Sunchoke Salad

20 Min

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Beet Mushroom Salad

Salads with an element of something warm and freshly cooked are so much more exciting than cold salads.

90 Min

GF

Beet Yogurt Salad

The earthiness of the beets pairs well with the creaminess of the yogurt and cheese.

150 Min

Bihari Ghugni Salad

Ghugni refers to a preparation with black chickpeas, as a snack or a curry. Here, as a salad, it makes a wonderful little starter or snack.

15 Min

GF

Bitter Winter Salad

In the winter particularly, I like to enjoy salads made with bitter greens like radicchio, or endive particularly when they are balanced with something sweet like maple syrup, oranges, or pomegranates. I add serrano to this salad because particularly during colder months, our bodies need foods that produce heat to maintain strong digestion.

30 Min

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Black Bean Mango Salad

Over the years of experimenting with summer salads, this black bean mango salad settled as a favorite. It not only tastes better the next day, but it also keeps for days as the sharp taste of celery mellows and nestles in with the black beans and mango. The season for the small, skinny Atulfo mango variety is almost over, the next best is the larger rounded Kent or Hayden. Do make sure to let the mangoes ripen to a soft sweetness before making the salad.

20 Min

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Broccoli Orange Salad

A simple & quick broccoli preparation with a unique presentation.

20 Min

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Cherry Cherry Tomato Salad

Cumin seeds and oregano add a savory, spicy contrast to the cherries in this salad.

15 Min

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Cherry Tomato Mango Salad

Summer is the season for tomatoes and mangos. Careful to not use too many mangos in this salad or it becomes overly sweet.

120 Min

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Chickpea Sundal Salad

India is a land of snacks — from crunchy, addictive, savory, nut-filled chevdas to tingly, glorious street foods such as chaats. Some of the snacks can be transformed into cold salads — and this summer, I am on a path of discovery. I ate a warm sundal, a traditional South Indian salad made with chickpeas, coconut and mild spices once in a restaurant in New Delhi, and the memory has haunted me ever since. Sundal can be served warm, cold or at room temperature, and it makes for the most satisfying midday or late-night snack. Staying true to my tradition of turning most foods into carriers for vegetables, here I threw in tiny local ‘Sun Gold’ tomatoes and purple cabbage — but feel free to add diced cherry or large heirloom tomatoes.

30 Min

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Classic Bean Salad

A bean salad tucked away in the refrigerator has made for a wonderful late-night snack after busy nights at the restaurant, especially during the holiday season. Over the last few months, I’ve experimented with umpteen combinations, none of which I have stuck to. I always start with soaking one cup of beans overnight (this cuts the cooking time in half), cooking them to softness the next day and adding a changing assortment of vegetables, herbs, nuts, or dry fruits. I’ve embellished some with roasted carrots, others with steamed asparagus, peanuts, walnuts, cilantro, mint and much more. In the last few weeks, I finally arrived at a combination that I have made for three 3 weeks straight and one I am excited to share with you. Raw purple cabbage, celery and beans make the base of this salad, and one can go in so many directions with it. It makes a great light lunch on its own or pairs it with a sandwich or soup. The best part is that cabbage and celery taste better wilted and after they’ve marinated in the juices for an hour or two. The salad tastes delicious for up to three days so use it for a healthy late-night snack.

20 Min

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Cucumber Radish Salad

Fresh cucumbers, spicy serrano, and nutty peanuts make this a spicy and refreshing salad.

20 Min

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Drunken Fig Salad

In the winter dried figs soaked in rum or bourbon make for a great addition to a salad.

15 Min

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Fig Yogurt Salad

This salad makes a great first course. The burn of the mustard oil plays beautifully with the cool creaminess of the saffron yogurt and the rich, sweet figs.

15 Min

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Fruit Chaat

In New Delhi, for almost a decade, there resides a sweet fruit chaat vendor tucked away near the famous Janpath street market. Depending on the time of year, his choice of fruits and vegetables varies. He rides his bike every morning with a fresh load of fruits and vegetables, hands out fruit chaat all day until his stock is over. Mango, melons, cucumber, papaya, pineapple, apples, or bananas are cubed and laid out on a banana leaf plate and sprinkled with chaat masala. Sometimes, strawberries will show up in the mix. A squeeze of lime and he hands it to you with a smile. If it can be eaten raw, any vegetable or fruit is fair game for fruit chaat. Usually, chaat masala is a combination of toasted ground cumin, chile powder, amchur (dried mango), salt and more. Black salt, a sulfurous rock salt native to India, is a common but not essential component of chaat masala. It’s an explosion of flavors – give it a try this summer with the fruits and vegetables at hand!

30 Min

Goat Cheese, Beet & Sage Salad

Warm goat cheese is delicious enough on it’s own but when mixed with spices and seasonings it’s even better!

30 Min

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Green Bean Salad

This spicy and bright green bean salad is delicious hot or cold.

20 Min

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Green Garbanzo Bean Salad

In season through the spring, fresh green garbanzo beans are tender, bright green, cook in minutes and shockingly delicious.

