Indian Caramelized Brussels Sprouts

2 tsp oil divided
1/2 tsp cumin seeds
1 lb brussels sprouts
1/2 cup (80 g) chopped onion
2 cloves of garlic
1/2 green chili
1/2 tsp turmeric
1/2 tsp garam masala or use spices and blends like curry powder, jamaican curry powder, ethiopian berbere for variation
1/3 tsp cayenne
1/2 tsp salt divided
1 (182 g) large tomato diced
1/2 cup (118.29 ml) or more water
cilantro pepper flakes, lemon juice for garnish

Remove outer leaves and tough stems from the brussels sprouts.

Slice into half if large.

Heat 1 tsp oil in a large skillet over medium high heat. When hot, add cumin seeds and mix for a few seconds. Add the Brussels sprouts and cook for 4-5 minutes or until brown on some sides. Stir, Then cover and steam for a minute. Remove carefully from skillet.

Add 1 tsp oil and heat over medium heat. Add onion, garlic, chili and a good pinch of salt. Cook until translucent.

Add the spices and 1/4 tsp salt and mix in. Add the tomatoes and 1/4 cup water and cook until tender. Mash the larger tomato pieces.

Add the brussels, 1/8 tsp salt, and 1/4 cup more water. Mix well, cover and cook to steam for 4 to 5 mins. Taste and adjust salt and flavor. Add more sal or garam masala as needed. Steam for a bit longer if the brussels are not cooked to preference.

Take off heat. Garnish with cilantro, pepper flakes, lime and serve. Serve with a curry of choice such as chickpea coconut curry.

Store: Refrigerate for upto 3 days.

Notes:
For saucier: Double the sauce ingredients except cayenne.

For creamier sauce: Fold in 1/4 cup cashew cream in the sauce and simmer.

Bhutanese Ema Datshi

10 oz. chili peppers (a combination of jalapeño, serrano, anaheim or red chilies)
1 red onions, sliced
1 tomato, sliced
3 cloves garlic, crushed
1 tablespoon unsalted butter
10 oz cheese, grated (see note)
Salt to taste
1 cup water (to cook the veggies)

Heat a pan and add butter. Add the sliced onion, tomato and chillies. Give them a quick toss and the water. Season them with salt. Cover and cook until the peppers become tender.

Turn off the flame and add the cheese and let it melt in the residual heat.
Serve it over a bed of red or white rice.

Notes:
You can use any type of cheese especially one that melts. Avoid using stringy cheese like mozzarella. A combination of feta, cheddar or farmers cheese is good.

Bong Eats recommends quartering jalapenos and leaving the serranos whole with slits in them. It also recommends serving this with chilli pork, which is similar to the Bhutanese pork dishes.

Bhutanese Potatoes and Cheese (Kewa Datshi)

2 tablespoons vegetable oil, or as desired
4 chile peppers, slit and coarsely chopped, or more to taste
6 cloves garlic, minced
1 onion, diced
2 potatoes, peeled and cubed
3 cups water, or more if needed
1/2 teaspoon chile pepper powder
Salt or to taste
1 cup grated fresh cheese (see note)
1 pinch red pepper flakes, or to taste

Heat oil in a pot over medium heat; cook and stir chile peppers and garlic until golden and fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 5 to 7 minutes. Stir potatoes into onion mixture until potatoes are coated in oil.

Pour water over potato mixture and season with chile pepper powder and salt. Bring to a boil; reduce heat and simmer until potatoes are tender, adding more water if needed but keeping the gravy thick, 10 to 15 minutes.

Reduce heat to low and sprinkle fresh cheese over the gravy; slowly stir until cheese melts and spreads evenly, about 5 minutes. Garnish dish with red pepper flakes.

Notes:
You can use any type of cheese especially one that melts. Avoid using stringy cheese like mozzarella. A combination of feta, cheddar or farmers cheese is good.

Bhutanese Pork with Potatoes (Kewa Phagsha)

3/4 pound pork chopped into small chunks
2 potatoes peeled and cut lengthwise into 8 pieces each
3 green chilies cut in half
1/2 onion diced
1/2 teaspoon chili powder
3 cloves garlic crushed
1 piece Ginger minced
1/2 tablespoon canola oil
Szechuan pepper to taste
Cilantro, for serving

In a sauce pan put in the pork and cover with 1 3/4 cups of water and a pinch of salt.

Cook pork through about 20 minutes.

