I wanted to echo the same flavors I added to the chicken tikkas. I bought a bag of shredded cabbage and I had a head of broccoli. I decided to cook them together and add mustard seeds, cumin seeds and curry leaves. I also added shredded coconut that I buy frozen from the Indian stores on Oak Tree road in Edison. They package and freeze fresh, grated coconut- it is great to have on hand for sauteed vegetables or meats and even desserts.

The vegetables took about 20 minutes to cook- so ideal for the summer. I finished the dish off with a good squirt of lemon juice. It wakes up all the flavors and makes everything delicious.

The chicken and the cabbage went really well together. I grilled some corn on the side and also made a garlic bread. It was perfect- we opened a Rose and enjoyed the meal outside….

• 3 cups shredded green cabbage
• 2 cups broccoli florets
• 2 tablespoons extra light olive oil
• 2 teaspoons grated ginger
• 2 teaspoons brown mustard seeds
• 1 teaspoon cumin seeds
• 8 to 10 curry leaves
• 2 teaspoons ground coriander seeds
• Salt
• ½ teaspoon cayenne pepper
• Juice of half a lemon

Heat a large frying pan with the olive oil. Add the curry leaves, mustard and cumin seeds. Saute for about 20 seconds. Add the ginger and sauté on medium heat for a minute. Add the green cabbage and broccoli florets. Saute on medium heat for 20 minutes, stirring constantly. Add the coriander, salt and cayenne pepper. Cover with a lid for about five minutes till the broccoli is tender but not over done. Taste for seasonings. Add the lemon juice and serve.

In this case, I used the homemade version and cooked it with sliced onions and garlic. The main source of flavor is provided by cumin and ajwain seeds. Ajwain has a very distinct pungent taste and a little goes a long way. In case you are not able to find it, eliminate it from the recipe and only use the cumin seeds.

The rest is easy- I cut up a sweet pepper- either red, yellow or orange. With the help of crushed tomatoes, this dish is quick and super flavorful. This is a great entree to make through the week since it takes a short time to cook and it is also ideal for entertaining. Either way, I think you should try it- your family will love it.

• 1½ cups store bought or homemade paneer

• 1 orange/yellow or red pepper, sliced
• 2 tablespoons extra light olive oil
• 1 medium onion, sliced
• 3 garlic cloves, sliced
• 1 teaspoon ajwain seeds
• 1 teaspoon cumin seeds
• ½ cup crushed tomatoes
• 1 teaspoon coriander powder
• 2 teaspoons salt
• 1 teaspoon garam masala
• ½ cup cilantro, chopped

In a wok like saucepan, heat the olive oil. Add the ajwain and cumin seeds. Saute for 30 seconds till the seeds begin to sizzle. Add the onion and garlic and sauté for 4-5 minutes. Add the pepper and sauté for a minute. Add the crushed tomatoes, coriander powder and salt and sauté for 5-6 minutes on medium heat. Add the paneer, mix well and lower the heat and cover the saucepan. Cook for 10-12 minutes. Take the lid off and increase the heat. Saute on high heat for 2-3 minutes or more- till the moisture has evaporated. Check for seasonings. Add the garam masala and cilantro for garnish.

We were having one of our Friday pizza parties and I was grilling pizzas outside. I wanted to make a light, easy salad that will be delicious with the dinner.

I had lots of strawberries and always keep baby spinach in the fridge. I paired them together and added the walnuts to the mix. I came up with a simple balsamic dressing. Since strawberries were the main ingredient, I added some strawberry jam to the dressing. It added a great delicious tang to the vinaigrette.

Overall the salad was delicious. It went perfectly well with the grilled pizzas, in fact I think it will go well with any entree. I served a chilled white wine and the meal was great.

Try this salad this summer, you will love it.

• 4 cups baby spinach
• 1½ cups fresh strawberries, hulled and sliced
• ½ cup raw walnuts, chopped

Place the spinach, strawberries and walnuts in a salad bowl. Mix well and divide into four serving plates.

Dressing

• 2 teaspoons strawberry jam
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 2 tablespoons extra virgin olive oil
• 3 tablespoons water
• Salt
• Pepper

In a small bowl, add the jam, vinegar, honey and water. Mix well. Drizzle the olive oil slowly, emulsifying the dressing. Taste for seasonings and add salt and pepper as needed.

Drizzle the dressing on to each salad plate. Serve immediately.

As I was thinking, potato cakes came to mind- especially since I also had the leftover mango salsa.

I added panko bread crumbs, an egg and some cheddar cheese to the salad and mixed it all really well. I shaped them into small cakes and sauteed them with a little oil. It took almost no time to make- and so easy. The best part was that they tasted delicious with the mango salsa. For myself I drizzled a bit of sriracha sauce which added a nice tangy, spicy aspect to the dish.

We had the potato cakes for lunch. I made a salad on the side- perfect for a weekend meal.

• 2 cups left over Thai style potato salad (chopped small)
• 1 cup panko bread crumbs
• ½ cup shredded cheese (cheddar)
• 1 egg, beaten
• 3 tablespoons extra light olive oil

Mix the potato salad, bread crumbs, cheese and the egg. Mix well and form into 3 inch rounds (makes about 5 to 6).
Heat the oil in a non-stick frying pan. Saute the cakes, browning on both sides- about 4 to 5 minutes each.
Serve with the leftover Thai style mango salsa.

To complete a well-balanced menu, I was going to make a coleslaw dish with the Thai style burgers and potato salad. The recent Bon Appetit issue had a whole article on tamarind and it’s virtues. I am quite familiar with tamarind as I use it for all different things including using it in drinks, dressings and as a condiment.

They talked about pairing yogurt with tamarind concentrate to make a delicious, tangy dressing. I added my own twist by adding roasted cumin to the creamy dressing which gave the dish a nice nutty flavor. Overall, the dish went well with the burger and the potato salad.

What else do you need? Yes, I know what you are thinking- where is the dessert??? Stay tuned for tomorrow and you will have a great recipe for a dessert as well…

• 1 pack 10 oz shredded green cabbage
• 1 pack 10 oz shredded carrots
• 5 persian cucumbers, 1 inch match stick pieces
• 1 cup cilantro, chopped
• 1 cup green onions, chopped

Mix the cabbage, carrots, cucumbers, cilantro and green onions in a large serving bowl. Keep aside.

Tamarind Dressing

• 1 cup non-fat Greek yogurt
• ¼ tamarind concentrate
• 2 lemons, juiced
• 4 tablespoons honey
• Salt
• 2 teaspoons roasted cumin seeds, crushed

Mix the yogurt, tamarind, lemon juice, honey, salt and roasted cumin in a small bowl. Keep aside till ready to serve. Add the dressing to the cabbage mixture and mix well. Taste for seasonings and add more salt if needed. Serve room temperature.