The penultimate dishes from Jan 2016 in WI

IMG_8232Recipe No. 10 from Sara Forte: Greens with Beet and Walnut Puree

IMG_8248Recipe No. 2 from Gena Hamshaw: Eggplant Tagine

IMG_8258Recipe No. 3 from Gena Hamshaw, adapted: Miso Soup

IMG_8239Recipe No. 4 from Gena Hamshaw: Sweet Potato and Peanut Stew with Kale

IMG_8251Recipe No. 5 from Sanjeev Kapoor: Garlic Spinach Massiyal

IMG_8262Recipe No. 6 from Sanjeev Kapoor: Kori Gassi (Chicken curry from Karnataka)

IMG_8275Recipe No. 7 from Sanjeev Kapoor: Chettinadu Kozhi Sambhar (Spicy chicken with lentils)


The first dishes of 2016

Below are the first dishes of 2016! We seem to be moving right along in Forte’s new book . . .


This “greeny bowl” was our 5th dish from Sara Forte’s Sprouted Kitchen: Bowl and Spoon. The roasted brussels sprouts, diced pear, and avocado made this dish one of our favorites thus far from Forte’s book.


A great number of many good things were brought together in this “golden quinoa and butternut breakfast bowl” from Forte: quinoa, butternut squash, poached eggs, and greens. The parsley oil was particularly lovely here.


We thought the layered look of this dish, Forte’s “lentil and mushroom stuffed peppers over goat cheese butternut mash,” made for a great presentation.


There were so many things to like about this dish: the “tahini citrus miso dressing” for the kale slaw, the tamari-roasted mushrooms, the toasted sunflower seeds. With the dressing, this “tahini kale slaw and roasted tamari portabella bowl” marks our 9th completed dish from Forte’s book.


Not to forget about Sarah Britton, here is our 53rd recipe from My New Roots: arugula with butter-poached radishes:


And one more also from Sanjeev Kapoor’s How to Cook Indian — Kapoor calls this dish “aviyal,” and it’s basically a stew of mixed vegetables in a coconut and yogurt gravy.