Spring is coming. I have been told there are 29 more Kaiser Permanente facilities in various stages of planning markets. Each faces its unique challenges.
In Denver, for example, the market season runs from June to September and there are far fewer small family farms. However, their downtown facility is next to a hospital that is bigger than ours. There should be no problem keeping the farmers busy.
The Denver farmers would like to hear testimonials from the farmers at existing Kaiser Permanente markets. Dale and Jo Simmons from the Lone Oak Ranch and Daniel of Vital Vittles Breads would give great recommendations.
A number of parents wrote back about the tomato bisque to say that their kids loved it. Variations included the addition of basil, the use of jalapeňo jack cheese, and adding crumbled feta for leftovers the next day.
This recipe is too healthy to pass up. While it has a component of carbs, it has other really good ingredients. A family member with a discerning palate ate it for dinner, dessert, and breakfast.
There are a couple of potential barriers to making this dish — it uses green lentils, which you may not buy very often, and lots of pots and pans on 3 burners at once. There is very little saturated fat in olive oil. It doesn't take much parmesan to get a half cup of grated cheese. Again, this adds only a small amount of saturated fat per serving.
The flavors in this dish are subtle but have depth. It is a definite "make again" meal.
A few thoughts: Next time, I will start the pasta water first. This always seems to take longer than expected. "Watched pots don't boil."