Curry Mustard Shallot Vinaigrette

1 shallot, minced
1 tablespoon lemon juice
2 tablespoons sherry vinegar
1 tablespoon Brooklyn Delhi Curry Mustard
6 tablespoons good olive oil
1/2 teaspoon coarse salt or to taste
fresh ground black pepper
1 teaspoon sugar – optional

Combine shallots, lemon juice, vinegar, Brooklyn Delhi Curry Mustard, coarse salt, a few grinds of fresh pepper in a large bowl. Whisk together. As you are whisking, add in the oil slowly until all of the oil is emulsified. Taste and add salt and or a spoon of sugar if you want more sweetness in your dressing.

Drizzle as much as you like of the dressing over salad greens, chopped crunchy veggies* or roasted vegetables. If you’d like to add herbs to this recipes, parsley pairs well here. We sometimes add a cheese on top like crumbled feta or sharp grated cheddar.

*love this crunchy veggies combo: cucumbers, radish, celery, peppers, tomatoes and raw onion if you dare:)

Spicy Cucumber Yogurt Dip

2 cups Greek yogurt, lightly beaten
1 cucumber, peeled, seeded & diced
2-3 teaspoons Brooklyn Delhi achaar (esp. rhubarb!)
parsley or cilantro leaves, chopped
paprika – optional

Combine and stir all ingredients together in a bowl, leaving a few herb leaves for garnish. Garnish with remaining leaves and optional paprika. Serve as a dip or spoon over grilled meats, fish or soups.

Nam Prik Ong (Pork, Tomato, and Chile Dip)

For the Paste:
10 to 15 dried spur chiles (15g) (see note)
2 plum tomatoes (about 100g)
1 disc (15g) tua nao (optional, see note)
1 stalk lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced into rounds (about 10g sliced lemongrass)
10 small garlic cloves (30g)
5 small shallots (80g)
2 teaspoons (20g) Thai shrimp paste

For the Seasoning Sauce:
1/2 cup (120ml) water
2 tablespoons (30ml) fish sauce
1 tablespoon (15g) Thai fermented soybean paste
2 teaspoons (10ml) Thai thin soy sauce or light soy sauce
Pinch sugar

For the Pork:
1/4 cup (60ml) vegetable oil
1 pound (450g) ground pork
8 ounces (1 1/2 cups; 225g) cherry tomatoes

For Serving:
Assorted raw vegetables such as cucumbers, green cabbage, lettuce, Thai eggplant, long beans, and more, cut for dipping
Assorted steamed or blanched vegetables such as winter squash, okra, and more, cut for dipping (optional)
Hard-boiled eggs, halved (optional)
Unflavored pork rinds (optional)
Cooked jasmine or sticky rice

For the Paste: Place spur chiles in a dry wok or carbon steel or cast iron skillet, and toast over medium-low heat, turning occasionally, until chiles are fragrant and turn a deeper shade of dark red, 4 to 5 minutes. Remove from heat and transfer chiles to a plate to cool slightly; wipe out wok or skillet and return to stovetop. Once cool enough to handle, remove stems from chiles and transfer to a granite mortar and pestle; set plate and mortar and pestle aside.

Meanwhile, place plum tomatoes in now-empty wok or skillet, and cook over medium-high heat, turning occasionally, until charred all over, about 5 minutes. Transfer tomatoes to now-empty plate and set aside to cool.

If using tua nao, use tongs to grab disc and hold about 2 inches above low flame on a gas burner. Flip disc every 5 seconds until tua nao is toasted to a hazelnut brown color, with little leopard spots all over on both sides, 2 to 3 minutes. Transfer tua nao to plate with tomatoes to cool; set aside.

Pound chiles in mortar and pestle to a coarse powder, 3 to 5 minutes. Add lemongrass and pound fine, 3 to 5 minutes. Add garlic and shallots and pound to a coarse paste with a few large pieces remaining, 3 to 5 minutes. Add shrimp paste and tua nao (if using) and pound until well-incorporated. Add charred plum tomatoes and gently pound until broken down and incorporated into paste, about 2 minutes. Transfer paste to a small bowl and set aside.

