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Here is another recipe to continue my whole wheat craze. Ever since I made a really decent loaf of wheat bread, I’m convinced that I can phase white flour out of my recipes, making them whole wheat or at least very nearly so. 
This is easy, delicious, comforting and beautiful. It tastes crazy good with fresh garden tomatoes! 
Egg salad is my ultimate quick lunch. Got eggs? Got bread? Good to go! It takes little more than ten minutes to make enough egg salad for two with leftovers. 
About two years ago I started experimenting with making my own sandwich bread. I knew it wasn’t too difficult to put out a nice fluffy loaf of white bread (and I think I might’ve once or twice) but if Wonder Bread is what I really wanted then I wouldn’t be making my own bread in the first place. From the start I knew that this mission was all about incorporating whole grains. I want to bring bread back to the basics: handmade, unrefined (or less so), and healthy. Oh, and I want it to taste good too. 
What I mean to talk about is seafood, even though we hardly ever eat it at our house. In landlocked Montana the fresh stuff is impossible to get, and it’s so hard to know whether your fish is coming from a sustainable source. (Unless you catch it yourself, which we sometimes do and, if you can, I recommend it!) 
This recipe is a little overdue considering we’re long past pumpkin season, but I figured it’s OK because I still have canned pumpkin in my cupboard (I bought a bunch while it was cheap). I can get a batch of granola and a small batch of cookies out of one can. Fresh pureed pumpkin is even better, and if you have some of that on hand I envy you. If however you have some canned on hand, you should try making this! It’s almost like eating pumpkin pie for breakfast. 
I opted to use crimson lentils for this dal, and I’m glad I did – the result was this delicious, bright yellow dish that is pleasing to look at and fun to eat. Yes it’s essentially lentil mush, but the prettiest tastiest lentil mush you ever did see. 
There are so many creative good food growers and processors putting their hearts into bringing back wholesome and healthy food. We’ve been so lucky to meet a few of them! Last weekend, we spent the day cooking, baking, and eating grain-based foods that connect us to good friends and their hard work. 
Jerusalem artichokes look a lot like ginger, are not even closely related to the artichoke or Jerusalem, and are native to North America. They’re also called sunchokes, which makes a bit more sense considering the plant itself is a species of sunflower. 
Salal, a native shade-tolerant shrub that produces little hairy berries and has a long affiliation with First Peoples as a source of food, medicine, lore, and much more. Sadly, while the salal plant has long been part of the food, medicine, and culture of Coast Salish peoples, the arrival of settlers led to the exploitation of the land, forests, and workers.
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Cooking with Chef TheilenJosh Theilen, Executive Chef, Stumbling Goat Bistro, Seattle WA Dungeness Crab Cooking Class, March 8, 2014
Sign up here for a 6-hour, hands' on,crab cooking extravaganza! (Scroll down to find description/registration)  Two Videos You Shouldn't Miss: The Web of Good Food and Human HealthDr. Jill Clapperton, Rhizoterra, on Soil Health 
Biodiversity in plant communities can enhance the well-being of soil, plants, and animals, and ultimately, human beings. That’s good health in the broadest sense. Daryl Lasilla, Montana Grain Farmer 
Daryl Lasilla, soft-spoken organic grain farmer, grows buckwheat, barley, spelt, and lentils in just outside of Great Falls, in north central Montana. Click here to see more videos.Brown Swiss Calves, Hokah, MN
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