Food & Fellowship: Issue I

Jul 1, 2020 | Community, Food & Fellowship, Green Acre Staff, News + Announcements

Welcome to the inaugural issue of FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen.

What to do during a pandemic when your whole life revolves around creating food and bonds fellowship? What do you do? You start a food blog!

Cameron, Tom and Bonnie have collectively worked in the kitchen at Green Acre in Eliot, Maine for more than 25 years… We thought, maybe it’s time to share our recipes.

Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.

Instant Pot Golden Spinach & Lentil Soup

READY IN: 35 minutes

Servings per Recipe: 4; Calories per serving: 134

This recipe has been a favorite go-to recipe of mine during the pandemic and great way to add spinach into your diet. Turmeric is a potent anti-inflammatory and antioxidant. This recipe can easily be adapted to the stovetop.

Bonnie’s Spinach Lentil Soup


2 teaspoons olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced (about 1 cup)
1 medium stalk celery, diced (about 1/2 cup)
4 medium cloves garlic, minced (about 2 tablespoons)
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 tablespoon fresh thyme (1 tsp dried thyme)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup dry brown lentils, rinsed well in cold water
4 cups vegetable broth
4 ounces (about 3 cups) baby spinach, lightly chopped


Hit “Saute” button on Instant Pot.  When hot, add the olive oil, onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes.

Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute. Add the lentils and pour in the broth. Stir.

Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Pressure Cook” button and set the timer for 12 minutes.

The Instant Pot will take about 10 minutes to build up pressure and then it will start cooking. After the 12 minutes is up, quick-release by changing the release valve to “venting” (carefully releasing a little at a time).

Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Bon Appetite!

Spinach Solstice Salad with Strawberries & Walnuts

Servings per Recipe: 2

In Maine’s early summer spinach and strawberries are both in season. Strawberries will stay in season until mid-July, while spinach will begin to fade with summer’s heat only to reappear with cooler autumn temperatures. Spinach and strawberries make a great salad combination with the mild bitterness of the spinach balanced by the tart sweetness of the fresh strawberries.

Tom’s Spinach Strawberry Salad



4 cups lightly packed baby spinach or torn spinach
1½ cups hulled strawberries, quartered lengthwise
¼ cup red onion, thinly sliced
½ cup feta cheese, crumbled


1 tablespoon olive oil
1 tablespoon white balsamic vinegar or rice vinegar
½ teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon black pepper

Candied Walnuts

1 ½ cups walnut pieces
1 teaspoon butter
1 teaspoon brown sugar
¼ teaspoon kosher salt


In a large bowl add the vinegar, mustard, salt and pepper. Whisk in the oil. Marinate the onions in the dressing for 10 minutes.

In a small sauté pan over medium low heat melt the butter with the sugar and salt. Add the walnuts and stir frequently until the walnuts caramelize, 5 to 10 minutes. Cool.

Gently toss the spinach and strawberries in the dressing. Divide onto 2 plates. Top with crumbled cheese and walnuts.

Dutch Oven No-Knead Bread

Servings: 8

Bread, soup, and salad; what could be better? This bread is always a winner; easy to make and delicious to eat!

Cameron’s Dutch Oven Bread


1 cup water, lukewarm
1 teaspoon salt
½ teaspoon instant yeast
2 cups flour


Combine all ingredients in a large bowl. Mix until incorporated.

Let it sit for 1½ hours at room temperature with a tea towel over it.

Mix briefly and transfer it to a well-greased small Dutch oven or springform pan. Let it rest in the refrigerator with a lid/plastic wrap on overnight (about 10-14 hours).

Preheat the oven to 425 F

Pull the Dutch oven out of the refrigerator: the dough should look fluffy and airy. DO NOT TOUCH OR DISTURB THE DOUGH! Bake uncovered for 35-40 minutes.