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.

 

 

Goodbye 2015, the start of some new books

IMG_8086I’m saying goodbye to 2015 by celebrating some newly received cookbooks. But first, here’s one more from Sarah Britton’s My New Roots: A cranberry carrot loaf.

IMG_8097We have 53 more recipes to go in Britton’s book, but we’re going to say goodbye to Britton for a time while we explore some new books: Sara Forte’s The Sprouted Kitchen: Bowl + Spoon (2015), Sanjeev Kapoor’s How to Cook Indian (2011), and Gena Hamshaw’s Food52: Vegan (2015).

IMG_8110This curried sweet potato soup with crispy black beluga lentils — made for Christmas Day — marks our first dish from Sara Forte’s book.

IMG_8121Dish No. 2: Harvest-roasted squash with Swiss chard.

IMG_8131Dish No. 3: Kale slaw with soaked dried apricots and toasted pine nuts

IMG_8157Dish No. 4: Creamy mushroom pasta with frizzled leeks

IMG_8128Now onto Sanjeev Kapoor’s book: Masaledar Chholay, a Punjabi preparation of chickpeas in a spicy tomato gravy.

IMG_8144Hara Masala Murgh, chicken cooked in a green curry. I think I’m going to like this book.

IMG_8106This gosht pasanda was actually our first dish from Kapoor. I wasn’t pleased with the way it had turned out, so I was pretty careless with the photograph. I guess that’s what I get for attempting to use beef in place of lamb in a beef-less Indian cookbook.

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And moving right from beef to my first recipe in Hamshaw’s Food 52 Vegan: Summer rolls with spicy peanut sauce.

Well, I’m caught up here for the new year. I’m ready for 2016, I think.