started out by checking in with Scotty, one of the farm crew members who works closely with Annie to maintain the inventory of produce coming in from the fields at Stonefield Farm. Scotty and Annie discuss the crop of tomatoes that is being sorted in one of the pack sheds, while Annie multitasks, fielding calls from buyers and going through the cooler to check the produce being stored for the week. After the early morning check-in with Scotty, Annie and I head over to the farmhouse so she can check the final orders coming in for Friday pickups. We talk about her experience while she types furiously on the computer. Annie started with the Food Hub as the Food Hub Sales Manager in June 2021. Annie loves farms and thinks that strengthening the regional food system is the best hope for a more sustainable future. One of her first experiences with the food system was when she did an internship on a small farm in college for a season, where she figured out that she didn’t want to be a farmer, but wanted to work adjacent to farms and help farmers. After graduating from college, she worked in a variety of jobs, including at a large salad company for a few years. In her early career, she worked more in the traditional food system, but was always seeking a job that would better align with her personal values. She studied food hubs in a certificate program at Tufts University, and has always been interested in ways to increase farm sustainability and support the local food system. Annie feels like the Gleaners’ Food Hub is a perfect fit because of our mission driven work to support the farms in our community and reduce food waste while also providing fresh produce to folks across Massachusetts. While we talk, Annie fields calls from suppliers and buyers, including a farmer who delivered a sample of brussels sprouts earlier in the week, and a local burrito joint owner who purchases tomatoes from the Food Hub. She also spends time entering sales orders for customers, placing purchase orders for farmers and checking produce inventory on Salesforce, our inventory system. At eleven, Annie participates in a call with Vermont Way Foods, to discuss their plan to build up Vermont brands outside of Vermont. As a new program, The Food Hub hopes to learn from other hubs across New England and identify opportunities to support them and their farmers, because one of the goals for the Food Hub is to grow and connect to other hubs across the region, and for the food hubs, to work together to increase access to local food and towards a resilient regional food system. Annie hopes that Boston Food Hub will be able to create a network in the region, making it easy for local wholesale customers to source from local farms. After lunch, Annie and I head back out to the cooler and pack shed to talk to Scotty about the tomato packing progress, and then Annie calls around to customers to see if anyone who didn’t submit an order wants to buy tomatoes. She also takes stock of what’s unclaimed in the cooler before calling a local grocery store to see if they’re interested in our remaining boxes of kale and lettuce (and a few final tomatoes). Annie explains that some afternoons are more operations-heavy than this one— she’s often running around checking on inventory and making sure packing is happening on schedule, but on this particular day there’s enough down time that I get another chance to talk to her before the day ends. She tells me that her favorite part about working with the Gleaners is coming to work on a farm every day with awesome people! She also loves the Food Hub for the bigger goals and vision that the program has— she feels motivated and excited to come to work because there’s so much in store as it grows. Outside of work, Annie is active and just as enthusiastic. She loves cooking, hiking, going for walks with her family, going to the beach, and especially going to farmers markets. Her favorite vegetable is hakurei turnips— she loves their versatility, and the greens are edible too, which means you can use the entire plant. Annie also told me that the food that best represents her is lobster. She likes when she has to work for her food and a lobster is like that— super satisfying to break down, and it forces you to spend time eating and thinking about your food. Her favorite food related reads are Animal, Vegetable, Miracle (one of the first food books she read about home gardening), and anything about Anthony Bourdain. Even though she’s only worked with the Gleaners for about six months, she already feels like working here has impacted the way she sees the world. She explained that working with the Gleaners has helped her reduce food waste even more - especially within day-to-day cooking, realizing that foods with imperfections are perfectly edible, appreciating all shapes, colors, and sizes of foods, and just by thinking about food waste overall. She has also adopted the “gleaner mentality,” trying to repurpose and redistribute items rather than buying new. Annie said she loves “really getting to interact with the farms we buy from, getting to know them and see their operations and know the story behind the farmers we’re working with” because it makes the work even more meaningful to her. Normally Annie would stay through 6 or 6:30pm, finishing out orders and making sure everything was set