For the Seasoning Sauce: In a small bowl, stir together water, fish sauce, soybean paste, soy sauce, and sugar until well-combined and sugar is dissolved. Set aside.

For the Pork: In a wok or 3-quart saucier, heat oil over medium-high heat until shimmering. Add the chile-tomato paste and cook, stirring frequently, until paste is aromatic and turns dark red, about 3 minutes. Add the pork, stir to combine, and cook, using a wok spatula or wooden spoon to break meat up and scrape up any bits that stick to the bottom of the pan, until cooked through, about 4 minutes.

Add cherry tomatoes, stir to combine, and continue to cook until tomatoes begin to burst, 3 to 5 minutes. You can coax the tomatoes into bursting by pressing down on them with a wok spatula or wooden spoon, and you can decide whether to lightly crush all of them or leave some whole for juicy pops of tomato flavor in the finished dip. Stir in seasoning sauce and bring to a boil over high heat. Cook, stirring frequently, until liquid is reduced to a saucy consistency and oil begins to separate from emulsion, about 8 minutes. Remove from heat and allow to cool to room temperature, at which point nam prik ong can be served or refrigerated in an airtight container for up to 1 week, or frozen for up to 1 month.

For Serving: Transfer nam prik ong to a serving bowl and serve with assorted raw and steamed vegetables, hard-boiled eggs (if using), pork rinds (if using), and rice.

Ranch Dressing Mix

1/2 cup dry buttermilk
2 tablespoons dried parsley
1 tablespoon dried chives
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried dill
1 teaspoon kosher salt
1 teaspoon ground black pepper
Pinch of cayenne pepper, optional

In the bowl of a food processor, pulse buttermilk, parsley, chives, garlic powder, onion powder, dill, salt, pepper and cayenne pepper until well combined about 1-2 minutes.

NOTES:

3 tablespoons is equivalent to 1 (1.0-ounce) package Hidden Valley Original Ranch Salad Dressing and Seasoning Mix.

To make the Ranch dressing, combine 1 cup milk and 1 cup mayonnaise with 3 tablespoons of this seasoning mix.

To Make Dressing:
Add 3 tablespoons ranch seasoning mix, 1/2 cup mayonnaise, 1/2 cup sour cream and 3/4 cup milk. Stir until well combined and refrigerate at least 20 minutes before serving.

Or: Mix together 1/2 cup ranch seasoning mix with 1 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup buttermilk.

To Make Dip:
Combine 2 tablespoons ranch seasoning mix, with 1/2 cup mayonnaise & 1/2 cup sour cream. Add up to 1/2 cup milk to reach desired consistency. Stir will and refrigerate at least 20 minutes before serving.

Or: Mix together 1/4 cup of ranch seasoning mix with 1 cup of sour cream and 2 tablespoons buttermilk.

Ranch Chicken Fingers:
When dredging chicken tenders in flour, egg, and cornflakes, add 2 tablespoons of ranch seasoning mix to the flour to give more flavor.

Ranch Popcorn:
Toss 8 cups of popcorn with 1 tablespoon ranch seasoning mix.

Roasted Ranch Potato Wedges:
Toss 1 pound of potato wedges with 2 tablespoons olive oil and 1 tablespoon ranch seasoning mix. Roast at 400ºF for about 30 minutes, until tender.

Quick Pickled Zucchini and Summer Squash

1 lb patty pan, crookneck or zucchini squash-or enough to fill four small 4 oz jars- (pick squash no bigger in diameter than the width of the jars you will be using).
1 small onion or shallot, sliced thin
1 tablespoon salt
1 garlic clove, sliced – per jar
1 T fresh dill -per jar
1 tsp mustard seeds– per jar
1/2 tsp whole peppercorns– per jar
1 small red chile, sliced thin

Pickling Liquid

1/2 cup white vinegar
3/4 cup water
1/4 cup rice vinegar (or sub more white vinegar)
1/4 cup sugar
2 teaspoons salt

Using a mandolin, carefully slice the summer squash. If using a knife, make sure to cut pieces as evenly as possible, to the same thickness. Thicker slices will result in a crunchier pickle. Paper-thin will be softer.

