I love finding recipes from around the world that use familiar ingredients and offer new flavor combinations. If I can use colorful ingredients from my garden, all the better!
Cauliflower & Carrots with Whole Spices
A beautiful aromatic dry curry with bright, fresh colors and flavors that go well with a wide variety of dishes.
Spinach & Potato Curry – Saag Aloo
A favorite veggie curry with surprisingly complex flavors for such simple ingredients.
This dish is creamy, flavorful, and colorful – a great fall comfort food. It’s easy to adapt with different vegetables and vary the spice level to match your taste. Plus it’s cheap!
Frittata with Sun-Dried Tomatoes
With garden chives in the spring or summer, this is one of our favorite go-to quick dinner options, though we have been known to serve it for breakfast too.
Green Goddess Soup
The most vibrantly green soup I’ve ever seen, with a healthy dose of garlic balanced with asparagus, spinach and peppery watercress. It’s delicious AND sinister looking.
Cambodian Peanut Sauce with Coconut milk.
I do not know how authentic this recipe is, but I do know it is delicious and versatile and great for using up veggies in stir fries or as dip. We also have a pork meatball recipe that this goes well with as a weird Asian “fusion” meatballs and pasta option. So do what you…
Puerto Rican Rice
We’re serving a big Puerto Rican feast again this weekend and working on meal planning. I came here to grab our standard Arroz con Gandules recipe and realized I somehow had never posted it. Most people I know who’ve tried this dish absolutely love it. I’ve had so many people ask for the recipe, some more…
Hungarian Baked Cauliflower with Swiss Cheese – Rakkot Karfiol
I have nothing against plain cauliflower, but adding a light gravy and a good quantity of swiss cheese and breadcrumbs gives it a creamy-crispy golden deliciousness that’s pretty great. Also useful as a vegetarian foil to the sauerkraut and all the pork possible casserole I’ve already posted. Separating the cauliflower out into bite-size pieces is…
Baked Sweet Potato “Fries”
So delicious, so easy, so colorful – even healthy too! The only problem is having enough – and it becomes slightly more labor intensive if you do it in very large quantities. I recommend recruiting/enslaving some scullions. Or volunteering, if you feel very nice. We’ve made these for everything from summer birthday picnics to Thanksgiving….
Persian Beet Burgers
Like my Sri Lankan Fish Cutlets recipe, this recipe takes fairly basic ingredients and turns them into a dish that’s full of complicated, surprising flavors and very easy to serve people. The recipe came from Louisa Shafia’s New Persian Kitchen cookbook, with a few adjustments for my friends’ allergies and to make it more convenient…
Baked Corn Casserole
When we serve this dish at holiday or birthday feasts, it’s almost always the first pan emptied, no matter what else we make – comfort food at its finest.
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