My supplies for the week have dwindled, I'm down to the very end of last saturday's bounty from the Farmer's Market and get to plunder again tomorrow! But that leaves me with modest means for tonight, so here's an the old, reliable dinner fall-back: curry.
Lentil Curry on a Bed of Greens
1/4 cup dry mixture brown & wild rices
1/4 cup dry french lentils
1 baby summer squash, sliced
3-4 leaves of lettuce
2 tsp olive oil
1-2 tsp curry powder (yeah I know, cheating, blah blah)
1/2 tsp garlic
1/2 tsp salt
Mix the rice and lentils in a pot with 1 1/2 cups of water, set to low/medium heat and let cook for ~20 minutes or until done (longer if you're making larger batches). Add 2/3 of the squash slices to the pot along with salt, oil, garlic, and curry and let cook for 5 more minutes, adding more water if needed. Tear up the bottom 2/3 of each lettuce leaf and make a small pile in the center of the plate, while placing the intact top 1/3 of the leaves around the edges. Place remaining raw squash on the edges of the plate, remove the pot from the stove and spoon the contents out onto the center of the lettuce pile.
Viola! Mix and enjoy.