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 . . .

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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.

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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.

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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.

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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.

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

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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.