In anticipation of enjoying more local, seasonal harvests, this recipe celebrates spinach and rhubarb. YUM!

From the editors of Vegetarian Times:

Rhubarb’s fruity flavor complements the Indian spices, sweet raisins, and velvety spinach in this dish. For a more complete dinner, serve over a cooked whole grain, such as quinoa or brown rice. (https://www.vegetariantimes.com/recipes/indian-spiced-lentils-with-spinach-and-rhubarb/)

Please visit the link listed above to join me in uplifting local produce with this recipe from Vegetarian Times.

If you have a recipe you would like to share, please reach out to shelby@cclyme.org. 

Shelby Wood
Manager of Program Development
CommunityCare of Lyme
Shelby@cclyme.org
802-468-7776