Slice the small onion, or shallot. Toss both onion and squash in a bowl with a tablespoon of salt and let drain in a colander or strainer over a bowl for 2 hours or overnight. Pat dry.

Make the pickling solution: In a small pot, bring white wine vinegar, water, rice wine vinegar, sugar, and salt to a boil, stirring until sugar dissolves, let cool slightly.

In each 4 oz jar, add about a tablespoon of fresh dill, a teaspoon of mustard seeds, 1/2 tsp peppercorns, a few slices of chile pepper and sliced garlic cloves. You could also try experimenting with other seeds like whole coriander, cumin, or fennel seed. Then layer the squash and onion in jars, and top off with the pickling liquid.

Press down on the squash. Seal, and let cool in the fridge.

notes

These will keep for up to 2-3 weeks.

Harissa Paste (Regular and Quick)

4 oz dried chilies – (an assortment mild, med, hot, smoked)
6–8 garlic cloves
1 T cumin seeds
2 tsp caraway seeds
1 T coriander seeds
3 T olive oil
1 3/4 tsp kosher salt
1 T fresh lemon juice ( or finely minced preserved lemon, and you can add more to taste)
1 tsp smoked paprika ( optional)

Bring chilies to a boil in a large pot of water, turn heat off, cover, let sit 1 hour or overnight.

Toast spices and grind them. When the chilies are soft and rehydrated, drain and remove seeds and stems ( you can rinse them under running water to get them cleaned up . Place all the ingredients in a food processor and pulse until desired consistency. If you like a “looser” style add more oil.

To store, place in sealable jar and drizzle olive oil over top after each use, to preserve. It will last 1-2 months in the fridge.As long as it’s covered with a layer of oil , it should keep well.

notes

The preserved lemon, is especially authentic and delicious if you can find it.

FOR a Quick harissa paste, simply mix the following together in a bowl. Not authentic, but a tasty quick option!

3/4 cup olive oil
1 teaspoon vinegar (apple cider, red or white wine)
2 tablespoons plus two teaspoons ground cumin
2 tablespoons plus two teaspoons smoked paprika
1 3/4 teaspoons cayenne or chipotle powder
1 3/4 teaspoons salt
10 garlic cloves, finely minced

Quick Pickled Vegetables

Enough Fresh Raw Veggies to fill 2 Quart size mason jars (about 5-6 cups)- beets, carrots, radishes, turnips, cucumbers, okra, green beans, asparagus, red onion, zucchini or summer squash, cauliflower florets, bell peppers, garlic scapes, fennel bulbs, cabbage, rainbow chard stems

1 tablespoons coriander seeds
2 teaspoons fennel seeds
1 teaspoons mustard seeds
6– 10 cloves garlic- sliced thickly
1/2 an onion sliced (optional)
few sprigs fresh dill ( optional) or other herbs

Other optional additions- whole cloves, dill seeds, whole allspice, fresh ginger slices, fresh chilies or chili flakes, celery seeds, peppercorns, cumin seeds, star anise, other fresh herbs.

Pickling liquid:

2 Cups vinegar- white, red wine, rice wine, apple cider (any of these, or a combination)
2 Cups water
2 Tablespoons kosher salt
4–6 Tablespoons sugar ( sugar is added for flavor, so feel free to cut back you like)

Prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole ( like with green beans, asparagus, okra etc)

Bring the water, vinegar, salt and sugar to a boil in a small pot, and in the mean time pack the jars with the prepped veggies.

In two quart size mason jars, divide the garlic and whole spices.

Begin adding the veggies and if your are including the onion ( which I recommend), layer a few slices in with the veggies along with any fresh herbs you would like to include ( you can also layer the garlic this way too, or put it in first, your choice) leaving about an inch at the top of the jar.
Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies leaving at least a half inch of room between the liquid and lid.