Add in the chilies, potato, onion and canola oil.

Cook until the potato is just shy of fork tender.

Add in remaining ingredients and cook for three more minutes.

Add in some Szechuan pepper and cilantro to taste.

Bhutanese Pork Stew (Phaksha Paa)

2 Tbsp cooking oil
5 shallots (peeled and finely chopped)
4 cloves garlic (peeled and minced)
1 thumb-size ginger (grated)
2 red or green bird’s eye chili (seeded and chopped)
2 lbs pork loin (cut into thin slices)
1/2 lb Chinese radish/ daikon (peeled and slice thinly)
1 tsp paprika powder
2 cups chicken stock
1 large tomato (cut into small pieces)
1/4 tsp sugar
Salt and pepper to taste
Few sprigs of cilantro leaves for garnish

Preheat a wok or skillet. Add in 2 Tbsp of oil. Tip in the shallots, ginger, garlic, and chili and stir-fry until fragrant, about 3 minutes. Add the pork slices and stir fry until the pork just turn color.

Add paprika powder, daikon slices, and chicken broth. Increase the heat and bring it to a boil and then lower it and let it simmer gently until the daikon is tender, about 2-3 minutes. Stir in the tomatoes and cook for another 30 seconds or so. Season with sugar, salt and pepper to taste. Garnish with few cilantro leaves.

Serve with a bowl or steamed rice.

Spring Green Soup with Leeks and Peas

2 tablespoons olive oil
1 large leek, white and light green parts only, thinly sliced into half-moons (about 3 cups)
12 ounces waxy potatoes, such as new potatoes or creamers, peeled and diced into 1/2-inch pieces
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
6 cups low-sodium chicken or vegetable broth
2 cups (10 ounces) sweet green peas, fresh or frozen (if frozen, do not defrost)
2 cups packed fresh baby spinach leaves
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped fresh dill

Note: Feel free to vary the vegetables based on what you have on hand, swapping onion for the leeks, parsnips or carrots for the potato, or using snow peas, baby kale, and basil for the green vegetables and herbs, for example.

dill

In a soup pot over medium heat, heat the oil until shimmering. Add the leek and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Stir in the potatoes, salt and pepper. Add the broth and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are tender, about 8 minutes.

Stir in the peas and continue to simmer until they turn bright green and just tender, 2 to 5 minutes. Add the spinach and cook until just wilted but still bright green, 30 seconds. Stir in the herbs, then ladle into bowls and serve hot.

Whole Roasted Cauliflower with Pistachio Pesto

FOR THE CAULIFLOWER:
1 head cauliflower, preferably orange (about 1 1/2 pounds)
2 tablespoons extra-virgin olive oil
2 small yellow onions, sliced 1/4 inch thick lengthwise
3/4 teaspoon kosher salt
Pinch of black pepper

FOR THE PESTO:
Zest of 1 lemon
1/2 cup lightly packed cilantro and flat-leaf parsley leaves, plus more for garnish
1/4 cup extra-virgin olive oil
1/4 cup raw shelled pistachios
1 garlic clove, sliced
1/4 teaspoon kosher salt
Pinch of black pepper

Make the cauliflower: Position a rack in the center of the oven and heat oven to 400 degrees. Trim the cauliflower, making sure the stem is cut flush with the head so it sits flat. Heat a 10-inch cast-iron or other heavy ovenproof skillet on the stove over medium heat. Add 1 tablespoon oil, the onions and 1/4 teaspoon salt and cook, stirring, until translucent and turning golden on the edges, 7 to 10 minutes. Stir in 3/4 cup water and remove from the heat.

Rub the cauliflower with the remaining tablespoon oil then with the pepper and remaining 1/2 teaspoon salt. Clear the center of the skillet and place the cauliflower in it. Cover the pan tightly with foil and place in the center of the oven. Bake until a paring knife meets no resistance when inserted into the cauliflower, 20 to 30 minutes.

Meanwhile, make the pesto: Reserve a bit of lemon zest for garnish. Place the rest in a food processor, along with the herbs, oil, pistachios, garlic, salt and pepper. Pulse until well combined.

Turn oven to 450 degrees on the regular setting or, if you have a convection option, 425 degrees. Uncover the cauliflower and baste with some of the pan juices. Cook, basting occasionally and adding 1/4 cup of water to the pan if it threatens to dry out, until nicely browned, 20 to 30 minutes more. Spoon the pesto over top, sprinkle with reserved lemon zest and more herbs, and serve.

