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Category Archives: Vegetarian

Spicy Watermelon and Pineapple Salad

August 18, 2019

I got this recipe from NYTimes, one of my favorite sources for new ideas. I changed up the ingredients a bit and came up with this delicious summer salad- make it before all the yummy watermelon goes away!!


2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Juice and zest of one lime
1 tablespoons honey
1 serrano, sliced
½ teaspoon salt
1 teaspoon Trader Joes chili lime seasoning
2 green onions, chopped
1 cup fresh watermelon, chopped
1 cup fresh pineapple, chopped
½ cup crumbled feta
2 cups arugula
¼ cup cilantro sprigs
¼ cup mint

Make the dressing with the oil, vinegar, lime zest, juice, honey, Serrano, salt and the chili lime seasoning. Mix well and keep aside.
Transfer the watermelon and pineapple in a medium bowl and pour the dressing over the fruit, mix well and let marinate in fridge for at least an hour.
Right before serving, add the arugula, cilantro, mint and feta to a large bowl, add the marinated fruit, toss, check for seasoning and serve.

Moroccan Style Potato Salad

August 12, 2019

Potato Salad

  • 5 to 6 potatoes, skinned and cut into 1 inch squares, cooked in water till soft
  • Salt

Sprinkle some salt on the hot potatoes once they are drained well.

Dressing

  • 1 tablespoon tomato paste
  • 1 garlic clove, minced
  • 2 tablespoons boiling water

Add the tomato paste and garlic into a small bowl. Add the boiling water and mix and let sit for 5 minutes.

  • 1 tablespoon harissa sauce
  • 1 preserved lemon, chopped (zest of one lemon can be used instead)
  • 2 to 3 teaspoons lemon juice from the preserved lemons (or juice of a lemon)
  • 1 teaspoon roasted cumin- crushed
  • Salt
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • ½ cup chopped cilantro

Add the harissa, preserved lemon, juice, cumin, salt and honey. Drizzle the oil slowly, whisking the dressing constantly. Check for seasonings and add to the hot potatoes. Mix well and taste for seasonings and add more salt if needed. Top with cilantro and serve.

Warm Indian Potato Salad

August 11, 2019

A few more weeks of August left- might as well take advantage of the grilling season and make some delicious sides! Potato salad is always a winner- this one is a bit different with Indian flavors…

warm-potato-salad

  • 1 pound yellow potatoes boiled and cut in 2 inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 3 scallions chopped
  • 1 serrano chili deseeded and chopped
  • 1 lemon juiced
  • 2 teaspoons garam masala
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
  • ½ cup chopped cilantro

In a wide skillet heat the olive oil and add the mustard and cumin seeds. Add the chopped potatoes once the spices begin to sizzle. Saute on high heat to brown the potatoes about 10 minutes. Once the potatoes are golden brown add the scallions and the serrano chili. Then add the lemon juice, cayenne pepper, garam masala and salt. Garnish with the cilantro.

Watermelon Tomato Salsa

July 30, 2019

How can I forget watermelon when I am posting summer sides!!! This salsa is great with any grilled meat or seafood… or just plain with tortilla chips!

  • 2 cups watermelon, chopped
  • 2 yellow plum tomatoes, seeds taken out and chopped
  • 4 green onions, chopped
  • ½ cup cilantro, chopped
  • Juice of one lime
  • 1 teaspoon ancho chili powder
  • 2 teaspoons salt
  • 1 teaspoon honey

Mix all the ingredients together in a medium bowl. Let the salsa sit for at least an hour before serving with either tortilla chips or on top of any grilled meat or fish.

Poblano Corn Salsa

July 29, 2019

This is a very simple, yet delicious salad I have been making this summer- definitely a crowd pleaser!

  • 6 ears of corn, grilled, off the cob
  • 2 poblano peppers, grilled, skin off and chopped
  • 3 green onions, chopped
  • 1 red jalapeno pepper, seeded and chopped
  • ½ cup cilantro, chopped
  • Juice of one lemon
  • Salt to taste

Combine all the ingredients in a serving bowl. Let sit for at least an hour before serving.

Channa Dal with Curry Leaves

July 7, 2019

2 tablespoons extra light olive oil

1 medium yellow onion, chopped

2 garlic cloves, chopped

1 green chili, chopped

1 medium tomato, chopped

1 cup channa dal, rinsed and soaked in water

2 cups water

2 teaspoons salt

½ teaspoon cayenne pepper

½ teaspoon turmeric

1 teaspoon garam masala

Juice of one lime

1 teaspoon ghee or oil

1 teaspoon cumin seeds

5 to 7 curry leaves

1 teaspoon garam masala

½ cup fresh cilantro, chopped

Heat a medium pressure cooker with the oil. Add the onion, garlic and chili. Saute on medium heat for 2 to 3 minutes. Add the tomato and sauté for 2 minutes on medium heat. Drain the dal and add to the sautéed onion. Add the water, salt, cayenne pepper and turmeric. Bring to a boil and cook under pressure for 20 minutes. Take the lid off once the pressure has subsided. Continue to cook on medium heat. Add the  lime juice and check for seasonings.

In a small frying pan, add the ghee, cumin seeds and curry leaves. Cook on medium heat for 2 to 3 minutes till the cumin seeds begin to sizzle. Transfer the cumin seeds and curry leaves to the cooking dal. Mix well and add the garam masala and fresh cilantro. Serve warm.

4th of July Recipes- Thai Style Potato Salad

July 2, 2019

Thai Style Potato Salad1

  • 3 pounds red skinned potatoes, boiled, peeled and cut into ¼ inch cubes
  • 3 sweet peppers, cut into ½ inch cubes (a mix of red and yellow or orange)

Add to a large serving bowl and keep aside.

Dressing

  • 1 cup peanut butter
  • ½ light coconut milk
  • 2 tablespoons honey
  • 2 tablespoons tamari
  • 2 tablespoons sriracha sauce
  • 2 limes, juiced
  • 1 tablespoon rice wine vinegar
  • Salt

Mix the peanut butter, coconut milk, honey, tamari, sriracha sauce, lime juice, rice wine vinegar and salt. Mix well and add to the potatoes. Taste for seasonings and add salt if needed.

Garnish

  • 1 cup cilantro, chopped
  • 1 cup green onions, chopped
  • 1 cup salted peanuts, chopped

Top with cilantro, green onions and peanuts. Serve room temperature.

Thai Style Potato Salad