Cover and let sit on the counter to cool, and after an hour or two, place in the fridge. These will taste good after 6-8 hours, but much better after a couple days.

notes

These keep up to 2-3 weeks in the fridge.

If pickling firmer veggies like carrots or beets, feel free to simmer the veggies in the pickling liquid (in a pot) for a few minutes to soften them slightly. Don’t over cook them!

If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize 2 wide-mouth pint jars and their metal lids.

Place the pickling liquid in saucepan over high heat and bring to a rolling boil. Pour the brine over the veggies filling each jar to within 1/2-inch of the top. Remove any air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling liquid if necessary. Tighten the lids. Place the lids over the jars and screw on the rings until tight. For longer storage, place the filled jars in a boiling pot of water to can them. When the water comes back to a boil, boil the filled jars for 5 minutes then remove the jars immediately. Make sure the lids pop down.

Pickled Red Onions (with Variations)

1/2 red onion, very thinly sliced
1/2 cup white vinegar, or use apple cider or red wine vinegar
1/2 cup water
3/4 teaspoon kosher salt
1 1/2 –2 tablespoons sugar (or honey or other substitute)
1–2 teaspoons whole spices (optional- one or any combination of peppercorns, fennel seed, cumin, coriander, peppercorns, caraway, star anise, juniper, allspice.)
optional additions:
1–2 garlic cloves, cut in half
a couple bay leaves
a teaspoon dried or fresh oregano ( if using on Mexican food)

Thinly slice 1/2 red onion. (Feel free to double the batch).

Place the onion along with the vinegar, water, salt, sugar and whole spices and any optional additions in a small pot on the stove and bring to a simmer. Simmer 1 minute, stirring.

Remove from the stove and let cool.

Place onions and liquid in a clean jar and store in the fridge.

Add fresh herbs if you like.

This will last 2-3 weeks in the fridge.

notes:

For a Mexican version of pickled onions, add sliced jalapeno and whole cumin and coriander seeds plus Mexican oregano to the pickling liquid.

For a Nordic version of pickled red onions, add fresh dill, caraway and peppercorns.

For an Indian version of pickled onions add fennel seeds, coriander and either fenugreek or cilantro!

Chermoula

1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 cup cilantro (small stems ok)
1 cup Italian parsley ( or sub more cilantro)
1 teaspoon fresh ginger (a thin slice about the size of a quarter)
1 teaspoon fresh thyme (optional)
2 garlic cloves
1/2 cup olive oil
Zest from 1/2 lemon (about 1-2 tsp)
2 tablespoons lemon juice
1/4 teaspoon aleppo chili flakes -add more for more heat
1/4 teaspoon salt, adding ¼- 3/4 teaspoon more if using as a marinade ( see notes)

Toast seeds in a dry skillet over medium heat, stirring until fragrant and golden.

Add all ingredients to a food processor and pulse until well combined, but not too smooth.

Keep in an air tight container for up to 4 days in the fridge.

Fresh Tomatillo Sauce

1 lb Tomatillos, husked, rinsed ( in warm water) and quartered
1/2 bunch cilantro- leaves and tender stems OK ( 1 cup, packed)
1–2 jalapeno (or more, for more spicy) or 1–2 serano chilis ( I like 2 seranos)
1 small garlic clove
1/3 cup diced white or yellow onion
3 tablespoons lime juice plus more to taste
1/2 teaspoon ground coriander
1/2 teaspoon sugar ( or agave or honey)
1 tsp kosher salt
1 T olive oil (optional)

Place all ingredients in a food processor and pulse until uniformly combined.

Taste, then adjust salt, heat and lime. ( I find it helpful to taste with a chip, or whatever you are serving this with.)

Refrigerate until serving.

notes

This fresh tomatillo salsa will keep 4 days in the fridge.

If you like extra heat, serrano chilies are a great option.

If it ends up too spicy for your taste, you can temper it by adding cucumber or more tomatillo. Re-adjust with salt and lime.

