Sweet Corn Bisque and Two Curries

Same technique, different sauce.

Roasted Sweet Corn Bisque, Pumpkin Seed Boule, Kale-Parmesan Salad

• Serve the soup gently simmered or chilled ( or somewhere in between I suppose. Room temp is fine!).

• Warm the bread and serve with good olive oil.

• Arrange the kale salad in a serving bowl. Dress with a sprinkling of salt. Use utensils ( or your hands- I love kitchen gloves for this) to 'massage the salt into the kale. Adda little olive oil if you like. Serve.

Curried Green Lentils w. Paneer, Broccoli Channa Dal, Spiced Basmati Pilaf

• Heat a little oil in a sauté pan. When hot add the rice. Stir and fry to heat through and lightly brown.

• Cut the paneer into 3/4" cubes. Heat a little oil in a sauté pan over medium heat. When hot but not smoking add the cubes. Allow them to brown on at least 2 sides - 4 is much better. Use a utensil to turn them. It's a little tedious, but worth it. About 30 seconds per side...manage your heat to avoid burning the paneer. When browned add the green lentil curry. Toss all to combine and heat through. Add a dash of water if needed, adjust the salt.

• Heat the channa dal( chickpeas) gently to just a simmer. Simmer 1 minute. Add a little water if needed and adjust the seasoning.

• Serve both curries over the rice.