Air Fryer Buffalo Cauliflower

5 cups Cauliflower chopped, about one large head
6 cloves Garlic peeled and chopped
4 tablespoons Vegetable Oil
1/2 teaspoon Kosher Salt

FOR THE SAUCE
1/3 cup hot sauce
2 tablespoons Butter or coconut oil for vegan
1 teaspoon Worcestershire Sauce

FOR THE AIR FRYER
Chop the cauliflower into evenly-sized florets and put them in a large bowl.

Cut each garlic clove into 3 pieces and smash them down with the side of your knife. Don’t be shy about smashing the garlic. You want to expose as much of the garlicky surface area as possible so that it roasts well. Add this to the cauliflower.

Pour over the oil and add salt. Mix well until the cauliflower is well-coated with the oil and salt.
Turn your air fryer to 400F for 20 minutes and add the cauliflower, flipping once at the halfway mark.

MAKE THE SAUCE
While the cauliflower cooks, make the sauce. In a small bowl, whisk together the hot sauce, butter, and Worcestershire sauce.

Once the cauliflower is cooked, place it into a large serving bowl. Pour the hot sauce over the cauliflower and mix well.

Place the cauliflower back into the air fryer. Set it to 400F for 3-4 minutes to let the sauce set a little.

Serve with blue cheese dressing or ranch dressing.

FOR THE OVEN
Chop the cauliflower into evenly-sized florets and put them in a large bowl.

Cut each garlic clove into 3 pieces and smash them down with the side of your knife. Don’t be shy about smashing the garlic. You want to expose as much of the garlicky surface area as possible so that it roasts well. Add this to the cauliflower.

Pour over the oil and add salt. Mix well until the cauliflower is well-coated with the oil and salt. Don’t be shy about the oil when cooking in the oven, and maybe add another tablespoon of oil to be safe.

Broil on HIGH for 10-15 minutes, checking and stirring often.

MAKE THE SAUCE
While the cauliflower cooks, make the sauce. In a small bowl, whisk together the hot sauce, butter, and Worcestershire sauce.

Once the cauliflower is cooked, place it into a large serving bowl. Pour the hot sauce over the cauliflower and mix well.

Place the cauliflower back into the oven. Set it to 400F for 1-2 minutes to let the sauce set a little.

Serve with blue cheese dressing or ranch dressing.

Tips and Tricks for Making Buffalo Cauliflower:

Crisp. Everyone loves crispy wings, so don’t undercook these Cauliflower Hot Wings. You want them crispy!

Heat. Don’t want them too spicy? Easily customize this recipe by using the brand of hot sauce you love the most.

Dip. Don’t be afraid to pair these with some delicious dips like some Blue Cheese, Ranch Dressing, or any of these Keto Salad Dressings.

Frozen. If using frozen cauliflower, thaw completely, then drain the liquid and pat down for best results.

Sauce. Mix it up and make these with gochujang mayo.

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.

Roasted Cauliflower Salad with Halloumi and Arugula

1 large head cauliflower (about 2 pounds), cut into 1 1/2-inch wedges
1/2 cup olive oil
1 teaspoon Aleppo or 1/2 teaspoon red-pepper flakes
1 1/2 teaspoons ground coriander
3/4 teaspoon ground turmeric
Kosher salt and black pepper
1 small shallot, minced (about 1/3 cup)
1/4 cup golden raisins
1 large preserved lemon, seeded, halved, seeded, then very thinly sliced (about 3 tablespoons)
1 tablespoon red wine vinegar
1 teaspoon honey
1 (8-ounce) block halloumi
6 ounces baby arugula (about 8 packed cups)
1 large ripe avocado, halved, pitted and diced
1 cup torn fresh flat-leaf parsley leaves and tender sprigs

Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.

In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 1/2 teaspoons salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You’ll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.

Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.

Buffalo Cauliflower

FOR THE CAULIFLOWER:
1 large head cauliflower, cut into medium and large florets (about 8 cups)
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper

FOR THE BUFFALO SAUCE:
4 tablespoons unsalted butter
1/3 cup Buffalo-style hot sauce

FOR THE YOGURT RANCH (OPTIONAL):
1/2 cup full-fat yogurt
1/4 cup buttermilk or mayonnaise
2 tablespoons finely chopped dill, parsley, and-or chives
1 1/2 tablespoons white wine vinegar or rice vinegar or lemon juice
1/2 teaspoon garlic powder or 1 small garlic clove, grated
Kosher salt and black pepper

Heat oven to 400 degrees, and place a rack close to the broiler and another in the middle of the oven. (If your broiler is in a drawer below the oven, no need to move the racks.)