Poblano Pepita Sauce

1 large poblano pepper
1 cup cilantro ( small stems ok)
1/2 cup pumpkin seeds
1/4 cup olive oil
1/4 cup water
2 garlic cloves
1/2 teaspoon salt
1 teaspoon coriander
squeeze of lime

Roast the poblano chili directly over a gas flame on the stovetop, until blackened and blistered on all sides – or broil (or roast at 450F) in the oven, turning often, until skins blister.

Place in a paper bag or wrap in a towel to steam for 10 minutes (this will help soften the chili).

Remove the stem and seeds and most of the charred bits- a little char is good here.

Place in the food processor with the rest of the ingredients- cilantro, pumpkin seeds, oil, water, garlic, salt, coriander and a tiny squeeze of lime.

Pulse and blend until uniformly combined but not too smooth. A little texture is good here.

Taste. Adjust lime and salt. If your pepper happens to be too spicy ( they very in spicy level) you can mitigate the heat by adding more pumpkin seeds, water, oil, and then remember to reseason with more salt and lime.

Place in a bowl and serve at room temp.

notes

If making ahead, place in a sealed container and refrigerate for 2-3 days. The top (exposed to air) may discolor over time, so if making ahead, I like to pour a little olive oil over top to keep the herbs submerged and preserve the color.

Preserved Lemon Gremolata

1 bunch Italian parsley, chopped finely (about 1 cup packed)
1/4 cup chopped preserved lemons, rind and flesh
1/2 cup olive oil
2 fat garlic cloves, finely minced
pepper
chili flakes or aleppo or urfa

Place chopped parsley, preserved lemon, garlic, and olive oil in a bowl. Give a stir.

Taste and add pepper and chili flakes if desired.

For a more pronounced flavor, add more preserved lemon to taste.

For a “looser” sauce, add more olive oil.
notes

This will last 4 days in a sealed container in the fridge.

Asian Peanut Chili Crunch (Seroendeng)

6–10 dried Thai red chiles, crushed (or sub 2–4 tablespoons chili flakes)
1/2 cup roasted peanuts (skinless)
1/2 cup crispy shallots (available at Asian markets, or see notes)
1/2 teaspoon salt

Optional additions: toasted coconut, coconut or palm sugar, dried shrimp or anchovy powder, dried lemongrass or kefir lime leaf, dried mushroom powder – remember to start conservatively and add more to taste. Play around and have fun!

Remove chili stems and crumble chilies and dry fry over medium heat until toasted, about 3-4 minutes.

Place in a food processor (or chop) and pulse. Add roasted peanuts and pulse a few times. ( or chop)

Place in a bowl with the crispy shallots and salt. Feel free to embellish to your taste.

notes

To make homemade crispy shallots, heat 1 cup vegetable or peanut oil in a small saucepan.
Slice 3 shallots into thin 1/8 inch rings and cook them over medium heat for about 15 minutes lowering heat if they seem to be getting too dark.

Using a strainer over a bowl, strain well, and spread out on a paper towel-lined plate, blot, sprinkle with salt and let cool. They will crisp more as they cool. Feel free to reuse the flavorful shallot-infused oil!

You could also use dehydrated shallots with no oil.

Green Harissa

1 cup (packed) Italian parsley or cilantro ( a combination is nice)
1–2 garlic cloves
1/2 to 1 whole jalapeño, sliced
1/2 teaspoon smoked paprika, more to taste
1 teaspoon coriander (or cumin)
1/2-teaspoon salt, more to taste
1 cup plain yogurt (or silken tofu, or sour cream- see notes )

Place all ingredients except yogurt in a food processor. Pulse repeatedly until finely chopped. Add yogurt, pulse again until combined, but not too smooth. Taste, adjust salt and heat.

You can also blend all ingredients in a blender but note that yogurt will get a little runny. It will firm up some in the fridge. It still tastes good, but with a thinner consistency.

You can swap out sour cream or silken tofu for the yogurt.

If making the vegan version with silken tofu– blend it in a blender and add 2 tablespoons olive oil, increase the salt to taste and add squeeze of lemon or lime or splash of apple cider vinegar.
notes

This will keep a week in the fridge.