for the end of the week, but on this particular Wednesday, she had to leave at 5 to make it to Boston College, where she was giving a talk in a sustainable agriculture class, discussing local food economies. During the talk she explained her career in the food industry, talked to the students about the Gleaners, the Food Hub, and our place in the local food system, and described local supply chains, food hubs and food waste. She focused in particular on discussing on-farm food waste, where it comes from, and how we’re working to prevent it beyond just gleaning surplus! Despite her busy days, Annie loves that each day is different, and says that she feels so lucky to be excited to come into work every day. We are so glad to have her here! Paul Franceschi, Outreach Coordinator  This season, the Gleaners’ apprentice team visited Mill City Grows’ urban farm in the Pawtucketville neighborhood of Lowell—one of their many sites where they grow food with community members—to learn more and collaborate on farm projects. Mill City Grows (MCG) is a community-based food justice program that works to improve physical health, economic independence and environmental sustainability in Lowell through increased access to land, locally-grown food, and education. They manage three urban farm spaces, eight community gardens, and a network of school gardens (that connect with over 8,000 students and families!). From their growing practices to their programs at large, Mill City Grows explained that they are dedicated to adaptability and learning, and are deeply community-centered. Outreach Volunteer Operations Manager, Dai, and Farm Manager, Brian, described to the apprentice team that the farm ‘trials’ new practices and crops as much as they focus on production. Dai showed the Gleaners’ apprentices a new plot of sweet sorghum that the farm was testing out this year, in addition to other nutrient-rich grain and seed crops like sesame. Community members bring ideas and guidance to MCG’s work, as they strive to incorporate culturally appropriate crops into their growing. In a broadly multilingual and culturally diverse city, Dai says that Mill City Grows finds community connections through a collective language of food. During the pandemic, Mill City Grows converted their school gardens into ‘microfarms’ to power grab-and-go food shares for Lowell families. As with their farm practices, MCG started the program as a trial, and grew the model according to what worked, with guidance and feedback from community members. Their urban farm sites also supply food for MCG’s mobile market & community-supported agriculture (CSA) programs, which both accept the state and federal nutrition assistance programs SNAP & HIP. Community buy-in to Mill City Grows’ programs is a central part of their sustainability and philosophy. A key part of food justice is food sovereignty—the right of communities and individuals to participate, hold ownership in, and guide their own food systems. In line with this, residents are able to assist with growing food for MCG's distribution, grow their own food in community gardens, and participate in workshops & education programs related to growing practices.  During our visit, the Gleaners’ crew helped build ‘high tunnels’ and ‘low tunnels’ at the farm. Both structures do the same thing, at different scales—working like a greenhouse to trap heat and extend the growing season into cooler weather for a section of the field (in the case of a high-tunnel) or a single row of crops (for low-tunnels). Mill City Grows has never had as much food planted for winter as they do now, and they plan to continue their food distribution to include winter shares!
We hope you will check out more of Mill City Grows’ work at www.millcitygrows.org! Mill City Grows accepts financial and in-kind donations online to grow their work, and invites local Lowell residents to volunteer in their gardens. You can also follow MCG on Facebook, Instagram, and Twitter. Meredith Days, Outreach and Communications Assistant  Gaining Ground is a 3-acre farm in Concord, Massachusetts that utilizes no-till practices, and is one of the Gleaners’ longtime partners! All of the food grown at Gaining Ground is donated to local hunger relief agencies. They have 18 hunger relief partners that they donate produce to, 15 of which get produce every week. Their growing season is generally from May to early October, but they distribute to some hunger relief partners all winter. Food insecurity increases in Massachusetts in the winter months, so Gaining Ground also spends time thinking about how they can serve their partners by growing storage crops. Examples of storage crops include squash, root vegetables like carrots, and onions - crops that last in storage! Gaining Ground is also interesting in that they do maple sugaring in the winter, driving around Concord to tap over 50 different trees. With all of the produce going to food pantries, Gaining Ground experiences consistent demand. This gives their crew the flexibility to harvest entire fields and plant cover crops when it is most advantageous to them. The land where Gaining Ground is located is the traditional homeland of the Nipmuc and Algonquin Nations. The land was farmed for about 100 years for rhubarb and asparagus. Gaining Ground has been there for a little over 20 years.
