30 Min

DF

GF

V

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.

Share this recipe

Cook Time

30 Minutes

Serves

6

Directions

Step 1

In a pot of salted boiling water, blanch the beans for 2 to 4 minutes. Drain and let them cool. Peel off and discard the skins of the beans.

Step 2

Soak the beans overnight. The next day, drain the water and combine the beans with 4 cups of fresh water and bring to a boil. Discard any foam that may arise after boiling or better still, drain that water and use fresh water to bring it to a boil again. The foamy residue carries impurities that can cause indigestion. Cover the beans and simmer until soft. Drain.

Step 3

In a large bowl, combine the celery, cabbage, raisins, pumpkin seeds, cilantro, serrano pepper, ginger purée, lemon juice, and salt.

Step 4

In a small frying pan over high heat, warm the olive oil, fry the garlic just until white and pop the cumin seeds. Pour over the salad and toss. Refrigerate the salad for 2 to 3 hours and toss again.

Notes & Variations

Discard the bottom 4 inches of the cilantro bunch and chop the rest, leaves and stems.
The raisins add a touch of sweetness and balance to the salad but feel free to substitute with a dry fruit of your choice or a touch of honey or maple syrup.
To make the ginger purée, chop a few pieces of ginger (unpeeled), add a little bit of water and either process in a food processor or blender.

Ingredients

1 cup dried beans (such as black-eyed peas, pinto beans, black beans, garbanzo, etc.)

2 to 3 stalks of celery, sliced thinly

2 to 3 cups of purple cabbage, thinly sliced

1/2 cup raisins

1/2 cup toasted pumpkin seeds

1 bunch cilantro, finely chopped

1 small serrano pepper, minced (optional)

1 tablespoon ginger purée

Juice of 2 lemons

2 teaspoons sea salt

3 tablespoons olive oil

6 to 8 cloves garlic, sliced

1 teaspoon cumin seeds

Step 1

In a pot of salted boiling water, blanch the beans for 2 to 4 minutes. Drain and let them cool. Peel off and discard the skins of the beans.

Step 2

Step 3

In a large bowl, combine the celery, cabbage, raisins, pumpkin seeds, cilantro, serrano pepper, ginger purée, lemon juice, and salt.

Step 4

In a small frying pan over high heat, warm the olive oil, fry the garlic just until white and pop the cumin seeds. Pour over the salad and toss. Refrigerate the salad for 2 to 3 hours and toss again.

1 cup dried beans (such as black-eyed peas, pinto beans, black beans, garbanzo, etc.)

2 to 3 stalks of celery, sliced thinly

2 to 3 cups of purple cabbage, thinly sliced

1/2 cup raisins

1/2 cup toasted pumpkin seeds

1 bunch cilantro, finely chopped

1 small serrano pepper, minced (optional)

1 tablespoon ginger purée

Juice of 2 lemons

2 teaspoons sea salt

3 tablespoons olive oil

6 to 8 cloves garlic, sliced

1 teaspoon cumin seeds

Notes & Variations

Discard the bottom 4 inches of the cilantro bunch and chop the rest, leaves and stems.
The raisins add a touch of sweetness and balance to the salad but feel free to substitute with a dry fruit of your choice or a touch of honey or maple syrup.
To make the ginger purée, chop a few pieces of ginger (unpeeled), add a little bit of water and either process in a food processor or blender.

Tags:

30 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Nut & Seed Masala Dabba

$250

A handmade spice box containing masala cashews, spiced walnuts, pumpkin & sesame seeds, pine nuts, masala pistachios, hazelnuts & almonds.

Tags:

30 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Nut & Seed Masala Dabba

$250

A handmade spice box containing masala cashews, spiced walnuts, pumpkin & sesame seeds, pine nuts, masala pistachios, hazelnuts & almonds.

Here are the currant events.

Currants are a smaller, rarer variety of dried grape with a pronounced tart & sweet taste, delicious in savory salads, trail mix & desserts. Find them in these savory recipes!

EXCLUSIVE! READ ALL ABOUT IT

Squash Blossom Pakoras

Cabbage Rolls

20 Min

DF

GF

V

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

DF

GF

NF

V

Bitter Melon Salad

After eating this wonderful fresh salad, I’ll never think of bitter melon that same way again!

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

DF

GF

V

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.

30 min

GF

NF

Breakfast Salad

There are many ways to enjoy fresh cucumber and avocado in the mornings, but when fruits like mango begin to appear in the spring, it is particularly glorious and becomes a celebration of the season. Incorporate your favorite raw vegetables into the salad along with fresh tomatoes when in season. This salad also makes a delicious light lunch or small first-course for dinner.

20 Min

DF

GF

V

Broccoli Orange Salad

A simple & quick broccoli preparation with a unique presentation.

20 Min

DF

GF

V

Cherry Cherry Tomato Salad

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

15 Min

GF

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

DF

GF

V

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.

