Picnic

Cauliflower, Cashew, Coconut Curry With Peas

1 (1-inch) piece fresh ginger, peeled and chopped
4 garlic cloves, chopped
1 green chile, roughly chopped (seeded if you prefer less heat)
Kosher salt
4 tablespoons canola oil
2 large onions, finely chopped
1 tablespoon tomato paste
1 1/2 teaspoons ground coriander
1 1/4 teaspoons ground cumin
1/2 teaspoon chile powder
1 large head cauliflower (about 1 1/4 pounds), broken into bite-size florets
1 (14-ounce) can unsweetened coconut milk
4 ounces unsalted cashews (about 3/4 cup)
1/2 cup frozen peas
1/2 teaspoon garam masala
1 small bunch cilantro, leaves chopped, for serving
1 lemon wedge, for serving
Cooked basmati rice, for serving

Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.

In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.

Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.

Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.

Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.

Cauliflower Adobo

1 large cauliflower (2 1/2 to 3 pounds)
Kosher salt
2 teaspoons black pepper, plus more as needed
3 tablespoons canola oil, plus more as needed
1/2 cup rice-wine vinegar
5 tablespoons soy sauce
2 teaspoons raw or light brown sugar
6 garlic cloves, smashed and peeled
3 bay leaves
1 Thai chile, halved lengthwise, or 1/4 teaspoon red-pepper flakes
3 scallions, thinly sliced, for serving

Trim leaves and woody stalk from the cauliflower, then cut through the root into 8 wedges. Season both sides of each wedge with salt and pepper. Reserve any loose cauliflower pieces.

In a large skillet or Dutch oven, heat the oil over medium-high heat. Place one layer of the wedges in the skillet cut-side down and cook without moving them until well browned on one side, 3 to 4 minutes. Transfer to a plate and continue until all the cauliflower is seared, adding more oil as needed. Return all the cauliflower to the pan with uncooked side facing down.

Add 1/4 cup water, any loose cauliflower pieces, 2 teaspoons black pepper, rice-wine vinegar, soy sauce, sugar, garlic, bay leaves and Thai chile. Cover and let simmer over medium heat until the cauliflower is crisp-tender, about 5 minutes.

Uncover, turn the heat to medium-high, and cook, basting the cauliflower occasionally with the sauce, until the cauliflower is tender and the sauce has thickened and reduced to about 3/4 cup, 8 to 10 minutes.

Serve the cauliflower with plenty of sauce and a sprinkle of scallions.

Tip: If you plan to eat rice with the adobo, bring 1 3/4 cups water to a boil in a medium saucepan before you start the recipe. Stir in 1 teaspoon salt and 1 cup long-grain rice, cover, and let simmer on the lowest heat possible for 18 minutes. Proceed with the adobo. Let the rice sit, covered and off the heat, until the adobo is ready. Fluff rice with a fork before serving.

Turmeric-Coconut Rice with Greens (or Vegetables)

2 cups long-grain rice, such as jasmine or basmati
1/2 cup unsweetened coconut flakes
1 tablespoon white or black sesame seeds
2 tablespoons coconut oil
1 scallion, thinly sliced, white and green parts separated
1 teaspoon ground turmeric
1/2 teaspoon black pepper, plus more as needed
1 (14-ounce) can full-fat coconut milk
Pinch of saffron (optional)
Kosher salt
1 medium bunch kale, spinach or Swiss chard (or anything that steams in 10 minutes, such as frozen peas or edamame, green beans, broccoli, grated carrots or sliced fennel)
1 lime

While a meal all on its own, this rice would also be great accompanied by tofu, white fish, chicken thighs or stewed black beans. Prepared as written, this dish has a relatively pure, mild flavor, so if you want more oomph, add more turmeric and saffron and season with plenty of salt and pepper as you cook.

Cauliflower, Potato, and Pea Curry

1/4 cup cooking oil
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 teaspoon dried red-pepper flakes
1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups)
1 1/2 pounds boiling potatoes (about 4), peeled and cut into 1 1/2-inch pieces
1 cup canned crushed tomatoes in thick puree
1/2 cup chopped cilantro
1/2 cup water
1 teaspoon salt
1 cup frozen petite peas

In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.

Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.

Variation: If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.

Cauliflower (or Anything) Curry

1 onion, chopped
3 small plum tomatoes
3 large garlic cloves
One 2-inch piece of ginger, peeled and chopped
1/4 cup coconut oil
2 teaspoons garam masala
1 teaspoon ground turmeric
1 head of cauliflower (1 1/2 pounds), cut into florets
1 long Indian green chile or Thai bird chile, sliced, plus more for serving
Kosher salt
Pepper
Steamed basmati rice, plain yogurt, and lime pickle, for serving

In a food processor, pulse the onion, tomatoes, garlic, and ginger until a paste forms. In a large, deep skillet, heat the oil. Add the onion paste, and cook over moderately high heat,
stirring often, until the paste is thickened, about 10 minutes.

Add the garam masala and turmeric, and cook, stirring, until fragrant, about 1 minute. Add the cauliflower, chile, and 2 cups of water. Season generously with salt and pepper, and bring to a boil. Cover and cook over moderately low heat until the cauliflower is just tender, about 10 minutes. Serve with rice, yogurt, lime pickle, and sliced chiles.

Note: swap in green beans, eggplant, carrots, potatoes or a mix for the cauliflower

Dosa Potatoes

3 tablespoons ghee or vegetable oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 small dried hot red peppers
1 medium onion, diced
1/2 teaspoon salt
1/2 teaspoon turmeric
Pinch of asafetida
1 tablespoon grated ginger
6 to 8 curry leaves
4 garlic cloves, minced
2 small green chiles, finely chopped
1 1/2 pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed
1/2 cup roughly chopped cilantro, leaves and tender stems

Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.

Add potatoes and ½ cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)

Pressure Cooker Khichuri

4 tbsp vegetable oil
1 medium red onion thinly sliced
3/4 cup red split lentils (masuur dal)
1/2 cup Basmati or kalajeera rice
1 tsp powdered cumin
1 tsp powdered coriander
1 tbsp grated fresh ginger
1/2 tsp red cayenne pepper powder
1 tsp salt or to taste
1/2 tsp turmeric
2 cups cauliflower florets
1 medium sized Yukon gold potato peeled and cubed
1/2 cup frozen green peas

For tempering
1 tbsp ghee or coconut oil
1 1/2 tsp cumin seeds
1/2 tsp dried crushed red pepper (optional)
2 whole dried red chillies
2 tbsp fresh lime juice
1 tbsp chopped cilantro

Set the Instant Pot® on Sauté mode and heat the oil for about 1 minute, then add the onion and sauté until they turn golden, about 5 to 6 minutes. Stir in the lentils, rice, cumin, coriander, ginger, cayenne pepper powder, salt, and turmeric. Add the cauliflower, potato, and 4 cups of water and stir well.

Press Cancel to turn off Sauté mode, close the lid, and set the Instant Pot® on Manual Low Pressure mode for 4 minutes.
When cooking time is complete, allow for Natural Pressure Release for 10 to 15 minutes, then use Quick Release for any residual pressure.

Once pressure is released, open pot and stir rice mixture well. Set the Instant Pot® to Sauté mode and stir in the green peas and cook for 1 minute.

To finish, heat the ghee or coconut oil in a small pan, add the cumin seeds, crushed red pepper, if using, and whole dried red chilies and cook until the mixture crackles and is fragrant, being careful not to burn the crushed red pepper. Pour the fragrant mixture over the khichuri and gently stir. Sprinkle on the lime juice and garnish with cilantro before serving.

Butter Beans with Heirloom Tomatoes

Beans

Handful of oregano sprigs
Handful of thyme sprigs
2 bay leaves
8 oz. dried butter beans, rinsed, soaked overnight if possible
1 medium onion, halved
1 large carrot, scrubbed, coarsely chopped
Kosher salt
¼ cup extra-virgin olive oil
Vinaigrette and Assembly

10 oz. cherry tomatoes or 1½ cups chopped heirloom or beefsteak tomatoes
1 garlic clove, smashed
3 Tbsp. red wine vinegar
? cup extra-virgin olive oil, plus more for drizzling
Kosher salt
2 lb. assorted heirloom, beefsteak, and/or cherry tomatoes
Freshly ground black pepper
Handful of basil leaves
Mild red pepper flakes (such as Aleppo-style or Maras)

Beans:

Tie together oregano, thyme, and bay leaves with kitchen twine. Combine beans, onion, carrot, and herbs in a medium pot. Pour in water to cover beans by about 4″ and bring to a very gentle simmer over medium-high heat.

