Roasted Brussel Sprouts

20 Min

DF

GF

V

Asparagus with Navy Beans

This dish is a nutritional powerhouse, packed with dietary fiber and many essential vitamins.

30 Min

DF

NF

V

Braised Baby Bok Choy

A little more substantial than spinach yet light enough to pass off as a green, bok choy can also be eaten raw in a salad, in a stir-fry or steamed.

20 Min

DF

GF

V

Braised Ivy Gourd

It is a delicate yet versatile vegetable, could be used in curries, braises and roasts. Here is a simple preparation inspired by the cuisine of Calcutta.

30 Min

GF

Braised Karela

Bitter melons, whether using the Chinese or the Indian variety are an acquired taste. But when tempered with the right seasonings and spices, they can be absolutely delicious in flavor!

55 Min

DF

Broccolini with Orange & Sesame

Packed with nutrients, vital minerals, and plenty of dietary fiber, broccolini cooks quickly and lends itself well to Asian flavors. Rather than being overpowered by additional sugar, here is a recipe where fresh orange juice contributes to the natural sweetness of the dish.

30 Min

GF

Cardamom Roasted Broccolini

More so than other vegetables, broccoli or broccolini needs to be cooked just right to be served at its best. For example, okra or green beans may not look pretty when overcooked but tastes just fine. Broccoli is better slightly undercooked than overcooked because the later can result in a soggy dish devoid of flavor, which is why roasting or grilling it guarantees good results. It took me a few tries to realize that it was the strong brassica smell of the broccoli that my taste buds subconsciously objected to. Now, I always cook broccoli with something fragrant, least of all garlic but usually an aromatic spice like cardamom, nutmeg, or mace. A quick little grating of nutmeg at the end, or the spears tossed with cardamom, black pepper and olive oil can transform broccoli. A squeeze of lemon or orange juice at the end can add even more fragrance and a smear of yogurt on the bottom can add a creamy luxurious finish.

10 Min

DF

GF

V

Cumin Wilted Greens

This is probably the simplest recipe in our collection but we hope it becomes one of your mainstays.

90 Min

GF

Green Bean Casserole

Always striving for fresh and local, I retraced some of the steps of this classic with fresh braised onions and mushrooms peppered with cumin seeds, garlic and kari (curry) leaves and a creamy coconut and almond sauce.

50 Min

DF

GF

V

Green Bean Sabzi

In India, vegetarians do not make a meatless meal look or taste like meat. The meal should be triumphantly vegetarian; hearty, appetizing, nutritionally well balanced and satisfying, with a flair of its own. No processed, lab-grown meat or chunks made to taste and look like a chicken in sight. Enter sabzi, a cooked, dry vegetable of sorts. Sabzi, dal (cooked spiced lentils) and rice or roti is perhaps the most common everyday meal in India. There are dozens and dozens of sabzis in every region of India, from potato, cauliflower, sautéed greens, bean, squash sabzis and so on. Here is a satisfying green bean and potato sabzi — enjoy it with roti, simple whole-wheat flatbread, and a simple dal made with yellow moong.

20 Min

GF

NF

Grilled Moringa Drumsticks

Nicknamed the “tree of life” for its nutritional density, the moringa drumstick tree is native to tropical regions of Asia and India. The drumstick pods, an essential part of Ayurvedic regimens, are an incredible source of calcium, iron, phosphorus, vitamin C and antioxidants.

50 Min

DF

GF

V

Grilled Nopales

This summer, try grilling nopales on your backyard grill and topping them with this simple tomato masala.

40 Min

DF

GF

V

Haak Saag

In this recipe, we call for a reduction of pomegranate juice to balance out the bitterness and a quick final stir of the greens to keep the bright green color intact.

45 Min

DF

GF

NF

V

Karela Sweet Potato Sabzi

Bitter melon in particular is best eaten in small portions with caramelized onions, sweet potato or sweet corn to offset its bitterness.

30 Min

DF

GF

NF

V

Kerala Green Beans

Be it string beans, Chinese long beans or French haricot verts, the humble green bean is one winter vegetable that is universal throughout the world and prepared dozens of different ways.

