Post a recent visit to San Francisco, I’ve had an extra surge of creativity in the kitchen. And the farm fresh produce still on the market makes it uber easy to throw things together that are quick, yummy and healthy!
Here’s a salad that is inspired by one that I recently had at Tartine Manufactory.
2 San Marzano tomatoes
2 tbsp tahini
1 tsp berbere (any chilly powder can be substituted)
.5 tsp sesame seeds or nigella seeds (optional)
A few sprigs of oregano
Salt to taste
Put the tahini at the center of a plate.
Slice the peaches and tomatoes and arrange on the plate around the tahini.
Sprinkle the salt, berbere, oregano and sesame seeds (if using) on the peaches and tomatoes.
It’s the fourth of July, a lovely summer afternoon begging for a chilled salad with a kick. With some leftover quinoa and fresh watermelon at hand, here’s my tabbouleh with a twist! This makes enough to serve two as an appetizer.
One cup cooked quinoa
A cup of cubed watermelon
A quarter red onion, finely chopped
Six mint leaves finely shredded
Juice of one lemon
One green chilly, finely chopped
One to two tbsps of olive oil (depending on your taste)
Freshly ground salt
A teaspoon of black pepper or Aleppo pepper
Gently mix all the ingredients and serve as soon as mixed! Enjoy 🙂
Potatoes probably do get a really bad rap as those starchy, carb laden veggies which need to be substituted with “better for you” ingredients like sweet potatoes. I’ve got to say I beg to disagree. And you would too if you had this easy to prepare Indian winter delight (Aloo Methi) which throws in plenty of greens to balance out the nutritional value and provides so much comfort!
If you ever want to impress someone with an easy Indian dish, these potatoes are an easy win. Served warm as a side dish or as an accompaniment to the traditional chapatis, you can’t go wrong with this preparation!
Here’s what you need to prepare Aloo Methi or Potatoes with Fenugreek Leaves:
Peel the potatoes and cut into cubes.
Clean the fenugreek well (they tend to be gritty) and chop the leaves finely.
Heat the oil in a pan and add the cumin seeds.
When the seeds turn dark, add the chopped potatoes, salt, turmeric powder.
Stir well and cook covered till potatoes are close to being done (about 10 minutes, adding a tad bit of water if the potatoes stick to the bottom of the dish).
Add the chopped fenugreek leaves, mix well so the potatoes get coated with the fenugreek leaves and leave to cook for five more minutes or till the leaves are wilted.
Take off stove and serve!
The finished dish looks like this and tastes yum! Do try it and let us know if you like it.
PS. This could be a nice, surprise way to serve a side of potatoes.