Sweet and Sour Beets

2 – 3 large beets, peeled and sliced
1/2 cup orange juice
2 cloves minced garlic
3 tbs Smoked Maple Syrup plus more to drizzle
2 tbs cider vinegar
1 whole star anise
Salt and pepper
1 tb butter
2 tbs chopped chives

Put the peeled, sliced beets in a wide, shallow pan and add the orange juice, garlic, maple syrup, vinegar, star anise and sprinkling of salt and pepper.

Turn on high to bring to a boil then lower to simmer and cover. Let the beets braise for 10 minutes or until tender, turning every so often to coat with the liquid.

When they are done, use a slotted spoon to transfer them to a serving plate. Add a pat of butter to the remaining sauce, simmer until thickened and season to taste. Pour the sauce over the beets, sprinkle with the chives and then drizzle with a little extra Smoked maple if desired.

Beet, Arugula, Citrus, and Feta Salad with Ginger-Maple Vinaigrette

2 – 3 beets
Bunch of arugula
1 navel orange, peeled and sectioned
2 oz feta cheese

Vinaigrette
1 Tbsp Runamok Ginger Infused Maple Syrup
2 Tbsp walnut oil
1 Tbsp fresh lemon juice
Salt and fresh ground pepper

Prepare the beets by scrubbing off any dirt and trimming the tops and bottoms but leaving the rest of the skin on. Put them in boiling water for about ten minutes or until fork tender then remove from the water to cool. The skins should come off very easily at this point and once they are peeled, dice them into chunks and set aside.

Prepare the vinaigrette by whisking all of the ingredients together and tasting for salt and pepper.

Toss the arugula and beets in some vinaigrette and arrange on a plate. Top with bite-sized pieces of orange and a sprinkling of crumbled feta.

Bengali Phulkopir Aloo Dalna (Cauliflower, Potatoes, and Peas)

420 gms Cauliflower florets
280 gms potato boiled and cut to chunks
60 gms frozen green peas
3 tbsp vegetable oil
Pinch of asafoetida/ hing
2 dried bay leaves
1 tsp cumin seeds
1 tsp nigella seeds
4 green cardamom pods
1 dried mild red
1 heaped tsp ginger paste
1/2 tsp mild chilli powder
1 tsp turmeric powder
1 tsp caster sugar
Salt to taste
100 mls water
1/4 tsp garam masala powder

Heat the oil in a large sauce pan. Add the asafoetida along with all the whole spices. Fry for a minute on low heat. Add the ginger paste and fry for a few seconds.

Now add the chilli powder and turmeric powder along with the cauliflower florets. Mix well and sauté the florets for 2-3 minutes.

Add the sugar, season to taste and add water. Stir well and cook with a lid on for 10 minutes. Now stir and add the potato continue cooking for 5 minutes with a lid on.

Add the green peas and simmer for a minute. Turn the heat off and add garam masala. Stir well and serve warm with paratha or rice.

Asparagus, Pea, and Egg Masala

Oil – 2 tbsp
Cumin seeds – 1/2 tsp
Onion – 1 large, finely chopped
Ginger – 1 tbsp, finely chopped
Garlic – 2 cloves, finely chopped
Green chilies – 2, sliced
Turmeric powder – 1/4 tsp
Red chili powder – 1 tsp
Coriander powder – 1 1/2 tsp
Cumin powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Tomato – 1 large, chopped
Asparagus – 1/2 lb, cut into 1? long pieces
Green peas – 1/2 cup
Salt – to taste
Lime juice – 2 tsp
Cilantro leaves – a few stalks, roughly torn
Eggs – 4, large
How to:

Boil and peel the eggs and set aside.

Heat oil in a deep skillet or pan and add the cumin seeds. When they start to change color, throw in the onions, ginger, garlic and green chilies. Saute till onions are translucent, but not browned.