30 Min

DF

GF

V

Kerala Vegetable Stew

This vegetable stew is colorful and satisfying. It can be eaten on its own or with rice.

30 Min

GF

Masala Stuffed Roasted Okra

This okra stuffed with a potato masala makes a delicious side or main dish.

60 Min

GF

Pea Stuffed Peppers

Bell peppers are in full bloom in Texas, filling farm table stands with their striking yellow, orange, red and purple hues. Mincing and tossing into scrambled eggs, a stew or in stir-fry, there are endless uses for peppers. Their skin is often discarded after roasting, as are their seeds and placenta; however, these are edible and can be incorporated into the cooking. The seeds can be bitter, but cooking mellows this out. At my restaurant, anywhere peppers are used, given their high vitamin C and fiber content, we use every part except the stem. These fresh green pea stuffed peppers are intensely flavored, which is balanced by the cooling saffron yogurt sauce. Make sure to soak the saffron threads in yogurt a day or two before; the flavor of saffron is best when it has had time to develop.

90 Min

GF

Ricotta & Pea Stuffed Karela

Once balanced and tempered with other seasonings, bitter melon transforms into a thing of beauty.

45 Min

GF

V

Roasted Brussel Sprout Salad

Local brussels sprouts season here in Texas is glorious but short lived. The cabbage-like buds, which are native to the Mediterranean region, resemble nothing like you’ve ever seen at a supermarket. And there are infinite ways to enjoy them. I found this little beauty last week at the market – sliced it right down the middle and roasted it in the oven long and slow with a sprinkling of salt, pepper, and a generous drizzle of olive oil.

60 Min

DF

GF

V

Roasted Brussels Sprouts on the Stalk with Mint Chutney

Roasted Brussels sprouts on the stalk make for a delicious and dramatic splash on the dinner table. Originating in Brussels, Belgium, these tiny cruciferous wild cabbages have gained tremendous popularity in the United States. I have prepared them a dozen different ways and continue playing with new ideas. Though standard restaurant fare is to deep-fry the sprouts and douse them with a spicy sweet sauce, roasting them with aromatic spices such as cumin or coriander and herbs such as mint or oregano is far easier and tastier.

120 Min

Roasted Karela

Karela, or the Indian bitter melon, is an acquired taste but once tempered with sweet flavors like sweet potato, jaggery, corn or paneer, that same bitterness becomes just another delicious layer of flavor added.

30 Min

GF

Roasted Spring Vegetables with Yogurt Sauce

Peppers, asparagus and sugar snap peas are the epitome of spring. By roasting them lightly in the oven, they can be served at room temperature, cold or warm.

30 Min

GF

Roasted Zucchini

The mildly flavored zucchini, which grows voraciously in Texas’ humidity, may be pedestrian in pedigree but is a great canvas for flavor.

120 Min

GF

Sai Bhaji Stew

I am excited to introduce you to one of the most iconic yet humble dishes from my homeland. Sai Bhaji, which literally translates to green vegetable, is an age-old Sindhi lentil and vegetable stew. Sindh is a little-known province now in Pakistan where my parents grew up pre-partition. I have fond childhood memories of eating sai bhaji with rice for dinner when my mother had challenging days, or when we came back from a long road trip. Like most vegetable dishes in India, it was cooked for hours on end with the fragrance of cumin and fennel wafting through our home, until the lentils and vegetables came together. Sai bhaji is popular because of its ease of preparation — it’s a one-pot dish — in addition to its nutritional value because of the various green vegetables. During the summer, it can be made with tomatoes; in the winter, with lots of root vegetables. If using tomatoes, make sure to add them at the end or the acid in the tomatoes will slow down the lentils from cooking. Add the greens at very the end for maximum color and vitality.

30 Min

DF

GF

V

Sayel Bhindi

This is a classical Sindhi preparation for okra.

30 Min

DF

GF

V

Sayel Okra

In Sindhi, sayel means a rustic onion-based preparation.

30 Min

DF

GF

V

Sesame Bok Choy

Being in the brassica family, Bok Choy is filled with phytonutrient and fiber that our bodies need.

