Cauliflower Potato Curry

This recipe comes from the cookbook “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”.  It is a delicious dish and uses many ingredients that are available at the same time.


2 tablespoons peanut oil
1 teaspoon each: curry powder, tumeric, cumin, dried thyme
1/4 teaspoon cayenne pepper [Editor’s Note: Small red Thai peppers are even better]
2/3 cup onions – chopped
1 teaspoon garlic – minced
2 cups waxy potatoes – cubed [Editor’s Note: Don’t use russets]
1 cup vegetable or chicken stock
2 cups cauliflower – chopped
1 medium carrot – chopped
2 slices fresh gingerroot
1/4 pound fresh beans – chopped
1 tablespoon fresh lemon juice
salt and freshly ground black pepper


Heat oil in deep skillet.
Stir in dry spices. 
Add onion and garlic; cook over medium heat until tender [Editor’s Note: I would add the garlic when the onions turn translucent.  Onions take far longer to cook than garlic and burnt garlic doesn’t taste good]. 
Add potatoes and stock, cover and cook 10 minutes. 
Stir in cauliflower, carrots and ginger. 
Cover and cook 5 minutes. 
Stir in beans. 
Cover and cook 5 minutes, stirring often. 
Remove cover and continue to simmer until most of the liquid has evaporated. 
Stir in lemon juice. 
Season to taste with salt and pepper. 
Serve over white rice and top with green onions. 

Makes four servings.

Curried Coconut Noodles with Early Summer Vegetables

This is a recipe I modified from the book From Asparagus to Zucchini.  Other veggies can be easily switched out based on what you have.  You can use either regular or light coconut milk and the dish still works.

8 ounces egg noodles
1 1/2 tablespoons olive oil
1 cup chopped spring onions (reserve some of the green tops and slice to use as a garnish at the end)
1/2 cup carrot, julienned
1 cup cut up green beans or broccoli cut into florets
1 tablespoon minced garlic (or 5 garlic scapes, sliced)
1 tablespoon minced fresh ginger
1 teaspoon cumin
1/2 – 1 teaspoon red pepper flakes
1 teaspoon turmeric
salt and pepper
1 cup peas (or sugar snap peas or snow peas, cut in half)
1 cup sliced zucchini (cut lengthwise, then slice into half moons & cut in half)
1 can (14 ounces) coconut milk – shake well before opening
juice of 1 1/2 limes (or 1 lime and 1/2 lemon)
1/2 cup basil leaves, pile up the leaves and slice into strips (chiffonade)
garnish: lime wedges, additional basil strips, and sliced green tops from onions

Cook noodles in salted water until barely tender (do not overcook).
Drain noodles, rinse with cold water, and shake off excess water.
Heat a large ceramic coated heavy pot or a wok over a high flame for about 1-2 minutes.
Add the olive oil, swirl to coat the pan, and heat until very hot but not smoking.
Add onions, carrons, and green beans or broccoli, stir fry until they begin to soften, about 3 minutes.
Add garlic, ginger, cumin, red pepper flakes, turmeric, and salt and pepper to taste.
Continue stir frying 1-2 minutes.
Add peas, zucchini, coconut milk, and lime juice.
Boil mixture until sauce thickens and vegetables are barely tender, about 10-12 minutes.
Add noodles and basil and stir until all the noodles are coated.
Heat through, stirring gently.
Taste for seasoning and add salt if needed.
Serve immediately and garnish with lime wedges, basil strips, and sliced green tops from the spring onions.

Makes 4-6 servings

Spicy Parmesan Green Beans and Kale

Recipe courtesy Giada De Laurentis, known for her beautiful smile and revealing cleavage. I don’t like mushrooms so I leave them out.

  • 3 tablespoons olive oil
  • 1 onion, sliced
  • 1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
  • 1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup white wine
  • 1/2 teaspoon red pepper flakes
  • ½ pound kale, coarsely chopped
  • 2 tablespoons fresh lemon juice (about 1/2 a lemon)
  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese

Heat olive oil in a large saute pan over medium-high heat.
Add onions and cook until translucent, about 4 minutes.
Add mushrooms, green beans, salt, and pepper and cook for 2 minutes.
Add wine and continue cooking until the green beans are almost tender.
Add red pepper flakes and kale.
Continue cooking until the kale has wilted, about 4 to 5 minutes.
Add the lemon juice and the Parmigiano-Reggiano cheese.
Toss to coat and serve.
6 to 8 servings