Jamaican Rice and Peas

50g / 3 tbsp unsalted butter (or 2 tbsp canola or veg oil) 2 garlic cloves , finely minced 1 small onion , finely chopped 1 tsp dried thyme 1 tsp all spice powder (sub mixed spice) 2 bay leaves , preferably fresh 1 scotch bonnet or habanero chilli – any colour (optional), keep whole… Continue reading Jamaican Rice and Peas

Lentil and Salsa Salad

2 1/2 cups cooked, cooled small green, brown, or black lentils [see Note at end] One 28-ounce can whole tomatoes 1/2 a large or 1 small white onion, chopped 1 to 2 fresh jalapeños, to taste, chopped 2 cloves garlic, chopped 1 cup chopped fresh cilantro leaves, divided 1 teaspoon kosher salt Freshly ground black… Continue reading Lentil and Salsa Salad

Dal: Pe Hin (Burmese Dal)

250g chana dal (yellow split peas), soaked overnight or for at least 4 hours 2 garlic cloves, peeled, left whole 6 tbsp vegetable oil 3 tsp cumin seeds 4 medium onions, finely sliced 1 tsp turmeric powder 1 tsp chilli powder 1 1/2 tsp salt coriander leaves, to garnish (optional) Rinse and drain the soaked… Continue reading Dal: Pe Hin (Burmese Dal)

Basmati Rice With Coconut Milk And Ginger

2 cups Basmati rice 1 1/2 cups coconut milk 1 cup chicken broth 1 teaspoon kosher salt, more to taste 3 scallions, thinly sliced 2 tablespoons finely chopped ginger Fresh red chile, sliced Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1… Continue reading Basmati Rice With Coconut Milk And Ginger

Sesame Cabbage Noodle Salad

Aim for an 80-20 mix pf cabbage to noodles. 2 ounces vermicelli rice noodles 1/2 head purple cabbage- finely sliced 4 scallions, sliced at a diagonal 1/8-1/4 cup finely sliced red onion 12 ounces baked or seared tofu ( see notes) or shredded chicken 1 bunch cilantro ( chopped) 2– 3 tablespoon toasted sesame seeds… Continue reading Sesame Cabbage Noodle Salad

Farro Tabbouleh

4 cups cooked farro or sub other grains (quinoa, wild rice, wheat or rye berries) 1 large bunch Italian parsley, chopped, tender stems OK 1/4 cup mint, chopped ( or basil) 1 english cucumber, diced 1 pound cherry tomatoes, cut in half (or use conventional or heirloom tomatoes, diced) 1/3 cup red or white onion,… Continue reading Farro Tabbouleh

Balela (Chickpea Salad with Peppers and Tomatoes)

3 cups cooked garbanzo beans- ( 2 cans, drained and rinsed) 1 red bell pepper-diced 1 yellow bell pepper-diced 1 cup chopped vine ripened tomatoes 1 cup chopped cucumber 5 scallions, sliced on the diagonal 1/2 cup to 1 cup fresh mint- chopped 1/2 cup to 1 cup Italian parsley – chopped 1 garlic clove… Continue reading Balela (Chickpea Salad with Peppers and Tomatoes)

Curry Chickpea Salad with Toasted Coconut

1/2 cup shredded coconut, toasted 1/3 cup cashews, toasted 1 14 ounce can chickpeas, drained ( 1 1/2 cups cooked chickpeas) 8–10 dates, chopped small 1 cup celery, diced 1/2 cup apple, chopped 1/4 cup red onion, finely diced (or sub green onion) 1/4 cup cilantro, chopped (or sub scallions) 1 tablespoon orange zest (optional)… Continue reading Curry Chickpea Salad with Toasted Coconut

Sweet Potato Salad With Orange-Maple Dressing

3 pounds sweet potatoes, peeled and cut into 3/4-inch cubes 1/4 teaspoon kosher salt, or more as needed 1/2 cup extra-virgin olive oil 2 tablespoons maple syrup 1/4 cup fresh orange juice (from 1 orange) 2 tablespoons balsamic vinegar 2 tablespoons minced fresh ginger 1/4 teaspoon ground of freshly grated nutmeg 1/2 cup chopped scallions… Continue reading Sweet Potato Salad With Orange-Maple Dressing

Arroz de la Huerta (Rice with Saffron and Vegetables)

3 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 3 medium garlic cloves, minced 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional) 1 cup Arborio rice 12 ounces ripe plum tomatoes, cored and chopped 8 ounces cauliflower, chopped into rough ½-inch pieces (about 2 cups) Kosher salt and ground black pepper 2 1/2… Continue reading Arroz de la Huerta (Rice with Saffron and Vegetables)

