My Menu Blog

2 tbs. fresh lemon juice
1 tsp. dijon mustard
1 tsp. minced garlic
1 tsp. ground cumin
1 tsp. sugar
Salt and pepper to taste
1/3 cup evoo
2 seedless cucumber, peeled and diced (½”)
2 papayas, seeded and diced (½”)
4 ripe tomatoes, diced (½”)
4 carrots, coarsely grated
4 scallions, thinly sliced
1/3 cup chopped cilantro leaves

1. Combine the lemon juice, mustard, garlic, cumin, sugar, salt and pepper in a bowl. Whisking constantly, drizzle in the oil until slightly thickened. Set aside.

2. In a large salad bowl, combine the cucumbers, papayas, tomatoes, carrots and scallions.

3. Toss with vinaigrette and cilantro. Serve immediately.

24 chicken thighs
Salt and pepper to taste
2 tbs. canola oil
2 tbs. butter
2 tsp. each ground cumin, tumeric, and sweet paprika
Pinch of saffron threads
4 tsp. curry powder
1 cinnamon stick
3 bay leaves
4 whole cloves
3 onions finely chopped
2 tbs. minced garlic
2 tbs. minced ginger
1 tsp. minced jalapeño
1 cup peeled and finely diced eggplant
2 tsp. tomato paste
4 cups chicken broth
2 tbs. lemon juice
½ cup sweetened coconut milk
2 tbs. chopped fresh cilantro

1. Season the chicken thighs with salt and pepper. Set aside.

2. Heat oil and butter in large pan over medium-low heat. Add all of the spices, the onions, garlic, ginger and jalapeño. Cook, stirring, for 3 to 5 min.

3. Add the chicken, eggplant and tomato paste; cook stirring until the chicken colors and the eggplanthas softened, about 5 min. Add the broth and lemon juice; simmer over medium heat about 45 min. Transfer the chicken to a bowl and let cool. Discard the cinnamon stick, bay leaves, and cloves.

4. Adjust the seasonings and cook the sauce until it has thickened, about 20 min. Shred the chicken fromt he bones in large pieces and set it aside.

5. Stir the coconut milk into the sauce, reduce the heat to medium-low and cook about 10 min. more. Stir in the chicken pieces, cook 5 min. to warm through. Stir in cilantro before serving.

2 tbs. olive oil
2 cups chopped onion
2 tbs. minced garlic, minced ginger, curry powder
3 russet potatoes, diced (½”)
4 carrots peeled, halved lengthwise and diced (1″)
1 butternut squash, peeled, seeded and cubed (½”)
1 fennel bulb, cubed (½”)
1 medium-sized cauliflower, broken into small florets
2 cups green beans, cut (1½”)
4 cups vegetable or chicken broth
2 tbs. honey
4 whole cloves
1 cinnamon stick
1 can chickpeas (drained)
½ cup chopped cilantro leaves
2 tbs. chopped mint leaves

1. Heat the oil in a large pot over low heat. Wilt the onion about 10-15 min. Add garlic and ginger for last 3 min. Add curry powder and stir for 2 min.

2. Add the veggies, broth, honey, cloves, and cinnamon stick. Bring to a boil, reduce heat to medium-low and simmer uncovered until veggies are tender, about 10 min. Stir in the chickpeas and cook another 10 min.

3. Discard the cinnamon stick and cloves. Add cilantro, sprinkle with mint. Eat.