Add the turmeric, red chili, coriander, cumin and garam masala powders. Stir around for a few seconds till well combined.
Add the tomatoes and cook till they are broken down and mushy. Then add the asparagus and green peas. Sprinkle some water, add salt, cover and cook till vegetables are tender-crisp.

Open the lid, sprinkle some lime juice and cilantro leaves to garnish. Fold in the boiled egg halves. Serve hot with steamed rice or flatbreads like chapatis and rotis.

Tandoori/Tikka Gobi (Cauliflower Bites)

For the tandoori/tikka gobi,

Cauliflower – 1 large head, washed and cut into medium-sized florets
Yogurt – 1 1/2 cups (must be thick yogurt)
Ginger-garlic paste – 2 tsp
Turmeric powder – 1/2 tsp
Red chili powder – 1 tsp (reduce for a less spicy version)
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Amchoor or dry mango powder – 1/4 tsp (simply omit if you don’t have any)
Chickpea flour or besan – 2 tbsp
Lime – 1 small one, juiced
Cilantro leaves – a large handful, chopped
Salt – to taste
Oil – to brush while baking
For the spicy yogurt dip,

Leftover marinade from above – 1 cup
Water and salt – as needed
How to:

Tandoori/Tikka Cauliflower: In a large saucepan, bring some water to a boil. Season with a touch of salt, add cauliflower and cook on low heat for a couple of minutes. Remove from heat and allow the cauliflower to remain submerged in the hot water for 8-10 minutes or till they are just tender. Drain completely and set aside.

Meanwhile, lightly roast the chickpea flour in a hot skillet for 2-3 minutes, stirring all the while.

Take all the marinade ingredients in a large mixing bowl (listed from yogurt to salt in the list above). Whisk well, ensuring there are no lumps. Taste and adjust seasoning. Add cauliflower to it and mix well to coat them thoroughly. Let it rest for at least half an hour. You may want to refrigerate it for any duration longer than that.

Pre-heat the oven to 400 deg.F and place a grilling rack over a rimmed baking tray. Arrange the cauliflower florets on it, shaking off excess marinade, and brush lightly with oil. Bake for 25-30 minutes or till cooked thoroughly.. You can also broil them at 450 deg.F for the last 1-2 minutes of baking for lightly charred edges.

Remove from oven and serve warm with lime wedges and your favorite dip.

Spicy yogurt dip: You will have at least a cup of leftover marinade from above. Cook this in a skillet over medium heat, till the raw smell goes away and it turns thick with a deep red-brown color. Add some water to it, whisk well and bring it to a boil. Simmer till it reaches a dip-like consistency. Check seasoning, you may want to add a pinch of salt or dash of lime juice to balance the flavors.

Cool this completely and serve with the tandoori or tikka cauliflower. This can be done on the stove-top while the cauliflower florets are baking and it cools down by the time it is ready to be served.

Green Bean Poriyal (with variations)

Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – a few, roughly torn
Shallots – 2 tbsp, chopped (can also use red onions)
Whole dried red chilies – 3-4
Green beans – 1 lb, washed and diced into 1/4? pieces (very short!)
Shredded coconut – 1/4 cup
Salt – to taste

Heat oil in a deep skillet or pan. Add mustard seeds and curry leaves. When they start to sizzle and crackle, add the onions and red chilies. Saute till onions are lightly golden.

Then add the chopped green beans and stir fry for a minute or so. Sprinkle some water and salt, reduce heat to low, cook and cover till beans are just cooked.

Open the lid, fold in the shredded or grated coconut and saute for a few more seconds to make sure there is no residual water in the pan.

Remove from heat and serve hot along with rice and sambar or dal.

Notes:

You can add 1/2 tbsp of urad dal (or dehusked black lentils) along with the mustard seeds and fry them till they just begin to change color. You can also add a pinch of turmeric and coriander powders along with the salt, but we actually prefer to have thoran without it.

