Spring Harvest Dinner recipes!

This Saturday, June 27th, the Beacon Food Forest is hosting its second free community dinner from 5pm to 8pm at the Garden House in Beacon Hill. This Summer Harvest meal is made with seasonal produce harvested fresh from the food forest itself! Our Spring Harvest was such a fun, community-powered success that we wanted to share with you our recipes and photos for that delicious meal. Even if you couldn’t make it out, we’d still love for you to be part of the experience by making the meal at home. Keep an eye out for future dinner recipes posts too! If there is a dish or style of cuisine you’d like to see featured at our next dinner, email us dinner@beaconfoodforest.org. Extra special thanks to volunteer Jonathan H. Lee // www.subtledream.com for these beautifully captured images!

Kale & Sunchoke Salad (vegan and gluten free)
½ cup roasted sunchokes* (roasted with oil and salt at 400F
until cooked thoroughly, approximately 25 minutes)
2 cups chopped raw kale, washed
¼ cup quinoa, cooked and cooled
Red onion, diced (as desired)
2-3 Tbsp of vinaigrette dressing (see below)
*If you don’t have sunchokes, roasting another veggie is perfectly fine! Carrots or sweet potato would make a great substitution.

-Combine all ingredients in a bowl and toss. Lightly coat with dressing.

Simple Lemon Dressing

3 Tbsp extra virgin olive oil
2 Tbsp lemon juice
½ Tsp dried oregano
½ Tsp garlic, minced
-Combine all ingredients and shake well before serving. Store in an airtight container.

Simple Balsamic Dressing

3 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
½ Tsp garlic, minced
1 pinch Italian seasoning
-Combine all ingredients and shake well before serving. Store in an airtight container.

Spinach & Artichoke Lasagna (vegetarian)

3 cups fresh spinach, washed
2 14-ounce cans of artichoke hearts (one drained & one undrained)
6 Tbsp butter
6 garlic cloves, minced
¼ cup all-purpose flour
3 cups milk
½ cup Parmesan cheese, grated
12 oven-ready lasagna noodles
3 cups mozzarella cheese, shredded
Salt & pepper, to taste

-Pre-heat oven to 375F and spray baking dish with non-stick spray.
-In a food processor, combine spinach with artichoke hearts (1 can drained and 1 can undrained). Blend until smooth and creamy. Pour into a large mixing bowl and set aside.
-In a medium-sized pot, heat butter over medium heat until melted. Add flour and whisk, stirring constantly, for about two minutes. Whisk in the milk and increase heat to medium high. Bring to a boil, stirring occasionally.
-Once boiling, remove from heat and add Parmesan cheese, stirring until melted. Add into the spinach and artichoke mixture and whisk together well.
-Spread an even layer of sauce on the bottom of the pan. Top with four noodles. Spread another layer of sauce over the noodles and top with 1 cup of mozzarella cheese and four more noodles. Add another layer of sauce, one cup of mozzarella cheese and the last of the noodles. Top with remaining sauce and cheese.
-Cover and bake for 30-40 minutes until the cheese has browned and the sauce is bubbly. Let lasagna stand for 5 minutes before cutting.

Eggplant and Zucchini Casserole (adapted from OhSheGlows, vegan and gluten free)
2 medium eggplants, peeled and cut into ½ inch slices
1 ½ zucchini, thinly sliced
2 cups pasta sauce
1 15-ounce can navy beans
1 Tsp dried basil
½ Tsp dried oregano
2 garlic cloves, minced
2 Tbsp extra virgin olive oil
Salt and pepper, to taste

-Preheat oven to 450F. Lay eggplant slices on foil-lined baking sheet and cook for 15 minutes (until shriveled). You may need to flip them once about halfway. Remove from oven and set aside to cool.
-Slice zucchini and set aside.
-Prepare the bean filling. In a food processor, add drained beans, garlic, herbs, salt and olive oil. Blend until smooth.
-Lower oven to 425F. Grease a mid-sized casserole dish with oil. Layer lasagna with sauce on the bottom, then 1/3 of the eggplant slices, followed by ½ of the bean filling and then ½ of the zucchini on top. Add another layer of sauce and repeat the process, ending with final layer of eggplant and topped with the remaining sauce.
-Bake 40 minutes. When the zucchini is cooked, remove from the oven and allow to cool before serving.

We hope you enjoy any or all of these!

From our kitchen to yours,

Christina & The Beacon Food Forest Harvest Dinner crew


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