30 Min

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Green Papaya Salad

A wonderful way to balance holiday indulgences and alleviate the guilt associated with it is to eat something cleansing after. Besides, why not start the year on a fresh healthy note? Green papaya salad, or Som Tum as it is known in Thai cuisine is believed to have originated in Laos. I have never tasted a version of this salad that I don’t love, and I often make a meal out of it. The fact that green papaya has innumerable health benefits like high fiber and vitamin content always helps. But it’s the endless possibilities with this salad that make it most exciting. On a basic level, fresh grated green papaya is tossed with chiles, dried shrimp, palm sugar and fresh garlic. Add grated carrots, cabbage, apple, green beans, cucumber, or mango. The shrimp is delicious but not essential to the flavor; instead throw in copious amounts of grated, finely minced, or julienned ginger. Slice in some tomatoes for the acid, peanuts for crunch with herbs like cilantro or basil for aroma and you have a wonderful salad. Instead of peanuts, add cashews, add sliced almonds, or pine nuts. Switch out sugar for something as wholesome as honey or maple syrup. If you have extra papaya left over, use it in meat marinades as a tenderizer.

20 Min

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Green Salad

Wilted kale, crunchy lettuce and the tasty bite of cumin seeds make this salad extra special

10 Min

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Heirloom Tomato Salad

This salad is good on its own and also makes an awesome side dish for grilled or roasted meats.

15 Min

NF

Herb Salad

15 Min

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Jain Cabbage Salad

Jains are the ultimate vegans of India. Their cuisine is filled with vegetables and grains, yet it is exciting in its simplicity.

20 Min

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Jicama Salad

Jicama is delicious raw and lends itself well to Indian chaat style street preparations.

60 Min

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Lentil Parsley Salad

This salad is inspired by the multitude of dal recipes from India; however, it can be eaten cold or at room temperature.

20 Min

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Local Heirloom Tomato Berry Salad

Composed salads lend themselves to so many possibilities — they have become my go-to salad. For breakfast I’ll sauté mushrooms with a cumin seed pop, spread them on a plate, tuck in a few slices of tomato, throw some microgreens on top, sprinkle salt and red chile powder and a drizzle of olive oil and lime juice. In the evening, mustard seed roasted carrots plated with diced mango or peaches and mint leaves can be the start of a light dinner salad. Given how short the treasured local heirloom tomato season is here in Texas, I find many ways to enjoy them, from raw in a salad to cooked into a masala or a chutney. Here is a truly local salad made with heirloom tomatoes from a small farm in Alvin, local blackberries and blueberries and cashew butter dressing.

25 Min

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Mushroom Salad

When I want something meatier for breakfast, I go for this mushroom salad. Satisfying and deeply flavorful yet light and nourishing.

15 Min

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Mushroom Pine Nut Salad

This is a simple ‘anti-pasti’ style salad that can be eaten by itself, on toast for breakfast or added to an omelet.

30 Min

Orange Amaranth Salad

If you are lucky enough to snag the incredible feta cheese from Blue Heron farms, you will have yourself an amazing salad!

20 Min

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Pan Roasted Chickpea Salad

In my kitchen, there is no wrong way to cook chickpeas. What I love about this preparation is that it can be made ahead of time and tastes good at room temperature or cold.

20 Min

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Peach Tomato Salad

Peaches may be the glory of Texas summers, but they originated in northwest China, along the Yangtze River over 6,000 years ago. Of specific importance were peach blossoms, which were believed to fend off evil spirits and bring vitality. Each new year in China began with peach blossoms hung on front doors to start the year off right. Today, in the sweltering Texas summer, biting into a chilled ripe peach can provide respite — especially when paired with tangy tomatoes and a nutty almond butter dressing.

30 Min

Persimmon Salad

Try this simple salad for a light respite from holiday indulgences.

25 Min

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Purple Bean Salad

Here is a salad that takes minutes to make that you can enjoy for days.

20 Min

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Purslane Orange Salad

Purslane is an edible weed that while native to India and Iran, has been eaten for millennia from Europe to Africa.

30 Min

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Raw Squash Salad

Crisp, chilled, thinly sliced zucchini and cucumbers spread on a plate, topped with aromatic herbs, toasted walnuts, tiny chunks of aged cheese, and a simple vinaigrette.

30 Min

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Refrigerator Salad

In my book, what all salads must possess is varying qualities of fresh, warm, crunchy, sweet, creamy, tart and spicy, and then they can pass off as a lazy but satisfying dinner. Use this as a guide to create your own.

45 Min

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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.

40 Min

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Roasted Cauliflower Salad

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

50 Min

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Roasted Peach Shitake Salad

Here is a supremely simple truly local salad made with grilled or roasted peaches, shiitake mushrooms and cucumbers.