You can cook vegetables like carrots, beetroot, cabbage, long beans and gourds the same way. You can also try combinations like carrots-beans, cabbage-carrots-beans or asparagus-green peas. Try it for yourself and see!

Sambar with Kohlrabi

1 large or 4 small kohlrabi, skin removed and chopped into cubes (~1 cup), leaves chopped
1 cup masoor dal (red lentil)
6 cups water
2 tablespoons sambar powder (MTR brand is good if you don’t have homemade)
1/2 teaspoon turmeric
1 teaspoon tamarind paste
2 tablespoons frozen fresh coconut (optional)
salt to taste

For tempering oil:
2 tablespoons oil or ghee (clarified butter)
pinch of asafetida or hing
1/2 teaspoon black mustard seeds
4 fresh curry leaves (fresh or dried)
1 dried red chili (broken into pieces by hand)
1/2 red onion

Wash masoor dal until water is clear, drain and set aside.

Add drained lentil and 6 cups of water to pot. Bring to a boil under medium/high heat and then leave at medium heat. Ladle out any foam that comes to the surface. Once foam stops, add turmeric and kohlrabi pieces and mix up. The dal and vegetables take about 30 minutes to cook. The lentils should be fallen apart and the kohlrabi should be soft. At this point, add in the kohlrabi leaves.

Add sambar powder and mix well. Simmer for 5 minutes. Should get a golden-like residue forming on the surface. Add salt to your taste, tamarind and coconut and mix well. Make sure the tamarind is completely dissolved. You can also at this time, add more water depending on your preference of thickness. Cook for a few more minutes. Turn off heat.

In a separate small pan, heat 2 tablespoons of ghee or oil and put in asafetida and black mustard seeds. Wait for the seeds to pop a bit. To help this happen, you can put a lid over the pan. Once its popped for a few seconds, turn the heat down a little and put the curry leaves and broken up chilis. Coat the leaves and chili with the oil and fry for a few seconds. Add in the chopped onions and fry for 10 minutes on low heat. The onions should be translucent and give off a nice fragrance. Pour this mixture over the lentils and vegetables and mix well.

You can serve with rice and some yogurt on the side.

Red Currant Chitranna

1 cup basmati rice
1/4 cup red currants, few more for garnish
2 cups water
1/4 teaspoon turmeric
1 tablespoon oil + 1 tablespoon oil
1/4 cup raw peanuts
pinch hing (asafoetida)
1 teaspoon black mustard seeds
1 dried red chili, broken in two (alternative is chopped green chilis which adds more spice)
4 fresh curry leaves
juice of 1 lemon
handful frozen fresh grated coconut, thawed
cilantro for garnish
salt

Cook the rice in a rice cooker or on stove with water and turmeric mixed in. To make the rice not stick I sometimes add a little oil. Set cooked rice aside.

In a small pan heat 1 tablespoon of oil and put in peanuts under medium heat. Fry peanuts until they are fragrant and turn golden brown. Put peanuts aside. (They will get crunchier as they sit out.)

In a wok, heat 1 tablespoon of oil under medium heat. To test the oil is hot put in a couple mustard seeds and they should start sizzling. Then add the rest of the mustard seeds and hing. Shake up the pot and cover (this is so the mustard seeds don’t pop out of the pan and burn you!) Once they pop for a few seconds, add the dried red chili and curry leaves (rub leaves between your hands a little before putting in pan to release oils). Coat them with oil and fry for a few seconds. Add the rice into the wok and mix well. Fry for a few minutes.

Turn the heat off and mix in the lemon juice and coconut. Gently mix in the peanuts, red currants and salt to your taste. Garnish with cilantro, few more currants and serve with yogurt raita.