30 Min

DF

GF

V

Sesame Brussel Sprouts

Brussels sprouts, the tiny cabbages that originated in Belgium have become an American favorite and pan roasting them is one the best ways to cook them quickly.

40 Min

GF

V

Stuffed Gypsy Peppers

Serve these peppers alongside a bright green salad or as a side dish with a bit of plain yogurt on the side.

60 Min

DF

GF

V

Stuffed Hatch Peppers

What adds to the appeal of the Hatch chile is that they pack just the right amount of heat and are neither too spicy nor too mild. They can be added raw to salads, turned into salsas or fire smoked and stuffed with everything from cheese to vegetables to meat fillings.

60 Min

DF

GF

V

Stuffed Roasted Karela

A common staple in my kitchen — and one I have been trying to bring attention to for years — is the incredible bitter melon, aka karela. For the most part, folks hear the word “bitter” and shy away. I understand. For years as a kid, I did, too. In fact, I have memories of sitting at the dinner table trying to eat it with tears streaming down my eyes as my parents lectured me on why it was a necessary part of our diet. As an adult, I have come to love it, not just for its tremendous capacity to cleanse our blood sugar and keeping our skin glowing but also for its flavor. Karela holds up well to spices and pairs beautifully with naturally sweet vegetables such as butternut squash, sweet potato or corn. However, cooking it can be tricky if the bitterness is not balanced with a brine or a marinade. Don’t be afraid to use a generous amount of olive oil or another fat to bring out the flavor of this stuffed karela.

30 Min

DF

GF

V

Tindora Sabzi

Emerging wisdom is indicating that to maintain a healthy gut flora, diversity of diet is just as important as what we eat. The sheer variety of produce in an Asian grocery store from half a dozen varieties of Bok choi to other leafy greens or a whole jackfruit may seem daunting. But this is when trips to stores from other cultures can become an exciting adventure and keep in mind, it’s only food. If you don’t like it, don’t buy it again. In Indian grocery stores, aside from the umpteen aromatic spices and lentils you can peruse through, varieties of intriguing squashes can be found that resemble neither zucchini nor butternut squash. One such tender squash with a delicate burst of flavor is the tindora, or the ivy gourd. They are size of your finger, need a quick light braise, and are packed with fiber and phytonutrients. This sabzi (which simply means cooked vegetable) is inspired by the cuisine of Gujarat. Enjoy it with dal, a lentil stew, and rice. Here is to starting the new year off with a fruit or vegetable you have not tried before…

35 Min

GF

Zucchini Kebabs

The humble zucchini is a vining herbaceous plant that is picked when immature. If the zucchini were allowed to grow and ripen, they could grow up to 1 meter in length with a hard shell. First bred in Milan, Italy, in the 19th century but now harvested around the world — including here in Texas — zucchini is the perfect vegetable to throw onto a grill this summer. Zucchini or pattypan squash can be cut into large chunks and is simple enough to absorb the aroma and flavor of herbs. Pair it with bell peppers and onions and with a slight smoky char on the edges, you have a delicious meal. Better still, make extra so the leftovers can be added to a stir-fry or a salad the next day.

25 Min

DF

GF

V

Zucchini Sabzi

The key to this sabzi is getting a good brown on the zucchini, that is when it’s flavor truly shines.

30 Min

GF

Cardamom Roasted Broccolini

More so than other vegetables, broccoli or broccolini needs to be cooked just right to be served at its best. For example, okra or green beans may not look pretty when overcooked but tastes just fine. Broccoli is better slightly undercooked than overcooked because the later can result in a soggy dish devoid of flavor, which is why roasting or grilling it guarantees good results. It took me a few tries to realize that it was the strong brassica smell of the broccoli that my taste buds subconsciously objected to. Now, I always cook broccoli with something fragrant, least of all garlic but usually an aromatic spice like cardamom, nutmeg, or mace. A quick little grating of nutmeg at the end, or the spears tossed with cardamom, black pepper and olive oil can transform broccoli. A squeeze of lemon or orange juice at the end can add even more fragrance and a smear of yogurt on the bottom can add a creamy luxurious finish.

