TURMERIC, CARROT & RED LENTIL STEW

It’s finally become Winter in New York.  It took an extra long time this year, and I’ve been relishing in the pleasantly chill 60 degrees until now. Although it feels like the tropics in my apartment (could be worse), I’m still craving warming meals.  This soup is perfect for those chilly nights when you need something to pack a punch and simultaneously shun any & all Winter colds.  Luckily it also serves a crowd, so you’ll have leftovers all week or the perfect opportunity to throw a soup party (they’re real).

I’ve always loved the act of making soup, when you have the time to casually prep ingredients and let it simmer on the stove for hours. It’s one of those things, like pie-making, that require a little more effort, but if you enjoy the process rather than oppose it, the act becomes a totally different thing. Pies are obviously prettier (and a little more fun), but with soup I actually enjoy the process of cutting, peeling & dicing a ton of vegetables.  It’s meditative and calming on the days when I need a little more balance in my life.  Since food has always been the thing I return to when I need solace, comfort, warmth.  I promise, if nothing else, this soup will taste good, but it also might just lift your spirits.

TURMERIC, CARROT & RED LENTIL STEW (Gluten-free) Serves 6-8

• 3 tablespoons olive oil
• 1 large sweet onion, roughly chopped
• 4 garlic cloves, minced
• 2 in. piece of ginger, grated or minced
• 1 lb. carrots, or 3 cups, roughly chopped
• 1 lb. kabocha squash or pumpkin, roughly chopped
• 1 small bunch marjoram, tied with cooking twine
• 4 bay leaves
• 2 quarts organic vegetable or chicken broth
• 1 1/2 cups red lentils
• 1 1/2 tablespoons ground turmeric
• 1 teaspoon coriander
• 1 teaspoon zatar
• 2 teaspoon sumac
• 1/4 teaspoon cumin
• 1/8 teaspoon cayenne
• 3 tablespoons tamari
• 5 stalks of kale, de-stemmed and torn
• sea salt to taste
• freshly ground pepper
• Sour cream or yogurt to serve, optional

In a large, heavy-bottomed pot, add olive oil, onion, garlic and ginger over medium heat.  Stir until fragrant, about 3-5 minutes.  Then, add chopped carrot and pumpkin.  Stir for 5-7 minutes, then add marjoram, bay leaves, broth and red lentils.  Bring soup to a boil, then simmer.  Stir in all spices and tamari, then let the soup stew for 30-35 minutes or until pumpkin and carrots are tender.  

Add torn pieces of kale leaves right before serving, letting them cook gently in the hot soup.  Season to taste with sea salt and ground pepper. (don’t be shy with the salt!)  To serve, sprinkle sea salt atop, and a dollop of sour cream or yogurt.  Serve piping hot. 

SALT-CRUSTED POTATOES

Potatoes and salt are a true match made in heaven.  They're are one of those old-school staples (like rice, bread) that I think we forget about when there’s now quinoa, millet, amaranth, etc.  There’s a million starches to choose from, but potatoes & root vegetables will always be beloved in my household.

Although fries are my true weakness, potatoes don’t have to unhealthy to be good. This salt-crusted potato recipe is the perfect holiday side that has a little more interest than your average sweet potato mash.  The skin is not only the most nutritional part of the potato, but in this recipe, gets perfectly crusted with salted texture.  Once you cook potatoes this way, you'll never go back.

SALT-CRUSTED POTATOES WITH ROSEMARY, FENNEL & GARLIC (Serves 2-4) Gluten-free, Vegan

• 2lbs. yukon gold or fingerling potatoes
• 3 heaping tablespoons sea salt
• 1 small bunch of rosemary
• 6 garlic cloves
• 1 lemon, zest and a squeeze of juice
• 3 tablespoons chopped fennel fronds
• 1/4 cup extra virgin olive oil
• Freshly ground pepper, to taste

In a large, wide saucepan, add potatoes in an even layer. Add enough water just to cover potatoes fully.  Stir in sea salt, rosemary and 3 whole garlic cloves.  Bring mixture to a boil, then continue to cook at a roiling boil until all water absorbs.

While potatoes are cooking, make the dressing: add 3 minced garlic cloves, lemon zest, fennel fronds and olive oil to a small mixing bowl.  Stir until well combined & set aside.

Once all water has evaporated, let potatoes cool for 10 minutes.  Rinse potatoes and pat dry, or just rub off any excess salt.  Add to a large serving platter and drizzle dressing over top.  Season with freshly ground pepper & serve immediately.

SUMMER CORN & HEIRLOOM SALAD WITH SPICY BREADCRUMBS, GOAT CHEESE & TOMATILLO SALSA VERDE

It's been a busy Summer in terms of cooking.  I have not missed a weekend at the farmer's market & have been chasing heirloom tomatoes along with every single kind of seasonal fruit.  I can say I've pretty much been subsisting on those two food groups exclusively.

For New Yorkers, it's a real luxury to have this much amazing food in season at one time.  I try to explain to my family in California, but they just don't understand.  "There's such a buzz in the air! Everyone is so happy about tomatoes!" We definitely couldn't handle this all year round, it's true.

Besides eating plums standing up in my kitchen, I've mostly been assembling random salads all Summer long.  Since I was raised in Southern California, I have very little food heritage except maybe sprouts on sandwiches and mexican food all day/everyday.  So for me, putting salsa verde on basically a panzanella, is not weird at all.  I highly suggest it - it's my favorite end-of-Summer salad.

SUMMER CORN & HEIRLOOM SALAD WITH SPICY BREADCRUMBS, GOAT CHEESE & TOMATILLO SALSA VERDE (Gluten-free)

This salsa recipe will make a ton & I suggest you put it on anything and everything.  Tacos, hippie bowls, eggs, etc.  You'll thank me later!

Tomatillo Salsa Verde:

• 2 garlic cloves
• 1 lb. tomatillos, de-husked
• 1 small sweet onion, halved
• 1 teaspoon olive oil
• 1-2 limes
• 4 scallion stalks, roughly chopped
• 2 jalapeños, de-seeded optional
• 1 small bunch of cilantro leaves (about 1/3 cup)
• 1 teaspoon honey, optional.

Salad:

• 5-6 slices gluten-free bread, cubed
• 1-2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 4 ears of corn
• 6 oz. heirloom tomatoes, sliced
• 4 radishes, shaved
• 1 small bunch of chives, chopped
• 4 oz. goat cheese
• Sea salt, to taste
• Freshly ground pepper

Preheat the oven to 350 degrees.  Add garlic, tomatillos and onion to a sheet pan with a drizzle of olive oil.  Roast for 25-30 minutes or until tomatillos are softened.  Set aside to cool.

Once roasted vegetables have cooled a bit, add to a food processor with lime juice, scallions, jalapeño, cilantro & honey.  Blend until smooth & well-combined.  Set aside.

Use the same sheet pan (wipe down if messy) and toss bread cubes with olive oil, smoked paprika, cayenne, salt & pepper (to taste).  Toast in the oven for 25-30 minutes or until golden brown and extra toasty (not at all soft).

While bread toasts, add husked corn to a large pot.  Bring to a boil, and cook for 2-3 minutes or until corn becomes yellow and tender.  Remove with tongs & add to a colander. Rinse with cold water & set aside to cool.

Once corn has cooled, slice kernels off the cob & add to a platter or serving bowl.  Add sliced heirloom tomatoes, radish, chives & a few hunks of goat cheese.  Season to taste.  Grab a handful of toasted bread cubes & crumble them in your hands over the dish (and leave some cubed, for texture).  Top with tomatillo salsa verde & serve immediately!