Green Pea Socca

1 cup green pea flour
1 teaspoon kosher sea salt
1/2 teaspoon chili powder
1/2 teaspoon black pepper, freshly ground
6 tablespoons olive oil + a little extra to brush
1 cup water, at room temperature
1/2 cup shallots, thinly sliced into rings
1 tablespoon fresh lemon thyme leaves + a little extra for garnish
1 teaspoon lunu miris or harissa
2 tablespoons asiago cheese, shredded

In a medium sized mixing bowl, add all the ingredients from the green pea flour to the black pepper. Dry whisk to combine. Then add 2 tablespoons olive oil and the water. Whisk to combine to form a smooth slurry. There should be no visible lumps in the batter. Taste the batter and adjust the salt if necessary. Wrap the bowl with cling film or a lid and leave in the refrigerator overnight (maximum up to 48hours). (See notes above)

The next day, place a wire rack on the upper-second level of the oven. Preheat to 450F.

Heat 2 tablespoons of olive oil in a 12 inch cast iron pan or oven-safe skillet on medium-high heat. When the oil just starts to smoke, add the shallots and sauté until they brown. This will take around 4 to 5 minutes. Remove from heat.

Fold the harissa, the lemon thyme leaves, and the browned shallots into the refrigerated pea flour batter using a silicone spatula. Coat the same cast-iron skillet with the remaining two tablespoons of olive oil. Pour the batter on the pan and place it in the preheated oven for 12 to 15 minutes or until the edges turn golden brown and the bread begins to release from the sides of the pan.

At this point, carefully remove the pan from the oven and brush the surface very lightly with extra olive oil. Sprinkle the asiago cheese over the surface of the socca. Return the pan to the oven and broil for 2 to 3 minutes or until the cheese is starts to melt and just golden brown on the edges.

Remove the pan from the oven and using a silicone spatula remove the socca by sliding the spatula underneath the sides of the bread. Score and cut the socca into wedges (any size you desire) or strips. Garnish with a little extra lemon thyme if desired and serve warm.

Blueberry Ice Cream

Ingredients

2 cups blueberries
1 cup sugar
1 tbsp water
2 cups cream

Put berries and sugar and water in a pot and bring to boil. Reduce heat and simmer until sugar is dissolved and blueberries soft and mushy. Take off heat and let cool to room temperature. Use hand mixer to blend until smooth.

Add in cream and stir.

Cover and chill til very cold and pour mixture into your ice cream machine and follow machine instructions.

Cauliflower Stir Fry

1 small head Cauliflower, or 1/2 large head
2-3 Tbsp peanut oil
2 slices of ginger
1/4 Tsp sea salt
3/4 cup chicken stock
1/2 cup of spring onion, cut to rounds
1 Tbsp of sesame oil

You can see from the ingredient list that it is quite specific. This very simple dish has few factors, therefore the taste quality of each factor becomes important.

Wash and cut cauliflower into florets. Shake as much water as you can from the cauliflower.

Heat wok at medium high until it starts smoking, add oil and swirl to coat wok. Right away add ginger slices and stir briefly to infuse ginger essence into oil.

Add cauliflower (Careful here!: There will be a loud hissing and spitting of oil as any water left on the cauliflower hits the hot oil. Just tip the bowl containing cauliflower into the wok facing away from you and watch out for that spitting oil) and stir to coat all the cauliflower florets with oil.

Add salt. Keep stirring until the florets start to show some brown spots (about 2 minutes), turn down the heat to medium low, add the chicken stock and cover, stirring occassionally.

Let simmer for 2-3 minutes or until only a 1/4 cup of stock is left in wok (this will be the sauce). The cauliflower should be soft, not crisp.

Add spring onions, give everything a toss and turn off the heat. Add sesame oil, mix and serve.

Stir-Fried Beef and Asparagus

8 oz beef cut into thin strips
2 tablespoons oil
1 clove garlic minced
6 oz asparagus cut into long strips
One small red bell pepper cut into long strips

Marinade:
1/2 teaspoon sugar
1 teaspoon cornstarch
3 heavy dashes ground black pepper
1 teaspoon fish sauce or oyster sauce
2 tablespoons water
1 tablespoon soy sauce
Sauce:
1 tablespoon oyster sauce
1 tablespoon black/dark soy sauce for coloring purpose
1 teaspoon sugar
2 teaspoons Shaoxing wine
2 tablespoons cornstarch
1/2 cup water
Pinch of salt

Marinate the beef with all ingredients in the Marinade, for 15 minutes.

