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

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

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)

Rotisserie Chicken Salad With Greens and Herbs

Rotisserie chicken Arugula Scallions Cilantro Avocado Lime vinaigrette Pick up a heat-lamp roast chicken at the market on the way home — it’s O.K.! — and tear it apart to feed four, or half of it for two, shredding the meat with your fingers. Mix the chicken with a few handfuls of baby arugula, a… Continue reading Rotisserie Chicken Salad With Greens and Herbs

Kale Salad with Cranberries, Pecans, and Blue Cheese

Mustard vinaigrette Kale Dried cranberries or currants Pecans Blue cheese Croutons Make a mustardy vinaigrette that’ll stand up to the greens — mustard, olive oil, a splash of lemon juice, salt and pepper — then drizzle it over clean, chopped kale with a host of big-flavored mix-ins that wink at whatever season you’re in without… Continue reading Kale Salad with Cranberries, Pecans, and Blue Cheese

Sheet Pan Lemon Dill Salmon with Baby Bok Choy

1 lb salmon fillets (in 4-6 oz pieces) 1 lb baby bok choy, each cut into quarters lengthwise 1/4 cup melted butter 1/4 cup lemon juice, plus 1 additional lemon thinly sliced for roasting 2 tablespoons minced fresh dill, plus additional dill sprigs for roasting 2 cloves crushed garlic Salt and pepper to taste Preheat… Continue reading Sheet Pan Lemon Dill Salmon with Baby Bok Choy

Slow Cooker Pork Vindaloo

1 large yellow or red onion, roughly chopped 10 garlic cloves, peeled 2 tablespoons finely chopped ginger (about a 2-inch length of peeled ginger) 1 tablespoon black or brown mustard seeds 5 whole cloves 1/2 teaspoon black peppercorns Kosher salt 5 green cardamom pods or 1/4 teaspoon cardamom seeds 1/2 cup apple cider vinegar or… Continue reading Slow Cooker Pork Vindaloo

Ground Beef Chili With Chocolate and Peanut Butter

2 tablespoons vegetable oil 1 medium yellow onion, diced (about 8 ounces) 2 teaspoons kosher salt, plus more as needed 3 canned chiles in adobo, finely chopped 1 tablespoon unsweetened cocoa powder 2 teaspoons smoked paprika 2 teaspoons ancho chile powder 1 1/2 teaspoons dried oregano, preferably Mexican 1 1/2 teaspoons ground cumin 1/2 teaspoon… Continue reading Ground Beef Chili With Chocolate and Peanut Butter

Glazed Cod With Bok Choy, Ginger and Oyster Sauce

3 tablespoons canola oil 3 garlic cloves, thinly sliced 2 tablespoons minced fresh ginger 1 pound baby bok choy, halved lengthwise Kosher salt and black pepper 1/4 cup oyster sauce 1 tablespoon low-sodium soy sauce 1 1/2 pounds boneless, skinless cod fillets, cut crosswise into 2-inch pieces 1 tablespoon unsalted butter 1 tablespoon lime juice… Continue reading Glazed Cod With Bok Choy, Ginger and Oyster Sauce