In a large bowl, toss the cauliflower with the oil to evenly coat, then season with salt and pepper. Spread out the cauliflower on a baking sheet in an even layer (arrange flat edges pan-side down for extra browning). Bake the cauliflower on the middle rack, stirring occasionally, until just tender, about 15 minutes.

As cauliflower roasts, make the sauce: Melt the butter with the hot sauce in a medium saucepan or skillet over low heat, and stir to combine. Season to taste with salt and pepper. Once melted, turn off the heat, but keep the saucepan on the stove.

Make the yogurt ranch (optional): Stir together all the ingredients in a small bowl. Season to taste with salt and pepper, and set aside.

Pull the cauliflower out of the oven, and turn on the broiler. Transfer the cauliflower to the hot sauce-butter mixture, stirring the cauliflower to fully coat with the sauce. Then, using a slotted spoon, transfer the cauliflower back to the baking sheet in an even layer.

Broil until the cauliflower is singed in spots and cooked throughout, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes for even cooking.) Serve with yogurt ranch for dipping or drizzling, if desired.

Winter Minestrone

1/4 cup extra-virgin olive oil
1 yellow onion, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt, or more as needed
1/2 teaspoon freshly ground black pepper, or more as needed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 bunch (5 ounces) Swiss chard, trimmed and thinly sliced
5 ounces cabbage, cored and thinly sliced
2 carrots, scrubbed and thinly sliced (2 cups)
5 cups homemade or no-salt-added vegetable broth (see related recipe)
One (14 1/2-ounce) can diced tomatoes
1 1/2 cups ditalini or other small macaroni
One (14-ounce) can no-salt-added cannellini or cranberry beans, drained and rinsed
2 tablespoons red wine vinegar

In a large pot over medium-high heat, heat the oil until shimmering. Stir in the onion and cook, stirring, until translucent, about 4 minutes.

Stir in the thyme, oregano, salt, pepper, cinnamon and cloves, and cook until fragrant, 30 seconds. Add the chard, cabbage and carrots and cook, stirring frequently, until the carrots start to become tender, 8 to 10 minutes.

Stir in the broth, tomatoes and ditalini. Bring to a boil, then reduce the heat to low and cover the pot. Simmer until the ditalini are al dente and the greens are tender, about 20 minutes.

Stir in the beans and vinegar. Cook until the beans are heated through, about 3 minutes. Taste and add more salt and pepper, if needed. Serve hot.

Roasted Cauliflower Gratin

2 medium cauliflower heads (about 10 cups, 20 ounces florets)
2 tablespoons olive oil for drizzling
1/2 teaspoon salt
1/2 teaspoon pepper
——–
2 Tablespoon olive oil or butter
1 onion, diced or sub 2 fat shallots)
6–8 garlic cloves, rough chopped
2 tablespoons fresh chopped sage (or 2 teaspoons dry sage, or sub rosemary or thyme)

Bechamel Sauce:

2 tablespoons butter
3 tablespoons all-purpose flour (or gf flour)
2 cups milk, hot
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg (fresh grated is nice)
1/4 cup grated gruyere cheese- (or mozzarella -plus 3 Tablespoons for the top)
1/4 cup grated Parmesan or pecorino

Optional Additions:

1/4 cup crispy bacon bits, or crispy pancetta
1/4 cup vegan “bacon bits”
bread crumb topping (see notes)

Preheat oven to 400 F.

Roast the Cauliflower: Cut cauliflower into bite size pieces, toss with olive oil (just enough to lightly coat) salt and pepper and place on one (or two) parchment-lined sheet pans ( in a single layer) and bake until tender and golden, about 20-25 minutes.

Saute the onions: In an extra large skillet saute the onion over med- high heat in olive oil until tender and fragrant, stirring often, about 3-4 minutes. Add garlic and sage and lower heat to medium and sauté 3-4 minutes, until fragrant, season with salt and pepper. Take your time here and make sure onion and garlic are golden and tender. Set aside.