Combine all the ingredients in the Sauce, stir and mix well, set aside.

Heat up a wok and add 1 tablespoon oil. When the oil is fully heated, add the beef and do a few quick stirs, until the surface turns opaque and slightly charred. Transfer out and set aside.

Clean the wok and add the remaining 1 tablespoon of oil. When the oil is fully heated, add the garlic and stir-fry until aromatic. Add the asparagus stir a few times before adding the beef back into the wok.

Add the Sauce and stir to combine well. Stir in the bell pepper and dish out to serve

Shrimp (or Scallop) and Asparagus Sambal

12 oz. asparagus
4 oz. scallops or medium-size shrimps
1 1/2 – 2 tablespoons sambal paste if you like spicy, use 2 tablespoons
1/4 teaspoon sugar
1/4 teaspoon fish sauce or to taste
1 teaspoon belacan breaks into small bits
2 tablespoons oil

Sambal (Chili Paste) Recipe:
20 dried chilies seeded and soaked to soften
10 fresh red chilies seeded and sliced
8 shallots peeled and chopped
4 cloves garlic peeled and chopped
6 tablespoons cooking oil

Rinse the asparagus with water. Chop off 1 inch to 1.5 inches off the stems (depending on the toughness of the stems) and slice the stems into half. Cut the rest of the asparagus into 2-inch lengths. Set aside.

Heat up the wok with oil. Add the sambal (recipe below) and belacan. Stir well until you start smelling the pungent aroma of belacan. Add in scallops/shrimps and do a quick stir and then follow by the asparagus. Add fish sauce, sugar, and continue to stir fry until asparagus is cooked through (don’t overcook it). Dish out and serve hot.

Sambal (Chili Paste) Recipe:
Use a mortar and pestle to pound the sambal ingredients or use a mini food processor to blend well. Heat up a wok with oil. As soon as the oil is heated, transfer the sambal paste into the wok and stir-fry continuously for a few minutes or until you smell the heat from the sambal or the oil separates from the sambal. Dish out and set aside. Refrigerated for future use.

Recipe Notes
Traditionally, sambal is prepared fresh–or bought ready made from the wet market in Malaysia. It’s then used immediately to cook the dish. In the US, I always make my sambal into a chili paste so I can keep it in the refrigerator and use it on the go. I also use more dried chilies to make the sambal paste lasts longer in the refrigerator. The fresh chilies give a nice red color as dried red chilies look duller in color. I will show you the traditional way of making sambal from scratch and the proper method of making it soon!

Stir-Fried Chicken and Asparagus

8 oz chicken breast cut into cubes
1/2 tablespoon cornstarch
1 tablespoons oil
2 cloves garlic minced
1 lb asparagus bottom stems trimmed
Sauce:
1 tablespoon soy sauce
1 tablespoon oyster sauce
4 tablespoons water
1/2 teaspoon sugar
1 teaspoon cornstarch
1 tablespoon Thai sweet chili sauce

Mix the chicken with cornstarch. Mix all the ingredients for the Sauce in a small bowl, stir to combine well. Set both aside.

Heat up a skillet with the oil. Saute the garlic until aromatic. Add the chicken and stir-fry back and forth until the surface turns opaque. Add the asparagus and continue to stir-fry, for about 1 minute. Add the Sauce into the skillet. As soon as it thickens, dish out and serve immediately.