Immediately reduce heat and cook at the barest of simmers, stirring hardly at all, until beans are creamy and tender at the center but not falling apart or mushy, about 1 1/2 hours (this could take longer, depending on the beans). The key is to not agitate, which will help the beans maintain their shape.

Remove pot from heat; season beans aggressively with salt.

Gently stir in oil. Let cool. Drain beans; discard onion, carrot, and herbs.

Do Ahead: Beans can be made 2 days ahead. Keep in liquid; cover and chill.

Vinaigrette and Assembly:

Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and ? cup oil; season with salt. Let sit 15–20 minutes, then pluck out garlic.

Transfer drained beans to a medium bowl and add vinaigrette; toss gently to coat. Taste and add more salt if needed.

Slice, halve, or quarter heirloom tomatoes and arrange on a platter or divide among individual plates. Season with salt and pepper and drizzle with oil. Spoon beans along with plenty of vinaigrette over; top with basil and a few pinches of red pepper flakes.

Khichuri

1/2 cup mung dal (skinned and split mung beans)
1/2 cup Basmati rice
1 teaspoon Kosher salt
2 tejpatta (Sold in Indian grocery stores as “Indian bay leaf”)
6 cups water
1 Russet potato, cubed into 1″ pieces
1/2 head of a large cauliflower, cut into small florets
1/2 tablespoon freshly grated ginger
1 teaspoon cumin seeds
1 teaspoon Kosher salt
1/2 teaspoon turmeric
1 teaspoon cayenne pepper
1/2 cup freshly grated coconut (could substitute with unsweetened dessicated coconut)
1/2 cup raisins
1/2 cup frozen peas, thawed
Zest and juice of 1 lime
Vegetable oil for sauteing
1-2 tablespoons Ghee (could be substituted with butter)
2 tomatoes, chopped into small pieces
1 teaspoon sugar

On medium heat, in a dry wok, add the mung dal and toast until it changes color to a light brown and becomes very aromatic. Keep stirring frequently while you toast the dal – don’t let it burn! Once the dal changes color, add 3 cups of water, add the bay leaves, bring it to a boil, cover with a lid and cook for 15 minutes.

After 15 minutes, add the rice, one teaspoon of Kosher salt and another 3 cups of water, bring to a boil, cover with a lid and cook for another 10 minutes.

While the dal starts boiling, start sauteing your vegetables. In a large skillet, on medium heat, add about 1/4 cup of vegetable oil. When the oil starts shimmering, add the cumin seeds and ginger paste and saute for a few seconds. The ginger is going to splatter like crazy, so be careful! Add the potatoes, cauliflower, turmeric, cayenne and one teaspoon of Kosher salt and saute until the veggies are evenly browned on all sides. This should take about 20 minutes or so.

Once the rice has cooked for 10 minutes, add all the vegetables into the wok, scraping the skillet to get all the spices. Add the tomatoes, mix well, cover with a lid and continue cooking for another 10 minutes. Check frequently to make sure that there is enough water in the wok and the khichuri is not getting stuck at the bottom.

Meanwhile, in the same skillet, add another teaspoon of oil and saute the coconut until it gets browned at the edges and becomes very aromatic. Set aside.

After the vegetables have cooked in the wok for 10 minutes, check to see if they are done. At this point, both the rice and dal should be cooked through and about to turn mushy, and the tomatoes should have disintegrated. Add the sauteed coconut, raisins, peas, sugar, zest and juice of the lime. Mix well. I like my khichuri to have the consistency of risotto, so I let it cook with the lid off until the texture is just right. Taste for seasoning. Mix in the ghee just before serving. Enjoy immediately with your favorite vegetable fritters, papads and extra wedges of lime!