Zhoug (with Yogurt Variation)

1–3 whole jalapenos, sliced ( start with one, if unsure)
2 fat garlic cloves
1 bunch cilantro, small stems ok
1/2 teaspoon ground cardamon ( or whole, see notes)
1 teaspoon cumin
1/2 teaspoon kosher salt, more to taste
1/3 cup olive oil, more to desired consistency
2 tablespoon fresh lemon juice
1/2 teaspoon chili flakes (Aleppo chili is nice), more to taste (optional)

Place all ingredients ( except oil) in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice process into a coarse paste. For a looser version, add a bit more oil.

Taste for salt and heat, adding more if necessary. Add chili flakes if you like.

Store in a sealed jar in the fridge for up to a week.

notes

Feel free to use whole cardamon seeds, whole cumin seeds and peppercorns– toasting and grinding. Caraway seeds are a nice touch too. Jalapeños are not traditional, yet produce a very consistent and milder heat. You can swap them out for hotter chilies. Feel free to swap out the cilantro for flat-leaf parsley, or even fresh mint. You can also do a blend of all three! The cardamom is the star here, so make sure you use enough so you can taste it.
To Make Zhoug Yogurt, mix 1-2 tablespoons with a cup of yogurt. Taste, adjust salt.

Israeli Salad

2 extra large tomatoes, finely diced
1 English cucumber, finely diced
1 cup red onion, finely chopped (1/2 of a medium red onion)
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 cup fresh herbs (Italian parsley, mint or cilantro, or a mix of all three)
zest of one lemon
Lemon juice (start with ½ a lemon, add more to taste)
4 Tablespoons olive oil
Salt and pepper, to taste

Chop the first 6 ingredients into a very small fine dice. The smaller, the better. Take your time with this and a sharp knife really makes this easier!

Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.

Taste and adjust lemon and salt to your liking.

Chimichurri

1/4 cup red onion
2 garlic cloves
1 tablespoon fresh chilis, diced (jalapeno, red chilies, or feel free to omit for a milder version)
1 cup Cilantro, tiny stems OK
1 cup Parsley, thin stems OK
1 tablespoon fresh oregano ( or 1 teaspoon dried)
1/4 cup fresh lime juice (1–2 limes) or use red wine vinegar (or use half lime and half vinegar)
3/4 cup olive oil, add more to the desired consistency
1 tsp kosher salt
1 teaspoon pepper
½ tsp smoked paprika– (optional –only if you like smokey flavor)
1/2 teaspoon chili flakes, more or to taste

Finely mince everything and place it in a medium bowl along with remaining ingredients. (Or, alternatively, use a food processor: Place onion, garlic, and fresh chili if using, and pulse several times until very finely chopped. Add cilantro ( tender stems are fine) Italian parsley, and oregano, pulse again until chopped. Add olive oil, lime juice, smoked paprika (optional), salt and pepper. Pulse a few more times, until well combined (but not too smooth). If the mixture seems thick add a little more oil to loosen it up.)

Taste, adjust salt, lime and heat ( add more chilies or chili flakes) to your liking. If it tastes bitter, check your olive oil.

Sprinkle with chili flakes and few cilantro leaves.

This will keep up to 4 days in the fridge, or freeze.

notes

For a spicier version add fresh jalapeño!

Kohlrabi Slaw with Cilantro, Jalapeño, and Lime

6 cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)
1/2 cup chopped cilantro ( one small bunch)
half of a jalapeno -minced
1/4 cup chopped scallion
orange zest from one orange, and juice
lime zest from one lime, and juice

Citrus Dressing :

1/4 Cup olive oil
¼ Cup fresh orange juice ( juice form one orange)
1/8 Cup lime juice plus 1 T ( juice from one large lime), more to taste
1/4 Cup honey ( or agave syrup)
1/2 tsp kosher salt
1 Tablespoon rice wine vinegar

Trim and peel kohlrabi. ( I normally have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.

Place in large bowl with chopped cilantro, scallions, finly chopped jalapeño ( 1/2), lime zest and orange zest.

Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes goo the next day too.