Fruit and vegetable curry - Adapted from Sundays at Moosewood inspired by SE Asian influences. The leftovers were even better than the fresh curry because the spices (there was literally a large mixing bowl full of spice for this dish) had more time time to diffuse through the food. There is very little oil in this dish (and you can leave out the peanuts), so it is "light" compared to other curries. Another recipe along a similar vein (apple + stew) that I contemplated was more traditionally Indian yellow pea dal with apples and coconut. I don't like this one as much (it is richer too), but it is a tad simpler. Minted cucumber-yogurt refresher - Adapted from Sundays at Moosewood. Black-eyed peas in rosemary and lemon - Adapted from Romancing the Bean using garbanzo bean because the store ran out of black-eyed peas. We also used mirin and water instead of wine. I didn't really care for this dish, and probably won't repeat it... Cabbage salad - Adapted from Sundays at Moosewood. I'm not a fan of cabbage salad, but like the juiciness of this one, especially when combined with the curry. We used a richer olive olive instead of neutral vegetable oil in order to round out the flavors. Anthony also suggested that we add pine nuts to mix, which really added some nice texture to the dish, and I tossed in some raisins to round out the sweetness and chewiness. |