At Gaining Ground, the farm runs on volunteer labor. This year alone, there have been over 1800 volunteers out to help the farmers with their harvest. In years past, the number of volunteers has been over 2500! The volunteer program connects people to the land and helps expose them to food access issues. This year is the first year Gaining Ground has had a farm Education Manager, Erin, who was nice enough to show us around and answer our many questions when we visited! In the last year, the organization has tried to push for the volunteer program to be mission oriented and educational as a way to engage people beyond volunteering. We also learned a lot about soil preservation from Erin, and the importance of thinking about the soil content. We got to see one of their high-tunnel greenhouses full of carrots with no weeds at all - Erin told us that “when you build microbes in the soil through no till practices it’s much harder for weeds to grow” which was incredible to see. No-till practices take a long time to show their impact though, so the work is a long term investment into the land for the future. The benefit of no-till means not having to feed the soil as much with fertilizers, having way less pests, and spending less time weeding in general!
Meredith Days, Outreach and Communications Assistant Welcome to our new series, where we will be posting a day in the life of different staff members with the Gleaners. Thank you to Kate Morse for being a good sport and letting me follow her for the inaugural post of this series :)  In order to really get the picture of what Kate does all day, I followed her around on a random Wednesday. Kate gets started around 8am each day (unless she has an early route) and hits the ground running. This day I followed her, there were low numbers for a volunteer food box pack, so Kate and I planned to hop on the line at 9am. Until the pack started, Kate helped prepare, and once the volunteers arrived, she was ready to go on the line wherever she was needed.
This is Kate’s third season with BAG—she started out as an Apprentice in 2019, stayed on as an Operations (or ops) Assistant in 2020, and is currently the Food Safety Coordinator! Her experience makes her a reliable member of the team – so when Emily, the day’s trip leader, had a last-minute appointment, Kate stepped in and smoothly continued the pack, helping corral the volunteers and staff to an all-time box pack record of 24 pallets in under 3 hours. For those of you interested in the numbers, each pallet holds 42 boxes, meaning that in about 2 hours and 45 minutes the small but mighty volunteer team moved over 1000 boxes of food! Her flexibility is a skill and something that she has leaned into in her third season with ops. She does a little bit of everything and helps out where she is needed – doing driving (farm pickups and distribution), harvesting, packing for food hub orders, cleaning and sanitizing, forklifting, helping on grocery box packs (like this day) and just general chores. During the off season, Kate’s work revolves around planning for the season, including making sure our food safety policy is up to date and our plans for food safety around different crops are in place. During the season (which runs from May to November), she trains all staff and makes sure everyone is up to date on food safety protocols, and does everyday tasks like checking temperatures, sanitizing bins, filling out food safety forms and giving the volunteers food safety talks before trips. After a well-deserved break for lunch (vegetarian chili and cornbread – yum) we get back to the grind for the afternoon. Kate checks in again with Charlotte (BAG’s Operations Director) to see where she’s needed, and we head out to Siena Farms, a partner in Sudbury that donates produce for us to redistribute. On the way we discuss her experience with the Gleaners, including her enthusiasm for the work she does. One of the great things about the Gleaners is that every staff member brings personal interests to the work, but we come together around a shared passion for reducing food insecurity and food waste. Kate’s motivation comes from interests in public health and the environment – she studied the behavioral determinants of health in college, specifically learning about the impacts of diet and exercise on chronic illness. After graduating, she was unsure what her dream job would be – she is passionate about reducing health disparities, increasing access to healthcare, increasing access to healthy food, engaging with environmental justice – so she decided she would focus on public health for her career and do environmental justice work on the