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Curried Cabbage and Potato and Penne Marinara w. Eggplant


Cabbage and Potato Curry, Kidgeree, Cucumber and Fresh Turmeric Salad


  • Heat the curry gently, stirring well to heat evenly. Serve when hot.

  • Heat a little oil and / or butter in a sauté pan ( non-stick is great). When hot add the kidgeree ( rice/lentil mix). Stir a little then let it just heat. The kidgeree will brown a little- that's great. After 1-2 minutes toss, and heat through again. When hot serve. Top with the curry.

  • Serve the cucumber salad chilled.



Penne Marinara w. Roasted Eggplant, Semolina Spelt Batard, Escarole Salad


  • Microwave the pasta briefly to get the chill out. Ditto the marinara sauce.

  • Large shares should proceed in batches:

  • Heat a little oil in a large saute pan. When hot add the eggplant. Toss and allow to heat through. Add the pasta and toss. Add a little more oil ( olive is fine here ) if needed. Heat 1-2 minutes. Add the sauce and simmer all together 1-2 minutes, stirring often. Serve and top with parmesan or other hard cheese if desired.

  • Warm the bread and serve.

  • Dress the salad.

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