Tomato chokha is a roasted/ spicy version of a Trinidadian salsa. It is really easy to make and tasted great with roasted tomatoes but you can even use overripe regular tomatoes if you don’t have time to roast them.
Here is Maggi’s recipe for her chokha.
My mother-in-law makes the best potato salad ever!
It is chock-full of vegetables and really super tasty. Here is her simple recipe.
My friend Peter Paniccia spoils me silly with fresh vegetables from his organic garden. When he brings me parsley, he doesn’t bring it in bunches – he brings it in bushels!!
Here is a wonderful recipe for parsley oil from Yottam Ottolenghi, which can be used as a dip, a sauce, a condiment and pretty much goes with anything. I put it in sandwiches, roast veggies with it, use it in salads, pastas and so on.
It keeps for a few weeks in the fridge but once you start eating it – don’t expect it to last quite that long.
Zaalouk is a scrumptious cooked salad made with eggplants. It is one of my favorite salad dishes in Moroccan cuisine and I was thrilled when we learned how to make it at my cooking class at La Maison Arabe in Marrakech.
Zaalouk is most delicious when eaten with warm, crispy slices bread (Khubz). Zaalouk keeps for many days in the refrigerator, tasting better as time goes by. In fact it is recommended that you make this salad a day ahead.
Here is a spicy Indian take on potato salad. This wonderful recipe combines the earthiness of sesame with the pungent tastes of lime and mustard oil.
Mas huni is a Maldivian breakfast food. It is like a salad with simple seasonings of onions and shredded coconut and can be eaten with roshi.
I love the combination of bulgur and lentils! One of my favorite dishes is Mujadara (to be blogged as soon as my friend Rula gives me the recipe!)
In the meanwhile here is a really healthy and delicious salad recipe that I find myself making a lot of lately.
Pomelo is one of our family’s favorite fruits.
It is a fabulous version of a large grapefruit that is very common in Thailand. It can be eaten in many ways but the most common ways are to eat it just as a fruit or make a salad with it.
I find that Pomelo is quite abundantly available in the fall season here in New York. I see it everywhere from the local Asian supermarkets to Costco.
This is a really simple salad I make with Pomelo.
Sometimes I get vegetables that look like this in my CSA box.
Many times these vegetables just sit at the back of my fridge until I toss them into a soup stock. This past week I decided to brave a salad with this celery root and I ended up loving what I created.
This is a really simple, super healthy, nonfat salad. I love the tangy flavor that the lemon and vinegar add. Enjoy
My sister in law Sonal has given me the cookbook of a lifetime!
The book is called Plenty by Yotam Ottolenghi, a renowned chef and author who writes a weekly vegetarian column in London’s weekly Guardian newspaper. Ottolenghi owns “haute couture” food shops in London, which are well known for innovative dishes, that are made using the best of ingredients.
This is a spectacular dish I recently made for a luncheon, which ended up being a favorite with adults and the kids alike.