Herby Black Rice Salad with Radishes and Ricotta Salata

Ingredients:

Vinaigrette:

• ¼ cup olive oil
• 2 tablespoons Sherry vinegar or red wine vinegar
• Kosher salt and freshly ground black pepper

Salad And Assembly:

• 1 cup black rice
• Kosher salt
• 2 cups mixed radishes, sliced, quartered
• Freshly ground black pepper
• 2 ounces ricotta salata (salted dry ricotta), thinly sliced
• ¼ cup chopped unsalted, roasted almonds
• ¼ cup chopped fresh dill
• 2 tablespoons chopped fresh chives

Directions:

Vinaigrette:
Combine oil and vinegar in a small airtight container; cover and shake well. Season with salt and pepper.
Do Ahead: Vinaigrette can be made 3 days ahead; chill.

Salad And Assembly:
Combine rice and 1¾ cups water in a medium saucepan; season with salt. Bring to a boil on stove over high. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 45–50 minutes. Remove from heat, fluff rice, and let sit, covered, 10 minutes. Let cool.

Just before serving, toss rice and radishes with dressing in a large bowl; season with salt and pepper. Add ricotta salata, almonds, dill, and chives and toss.

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Turnips With Roasted Garlic Goat Cheese And Sesame

Ingredients:

• 1 head of garlic, halved crosswise
• 1¼ cups plus 2 tablespoons olive oil, plus more for drizzling
• 8 ounces goat cheese
• Kosher salt, freshly ground pepper
• 1 tablespoon black and/or white sesame seeds
• 1 teaspoon finely grated lime zest
• 1 teaspoon chopped fresh oregano
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon sumac
• 12 ounces small turnips (about 16), peeled, half quartered, half thinly sliced into rounds
• 1 tablespoon Sherry vinegar or red wine vinegar
• Cilantro leaves with tender stems and mint leaves (for serving)

Directions:

Heat oven to 350°. Combine garlic and 1 1/4 cups oil in a small baking dish. Cover dish with foil and roast until garlic is golden brown and tender, 45–50 minutes; let cool.

Remove garlic from oil; squeeze cloves from skins and finely chop to a paste. Process in a food processor along with goat cheese, 1/4 cup garlic roasting oil, and 2 Tbsp. water until smooth (mixture should be spreadable); season with salt and pepper

Meanwhile, toast sesame seeds in a dry skillet over medium heat until golden brown, about 1 minute. Transfer to a small bowl and let cool. Mix in lime zest, oregano, thyme, and sumac.

Toss turnips in a medium bowl with vinegar and 2 Tbsp. oil; season with salt and pepper. Divide goat cheese mixture among plates, top with turnips, sesame mixture, cilantro, and mint, and drizzle with more oil.

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Green Bean, Fennel and New Potato Curry

Ingredients:

• ½ Cup White Basmati Rice
• 1¾ Cups Coconut Milk
• 6 Ounces New Potatoes
• 5 Ounces Green Beans
• 3 Cloves Garlic
• 1 Fennel Bulb
• 1 Lime
• 1 Large Bunch Cilantro
• 1 1-Inch Piece Ginger
• ¼ Cup Dried Coconut Flakes
• 1 Tablespoon Curry Spice Blend (Nigella Seeds, Madras Curry Powder, Cumin Seeds & Brown Mustard Seeds)

Instructions:

Wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Cut the potatoes into bite-sized wedges. Cut off and discard any fennel stems. Halve the fennel bulb lengthwise; cut out and discard the core, then small dice the bulb. Snap off and discard the stem ends of the green beans; cut into 2-inch pieces. Peel and mince the garlic and ginger. Pick the cilantro leaves off the stems; discard the stems.

In a small pot, combine the rice, a big pinch of salt and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Add the lime zest and stir to combine.

While the rice simmers, heat a large, dry, high-sided pan (or pot) on medium until hot. Add the coconut flakes and toast, stirring occasionally, 3 to 5 minutes, or until golden brown and fragrant. Transfer to a plate. Wipe out the pan.

While the rice continues to simmer, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and tender.

Add the fennel and green beans to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the garlic, ginger and spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

Add the coconut milk (shaking the can before opening) and ¼ cup of water to the pan of vegetables; season with salt and pepper. Reduce the heat to medium and simmer, stirring occasionally, 6 to 8 minutes, or until slightly thickened. (Be careful not to boil the mixture, as the coconut milk may separate.) Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste. Divide the cooked rice and finished curry between 2 bowls. Garnish with the toasted coconut flakes, cilantro, and the remaining lime wedges. Enjoy!

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