45 Min

GF

Dum Roasted Vegetables

This is an alternate to the usual curried ‘dum’ (which means cooking under pressure) vegetables – we are using potatoes, radishes and beets instead of all potatoes. The dish is overall lighter in taste and yogurt being served alongside makes for a delicious texture to go with the decadent Lamb Roghan Josh.

40 Min

GF

Ghee Roasted Hakurei Turnips

The turnips make a great side or a main dish served over polenta or a pilaf.

50 Min

GF

Ocean Masala Roasted Cauliflower

Roasting cauliflower is one of best ways to cook a vegetable that can often get mushy when braising. The ocean masala adds a nice tart tone to the cauliflower.

45 Min

GF

Ocean Masala Roasted Potatoes

Ocean masala makes a wonderful tangy topping to roasted vegetables like regular or sweet potatoes, carrots, or parsnips.

5 Min

GF

V

Pan-Seared Shishito Peppers

Houston markets are filled with many varieties of peppers, the shishito being one of my favorites. This east Asian pepper is small, about 3 inches long, thin-walled and usually mild in heat. The recipe takes less than 5 minutes to make, the shishitos can be cooked stems and all, and they make a great light lunch - or snack with a martini.

30 min

GF

Roasted Asparagus with Yogurt & Tomato

In the spring, there is no wrong way to eat asparagus. Raw, shaved, steamed, or roasted, which happens to be our favorite. Here is a dressed-up recipe with yogurt tinged with ginger and a sweetish hot tomato chutney.

40 Min

DF

GF

V

Roasted Butternut Squash

When you see a beautiful local butternut squash, buy it!

120 Min

GF

Roasted Butternut Squash with Pumpkin Seed Masala

One day, I had a large chunk of butternut squash left over, here is the recipe that followed...

60 Min

GF

NF

Roasted Carrots with Black Bean Lamb Masala

Like these carrots roasted with sesame seeds — they are nice on their own but delicious with black beans cooked with a bit of lamb and spices.

40 Min

DF

GF

V

Roasted Cauliflower Salad

Enjoy one of our favorite market salads. The nuttiness of the cauliflower compliments the kale and sweet currants.

90 Min

GF

Roasted Eggplant with Goat Cheese & Yogurt

It’s almost the end of the local eggplant season in Texas, and I have been flush with hundreds of pounds to play with at the restaurant, courtesy of nearby Knopp Branch Farm. My favorite way to cook them is to smoke, mash and turn them into a pickle, masala or a spread. However, when cooking eggplants at home, I resort to simpler ideas, such as searing them on a skillet and finishing them in the oven. There are ample choices of what to top the eggplants with — cheese, herbs, chopped nuts, nut butter, yogurt, spices and more. I have tried them and love them all. When cooked perfectly, cutting into an eggplant almost feels like cutting into a good piece of meat.

40 Min

DF

GF

V

Roasted Hakurei Turnips

Crisp, delicious and a touch pungent when raw, they transform into small balls of flavorful sweetness when roasted with spices and good olive oil.

45 Min

Roasted Local Cauliflower

Last weekend on a tiny table at the farmers market, I noticed three unusual heads of cauliflower and the farmer beaming at me with anticipation. The heads were not fluffy white like the supermarket cauliflower, but a beautiful creamy tan with tight skinny florets and greenish-purple stalks. I could sense he had grown them himself and that they would be packed with flavor. At a time when cauliflower has been processed into rice or pizza crusts, it’s wonderful to encounter one with deep original unspoiled flavors. So next time you see a scrawny-looking cauliflower, look again. It may be the best one you will ever eat.

