Tag Archives: gluten-free

White Beans and Collard Greens

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This recipe traces roots in many directions: the Boston-style baked beans of my youth (who knows how that got imbedded in my mid-western heritage); Southern slow-braised greens and black-eyed peas; and spicy Indian stews are among the inspirational muses. The sauce has a mildly spicy, sweet-sour tang that permeates the creamy beans. Collards are the perfect leaf for this dish since their substance loves a slow braise — they don’t go all mushy on you, but hold their character even as they become tender.

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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.

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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