New Potato Curry
This is an excellent way to cook new potatoes. They cook slowly, almost in their own juices, in a curry-flavored sauce. It’s a great side dish, but you can also serve it as a main course along with a bowl of dal and a green vegetable. It also makes a delicious summer meal accompanied by a garden salad.
Tagine of Squash and Chickpeas with Mushrooms
I love the unusual combination of flavorings in this dish. The tastes of the
cinnamon and ginger really come through, and the bittersweet mixture of lemon
and honey, with a sprinkling of currants, adds a perfect finish. Serve this over
whole-grain couscous to complement the Middle Eastern flavors. Add spinach or
Swiss chard to complete the meal.
Red Beans and Greens
Few meals could be more healthful than this delicious combination of hot leafy greens over flavorful beans. If you’re cooking for a smaller group, make the full quantity of beans, spoon off what is needed, and serve with the appropriate quantity of cooked greens. Refrigerate or freeze the leftover beans for another meal.
Arugula-Laced Caramelized Onion Sauce
I love the bittersweet flavor of caramelized onions but on the stovetop caramelizing onions is a laborious process of slow, constant stirring. Made in the slow cooker, caramelized onions require almost no attention. In this recipe, I have added sugar to the onions to ensure deeper flavor. Serve this luscious sauce over whole wheat pasta, Slow-Cooked Polenta (page 182) or Basic Grits (page 183). Complete the meal with a tossed green salad topped with shredded carrots for a splash of healthy color.
Mixed Vegetables in Spicy Peanut Sauce
Here’s one way to get kids to eat their vegetables, so long as they don’t have peanut allergies – cook them in a spicy sauce made from peanut butter and add a garnish of chopped roasted peanuts. All you need to add is some steaming rice or brown rice noodles.
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