Gunpowder Potatoes

1 lb small new potatoes 3 Tbsp butter 1 Tbsp lime juice – about 1/2 of one lime 1 tsp kashmiri chili powder 1 tsp chaat masala 1/2 tsp kasoor methi – dried fenugreek 1/2 tsp salt pinch cumin seeds 1 green chili minced small handful of cilantro handful of diced green onions or chives… Continue reading Gunpowder Potatoes

Indian Slaw

The coleslaw dressing: 1/2 cup full fat yoghurt 1/2 cup mayonnaise 1/2 tsp coriander powder 1/2 tsp cumin powder 1/4 tsp kashmiri chili powder 1/2 tsp black pepper coarse grind 1/4 tsp mustard powder 2 1/2 tbsp lemon juice from a lemon, not a bottle 1 tbsp milk (optional) to thin if your yoghurt is… Continue reading Indian Slaw

Dal with Spinach and Tomatoes

The spice mix: 1 Tbsp coriander powder 2 tsp cumin powder 1 tsp kashmiri chili powder 1 1/2 tsp salt The dahl: 1 cups red split lentils masoor dahl 3 1/2 cups water 1/2 tsp turmeric 8 oz baby spinach coarsely chopped The tempering: 4 Tbsp vegetable oil 1 onion finely chopped 2 green chilies… Continue reading Dal with Spinach and Tomatoes

Chicken Dhansak

Ingredients The spice mix 2 tsp indian restaurant spice mix or curry powder – recipe link below 1 tsp kashmiri chili powder or 1/4 tsp cayenne mixed with 3/4 tsp paprika 1 tsp kasoor methi – dried fenugreek leaves 1/2 tsp kosher salt The curry ingredients 3 Tbsp oil 1 Tbsp garlic/ginger paste – recipe… Continue reading Chicken Dhansak

Avocado and Tomato Salad

1 medium (12 oz) English cucumber, cut into quarters through the length then sliced 16 oz. grape tomatoes* 1/2 small red onion,** sliced into small pieces 2 medium avocados (firm but ripe), sliced into bite size pieces Dressing: 1 1/2 Tbsp fresh lemon juice*** 1 1/2 Tbsp red wine vinegar 3 1/2 Tbsp extra virgin… Continue reading Avocado and Tomato Salad

Crispy Spiced Kale

4 cups roughly chopped curly kale (about 1/2 bag or 1 small bunch, stemmed) 1 bunch scallions chopped (about 1/3 cup) 1/2 teaspoon Aleppo pepper 1 teaspoon ground cumin 1 teaspoon ground coriander seeds 1/2 teaspoon garam masala Salt to taste FOR THE BATTER 1 cup chickpea flour 3 tablespoons cornstarch 1/2 teaspoon salt, plus… Continue reading Crispy Spiced Kale

Warm Kale, Coconut and Tomato Salad

12 ounces cherry tomatoes, approximately 1 pint basket 3 to 4 tablespoons extra-virgin olive oil Kosher salt and freshly cracked black pepper to taste 2 to 3 limes, well scrubbed if waxed 12 ounces green or purple kale, approximately 2 heads, lower stalks removed and leaves torn into pieces 1/4 cup unsweetened dehydrated shaved coconut… Continue reading Warm Kale, Coconut and Tomato Salad

Kale Salad With Peaches and Cornbread Croutons

FOR THE CRISPY CORNBREAD CRUMBS: 3 tablespoons extra-virgin olive oil 1/2 teaspoon smoked paprika 1/4 teaspoon onion powder Kosher salt (Diamond Crystal) and black pepper 4 to 5 ounces store-bought or homemade cornbread, torn into small pieces (about 2 cups) FOR THE DRESSING: 1/2 small red onion, thinly sliced 4 1/2 tablespoons extra-virgin olive oil… Continue reading Kale Salad With Peaches and Cornbread Croutons

Kale and Brussels Sprouts Salad With Pear and Halloumi

1/2 small garlic clove Kosher salt and black pepper 1/4 cup olive oil, plus more for frying 3 tablespoons fresh lemon juice (from 1 lemon) 4 ounces thinly sliced lacinato kale, ribs removed before slicing (about 4 cups) 6 ounces brussels sprouts, trimmed and thinly sliced (about 2 cups) 1 Comice or Bartlett pear, cored… Continue reading Kale and Brussels Sprouts Salad With Pear and Halloumi

Tuscan Kale

1 bunch Tuscan kale (also known as black or lacinato kale) 1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse) 1/2 garlic clove, finely chopped 1/4 cup finely grated pecorino cheese, more for garnish 3 tablespoons extra virgin olive oil, more for garnish Freshly squeezed juice… Continue reading Tuscan Kale

Coconut Curry Creamed Kale with Sambal Oelek

2 (13-ounce) cans full-fat coconut milk 2 tablespoons Madras curry powder 1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon) 1 teaspoon sambal oelek or Sriracha Kosher salt and black pepper 2 large bunches curly kale (about 1 pound), stems removed, leaves torn into 3-inch pieces 1/2-cup unsweetened coconut flakes (Big chips,… Continue reading Coconut Curry Creamed Kale with Sambal Oelek

Kale Salad with Apples and Cheddar

4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water) 2 tablespoons coarsely chopped toasted almonds 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored… Continue reading Kale Salad with Apples and Cheddar

Kale Salad with Carrots, Apples, and Cheddar (with Variations)

1/2 cup olive oil 2 Tbsp fresh lemon juice 2 Tbsp apple cider vinegar 2 Tbsp real maple syrup 1 1/2 tsp dijon mustard Salt and freshly ground black pepper, to taste 1 lb. curly kale (about 2 large bunches) 1 large (9 oz.) apple, recommend gala, julienned 2 medium carrots, shredded (1 cup) 3/4… Continue reading Kale Salad with Carrots, Apples, and Cheddar (with Variations)

Ham and Cheese Pasta With a Handful of Peas

Pasta shells Ham steak Peas Swiss or jarlsberg Parm Pick up a box of large shells — the ones the size of a knuckle, so they hold a little pasta water in them. Pick up a ham steak from the butcher or the corner of the supermarket meat display, and dice it. Pick up a… Continue reading Ham and Cheese Pasta With a Handful of Peas

Savory French Toast With Cherry Tomatoes and Basil

Eggs Bread Basil Cherry tomatoes Whisk the eggs as you usually would, but omit the sugar and cinnamon, hitting it instead with black pepper, chopped basil and a dash of hot sauce. Slide some slices of old bread in there to soak, then fry the toasts up in butter just as you would at breakfast.… Continue reading Savory French Toast With Cherry Tomatoes and Basil