10 Min

GF

Roasted Oyster Mushrooms with Corn Raita

There are many good reasons to eat mushrooms - they’re low in calories, naturally anti-inflammatory, high in vitamins and antioxidants and burst with flavor. Oyster mushrooms in particular contain ergothioneine, a unique antioxidant that promotes cell growth in our bodies. In traditional Chinese medicine, they have been used as a tonic for the immune system for thousands of years. The white mushrooms resemble oysters, have a sweet earth fragrance and can be found growing in the wild on dead or fallen trees. I have experimented with dozens of ways to cook them, but at home, oven roasting is the way to go. They will cook through and hold their shape beautifully and, if over- cooked slightly, may collapse - but fear not, they will still taste delicious. Cardamom here gives oyster mushrooms a fragrant finish to offset the earthy notes, and the grilled corn raita supplies a fitting creamy finish. The mushrooms may be served warm or at room temperature.

60 Min

GF

Roasted Potatoes with Cranberry Chutney

Aside from their gorgeous color, purple potatoes have four times more antioxidants than regular potatoes.

90 Min

GF

Roasted Romanesco

Supporting local farmers is not only important to our economy, it’s just as vital to our health. For the next few weeks, brassicas including cabbages, Brussels sprouts and cauliflower with high doses of vitamins A and C, carotenoids and antioxidants will fill the market stands. If you want to get in on them, take my advice and get there early.

60 Min

GF

Roasted Spring Vegetables

In this recipe, the cooking happens in 2 stages. The first roast for the root vegetables like turnips, sweet potatoes, radishes, and small local potatoes, happens slow and long, or until they are cooked to a golden-brown color and soft inside. The ajwain and the fenugreek leaves add a slightly bitter depth of flavor to the sweetness of the vegetables. Once they are done, we add light vegetables like asparagus or sugar snap peas and roast additionally just until they are cooked. Topped off with tangy amchur (dried green mango powder) and garnished with pomegranate seeds, these vegetables can take center stage with a crusty bread and a dipping sauce or can be a delicious side dish.

30 Min

GF

Roasted Spring Vegetables with Yogurt Sauce

Peppers, asparagus and sugar snap peas are the epitome of spring. By roasting them lightly in the oven, they can be served at room temperature, cold or warm.

35 Min

GF

NF

Roasted Squash

Squash is one of those plain canvas kinds of vegetables that can absorb any flavor you put on them.

60 Min

GF

Roasted Summer Squash with Avocado Raita

This is a quick and easy recipe to extract the best flavor out of summer squashes.

30 Min

GF

Roasted Zucchini

The mildly flavored zucchini, which grows voraciously in Texas’ humidity, may be pedestrian in pedigree but is a great canvas for flavor.

55 Min

GF

Roasted Zucchini with Blossoms

Every summer I watch as zucchini flowers — or squash blossoms — appear at farmer’s markets. Despite the excitement they evoke and entire menus at some restaurants dedicated to this delicate flower, I often wonder what the fuss is all about. They are visually beautiful but, flavor-wise, for me it’s like biting into a wisp with mild zucchini flavor. When I do buy them, they get tossed into salads or used as a garnish for something related. A couple of weeks ago an old friend, Ben Berryhill, who now owns and operates the Red Drum Café in Charleston, S.C., texted me a photo of the dinner he had prepared for his family: roasted zucchini topped with squash blossoms. Ben was the executive chef at Café Annie back in the late ’90s, where I learned everything. Needless to say, he inspired me to pick up some beautiful, pungent, yellow and green zucchini with bright-yellow blossoms at Gundermann Farms that weekend and cook them in a way to incorporate the blossoms. I still could not taste any real flavor from the blossoms, but it made for a delicious and beautiful lunch, devoured by those around me. Blue Heron Farm’s wonderful goat chèvre adds a delicious creamy texture, but feel free to replace it with any cheese of your choice.

50 Min

DF

GF

V

Sesame Roasted Carrots

Serve these carrots warm with a drizzle of honey. Don’t discard the carrot greens; they make a great addition to a salad or stir-fry.

40 Min

DF

GF

V

Simple Roasted Carrots

While cumin is very common to Indian cooking, I first experienced the combination of carrots and cumin in a Moroccan cold carrot salad and subsequently began adopting that combination with many carrot dishes.

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

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Condiments

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Grains

Grains

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Dough

Dough

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Batter

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Savory Baked

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Snacks

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Nosh

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Legumes

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Land & Sea

Land & Sea

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Okra