Recipes

“Influenced by the Mediterranean background of my many childhood friends and our family’s Spanish and Italian heritage, I began concocting adventurous fusions and incorporating new elements as I journeyed from Miami to Montana.

I am currently completing my first solo cook book, Pulse of the Earth: Local Food, Global Flavors, focusing on plant protein and pulses grown in Montana’s Golden Triangle.”

Chef Claudia Galofre-Krevat, Claudia’s Mesa

The simple lentil and its legume relatives – peas and chickpeas – are protein powerhouses and bring color, flavor, and texture to a huge variety of dishes.

Add heirloom grains and you not only have a “complete protein” in your meals, you have a palette from which to create everything from breakfast to dinner, from appetizers to entrees, and even breads and desserts.

Need a hand cooking lentils, peas, and chickpeas (pulses)? This short video will answer all your questions.

Bon appétit!