Meals
Hunan Beef with Sugar Snaps
Leftover dal and cabbage with mustard seeds, peanuts, and coconut for lunch
Chicken Chile Rellenos Casserole
Moong Dal Tarka, Asparagus and Peas in Bengali Mustard Sauce, Naan
Penne with all the greens in the fridge, shitakes, peas, and hazelnuts
Black Pepper Tofu
Big Salad
Pecan Crusted Sablefish, Spicy Braised Spring Turnips and Green Beans
Nachos
Harissa-Spiced Lentil, Potato, and Brussels Sprout Hash with Poached Eggs and Picked Radish
Khoresh-e Ghormeh Sabzi, a Persian herb, beer, and kidney bean stew
Noods, chicken, green beans, black bean chili oil
Spiced Roasted Eggplant and Peas, Naan
Black Lime Lamb Lettuce Wraps with Garlic Yogurt and Sumac Onions
Cabbage caramelized in garlic-anchovy butter finished with lemon, parmesan, and pasta water on wheat campanelle.
Tofu, Red Giant Mustard Greens, Peppers, Cashews
Bucatini with Manila Clams, Green Garlic, Arugula, and Cherry Tomatoes
Sheet Pan Chicken, Potatoes, and Arugula with Gochujang and Garlic Yogurt
Cheddar-Sauerkraut Toast
Brown Butter-Poppyseed Spaetzle with Cabbage, Smoked Sausage, and Horseradish Hot Mustard Sauce