This week's recipes by Lisa Masé

Lammas Recipes
Lammas, or "Loaf Mass" - also known as Lughdnasah by Gaelic people - is the first harvest time, when agrarian people of the northern hemisphere prepare fermented foods and enjoy the gifts of wheat, corn, beans, and summer squash.
Try these recipes to include first harvest foods in your meals.

Zuppa verde - Italian green vegetable soup
You will need:
2 Tablespoons olive oil
1 yellow onion, finely sliced
2 medium zucchini, cut into 1⁄4-inch slices
4 stalks celery, chopped
4 medium carrots, peeled, split, woody core removed, finely sliced
4 yellow or red potatoes, peeled, quartered lengthwise, sliced (optional)
6 cups water
Salt, thyme, and oregano to taste - about 1 teaspoon each
2 cups fresh green beans, tips snapped, cut crosswise into 1⁄2-inch lengths
1 medium bunch of kale
Place olive oil in a soup pot and heat gently. Add the onion and sauté for 15 minutes on medium heat.
Add leeks, celery, carrots, potatoes (if using), kale and zucchini. Sauté for 5 more minutes. Add water and herbs. Bring to
a boil. Reduce heat to medium and cook, covered, for about 1⁄2 hour.
Incorporate green beans and cook another 15 minutes until the beans are done but still a bit crunchy. Add a handful of
freshly chopped basil and serve.

Beet Sauce
You will need:
2 medium-size red beets, sliced in half
1⁄4 cup olive oil
1 shallot, minced
1 tablespoon apple cider vinegar
1⁄2 cup coconut or cow yogurt (unsweetened)
1⁄2 cup water
1⁄2 teaspoon each: allspice and salt
1 teaspoon each: cinnamon, ginger, coriander
2 tablespoons almond or sunflower seed butter
In a small pot, boil beets for approximately 20 minutes or until tender. Once done, drain them and set aside to cool.
In a small sauté pan, over low-medium heat sauté shallots in olive oil and add spices and salt. Once shallots look
caramelized, set aside.
In a blender, combine beets, shallots, vinegar, water almond/sun butter and yogurt. Blend until smooth.
Use as a topping for grains, steamed or roasted vegetables, and fish.

Mesclun Salad Dressing
Use mesclun salad mix to make a delicious dressing!

You will need:
1 large garlic clove, minced
1/3 cup extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon kosher salt
2 1/2 cups loosely packed mesclun
Blend all ingredients together and enjoy with your favorite salad.

Lisa Masé