Spinach Salad with Beets and Balsamic Vinaigrette

For the Salad
Optional: pecan halves (or walnuts, toasted)
2 to 3 slices bacon (diced, or about 3 ounces of diced pancetta)
1 pound beets (trimmed, cooked, peeled, and diced)
4 cups spinach
1/4 cup red onion (thinly sliced)
Optional: shredded cheese (or crumbled goat cheese or feta)
For the Dressing
1 clove garlic (crushed and minced)
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon Dijon mustard (or a similar gourmet mustard)
4 tablespoons honey
1/3 cup balsamic vinegar
2/3 cup olive oil

Arrange the pecans or walnuts in a dry skillet and place over medium heat. Cook, stirring constantly until the nuts are lightly browned and aromatic.

In a skillet over medium heat, fry the diced bacon until crisp or fry the pancetta until browned.

Transfer to paper towels to drain.

Dice the bacon and set aside.

Arrange spinach leaves on 4 salad plates. Top with diced beets, diced bacon or pancetta, red onion, and pecans or walnuts. If desired, top with cheese.

In a skillet over medium heat, fry the diced bacon until crisp or fry the pancetta until browned.

Transfer to paper towels to drain.

Dice the bacon and set aside.

Arrange spinach leaves on 4 salad plates. Top with diced beets, diced bacon or pancetta, red onion, and pecans or walnuts. If desired, top with cheese.

In a bowl or blender, combine the garlic, salt, pepper, mustard, honey, and balsamic vinegar. Whisk or blend in the olive oil in a steady stream.

Drizzle the dressing over the salad or serve on the side.

Tips
Boiled Beets: To boil beets, first start by washing and trimming the beets, leaving about 2 inches of the stem and root ends. Place the beets in a large saucepan and cover with salted water (about 1 teaspoon of salt per quart). Add a few teaspoons of vinegar or lemon juice to the water. Bring the water to a boil over high heat. Cover, reduce the heat to medium-low and continue to cook for about 40 to 60 minutes, depending on the size of the beets.

Roasted Beets: To roast beets, first wash the beets and trim, leaving an inch or two on the stem and root ends. Rub the beets with a little vegetable oil and sprinkle lightly with salt and pepper; wrap in foil and bake at 375 F for about 1 to 1 1/2 hours, or until tender. The time varies depending on the size of the beets. You can also roast the beets in the slow cooker.

Spinach Salad with Strawberries and Blueberries

1/2 teaspoon toasted sesame seeds
6 cups fresh spinach leaves (torn)
2 cups fresh strawberries (rinsed, dried, hulled)
1 cup fresh blueberries

For the Red Wine Vinaigrette:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons sugar
1/2 teaspoon dried dill weed
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dry mustard

In a large bowl, toss spinach with sesame seeds. Prepare strawberries, cutting large ones in half. Add strawberries to the spinach mixture. Cover and refrigerate.

Combine dressing ingredients in a screw-top jar or shaker; shake well then refrigerate to chill.

To serve, pour chilled dressing over strawberry and spinach salad mixture in a bowl and toss gently to distribute well.

Spinach Salad with Kiwi and Strawberries

1/4 cup canola oil
1/4 cup raspberry vinegar
1/4 teaspoon Worcestershire sauce
1/3 cup sugar
1/4 teaspoon paprika
2 green onions, chopped
2 tablespoons sesame seeds, toasted
1 tablespoon poppy seeds
12 cups torn fresh spinach (about 9 ounces)
2 pints fresh strawberries, halved
4 kiwifruit, peeled and sliced

Place the first five ingredients in a blender; cover and process 30 seconds or until blended. Transfer to a bowl; stir in green onions, sesame seeds and poppy seeds.

In a large bowl, combine spinach, strawberries and kiwi. Drizzle with dressing; toss to coat.

Spinach and Strawberry Salad

1 lb. fresh spinach
1 cup strawberries, sliced
1/4 cup almonds
2 ounces feta cheese

Strawberry Dressing:

7 large strawberries, cut in half
Fresh lemon juice, from 1 lemon
Drizzle of agave nectar
Salt and pepper, to taste

Place the spinach in a medium bowl. Top with sliced strawberries, almonds, and feta cheese.