side. In her search for jobs, however, she found the Gleaners, which she describes as “a perfect mix of her interests,” allowing her to stay engaged with her passions and work outside! When we discussed her favorite memories of her time at BAG, Kate pondered for a while, saying that she has “a lot of moments after being out in a field when [she] really appreciate[s] not being in a cubicle and having an office job” at a time when a lot of her friends do. She loves that our work is “logical – it uses the problem of food waste to answer the problem of food insecurity, connecting the dots to alleviate both problems.” After a time, she settles on a classic story as her favorite memory with the Gleaners– a day that she spent driving around asking stores for banana boxes with her fellow apprentice Sam during her first season. They drove around all day long, taking over the Instagram story and making the tedious job of asking for banana boxes at grocery stores very fun (you can still watch their journey at @bostonareagleaners on Instagram today under the highlight “Kate + Sam”). Her favorite thing about her role with the Gleaners is a common thread in many of her answers: Kate loves her coworkers and the sense of teamwork in the workplace. At Siena, Kate discusses the transfer and loads bins of produce ranging from mushrooms to arugula to tomatoes into the back of ‘Bessie,’ one of our box trucks. She handles complications with the grace and poise and patience of someone who has been to this pick-up a hundred times before (and she has). After the truck is full, we hop back in, discussing food-related media and time spent outside of work. Outside of work, Kate enjoys running, hiking, reading and spending time with her friends! She recommends The Omnivore’s Dilemma, by Michael Pollan, a book she read during her first season with the Gleaners that blew her mind. She also has a sweet tooth: her favorite ice cream flavor is B3 (brown butter, brown sugar and brownies) from Toscanini’s, and her favorite food-related show is Great British Baking Show. We bring Bessie back to Stonefield Farm, and Kate has to rearrange pallets and some bins to make room for the new produce to be checked, sorted, organized and repacked for distribution. As the day winds down, she moves some stuff around with the forklift and helps with the cooler shuffle — moving produce around for optimal positioning for the next day. At around 6:30 pm, the ops day ends. Kate’s enthusiasm and energy remains despite long days – she wouldn’t want it any other way.
Meredith Days, Outreach and Communications Assistant
For this year’s end of summer playlist, I wanted to try something new— creating a group playlist of the Gleaners’ favorite songs. Since I had never done this before, I was a little nervous that it would clash, but I had to take a chance and hope it would coalesce into something beautiful. After mixing the playlist and including everyone’s recommendations, I think we hit the jackpot— a mashup of songs that capture the collective spirit of the summer for the Gleaners.
Apprentice Ana recommended “Walkin’ on the Sun” by Smash Mouth and “(Love is Like A) Heat Wave” by Martha Reeves & the Vandellas, as “hot weather classics,” while multiple Gleaners sent in “Don't Forget Your Neighborhood” by Cola Boyy & The Avalanches, which Ana described as “a warm sentimental jam about being where your feet are with a great disco hook.” About 10 songs in, “Something Good” by The Derevolutions keeps the energy up – Apprentice Gabby described this tune as “goood vibes,” while Office Manager Laura added “Making Do” by Lake Street Dive, explaining that “with the reality of climate change in the news daily and its effects evident around us, for me Making Do by Lake Street Dive has been a cathartic protest anthem against our ability to act collectively.” Data Systems Manager Matt recommended “Pressure Drop” by Toots & the Maytals, because “reggae is always one of my favorites to listen to on a hot day, and this is a classic reggae song!” As for me, my favorite song of this summer is “nothing else i could do” by ella jane because it has a great beat and makes me feel like dancing around with my friends in my backyard at dusk. With lots of hot weather still ahead, we hope you enjoy this summer vibes playlist. Listen in the car, while you glean, or wherever you find yourself seeking solace from the heat – and let us know what your favorite songs of the summer are! Access the playlist here: https://open.spotify.com/playlist/2ZFUCyVnTupNAM7Zym6YbB?si=9a59f2ef3b2840d7 By Hannah Symons, Forest Foundation Intern 2021  Move over cauliflower, there’s a new sheriff in town!