Wild Rice and Roasted Squash Salad With Cider Vinaigrette

For the Wild Rice Salad Kosher salt and black pepper 3/4 cup uncooked wild rice (about 5 ounces) 3/4 pound peeled kabocha or butternut squash, cut into ¾-inch pieces (about 3 cups) 2 tablespoons olive oil 1/2 teaspoon smoked paprika 1/2 small head radicchio, thinly sliced 1/2 cup sweetened dried cherries 1/2 cup chopped fresh… Continue reading Wild Rice and Roasted Squash Salad With Cider Vinaigrette

Tomato-Green Bean Salad With Chickpeas, Feta, and Dill

Kosher salt and black pepper 3/4 pound green beans, preferably slender haricots verts, trimmed 2 tablespoons lemon juice, from 1 small lemon 1 tablespoon red wine vinegar 1 garlic clove, minced 3 tablespoons extra-virgin olive oil 1 pint cherry tomatoes, mixed colors, halved 2 cups cooked chickpeas (from 1 cup dried chickpeas or 1 15-ounce… Continue reading Tomato-Green Bean Salad With Chickpeas, Feta, and Dill

Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices

1 2/4 pounds beets; a mix of red, yellow and chiogga is nice 2 tablespoons extra virgin olive oil 1/2 teaspoon kosher salt, more to taste Pepper, to taste 1/2 teaspoon black mustard seeds 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1 fat garlic clove, finely chopped 1/3 cup plain Greek yogurt 1/2 jalapeño… Continue reading Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices

Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère

1 head cauliflower, cut into bite-size florets 6 tablespoons extra virgin olive oil 1 1/2 teaspoons kosher salt 3/4 teaspoon pepper 1 tablespoon sherry vinegar 2 bunches watercress, large stems removed 1/4 pound Gruyère, diced or grated (about 1 cup) 2/3 cup toasted walnuts Heat the oven to 400 degrees. In a bowl, toss together… Continue reading Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère

Lemony Cauliflower Salad With Garlic and Herbs

1 lemon, plus more lemon juice to taste 1 1/4 teaspoons fine sea salt, plus more to taste 1 large head cauliflower (about 1¾ pound), trimmed and cut into bite-size florets (about 8 cups) 1 jalapeño, finely chopped 2 scallions, whites and greens thinly sliced 1/2 cup chopped fresh dill or basil 1/2 cup chopped… Continue reading Lemony Cauliflower Salad With Garlic and Herbs

Kale Salad With Butternut Squash, Cranberries and Pepitas

1 large bunch kale (1 pound), stems discarded, leaves finely sliced 1 lemon Salt and black pepper 8 pitted dates 3 ripe but firm plums or pluots 1/2 cup roasted salted sunflower seeds 1/4 cup roasted walnut oil or olive oil 1 pound butternut squash 5 tablespoons olive oil Salt and pepper 1 bunch of… Continue reading Kale Salad With Butternut Squash, Cranberries and Pepitas

Tuscan Kale Salad

1 bunch Tuscan kale (also known as black or lacinato kale) 1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse) 1/2 garlic clove, finely chopped 1/4 cup finely grated pecorino cheese, more for garnish 3 tablespoons extra virgin olive oil, more for garnish Freshly squeezed juice… Continue reading Tuscan Kale Salad

Lemon-Garlic Kale Salad

2 cups sliced almonds 1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons) Kosher salt 1/3 cups extra-virgin olive oil 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole 10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming) 1 1/2 cups… Continue reading Lemon-Garlic Kale Salad

Grilled Slaw With Ginger and Sesame

For the Slaw: Canola or grapeseed oil, for brushing the grate 1 head napa cabbage (about 2 pounds) 1 Asian pear 2 scallions 2 to 3 tablespoons sesame oil, plus 3 tablespoons for the dressing Sea salt and freshly ground black pepper 1 red bell pepper 2 jalapeños For the Dressing 2 tablespoons granulated sugar,… Continue reading Grilled Slaw With Ginger and Sesame

Ginger, Cucumber, Carrot, and Cabbage Slaw

1 small cucumber, peeled and julienned 1 medium carrot, peeled and julienned 2 cups shredded green cabbage 1 cup shredded red cabbage Salt pepper 2 teaspoons peeled and grated ginger Juice of 1 large lime Put the cucumber, carrot and cabbage in a large bowl. Season with salt and pepper and toss well. Add the… Continue reading Ginger, Cucumber, Carrot, and Cabbage Slaw