Bell Pepper Slaw

 

Ingredients:

• 3 tablespoons sugar
• Kosher salt
• 1/2 cup apple cider vinegar
• 1 1/2 teaspoons celery seeds
• 1 1/2 teaspoons mustard seeds
• Freshly ground pepper
• 6 bell peppers (red, orange and yellow), cut into thin strips
• 2 stalks celery, finely chopped
• 4 scallions, chopped
• 1/2 head green cabbage, thinly sliced and roughly chopped
• 3 tablespoons whole-grain dijon mustard
• 1/2 cup mayonnaise

Preparation:

1. Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
2. Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.

https://www.foodnetwork.com/recipes/food-network-kitchen/bell-pepper-slaw-recipe-1973456

Roasted Honeynut Squash

 

Ingredients:

• 2 medium honeynut squash, halved lengthwise and seeded
• 4 teaspoons butter
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• ¼ teaspoon ground cinnamon
• 4 teaspoons pure maple syrup (optional)

​Preparation:

1. Preheat oven to 425 degrees F.
2. Arrange squash halves cut-side up on a baking sheet. Place 1 teaspoon butter in each cavity. Sprinkle with salt, pepper and cinnamon. Roast until tender, 25 to 30 minutes. Drizzle with maple syrup, if desired.

http://www.eatingwell.com/recipe/268480/roasted-honeynut-squash/

Radish Green and Potato Stir Fry

 

Ingredients:

• 2 tbsp olive oil (or 1 tbsp each of olive oil and ghee)
• 2 tsp mustard seeds
• 1 sprig curry leaves (optional)
• 1 brown onion, thinly sliced
• 4 cloves garlic, finely diced
• ½ tsp red chilli powder
• ½ tsp turmeric
• ½ tsp ground fenugreek (optional)
• 1 tsp ground cumin
• 2 tsp ground coriander
• 2 potatoes (I used Nicola), scrubbed and diced into 2cm cubs
• Leaves from a bunch of radish, shredded
• sea salt, to taste
• juice of half a lemon

Preparation:

1. First, cook potatoes in salted boiling water until they’re slightly underdone (i.e. firm and still have a ‘bite’ to them). Drain and set aside.
2. In a heavy based pot, heat the oil then add the mustard seeds. Once the seeds begin to pop, add the curry leaves. Be careful, the curry leaves make the oil splatter.
3. Next, sauté the onions and garlic for a couple of minutes, before adding in all the spices. Continue to sauté for a couple of minutes, and then tip in the potatoes. Stir to coat the potatoes with the masala (spice) mixture. Place the lid on and cook for about 5 minutes or so, until the potatoes are fully cooked. You will need to stir continually, so the potatoes and spice mix don’t catch and burn. At this point you can add some salt.
4. When the potatoes are cooked, stir in the radish leaves. Sauté for a minute or so, until they wilt. Turn off the heat and squeeze in some lemon juice. Adjust for seasoning and eat it up.

https://leshkaran.com/2012/04/25/potato-radish-leaves-curry/