DIRT Little Haiti Garden Bowl

Recipes from 12/3/16 by Chef Michelle Bernstein and Chef Nicole Votano



¾ cup farro

½ cup spiced lentils (hot)

4 sweet potatoes

1 cup wild arugula

2 TBSP carrot sesame hummus

¼ cup shaved vegetable mix (radishes and carrots, sage, rosemary, thyme)

1 TSP honey sherry vinaigrette

1 TBSP dukkah


Swipe the side of your bowl with 2 TBSP of carrot hummus.

Mix farro, lentils, and sweet potatoes.  Heat in a large pan until hot.

Place 1 cup of mixture in the bottom of each bowl.  Toss arugula and shaved vegetables in a bowl with honey sherry vinaigrette.

Place salad mix over farro / lentil mix and sprinkle dukkah over the top.  Enjoy!




1½ cups farro

4 cups water, stock, or a mixture of both

¼ TSP salt

3 TBSP +2 TBSP olive oil

2 TBSP chopped tarragon

2 TBSP chopped parsley

1 lemon (zest and juice)



Heat 3 TBSP olive oil in a small pot.  Add farro and stir to coat all the grains.

Cook over medium heat until farro turns slightly golden and starts to smell nutty.

Add stock and salt.  Bring to a boil.  Reduce to a simmer and cover.  Cook 25-­‐30 minutes until tender.

Remove from heat and strain.  Allow to cool slightly and season with lemon juice and zest, herbs, 2 TBSP olive oil and more salt, if necessary.  Reserve until ready to serve.


Spiced Lentils


1 cup lentils

3 cups vegetable stock

1 raw shallot (cut in half)

1 thyme sprig

1 bay leaf

⅛ cup olive oil

1 roasted shallot (chopped)

2 roasted garlic cloves (smashed)

½ TSP cumin

1 TSP cardamom

½ TSP coriander

1 TSP cinnamon

½ TSP black pepper

Salt to taste



Bring lentils, water, bay leaf, thyme, and shallots to a simmer.

Cook covered until barely tender (about 40 minutes).

Strain and toss with olive oil, roasted shallots, roasted garlic, salt, and spices. Keep warm until ready to serve.

Sweet Potatoes


4 sweet potatoes (½ inch dice)

¼ cup olive oil

Salt to taste



Preheat oven to 375˚F.

Toss sweet potatoes with olive oil and salt. Spread sweet potatoes out flat in a single layer on a cookie sheet.

Roast for 25 to 30 minutes in oven or until tender.  Remove from oven and reserve for serving.

Carrot-Sesame Hummus


10 large carrots (thinly sliced)

½ jar tahini

6 shallots confit (rough chopped after being cooked)

2 - 4 TBSP honey

1 cup olive oil

Salt to taste



In a rondeau, cook the carrots down slowly with a small amount of salt and olive oil until completely tender (soft enough to break with a spoon).

Combine carrots with tahini and shallot confit, and blend in the robot coupe until smooth.

Add honey and salt to taste.  Reserve for plating.






½ cup sliced almonds

½ TBSP coriander seeds

1 TBSP cumin seeds

½ TBSP sesame seeds

1/4 cup sweetened shredded coconut

3/4 TSP kosher salt

1/8 TSP freshly ground black pepper

1/8 cup brown sugar



In a medium sauté pan over medium heat, toast the almonds until golden brown, about 4 minutes.  Transfer the almonds to a work surface to cool, and then finely chop them.

Put the coriander and cumin seeds in the same skillet and toast, stirring until fragrant, about 2 minutes.  Transfer the seeds to a spice grinder and allow them to cool completely before coarsely grinding.

In a medium bowl, combine the almonds with the ground spices.

Put the sesame seeds in the same skillet and toast them over medium heat, stirring until golden, about 2 minutes.  Transfer to the spice grinder.

Toast the coconut in the skillet over medium heat, stirring constantly until golden (be careful not to burn!), about 2 minutes.  Add the toasted coconut to the grinder and let it cool completely.

Grind the sesame seeds and coconut to a coarse powder.  Combine with the almonds, spice mixture, and brown sugar. Season with salt and pepper.




Honey Sherry Vinaigrette


¼ cup good quality sherry vinegar

½ Tbsp shallots small diced

½ tsp Tbsp Dijon mustard

¾ Tbsp local honey

½ cup blended oil

¼ cup olive oil

salt and pepper to taste



Place the first four items in a blender. Blend until completely smooth.

Slowly stream-in oil to emulsify.  Season with salt and pepper to taste.