vegetarian korma

 https://www.allrecipes.com/gallery/vegetarian-passover-recipes/?slide=718c67c3-42c4-46bf-a404-3cb6e224e59e#718c67c3-42c4-46bf-a404-3cb6e224e59e

in comments - can use coconut milk instead of heavy cream, some increase the spices and/or add cardamom pods. 

Coconut curry chickpeas with pumpkin and lime

https://cooking.nytimes.com/recipes/1020463-coconut-curry-chickpeas-with-pumpkin-and-lime?email=rec4you&type=recommended&launch_id=14087865 

As with many dishes, the flavor grows day by day.  I didn't have any jalapeños at the time, so I used some grated red pepper flakes, and that worked well.  A bit of a kick tempered by the coconut milk. 

INGREDIENTS

• 3 tablespoons neutral oil, such as sunflower or canola
• 1 large onion, chopped
• 2 jalapeños, seeded or not, thinly sliced
• 1 bay leaf
• 1 knob ginger (about 1 inch), minced
• 4 garlic cloves, minced
• 1 ½ teaspoons garam masala
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 2 (15-ounce) cans chickpeas, rinsed
• 1 (13.5-ounce) can coconut milk (I used lite and let it simmer for longer to thicken)
• 1 (13.5-ounce) can pumpkin purée
• 1 ½ teaspoons fine sea salt, more as needed
• ¾ cup chopped cilantro, more for serving
• 2 to 3 tablespoons fresh lime juice, plus wedges for serving
•  Cooked rice or couscous, for serving (optional)

PREPARATION

1. Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
2. Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
3. Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
4. Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.

Favorite green salad with apples, cranberries and pepitas - and goat cheese

Favorite Green Salad with Apples, Cranberries and Pepitas

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• Author: Cookie and Kate
 
• Prep Time: 5 mins
 
• Cook Time: 5 mins
 
• Total Time: 10 minutes
 
• Yield: 4 side salads 1x
 
• Category: Salad
 
• Method: By hand
 
• Cuisine: American

★★★★★

 

5 from 84 reviews

From Cookie and Kate:

This was good - the dressing was very good.  Obviously easy to vary the ingredients.  Maybe try pistachios??  The apples I used were not that tart - will try again with better apples!  Easy! 

My favorite fresh salad featuring healthy greens, sliced apple, toasted pepitas, dried cranberries and crumbled goat cheese. Toss with my simple apple cider vinaigrette (recipe below) or use balsamic dressing in a pinch. Recipe yields 2 full-sized salads or 4 to 6 side salads.

SCALE

INGREDIENTS

Green salad

• 5 ounces (about 5 cups) spring greens salad blend
• 1 large or 2 small Granny Smith apple(s)
• ⅓ cup dried cranberries
• ¼ cup pepitas (green pumpkin seeds) or chopped raw pecans
• 2 ounces chilled goat cheese, crumbled (about ⅓ cup)

Apple cider vinaigrette

• ¼ cup extra-virgin olive oil
• 1 ½ tablespoons apple cider vinegar
• 1 ½ teaspoons honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon fine sea salt
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises (if using pecans instead, warm them just until they are fragrant). Transfer the pepitas to a small bowl to cool.
2. Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey, mustard and salt until well blended. Season to taste with pepper.
3. Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the goat cheese over the salad.
4. Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Gently toss to mix all of the ingredients and serve!

NOTES

MAKE IT VEGAN: Substitute maple syrup for the honey and omit the cheese.

STORAGE SUGGESTIONS: Spring greens wilt quickly once they’ve been tossed with dressing, so store dressing separately from the greens. Apples oxidize quickly once they’re cut open, so I chop them just before serving the salad. For a salad with more longevity, swap chopped kale for the spring greens (like this). Bonus? The dressing will keep the chopped apples looking fresh.