Vates curly kale
Organic Rio Star Grapefruit (South Tex Organics--Mission, Texas)
Organic cauliflower (Earthbound Farms--San Juan Bautista, CA)
Mixed shoots (corn, pea, sunflower, nastrium)
From The Moosewood Restaurant Favorites cookbook
Lentil Vegetable Sambar
Serves 6 (Makes 8 cups)
1 cup dried brown lentils
3 1/2 cups water
1 TSP ground turmeric
1 TSP salt
2 TBSP vegetable oil
1 TSP black mustard seeds
1 TSP cumin seeds
1/2 TSP fenugreek seeds (optional)
2 cups chopped onions
1 fresh hot pepper, minced OR 1/2 TSP cayenne
1 TSP salt
2 TSP ground coriander seeds
1 TSP ground cinnamon
1/2 TSP ground turmeric
4 cups cauliflower, cut into bite-size pieces
3 cups sweet potato, peeled and cut into 1-inch cubes
1 1/2 TBSP tamarind concentrate, dissolved in 1 cup hot water (Can substitute tamarind concentrate for lemon or lime juice, if unavailable)
1 1/2 cups seeded and chopped red bell peppers (Try subbing in your Pac choi OR micro shoots for a little green in your sambar! You may need to adjust cooking time to not overcook the Pac choi.)
1 cup unsweetened coconut milk
1/4 cup chopped cilantro
Rinse the lentils and combine them with the water, turmeric, and salt in a medium saucepan. Bring to a boil, reduce the heat to low, and simmer, covered, until the lentils are tender, usually 30-40 minutes.
While the lentils cook, heat the oil in a large pot on medium heat and add the black mustard seeds, cumin seeds, and fenugreek seeds, if using. When the mustard seeds start to pop, stir in the onions, hot peppers, and salt, and cook on low heat, covered, until the onions are translucent about 8 minutes. Add the coriander, cinnamon, and turmeric and cook for a minute or two, stirring occasionally. Stir in the cauliflower, sweet potatoes, and tamarind water, and bring to a boil. Reduce the heat to a simmer and cook, covered, for 5 to 6 minutes. Add the bell peppers and coconut milk. Return to a simmer and cook until all the vegetables are just tender about 5 minutes.
When the lentils are done, drain off any liquid and stir them into the vegetables. Stir in the cilantro and add salt to taste. Serve on rice with yogurt or flavored chutney.
From Bon Appetit December 2018
Grapefruit Bars with Candied Zest
Makes 16 bars
1 cup all-purpose flour
¾ cup powdered sugar
2 Tbsp. granulated sugar
¾ tsp. kosher salt
½ cup (1 stick) chilled unsalted butter, cut into pieces
2 large egg yolks
Candied Grapefruit Zest:
½ cup granulated sugar, divided
Curd and Assembly:
3 large eggs
3 large egg yolks
1 cup granulated sugar
1 Tbsp. cornstarch
1 Tbsp. finely grated grapefruit zest (from 1)
¼ cup fresh grapefruit juice (from 1)
2 tsp. finely grated lemon zest (from 2)
¾ cup fresh lemon juice (from 5–6)
1 tsp. vanilla extract or paste
½ tsp. kosher salt
½ cup (1 stick) unsalted butter, room temperature, cut into 8 pieces
Powdered sugar (for serving; optional)
Place a rack in the middle of the oven; preheat to 350°. Line an 8x8" baking pan, preferably metal, with overlapping sheets of parchment paper, leaving at least 4" overhang on each side. Pulse flour, powdered sugar, granulated sugar, and salt in a food processor a few times to combine. Add butter and pulse until largest pieces are pea-size. Add egg yolks and pulse just until the dough comes together in small clumps. (Shortbread can also be made by hand: Whisk dry ingredients in a large bowl, then work in the butter with your fingers before mixing in the egg yolks with a sturdy spoon.)
Transfer dough to prepared pan (you may find it easier to form the dough into a ball first, instead of working with clumps—entirely up to you!) and press into an even layer. If the dough is sticky, use a piece of plastic wrap between your hand and the dough. Prick dough with a fork in several spots (this helps it stay flat as it bakes). Bake shortbread until edges and top are golden brown, 24–28 minutes. Let cool.
Do Ahead: Shortbread can be baked 3 days ahead. Store tightly covered at room temperature.
Candied Grapefruit Zest:
While the shortbread is baking, use a sharp knife to remove zest from grapefruit in 2"–3" wide strips (it’s okay to leave some white pith attached). Slice strips very thinly lengthwise; save fruit for another use. Combine zest and 2 cups water in a small saucepan and bring to a simmer. Drain immediately. Combine zest with ¼ cup granulated sugar and 1 cup water in the same saucepan and bring to a simmer. Cook, stirring occasionally until zest is translucent and softened, 15–20 minutes. Drain, discarding syrup, and toss zest in a small bowl with remaining ¼ cup granulated sugar. Set aside until ready to use.
Do Ahead: Grapefruit can be candied 1 week ahead. Store airtight at room temperature.
Curd and Assembly:
Reduce oven temperature to 300°. Vigorously whisk eggs, egg yolks, granulated sugar, and cornstarch in a large saucepan until smooth and sugar is mostly dissolved. Whisk in grapefruit zest and juice, lemon zest and juice, and vanilla. Set saucepan over medium heat and cook, whisking constantly and making sure to get into the corners of the pan, until curd begins to bubble slightly around the edges and thickens about 5 minutes. Simmer very gently, still whisking, 30 seconds, then remove from heat. Whisk salt into curd, followed by butter a piece at a time, whisking to fully incorporate after each addition. Scrape curd into the pan with shortbread and smooth over crust. Top with some of the candied grapefruit zest (you probably won’t need all of it; snack on any left over!).
Bake grapefruit bars until the surface of curd is set (the center will still wobble slightly when the pan is gently shaken), 20–25 minutes. Transfer to the refrigerator and chill until very cold, at least 3 hours, or preferably overnight.
Just before serving, slice grapefruit bars into 2" squares and dust with powdered sugar if desired.
Do Ahead: Bars can be baked 3 days ahead. Cover and keep chilled.