Chickpea Curry Dinner

As early spring warms into longer, sunnier days, I find my dinners are a mix of winter’s root vegetables and early-bird greens and onions and herbs. This curry dish couldn’t be better suited for this in-between time — pair potatoes, sweet potatoes and/or carrots with kale or spinach or chard. Maybe you have some cilantroContinue reading “Chickpea Curry Dinner”

Crispy Curry Fish

We are trying to eat more fish these days — for those good Omega-3s and to shake up the humdrum that can set in at the table. This recipe is tasty and doable and may stretch your palate — in a good way. The curry means it pairs nicely with a pot of rice, aContinue reading “Crispy Curry Fish”

Thai Curry Noodles

Here’s another framework recipe, where you can add and subtract as it suits you. For me, the basics are coconut milk, curry paste and noodles. Everything else is inspired by what’s growing in the backyard or what I am finding at the farmers market or grocery store. Top those noodles with chicken, tofu, mounds ofContinue reading “Thai Curry Noodles”

Curried Parsnip and Apple Soup

Soup might be my very favorite way to eat parsnips, a root vegetable that’s cousin to a carrot and so much tastier than a potato. The texture of the softened parsnip purees nicely into a bowl full of creamy goodness. The apples in this bring out the parsnips’ sweet side and the curry complements itContinue reading “Curried Parsnip and Apple Soup”

Honey-Curry Chicken Breasts

Honey is a wonderful addition to sauces and glazes especially for pork and chicken. This sweet and spicy marinade will light up your taste buds — and make your house smell divine. Serve with a scoop of wild rice. Recipe adapted from Taste of Honey by Marie Simmons. Serves 4 Ingredients  3⁄4 cup honey (tryContinue reading “Honey-Curry Chicken Breasts”

Egg Salad, Three Ways

  I grew up eating lots of boiled eggs — hard boiled, soft boiled, deviled or stirred into egg salad. I assumed everyone ate boiled eggs. Then I met my husband. Slicing a boiled egg onto a nest of spinach was exotic for him, much less mixing it with mayo and celery or curry spices andContinue reading “Egg Salad, Three Ways”