Khichuri (Stovetop or Pressure Cooker)

1/2 cup white rice
1/2-cup moong dal (split yellow mung bean)
Half of a small cauliflower, cut into about 10 florets (not so small that they will melt)
2 or 3 small potatoes, peeled and cut in half, or 1 medium potato cut into 4-6 pieces
1/3 cup of frozen peas
1 bay leaf
2 green cardamom
2-3 cloves
1 thin sticks of cinnamon
1 or 2 dry red chili (I often use green chili instead)
1/2 teaspoon cumin seeds
1 tablespoon grated ginger
Ghee (clarified butter)
Turmeric and salt as needed

Dry roast the moong dal on medium flame till it starts to brown and you can smell its nutty aroma. (Other khichri recipes use a range of lentils that don’t involve this step.) Stop when about half the beans have become light brown in color, then set aside in a bowl with 2 cups of warm water in it.

Into a pan add a tablespoon of ghee (or mustard oil or vegetable oil) and heat on high or medium till the ghee looks hot.

Throw in the bay leaf. As it starts to brown, lower the flame to medium and add the cardamom pods, clove and cinnamon. Stir with a spoon. Then add the cumin seeds and the chilies. Once the cumin seeds start to sputter, throw in the grated ginger, and stir.

Now add the potato, carrots and cauliflower. Sprinkle some turmeric till veggies turn light yellow. Stir fry for a few minutes.

At this stage, add the dal with the water and salt to taste. Cover the pot and cook till water starts to boil.

Cook for 4 more minutes so that the dal, which takes longer to cook, starts to soften.

At this point, you can transfer everything to a pressure cooker, add the frozen peas, rice and one more cup of water and cook it using the rice setting. (If you’re using a stove top pressure cooker, wait for two whistles before you switch off of the stove.)

Or if not using a pressure cooker, add the rice and two more cups of water to the pot once the dal starts to soften. Cook with a lid on medium or low with occasional stirring to make sure rice and mung beans don’t stick to the bottom of the pan. Frozen peas will cook quickly, so add them 5-10 minutes after the rice. Add more water along the way if it starts to look too dry.

Consistency should be like that of a thick porridge, although some people like it drier.

Cook till rice, dal and vegetables look cooked, but not too mushy. Serve with a teaspoon of ghee on top, mango or lime pickle on the side.

This very well with papad or papadum, which are flat, round, tortilla shaped crispy snacks that are usually deep fried or roasted over the fire.

Vegetable and Cashew Curry

6 medium shallots, peeled and quartered lengthwise
2 medium cloves garlic, finely chopped
1-inch piece ginger root, peeled and grated (about 1 tablespoon)
1 small red bell pepper, stemmed and thinly sliced
2 medium tomatoes, quartered
8 fingerling potatoes (may substitute very small new potatoes)
4 spicy dried red chile peppers
1 teaspoon kosher salt, plus more as needed
2 tablespoons vegetable oil
3/4 cup large whole cashews, roasted and unsalted
1 teaspoon black mustard seed (see headnote)
6 to 8 fresh curry leaves (optional; see headnote)
1 teaspoon ground turmeric
1 teaspoon light or dark brown sugar
14 ounces (1 can) reduced-fat coconut milk
1 lime (optional)

Heat the oil in a heavy-bottomed medium saucepan over medium heat. Add the cashews and shallots; cook for 5 minutes, stirring often, until the nuts just start to brown.

Add the mustard seeds and curry leaves to taste, if using; cook for a few minutes, until the seeds start to pop and crackle. Add the garlic, ginger, dried chile peppers, red bell pepper and turmeric. Cook for 2 minutes, stirring, until aromatic, then stir in the brown sugar.

Add the tomatoes, potatoes and coconut milk. Once the milk is heated through and is bubbling at the edges, partially cover and cook for 20 minutes, stirring occasionally and reducing the heat as needed if the curry bubbles too vigorously or appears to be burning on the bottom. The shallots and potatoes should be tender. Taste, and adjust the seasoning as needed. Remove the chile peppers.

Divide among individual bowls; if you haven’t used curry leaves, cut the lime into quarters and sprinkle each portion with lime juice.

Serve hot, with basmati rice.

