We’re cooking up one of our favorite vegetables this week inspired by an Indian dish known as Patta Gobi Sabzi. The simplicity and fusion of flavors is so gratifying and delicious. The chili is there to add depth not to make it spicy, so it will have just the tiniest spark of heat. We’ll dry toast the spices and then toss everything together and let it steam and simmer in its own juices. Feel free to jazz this dish up when you’re reheating by adding some frozen peas or a sprinkle of shredded coconut. This dish goes well with the lamb burgers and Moroccan stew. Reheat over medium heat in a saucepan.
Local Green Cabbage* | Turmeric* | Coriander Seed* | Brown Mustard Seed* | Curry Leaf | Ginger | Garlic | Green Chili | Coconut Oil* | Sea Salt (* = organic)
This is such a great item to stock up on, as kitchari is great to eat regularly for a digestive reset. So grab a pint or quart for your freezer and defrost anytime.
~Traditionally in Ayurveda you eat kitchari – a stew of split yellow mung beans and basmati rice – to cleanse the body, especially when the seasons are turning. It’s the most basic nourishing meal that’s also simple, wholesome and gratifying. It’s also known to calm an active mind and has a soothing effect on the body. It’s no mystery why we decided to bring this dish on during this tumultuous time of great change and unrest. We first sauté the healing spices in homemade grass-fed ghee to bring out their flavor, then add the soaked mung dal and rice to the pot with filtered water and bring it all to a low simmer until the magic is complete. You could throw in some steamed veg or greens for extra nutrition. Or reap the benefits by simply enjoying it as-is with a squeeze of lemon and dollop of yogurt for good measure. Heat up slowly with a tad bit of water and serve in a bowl.~
Mung Dal (Yellow Split Mung Beans)* | White Basmati Rice* | Ghee*/** | Ginger* | Cumin* | Black Mustard Seed* | Turmeric* | Fenugreek Seed* | Coriander* | Clove Powder* | Bay Leaf* | Cilantro* | Black Pepper* | Sea Salt (* = organic, ** = if you are very sensitive to DAIRY, there may be trace amounts of lactose and casein)
This chickpea stew is the perfect winter comfort. It’s brimming with warming spices, colorful carrots and a sprinkle of golden raisins that will nourish and satisfy. The balance of sweet, tart and spice is just right. You’ll be inspired to slow down and savor this dish in the spirit of January hibernation and rest. It’s a wonderful companion to the burgers, turmeric cabbage or a bowl of fresh cooked greens or salad.
We’ll pair quinoa, roasted butternut, and pan fried mushrooms with local parsley and a touch of lemon to make a pilaf that’s earthy and full of umami goodness. Each container will be topped with sliced toasted almonds for a bit of crunch. This dish pairs well with the burgers and a bowl of potato leek soup. It’s also a perfect addition to any lunch plate. Reheat (if desired) in a saucepan over low heat.
White Quinoa* | Shiitake | Cremini Mushroom | Local Butternut Squash* | Local Parsley* | Lemon | Toasted Almond* | Extra Virgin Olive Oil | Sea Salt (* = organic)