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Panzanella and Two Curries




Curried Savoy Cabbage w. Sweet Potato, Saag Paneer, and Spiced Basmati


  • Heat a little oil and or butter in a sauté pan. When hot add the rice. Toss. Add a little butter if desired and sauté the rice until it is hot and fragrant. Reserve.

  • Remove the sweet potato as best you can from atop the cabbage curry. Reserve. heat the curry in a sauce pan gently. Allow it to simmer. Fold in the sweet potato.

  • Cut the paneer into approximately 5/8" cubes.

  • Reoil and heat the sauté pan. When hot but not smoking carefully add the paneer cubes. Brown them on at least 2 sides using a utensil to turn them. About 1 minute per side - they go pretty quick. When browned lower the heat and add kale and yellow split pea curry. Toss all to combine.

  • Serve the curries atop the rice


Panzanella: Bread Salad w. Roasted Delicata Squash, Mixed Beans & Honey-Coriander Vinaigrette


  • Remove the roasted squash from atop the beans and onions. Heat them on a baking sheet at 325 for about 10 minutes, or in a toaster, or in a sauté pan with a little oil or butter using a splash of water and a lid to even the process. Reserve.

  • Arrange the salad greens on a large serving platter. Tear any large leaves into smaller pieces.

  • Pour the beans , onions, and the dressing onto the greens and toss together gently.

  • Heat a little oil in a sauté pan and toast the croutons on each side being careful to not burn them! Add them to the greens. Toss all to combine. Add the squash pieces and serve.

  • Remember, the skin of the delicata squash is edible.



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