Butternut Squash and Fusilli with Hazelnut Oil

One 2-pound butternut squash—peeled, seeded and cut into 3/4-inch pieces ?(6 cups)?
1/4 cup plus 2 tablespoons red wine vinegar?
2 tablespoons extra-virgin olive oil?
1 tablespoon honey?
Kosher salt
Pepper?
3/4 pound whole-wheat fusilli?
1/4 cup plus 1 tablespoon unrefined hazelnut oil?
1 head of Treviso or 1/2 a small head of radicchio, thinly sliced?
1/2 cup packed parsley leaves?
Shaved Pecorino Tuscano or Romano, for serving?

Preheat the oven to 425. On a rimmed baking sheet, toss the squash with 1/4 cup of the vinegar, the olive oil and honey and spread evenly on the baking sheet. Season with salt and pepper. Roast for about ?35 minutes, tossing halfway through, until browned and glazed.?

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain. Toss with 3 tablespoons of the hazelnut oil

In a large bowl, whisk the remaining ?2 tablespoons each of vinegar and hazelnut oil. Stir in the squash, Treviso and parsley, then fold in the pasta. Season with salt and pepper. Serve warm or at room temperature with shaved pecorino.

The pasta salad can be refrigerated overnight. Stir in the Treviso and parsely before serving.?

Potatoes Spiced with Panch Phoron (Aloo Bhaji)

1/4 cup canola oil
1 teaspoon panch phoron (see Note) or 1/4 teaspoon each of fennel, cumin, fenugreek and mustard seeds
2 dried red chiles
2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch matchsticks
1/2 teaspoon turmeric
Salt

In a medium skillet, heat the oil. Add the panch phoron, cover and cook over high heat until the spices crackle, about 20 seconds.

Add the dried chiles and cook, shaking the pan, for 20 seconds longer.

Add the potatoes and cook, stirring, just until lightly browned in spots, about 5 minutes.

Add the turmeric and season with salt.

Cover tightly and cook over moderately low heat, stirring occasionally, until the potatoes are cooked through and lightly browned, about 15 minutes longer. Serve immediately.

Basic Lentils (or Beans) with Sautéed Onions

Basic Recipe:
Cook 1 pound of beans or lentils in water with a bay leaf. (If you’re cooking lentils, add one peeled, cubed potato to the pot.) Add salt when they begin to soften.

Thinly slice an entire yellow onion and saute over low heat in lots of olive oil until soft and reduced, about 20 minutes. You can also cut in some butter if you like. A clove of garlic would be welcome, too.

Just before serving, add an herb or spice (or a spice mix) to the cooked onions.

Gently add the onion mix to the beans or lentils, and cook for 5 minutes, then transfer to a dish and serve. Not making this a one-pot meal means the flavors stay sharp and distinct.

Variations/Specialties

Lentils with Spiced Onions
Follow the cooking instructions above. Lentils cook in about 20 minutes, unsoaked. A cubed potato will cook in about the same time and potatoes add some body to a pot of lentils. To the onions, add a spoonful of the Moroccan spice blend Ras al Hanout.

Royal Coronas with Onions and Sage

Follow the cooking instructions above. Instead of Ras al Hanout, chop two sprigs of fresh sage and add it to the onions. For a pound, the two sprigs were perfect. It was a lot of sage, but a pound of beans makes over six cups. I think too much sage would ruin things, but you do want the flavor.

Mango Salad With Zesty Lime Vinaigrette

Mango salad:
3 mangoes ripe, Alphonso recommended, peeled and thinly sliced
1 red bell pepper thinly sliced
1/4 red onion thinly sliced
1/4 cup fresh basil thinly sliced
1/4 cup fresh cilantro roughly chopped

Mango Salad Dressing:
Zest of 1 lime
1/4 cup lime juice freshly squeezed (about 2 limes)
2 tsp white sugar
1/8 tsp red pepper flakes
1/4 tsp salt
1 tbsp vegetable oil or other neutral tasting oil
Freshly ground pepper

Combine all the ingredients for the Mango Salad in a large bowl. Toss to combine. *If making ahead, cover and refrigerate at this point, before adding the salad dressing.