Make the Bechamel Sauce: In a small pot, melt butter over medium heat. Stir until butter just begins to become golden and becomes nutty and fragrant. Add flour. Stir and cook flour for at least 1 minute. Whisk in 1/2 C hot milk making sure to whisk all the flour from the corners and sides of the pot. Add another 1/2 C milk, whisking well. Add the final cup of milk, nutmeg, salt and pepper and whisk constantly until mixture thickens and just comes to a simmer. Turn heat to low and whisk in cheese and set aside.

Assemble: Use a greased, oven-proof 10 inch cast iron skillet, 8×11 inch baking dish or greased individual ramekins. Toss the roasted cauliflower with the Bechamel sauce and onions/garlic/ sage mixture. Taste for salt and pepper, adjusting to your liking.

Top with optional bread crumbs (see notes), optional crispy bacon or pancetta (or vegan bacon bits) a few sage leaves or a little more cheese. You could refrigerate this overnight at this point if making ahead (perhaps not in the cast iron). If refrigerating, be sure to bring to room temp before baking.

Lower heat to 375 F and bake uncovered in the oven, until golden and bubbly, about 20-25 minutes.

Sheet Pan Warm Winter Salad

1 head cauliflower, cut into small florets
2–3 large carrots (or parsnips), peeled and cut into 1 inch thick pieces
1 fennel bulb, cored and cut in 1/3 inch thick wedges
1 red onion, sliced ito 1/2 inch wedges
14-ounce can chickpeas ( rinsed, drained and patted dry) about 1 1 /2 cups cooked chickpeas
2–3 tablespoons olive oil
2 garlic cloves, finely minced or use 1 teaspoon granulated garlic
2 teaspoons coriander
2 teaspoons sumac (optional, but tasty)
1 teaspoon salt
1/2 teaspoon cracked pepper
zest from one lemon
Couple handfuls baby spinach
Everyday Tahini Sauce (thin out with a little water, to make it more like a dressing)
3–4 tablespoons Dukkah (or a 2 tablespoons Zaatar)
3–4 tablespoons fresh dill
squeeze of lemon juice
Aleppo chili flakes ( or reguluar)

Preheat oven to 425F.

Place the cauliflower florets, carrots, fennel, onion and chickpeas in a EXTRA large bowl. Toss with the olive oil, minced garlic, coriander, salt, pepper and lemon zest. Toss well.

Place in a single layer on one or two, parchement lined sheet pans. Bake for 15 minutes, then toss veggies and rotate pans, bake 10-15 minutes more until cauliflower is tender, and edges crispy.
Make the Everyday Tahini Sauce and the Dukkah.

If serving on the sheet pan, move all the veggies onto one pan. Spread around evenly. Top with the baby spinach, drizzle the tahini sauce over top (diagonally is nice) and sprinkle with the Dukkah. Squeeze with a little lemon.

Garnish with the fresh dill and Chili flakes.

Enjoy!

Spring Sheet Pan Tarragon Chicken with Leeks and Asparagus (with Tofu Variation)

2 lemons
1/4 cup olive oil
4–6 garlic cloves, finely minced ( or use a garlic press)
2 teaspoons salt
1/2 teaspoon pepper
1 ounce package of fresh tarragon leaves, rough chopped, about ¼–? cup
1 extra large bunch asparagus, trimmed ( about 1 1/2 pounds)
1–2 large leeks, sliced into ½ inch thick rounds ( if dirty, rinse, see notes)
1– 1.5 lbs chicken breast ( boneless skinless) or sub tofu see notes

Preheat oven to 450F.

In a small bowl make the marinade. Place the zest of one lemon, and its juice ( about 3 tablespoons) in a small bowl. Add oil, garlic, salt and pepper, and mix well until salt dissolves. Add 1/2 of the fresh tarragon, saving the rest for garnish.

Place trimmed asparagus in a bowl and spoon some of the marinade over top. Toss to combine and place on a parchment lined sheet pan. Add leeks to the same bowl, toss with a little marinade and spread out on the sheet pan. If using tofu, place in the bowl adding a little more marinade, toss to coat, add to sheet pan. Lastly add the chicken breasts, with remaining marinade, coating well. Nestle the chicken amongst the asparagus.

Zest the second lemon over the whole sheet-pan and slice the lemons into rounds, layering them over the asparagus. Place in the hot oven. If using tofu, either nestle it into one side of the pan or place it on a separate sheet pan – up to you.

Bake 20 minutes. Chicken should read 160-170 F. To get a more golden color broil for just a couple minutes.

Remove from the oven. Give everything a little toss, turning chicken over to coat the top with the flavorful juices. Sprinkle with remaining fresh tarragon and serve.

