March 6

Albert's Organics:

  • Watermelon radish (Lakeside Organics--Watsonville, CA)

  • Papaya (Vida Fresh--Hawaii)

  • Rutabagas (Coke Farm--San Juan Bautista, CA)

Shalom Farms:

  • Broccolini

  • Tuscan kale

Bow Tide Farms:

  • Salad mix

From Archana's Kitchen food blog; modified for rutabagas

Oriya Special Dalma

Serves 2


1 cup Arhar dal (Yellow or red lentils will do!)

2 Potatoes, cubed

1 Carrot, cubed

1/2 cup Pumpkin, chopped (Other winter squash like butternut or acorn are also great substitutes.)

1/2 cup Rutabagas, cubed

1/2 cup Papaya, green one, chopped

1 Onion, finely chopped

1 Tomato, finely chopped

1 inch Ginger

1 Bay leaf

1 tablespoon Ghee (Can use Coconut Oil if Ghee unavailable)

4 cloves Garlic

2 Green Chillies

1 Dry red chilli

1 teaspoon Panch Phoran Masala (Can substitute with Curry Powder if Masala unavailable.)

1/2 teaspoon Garam masala powder

1/2 teaspoon Turmeric powder

1 teaspoon Cumin powder

1 teaspoon Red chili powder (Think Cayenne (spicy) or Paprika, for a less spicy take!)

Salt, to taste

2 tablespoons Fresh coconut, thinly shaved coconut slices

Coriander Leaves, a small bunch, finely chopped (Can substitute with ground coriander if leaves unavailable)


To begin making the Oriya Special Dalma Recipe, we will first get all the vegetables chopped and ready. 

We will be cooking the Oriya Dalma in one single pot - the pressure cooker. (Great also made in a slow cooker or crock pot if you don't have a pressure cooker. Low for 8 hours OR High for 4 hours.) 

Add the vegetables, dal, turmeric powder, green chilies, onions, bay leaf, salt and 3 cups of water into the pressure cooker.  Pressure cook until you heat a couple of whistles. After a couple of whistles, turn the heat to low and simmer for 3 minutes, then turn off the heat.

The dal will continue to cook in the pressure cooker as long as there is pressure. Once the pressure releases completely, you can open the cooker and keep the dal aside. 

The next step is to spice up the Dalma with flavors.

Using a mortar and pestle pound the ginger and garlic until you get a rough paste. 

Heat the ghee in a heavy bottomed pan on medium heat. Add the red chiles, panch phoran, the red chili powder, the garam masala powder, and the pounded ginger garlic. Stir fry for a few seconds until you can smell the roasted aromas.

Take care to keep the heat on low, else the spices can burn and smoke.

Add this masala to the cooked dal and give it a good stir. Check for salt and spices and adjust to suit your taste. You can add some water to adjust the consistency of the dal.

Give the Oriya Style Dalma a quick boil and turn off the heat. Transfer to a serving bowl, garnish with shaved coconut and the coriander leaves and serve.

Serve the Oriya Special Dalma as a delicious one-pot dal along with steamed rice or jeera pulao.

From Bon Appetit November 2018; modified for kale and broccolini

Broccoli Caesar

Serves 4


1 oil-packed anchovy fillets (optional)

1 small garlic clove, thinly sliced

 2 TBSP fresh lemon juice

2 tsp. Dijon mustard

Kosher salt

1 small egg yolk or 1 Tbsp. mayonnaise

1/4 cup extra-virgin olive oil

1 1/2 Tbsp. grated Parmesan, plus more shaved for serving

1 bunch of broccolini 

1/2 bunch of Tuscan kale

Finely grated lemon zest (for serving)

Freshly cracked black pepper


Using the side of a chef’s knife, mash anchovies, if using, and garlic on a cutting board until smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 1 1/2 Tbsp. grated Parmesan.

Trim woody ends from broccoli stems, preserving as much stem as possible.  Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice kale crosswise and add to bowl with broccoli. Toss until broccoli and kale are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.

Top salad with shaved Parmesan, some lemon zest, and a few healthy grinds of pepper.

Do Ahead: Dressing can be made 2 days ahead. Cover and chill.