For the dressing, put the cut up strawberries in a blender. Squeeze lemon juice into the blender. Drizzle the strawberries with agave nectar. If your strawberries are ripe and sweet, you will only need a little agave nectar. Make according to your taste. Blend until smooth. Season with salt and pepper.

Pour dressing over spinach and strawberry salad.

Roasted Cauliflower, Paneer, and Lentil Salad

For the salad:
1/2 cup green lentils
1/2 cup black lentils
1 small head cauliflower (about 1 pound)
1 10-ounce block paneer, cut into 1/2-inch cubes (about 2 cups total)
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1 tablespoon extra-virgin olive oil
4 scallions, green and white parts, thinly sliced

For the cilantro-oil dressing:
1 cup extra-virgin olive oil
1 cup tightly packed, fresh cilantro leaves
1 Serrano chile, seeded, if desired
Juice of 1 lime, about 1/4 cup
1 teaspoon coriander seeds
1/2 teaspoon whole black peppercorns
1/2 teaspoon fine sea salt

Heat the oven to 425 degrees. Rinse the lentils in a fine-mesh strainer under cold running water and pick out any stones or imperfect beans. Transfer to a medium saucepan and add enough water to cover by about 1 inch. Bring to a rolling boil over medium-high heat, turn the heat to low and simmer, uncovered, until tender but not mushy, 25 to 60 minutes. The cooking time will vary depending on how old the lentils are, so check them every 5 minutes after the first half hour. When they have reached desired doneness, drain through a fine-mesh strainer and set on a clean kitchen towel to absorb any remaining liquid.

While the lentils are cooking, roast the cauliflower and paneer: Cut the cauliflower into bite-size florets and transfer to a roasting or sheet pan. Add the paneer. Season with salt and pepper and drizzle with the olive oil, mixing to coat evenly. Roast, stirring occasionally, until the florets and paneer are crispy on the outside and feel tender when pierced with a skewer or knife, 20 to 25 minutes.

Meanwhile, make the dressing: Combine all the ingredients in a blender and pulse at medium-high speed until smooth and paste-like.

When the cauliflower and paneer are done, transfer to a large bowl and gently stir in the drained lentils and scallions. Taste and adjust the seasoning, if necessary. Drizzle with 1/2 to 1/3 cup of the dressing, to taste, and serve warm or at room temperature. (Store the leftover salad and dressing in separate airtight containers in the refrigerator for up to four days. Shake the dressing before using.)

Strawberry Buttermilk Cake (Variations with Other Fruits)

1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp fine salt 1/4 tsp less if you using salted butter
6 Tbsp unsalted butter at room temperature
1 cup white sugar
1 large egg at room temperature
1/2 cup buttermilk
1 tsp vanilla
1 lb strawberries hulled and halved
Confectioners’/icing sugar for dusting

Preheat oven to 350 F. with rack in middle of oven. Grease a 9-inch deep dish pie pan, 9-inch round baking pan or a 10-inch top diameter cast iron skillet. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 3-5 minutes. Add the egg, buttermilk and vanilla and mix until blended, about 1 minute. With the mixer on low speed, gradually add the flour mixture, mixing just until combined.

Remove bowl from mixer and use a spatula to scrape the sides and bottom of the bowl well, mixing in any stray flour. Spoon the batter in to the prepared pan and smooth the top. Arrange the strawberries in a randomly in a single layer on top, with the cut side down.

Bake the cake for 10 minutes, then reduce the oven temperature to 325 F. and continue baking for 50-60 minutes, or until a tester inserted in the middle comes out clean.

Allow the cake to cool slightly, then serve warm, with a dusting of confectioners/icing sugar and a scoop of vanilla ice cream, if you like.

Notes: Change it up with other fruits as they come in to season.

No buttermilk? Make your own by adding 1 1/2 tsp lemon juice to a scant 1/2 cup regular milk. Let stand for 10 minutes and use in this recipe.