Notes

If using tofu, use extra firm. Slice into 3/4 inch thick slabs and coat on all sides with marinade . For mixed households, serve both tofu and the chicken! (Marinade is enough for 1.5 lbs chicken + 8 ounces tofu and the veggies.)

If cooking for two – you could easily half the chicken and double/ triple the asparagus. You could also marinate the chicken/tofu ahead, overnight if you like.

You could also use skin on bone in thighs, but this will require a longer cooking time and asparagus would need to come of the oven out earlier – so either place to one side or on a separate pan.

If the leeks are dirty when you slice them into rounds, not to worry. Just place the cut rounds into a bowl of water, gently swish and soak them for a few minutes. The dirt will fall to the bottom. Fish them out, pat dry. (They don’t need to be perfectly dry)

Gobhi Musallam (Whole Roasted Cauliflower with Tomatoes)

2 tablespoon(s) ghee or vegetable oil
2 large tomatoes, cut in four pieces
2 medium bay leaves
1 1/2 teaspoon(s) garam masala
1 1/2 teaspoon(s) turmeric
teaspoon(s) cayenne pepper
1 tablespoon(s) dried coconut
1 large cauliflower (about 900 gram)
2/3 cup(s) water
1/2 cup(s) chopped cilantro, to garnish
1 Whole lemon, sliced in several pieces
1 teaspoon(s) salt, or as desired

Heat the ghee or vegetable oil in a deep saucepan and sauté tomatoes until their juices run.

Add bay leaves, garam masala, turmeric, cayenne pepper, salt and coconut and stir thoroughly for another 2-3 minutes.

Remove leaves and stem from cauliflower, turn it floret-side down, and place over cooking mixture.
Pour water, cover pan, and simmer about 30 minutes. From time to time, remove cover and baste cauliflower with cooking mixture.

When cauliflower is tender, remove from heat and transfer the whole cauliflower together with the remaining liquid onto a serving dish.

Garnish with coriander and lemon and serve hot.

Spicy Cauliflower Bites

1/2 large head of cauliflower, roughly 575 grams
3/4 cup chickpea flour
3/4 cup water
sea salt and ground black pepper, to taste
1/2 cup Guntur Sannam Hot Sauce
1 1/2 tablespoons grapeseed or other neutral-tasting oil
1 tablespoon maple syrup
Chopped cilantro, for garnish

Preheat the oven to 425 Degrees. Line a large baking sheet with parchment
paper and set aside. Cut the cauliflower into small florets.

In a large bowl, whisk together the chickpea flour, salt, pepper, and water. Once the batter is smooth and slightly thick, transfer all of the cauliflower florets to the bowl. Using a spatula, toss the cauliflower until every floret is evenly coated in the batter.

Transfer each coated floret to the prepared baking sheet, giving each floret a nice cushion of space. Once you’ve transferred all of the cauliflower to the baking sheet, slide the baking sheet into the oven and set a timer for 20 minutes.

While the cauliflower does its first bake, you’re going to make the spicy sauce that will coat the cauliflower in the second bake. Clean and wipe out the large bowl you just used for the batter. In this bowl, whisk together the Guntur Sannam Hot Sauce, grapeseed oil, and maple syrup.

Once the timer goes off, remove the cauliflower from the oven. The batter coating each floret should be slightly dried, firm, and golden. Transfer all cauliflower florets to the large bowl with the Guntur Sannam Hot Sauce mixture. Toss to evenly coat in the sauce.

Transfer the coated florets back to the baking sheet, spreading them out as much as you can. Slide the baking sheet back into the oven and bake for an additional 25 minutes, or until the bottoms of the florets are deep golden brown and crisp.

Serve the spicy cauliflower bites with the dipping sauce of your choice and some chopped cilantro on top.

NOTES

– For a quick dipping sauce, stir together some coconut milk-based yogurt with a big spoonful of Mango Chutney, leaving big swirls of the chutney on top.

– You can substitute white rice flour for the chickpea flour in this recipe.

– You can season the chickpea flour mixture with whatever spices you enjoy.