Behold the mighty zucchini. That’s right – the zucchini can do everything the cauliflower can do, plus more (and probably better). It’s zucchini season, folks! *insert my roommates’ eye roll* While it is true I am known as The Zucchini Girl, lover of all-things-zuke at school, there is a reason for my crazy love affair. The zucchini’s ability to shape-shift is unmatched by any other veg. As pasta under your favorite bolognese, soft and moist in a muffin, or deep fried as chips to dip in an aioli – the zucchini refuses restraint. Their mild taste allows them to soak up any flavor thrown their way. Not only are they incredibly versatile, zucchini offers a laundry list of health benefits. The power of the zuke is no fluke: Zucchini protects our skin the same way it does its own. Carotenoids, an antioxidant found in zucchini, aid in our skin’s defense against harmful UV rays and pollution. The green, tougher skin on a zucchini is a product of the same antioxidant that works to protect our very own skin. Pectin, a soluble fiber found in zucchini, supports a healthy heart by lowering bad LDL cholesterol levels. Zucchini are great at promoting healthy digestion. As someone who is plagued by a disastrously humbling GI tract, zucchini is a staple in my diet. Their high water content coupled with lots of fiber makes our gut happy. Zucchini is rich in vitamins and minerals, particularly vitamin A which supports our immune system. This year of mask-wearing has left our immune systems rusty and out of practice. They need all the help they can get to be in tip-top shape as our world returns to normal. Here are some(!) of my favorite ways to use zucchini:
Happy cooking! Use up those local summer squashes and tag us in your favorite creations. How else do you use a zucchini? For anyone who missed our workshop in January, or those looking for a refresher, here are two recipes for freezer jam and quick pickles. Both these techniques are a great, convenient starting point for anyone interested in canning and preserving food. If you're looking to delve deeper into the world of canning, our workshop host Alex recommended "The All New Ball Book of Canning and Preserving" (which has large-batch canning recipes) and "Food in Jars" by Marisa McClellan (which has smaller-sized recipes). In addition, here's a great starter kit for water-bath canning.  Less-Sugar Strawberry Freezer JamSupplies
Ingredients
Directions
 Quick Refrigerator Pickles WEB SOURCE: https://www.thekitchn.com/small-batch-recipe-cucumber-pickles-urban-preserving-with-marisa-mcclellan-173303 Supplies
Ingredients
Directions
This recipe comes from passionate chef and seasoned BAG volunteer, Bob Morse, who shared this dish with us in our November cooking workshop. The recipe combines elements of two dishes from famed Israeli chef Yotam Ottolenghi into a rich and satisfying plant-based meal. The dish presents oven-roasted squash and onions served over lentils bursting with flavor from lemon and fresh herbs. It's topped with pistachios and a garlic and lemon tahini drizzle, then dusted with fresh herbs. It can be served as a main course and makes a nice dinner when served with a salad, or also works as a side dish. It is both vegan and gluten-free.  Servings: 2 - 4 (as a main course)
INGREDIENTS Squash
Lentils
Tahini Drizzle
Topping
DIRECTIONS 1. Preheat the oven to 450°F. Fill a medium saucepan halfway with water and place over high heat. Add 1 clove of crushed garlic to 1 1/2 tablespoons lemon juice and set aside to rest. 2. Place the squash and onions in a large bowl with 2 tablespoons olive oil, the sage, 3⁄4 teaspoon salt and several grinds of pepper. Mix well, then spread out on a large parchment-lined baking sheet. Roast until cooked and golden brown, 25 to 30 minutes. 3. Once the squash is in the oven, add the lentils to the boiling water, decrease the heat to medium and simmer until cooked, 15 - 20 minutes. Drain, set aside to cool slightly, then place in a large bowl. Stir in 1 clove of crushed garlic, lemon zest, 1 tablespoon lemon juice, 2 tablespoons parsley, 2 tablespoons mint, 2 tablespoons oregano, 1⁄4 teaspoon salt and 1 tablespoon olive oil. Taste and add up to 1 more tablespoon lemon juice and 1/2 teaspoon salt. 3. While the lentils are cooking, make the tahini drizzle. Add 2 tablespoons water to tahini and mix until combined. Add garlic/lemon juice mixture and continue mixing. Add more water as needed, 1 tablespoon at a time and mix to get the mixture to the consistency of honey. 4. To serve, spread lentils on a platter. Top with roasted squash and onions. Sprinkle with pistachios, drizzle with half of tahini, then sprinkle with some of the remaining fresh herbs. Serve with the rest of the tahini and fresh herbs so that people can add more as desired. |
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