Category Archives: Recipes

Indian Mint and Cilantro Chutney (Pudina aur Dhaniya Chutney)

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(Makes ½ cup)

This recipe is adapted from Sanjeev Kapoor’s How to Cook Indian, an excellent resource for anyone serious about learning to cook Indian food. Pair with potato samosas (make your own or purchase from an Indian market). Jazz up a sandwich or burger with a dollop.

Ingredients:

  • 1 cup roughly chopped fresh cilantro
  • ½ cup roughly chopped fresh mint leaves
  • 2-3 green chiles, stemmed and chopped
  • ¼ teaspoon sugar
  • 1 teaspoon freshly squeezed lemon juice
  • Salt to taste

Method:

  1. Put the cilantro, mint and chiles into a small food processor or blender. Add ¼ cup water (or more depending on desired consistency) and sugar, and process to a smooth paste.
  2. Transfer to a bowl and stir in the lemon juice and season with salt to taste.
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Winter Root Slaw with Beets, Carrots, Daikon and Celery Root

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This crunchy slaw takes advantage of the wide variety of winter roots available right now: beets, carrots, celery root and daikon radish. You could easily add others as well, perhaps some turnip or rutabaga. I use a julienne peeler to make the vegetable strips, but a box grater or mandoline slicer will do just as well. Just make sure your strips aren’t too delicate or your slaw will quickly disintegrate into mush.

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Colcannon

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With loads of leafy greens in our winter garden, we’re constantly searching for creative ways to incorporate them into our meals. Look no further than Colcannon — creamy comfort in every forkful, just made for the dreary, mid-winter evening. This traditional Irish mashed potato dish is dressed up with fresh kale or cabbage and leeks (that onion cousin that looks like a giant scallion). In most recipes the ingredients are boiled then mixed together with all sorts of good stuff like butter and cream. We like to sauté the greens and leeks in the butter instead of boiling them — it adds an extra level of flavor.

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Carrot Leek Soup

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Over the years, I’ve discovered a sneaky way to get all sorts of vegetables into my kids: a bowl of soup. What makes soup so universally appealing? Perhaps it’s the intoxicating aroma that permeates every corner of the house when a pot of soup simmers on the stove—or maybe it’s the buttery potato chunks that are often involved. I don’t ask questions, I just stir up enormous, steaming potfuls as often as possible. The leftovers keep well in the fridge and freezer for school lunches or an easy dinner when time’s in short supply.

Use the sweetest carrots for this soup—or add a tiny bit of honey to taste, if you like.

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