Prepare the Mango Salad Dressing by combining all the ingredients in a small bowl and whisking well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.

Asian Cucumber Salad

1 cucumber, about 8 oz
3/4 teaspoon salt or to taste
2 cloves garlic, minced
1 teaspoon apple cider vinegar
1 1/2 tablespoons sugar
1 teaspoon Korean chili powder or regular chili powder
1 teaspoon chili oil
1/2 teaspoon sesame oil
sesame seeds for garnishing

Rinse the cucumber thoroughly and slice it into pieces. Add the salt to the cucumber, stir gently to combine well. Chill in the refrigerator for 15 minutes.

Combine the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil together, stir to mix well. Make sure that the sugar is completely dissolved.

Drain the salt water from the cucumber. Add the dressing to the cucumber, toss well. Top with sesame seeds and serve immediately.

Tikil Gomen (Ethiopian Cabbage, Carrots, and Potatoes)

1/3 cup coconut oil
2 small to medium onions, thinly sliced
4 carrots, peeled and sliced
3 russet potatoes, peeled and chopped into 1-inch cubes
2 cloves garlic, pureed
1 tbsp fresh ginger, pureed
1/4 tsp turmeric
salt and pepper
1 cup water
1 head green cabbage, chopped
1 jalapeno, finely chopped

In a very large pan, heat the coconut oil over medium-high heat. Add in the onion and cook for around 4 minutes. Add in the carrot and cook for an additional 4 minutes. Add in the potatoes, and cover and cook for 5 minutes.

Add in the garlic, ginger, turmeric, salt, and pepper, and stir for 1 minute. Add in the water and cook, stirring, for 3-5 minutes. Add in the cabbage and jalapeño and stir for 2-3 minutes to coat. Cover and cook, stirring occasionally, for 10 to 15 minutes, until the veggies are soft. Season, to taste, with more salt.

Yemisir Wot (Ethiopian Berbere Lentils)

1/2 cup coconut oil
2 small to medium yellow onions, chopped
2 cloves garlic, pureed
1 tbsp fresh ginger, peeled and pureed
1/2 cup berbere spice
1 cup dried red lentils, washed
3 cups water
kosher salt, to taste

In a large dutch oven, heat the coconut oil over medium-high heat. Add in the onions, and cook, stirring occasionally, for about 8 minutes.

Add in the garlic, ginger, and berbere, and cook for 1 to 2 minutes, until fragrant. Add in the lentils and cook for 1 minute more. Add in the water and bring to a boil. Reduce heat to a simmer, and cook for 30-45 minutes until thick and the the lentils have broken down a bit. Season, to taste, with salt.

Yelik Akicha (Ethiopian Yellow Peas with Turmeric)

1 cup dried yellow split peas
1/4 cup coconut oil
2 small to medium yellow onions, chopped
2 cloves garlic, pureed
1 and 1/2 tbsp fresh ginger, pureed
2 tsp turmeric
3 cups water
1 tsp salt

Rinse the split peas and put them in a small saucepan. Cover with water and bring to a boil. Boil for five minutes, and then turn off the heat and allow the peas to sit in the water until ready to use.

In a large dutch oven, heat the coconut oil over medium-high heat. Add in the onions, and cook, stirring occasionally, for about 8 minutes. Add in the garlic, ginger, and turmeric, and cook for 1 to 2 minutes, until fragrant.

Drain the split peas and add them to the pot. Cook, stirring, for 1 minute more. Add in the water and bring to a boil. Reduce heat to a simmer, and cook for around 45 minutes until thick and the split peas are tender. Season, to taste, with salt.

Peach and Fennel Salad

2 fennel bulbs—halved, cored and very thinly sliced on a mandoline
2 tablespoons Riesling vinegar or white balsamic vinegar
Salt
2 peaches, thinly sliced
2 tablespoons flat-leaf parsley leaves
1 tablespoon small tarragon leaves
Finely grated zest of 1 lemon
Freshly ground black pepper

In a bowl, drizzle the fennel with the vinegar. Season lightly with salt and let stand, tossing occasionally, until slightly wilted, about 20 minutes. Add the peaches, parsley, tarragon and lemon zest and toss well. Season with salt and pepper and serve.