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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