20 Min

DF

GF

V

Cucumber Radish Salad

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

20 Min

DF

GF

V

Drunken Fig Salad

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

15 Min

GF

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

DF

GF

V

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

DF

GF

V

Green Bean Salad

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

20 Min

DF

GF

V

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

DF

GF

V

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

DF

GF

V

Green Salad

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

10 Min

DF

GF

V

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

DF

GF

V

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

DF

GF

V

Jicama Salad

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

60 Min

DF

GF

V

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

DF

GF

V

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

DF

GF

V

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

DF

GF

V

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

DF

GF

V

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

DF

GF

V

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.

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.

30 Min

GF

NF

Plum Tomato Salad

Last weekend, about to leave town for a long trip, I was staring down into my fridge, where lay 2 perfect tomatoes from Lightsey Farms and a few black plums I had picked up at the grocery store. Houston Dairymaids, the wonderful cheese shop out on the east side had sent us a big tub of Pure Luck chèvre, a bit of which was sitting in my refrigerator. I turned it all into a salad with a quick goat cheese and yogurt spread and there, a new dish was born!

25 Min

DF

GF

V

Purple Bean Salad

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

20 Min

DF

GF

V

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

DF

GF

V

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

DF

GF

V

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

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.

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.

50 Min

DF

GF

NF

V

Roasted Peach Shitake Salad

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

45 Min

DF

GF

V

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

DF

GF

V

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

DF

GF

V

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

DF

GF

NF

V

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

GF

NF

V

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.

30 Min

DF

GF

NF

V

Sunchoke Salad

Sunchokes, despite being starchy, are a high source of fiber and in particular inulin, which makes us feel full after eating.

25 Min

DF

GF

V

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

DF

GF

NF

V

Tomato Avocado Salad

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

80 Min

GF

V

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

DF

GF

V

Watermelon Arugula Corn Salad

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

20 Min

DF

GF

V

Watermelon Avocado Salad

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

25 Min

GF

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.

150 Min

DF

GF

V

Autumn Khichri

The first whiff of cool weather carries with it a craving for khichri, the peasant rice and bean stew from India, another vehicle for all kinds of vegetables. There is no wrong way to make khichri — varieties of rice and beans and proportions can vary. The key is to cook the khichri long and slow to a soft creamy stew and then add vegetables of your choice. Toppings wise, anything goes — but given that pomegranates appear in the autumn, they make a delicious tart garnish. Fried eggs, minced vegetables, herbs, cheese, olive oil or butter are just a few other suggestions.

60 Min

GF

Cabbage Rolls

When I was working as a microbiologist in Canada many years ago, a Hungarian co-worker would often bring in cabbage rolls for lunch. Common to the cuisine of central, northern and eastern European countries, cabbage rolls are usually stuffed with meat and rice. While I developed a fondness for them at the time, they were largely forgotten until recently. In helpless and heartfelt solidarity with our Ukrainian brothers and sisters as we watch the havoc unfold, I find myself wanting to cook their cuisine, from borscht to holubtsi, the Ukrainian cabbage roll. These are a simple vegetarian version.

55 Min

DF

GF

V

Potato Cakes

Hot Potato cakes off the fryer, when made right, are one of the best appetizers ever. Called Aloo tikki in India, they can be stuffed with all kinds of fillings like ground meat, cheese, crushed peas, or other such fillings. This herb yogurt spice filling is an explosion of flavor in your mouth, well worth the work in making it. Turn the potato cake into a chaat by drizzling cumin yogurt, tamarind, and cilantro chutneys on top.

20 Min

DF

GF

V

Roasted Brussel Sprouts

Brussels sprouts are essentially tiny cabbages. To me in many ways brussels sprouts are the perfect vegetable.

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.

25 Min

DF

GF

V

Smoked Eggplant Dip

This dip is inspired by the traditional Baingan Bhartha, a Punjabi favorite smoked eggplant sabzi (aka, roasted vegetable dish).

60 Min

GF

Smoked Eggplant Masala

This recipe is inspired by the Punjabi “baingan bhartha,” which essentially translates into spiced eggplant hash.

60 Min

GF

Squash Blossom Pakoras

Fried in a light delicate pakora batter, squash blossoms were ethereally delicious, especially when the fried blossom pakora was stuffed inside a fresh blossom.

30 Min

GF

NF

Stuffed Baby Peppers

There are umpteen ways to stuff peppers - this recipe will work for 4 large peppers as well.

35 Min

GF

Sunchoke Shiitake Stir-Fry

Sunchokes are rich in vitamin C, potassium and a complex carbohydrate called inulin, considered good for gut health. Since they can be eaten raw, I found one of the best ways to retain their delicious crunch is to stir-fry them paired with earthy shiitake mushrooms and leeks.

20 Min

DF

GF

V

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

DF

GF

NF

V

Bitter Melon Salad

After eating this wonderful fresh salad, I’ll never think of bitter melon that same way again!

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra