Stir-fried Cabbage with Cumin Seeds

Adapted from Madhur Jaffrey’s Quick and Easy Indian Cooking

1 large head green cabbage

6 Tbsp vegetable oil

1 Tbsp cumin or caraway seeds

2 tsp sesame seeds

2 onions, halved and thinly sliced crosswise

2 tsp salt

2 pinches cayenne pepper

2 Tbsp lemon juice

1 tsp garam masal (optional)

Trim outer leaves off cabbage. Cut cabbage in half lengthwise, and cut out and discard core. Cut crosswise into long , thin shreds.

Heat half the oil in a wide skillet over high heat. When hot, add half the cumin and half the sesame seeds. When sesame seeds begin to pop, add half the onions and cook stirring often until golden , about 5 minutes. Add half the cabbage, and cook, stirring often, until wilted and lightly browned but not cooked through, about 5 minutes more. Remove to a bowl, and repeat (make the next batch) with remaining oil, cumin, and sesame seeds, onion and cabbage. (Recipe can be made to this point up to 2 hours in advance and held at room temperature.

Just before serving, return all the cabbage-onion mixture to pan over medium heat. Add salt and cayenne, and cook, stirring, until cabbage is soft and sweet, about 7 minutes more. Stir in lemon juice and garam masala, and serve.

Makes 10 servings

LolaJean’s Beet Hummus

Try using golden or Chioggia beets for a bright yellow hummus, or red beets for pink!

Ingredients:

1/2 lb beets (about 4 medium sized beets), scrubbed, cooked, peeled-if necessary, and cubed

2 Tbsp tahini (sesame seed paste)

5 Tbsp lemon juice

1 small clove garlic, chopped

1 Tbsp ground cumin

1 Tbsp lemon zest

generous pinch of sea salt

fresh ground pepper to taste

Preparation:

Place all ingredients in a food processor or blender and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the fridge for up to 3 days, or freeze for longer storage.

Enjoy with pita chips or with sliced cucumber or celery, or on fresh bread with goat cheese and shaved mint.

Makes 2 cups.

Cinnamon Roasted Sunchokes

Cinnamon Roasted Sunchokes
The recipe couldn’t be simpler:

First, wash your sunchokes (also known as Jerusalem Artichokes) and then slice into big bitesize
chunks. Toss sunchokes in oil mixed with a teaspoon or two of cinnamon. Sprinkle a wee bit of salt
on top of that, and then bake your sunchokes in the oven for about 45 minutes at 375°F, checking along the
way for doneness. After they’re fork‐tender, simply take out of the oven and enjoy!

Sweet Potato Curry Hummus

Sweet Potato Curry Hummus (makes about 3 cups)

Ingredients:

2 cups chickpeas, cooked
1 medium sweet potato
(should end up with 3/4 to 1 cup after it’s roasted)
2 to 3 cloves garlic, chopped
3 tbsp peanut butter
3 tbsp lemon juice
approximately 10 tbsp reserved chickpea liquid, or water
1 tsp salt
2 tsp curry powder
Instructions: Start by roasting your sweet potato. Preheat your oven to 400°F or so, and then either: (a) peel
and dice your sweet potato, toss in a little bit of oil, salt, and pepper, and then spread out on a parchment
paper‐lined baking sheet; or (b) leave your sweet potato unpeeled, poke a few times with a fork, and put it on
your baking sheet whole. Bake until the flesh is very soft (at least 30 minutes, possibly more), then
remove from oven. If using the unpeeled method, wait for the sweet potato to cool, and then scoop
out the flesh, discarding the peel. Now simply whip everything together in a food processor, adding
reserved chickpea liquid/water a little at a time until you reached your desired consistency.
Garnish with crushed peanuts and cayenne powder if you’re being fancy, or not if you’re being lazy.

Greek Potato and Spinach Salad

Greek Potato and Spinach Salad
1/2 cup olive oil
1/2 cup butter
6 lbs potatoes, cut into small cubes
1 head of garlic, peeled into cloves
2 lemons, juiced and zested
1/2 cup more of olive oil
1 tablespoon dried oregano
8 ounces baby spinach
Sprinkled sea salt and freshly ground black pepper, to taste
Place a large, heavy skillet over medium-high heat and add the first olive oil and butter. When the butter has melted
and begins to sizzle, add the potatoes and brown slowly and patiently for 15-20 minutes, turning them as necessary until they have evenly browned on all sides.

Meanwhile finely chop or puree the garlic. Whisk the lemon, second olive oil, garlic and oregano into a small bowl and
whisk until emulsified. Put browned potatoes into a salad bowl and toss with garlic dressing, salt and pepper and
spinach.