45 Min

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Roasted Radish Salad

Usually relegated to crudité plates or a salad add-on, radishes get little respect in the western cooking world. But one just has to look over at the vast and varied culture of Asia, where they first grew in the wild, to see the umpteen ways to enjoy these pungent cruciferous little globes. From quick pickles in a Vietnamese banh mi to brightening up a Thai cucumber salad to making the north Indian Punjabi “mooli” paratha, radishes are used all over Asia. Seeing the vast array of brightly colored radishes at the farmer’s markets these days makes me want to find more ways to enjoy them — particularly the large, purple heirloom Japanese radishes that appear perfect for roasting. Roasting radishes diminishes their pungent flavor and adds an interesting sweetness. The hardest part of this recipe may just be deciding how best to arrange the vegetables on the platter — it’s a visual feast.

120 Min

GF

Roasted Turnip Salad

When Harukei turnips are in season during spring-time we try to find many ways to eat them however one of the best way to coax flavor out of them is to roast them.

60 Min

GF

Satsuma Paneer Salad

Enjoy it as a light lunch or serve it as a last course in lieu of dessert.

20 Min

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Shaved Brussels, Cucumber & Mango Salad

This is as simple as a salad goes but it will stay crunchy in the refrigerator for up to 3 to 4 hours.

30 Min

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Skillet Pear & Dandelion Salad

This salad is the perfect showcase for the aromatic magic of popping coriander seeds and is best-eaten warm, served immediately off the skillet.

20 Min

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Spring Farm Salad

The keys in making this salad is first, finding a shallow bowl that will fit the entire head of lettuce and next, to keep the shape of the lettuce head as intact as possible while making the salad.

20 Min

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Starfruit Sprout Salad

I have now made this salad at home repeatedly, with different combinations. Just like mine, I hope this becomes a refrigerator fixture in your home.

25 Min

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Texas Summer Kale Salad

The virtues of kale are extensive. It is one of the most nutritionally dense plants and is packed with loads of antioxidants. One cup provides more than the daily recommended dose of vitamins A, C and K.

25 Min

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Tomato Avocado Salad

This is the simplest salad ever, but it epitomizes the glory of summer vegetables.

80 Min

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Warm Orange Glazed Hakurei Turnip Salad

These delicate little white Japanese turnips have become a fixture of farmer’s market from New York to California to here in Houston. I decided to slow roast them with spices and orange juice and found them to be so delicious, I had to stop myself from eating them all straight from the pan.

15 Min

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Watermelon Arugula Corn Salad

During the middle of hot Texas summers it is time for cooling salads, fragrant dressings and chilled watermelon.

20 Min

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Watermelon Avocado Salad

No recipe needed, just follow your senses. I hope you get the picture.

25 Min

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Winter Citrus Salad

A layered citrus salad in the winter, especially using nice oranges like Cara cara or blood oranges can be a great start to a meal. They can also be served after dinner posing as a salad cum dessert! Variations are limitless – it’s all in the art of the composition so have some fun with it.

90 Min

GF

Autumn Dal

This soup, more like a soupy dal, has so many possibilities. Use the vegetables you have at hand however the butternut squash is a wonderful balance of sweet with the savory lentils.

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.

15 Min

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Cucumber Bhel Poori

Bhel poori is a common Indian street food native to Mumbai and cities in Gujarat. Usually made with puffed rice (a very common snack in India) and varying mixes of seasonal vegetables, herbs, chutneys and crunch bits of chickpea flour or wheat flour. This is an instant ‘salad’ so put it together just before eating. The ‘bhel’ refers to puffed rice and ‘poori’ refers to bits of pooris (fried wheat puffs) crushed just before mixing. Here we are replacing the poori with sev, a crispy chickpea noodle found in most Indian grocery stores.

60 Min

GF

Ghee Mashed Potatoes

Butter from pasture-raised, grass-fed cows makes wonderful ghee. A visiting Indian guru even told me there is a new term going around — “veghan,” or vegan with ghee. Here is a recipe for lightly mashed potatoes inspired by South Indian cuisine — feel free to replace the ghee with coconut oil for a plant-based version.

40 Min

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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.

30 Min

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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.

20 Min

GF

Pomegranate Pilaf

Pomegranate juice adds a slightly sweet and sour flavor to the rice however to get it to this stunning color, slice the beets thinly.

20 Min

GF

Potato Salad

The first time I tasted potato salad was in the late ’80s at an engineer’s potluck dinner in a remote Canadian city. I was fascinated by the unabashed baby-foodlike consistency of the mayo and sour cream flavors. Not a fan of cold potatoes, over the years I made it a few times and eventually gave up. Last week, as my team at the restaurant urged me to come up with my own version of potato salad, I experimented with an entirely new idea, and it turned out almost good enough to be a main course. Roasted fingerling potatoes with a creamy yogurt, ginger and tahini sauce drizzle, a spice pop and fresh herbs on top. I love this version, look forward to making it again, and I hope you do, too.

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.

15 Min

DF

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Rye Poha

Poha is a standard breakfast from Gujarat region of India and is usually made from sauteing potatoes with onions and flattened rice flakes.

Drinks

Drinks

Hot Drinks

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Condiments

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Dough

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