Pork Schnitzel with Warm Potato Salad

1/2 cup white wine vinegar
1 1/2 tablespoons sugar
1 teaspoon thyme leaves
1/4 cup canola oil, plus more for frying
Salt and freshly ground pepper
1 pound small fingerling potatoes
3 garlic cloves
1 cup all-purpose flour
2 large eggs beaten with
2 tablespoons of water
2 cups panko (Japanese bread crumbs)
Four 4-ounce boneless pork chops, butterflied and pounded 1/3 inch thick, or eight 2-ounce pork cutlets, lightly pounded
1 cup flat-leaf parsley, patted thoroughly dry

In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil and season with salt and pepper.

Put the potatoes and garlic in a pot and cover with water; season with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 minutes. Drain and thinly slice the potatoes; add to the dressing and toss. Discard the garlic.

Put the flour, eggs and panko in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere.

In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel–lined plate and sprinkle with salt. Serve the pork with the potato salad. Garnish with the parsley.

Classic Reuben

For the Russian Dressing:
2 1/2 tablespoons (35ml) mayonnaise
2 tablespoons (30ml) sour cream
1 1/2 tablespoons (20ml) ketchup
1 tablespoon (15ml) dill pickle relish
1 tablespoon (15ml) fresh juice from 1 lemon
1 teaspoon (5ml) grated horseradish from a jar
Kosher salt and freshly ground black pepper

For the Sandwiches:
1 pound (500g) sliced corned beef (see note)
1/2 pound (225g) sauerkraut
8 slices Jewish rye bread
5 tablespoons (70g) unsalted butter, softened
8 slices Swiss cheese

For the Russian Dressing: In a medium bowl, stir together mayonnaise, sour cream, ketchup, relish, lemon juice, and horseradish. Season dressing with salt and pepper and set aside.

For the Sandwiches: Preheat oven to 350°F. Lay a sheet of aluminum foil on a rimmed baking sheet and place corned beef in the center. Bring foil edges up to form walls, then add 2 tablespoons (30ml) water to corned beef. Seal package well and transfer to oven to heat corned beef, 10 minutes.

Meanwhile, in a small saucepan, combine sauerkraut with 3 tablespoons (45ml) water and set over medium heat until warmed through, about 4 minutes; keep warm.

Brush 1 side of each slice of bread with butter. Heat a large cast iron skillet or griddle over medium heat. Working in batches, add bread, butter side down, and toast until golden brown, about 2 minutes. Transfer to a clean baking sheet, untoasted side up.

Spread Russian dressing generously all over untoasted side of each bread slice. Mound corned beef, making sure to let any excess moisture drip off first, on half of bread slices. Mound sauerkraut on top of corned beef, making sure to let any excess moisture drip off of it first. Lay half of cheese slices over sauerkraut and the other half on the remaining Russian-dressed bread slices.

Transfer to oven and cook until cheese is fully melted, about 3 minutes. Close sandwiches and serve right away.

Corned Beef Hash

4 tablespoons (1/2 stick) unsalted butter
2 pounds Yukon Gold potatoes, peeled and cut into a 1/2-inch dice (about 4 cups)
1/2 pound fully cooked corned beef (about 1 pound raw, simmered for 3 hours until fork-tender), shredded into 1/2-inch pieces
1 large onion, cut into medium dice (about 1 1/2 cups)
1 poblano chile, cut into medium dice (about 1/2 cup)
2 tablespoons ketchup or chili sauce (for spicier hash)
1 teaspoon hot sauce (such as Frank’s)
Kosher salt
Freshly ground black pepper
4 large eggs

Melt the butter in a 12-inch heavy-bottomed nonstick or cast-iron skillet over medium-high heat until the foaming -subsides. Add the potatoes and cook, stirring frequently with a rubber spatula or wooden spoon, until they are tender and light golden brown, about 12 minutes total. Add the cooked corned beef, onion, and poblano, and cook, stirring frequently, until the vegetables are beginning to soften, about 4 minutes. Add the ketchup or chili sauce and hot sauce, stir to combine, and season to taste with salt and pepper.

Using a rubber spatula or a wooden spoon, gently pack the potatoes and hash into the pan, creating a smooth top. Raise the heat to high and cook undisturbed until the bottom layer is deep brown, about 3 minutes. Using the spatula, lift the browned bits from the bottom of the pan and stir into the upper layers. Repack the skillet and repeat three or four times, until the entire skillet is full of well-browned potatoes, about 10 minutes total. Reduce the heat to low.

Make four indentations in the surface of the hash and break an egg into each one. Season with salt and pepper, cover the pan, and cook until the eggs are barely set, about 5 minutes. Bring the skillet to a trivet on the table, and serve immediately.