Asparagus and Pea Salad

I often find it entirely satisfying to compose an entire meal of simple vegetable side dishes. I would say especially in the spring and summer, when vegetables are most plentiful, but really it is something I do throughout the year. However, asparagus and peas remind me of spring and so they seem a fitting side dish to signify the return of spring. Roasting the asparagus before chopping and combining it with the other ingredients, lends a nice earthy flavor to the entire dish and accentuates the sweetness of the peas, tangerine and shallots. For spring, asparagus and pea salad pairs well with baked leeks and caramelized fennel.

2 bunches asparagus, trimmed

½ c peas

2 tbsp parsley, finely chopped

2 small shallots, thinly sliced into rounds

1 tangerine, juiced

2 tsp olive oil

salt and pepper

1. Preheat oven to 425 degrees. Spread asparagus evenly on a baking sheet and drizzle with a tsp of olive oil. Place in the oven and roast until tender, about 3 minutes. Remove from oven and set aside to cool. Once cool, slice the asparagus into thin rounds.

2. Meanwhile, heat 1 tsp olive oil over medium heat in a small frying pan. Add shallots and sauté until golden brown, about 5 minutes, stirring continuously so as not to burn. Once the shallots are brown, place in a bowl with the peas, parsley, tangerine juice, asparagus, and fold to combine. Season to taste with salt and pepper. Serve warm, room temperature or chilled.

Serves 3-4

Fresh Massaman Curry

Curries are one of the staples of Thai cooking and though prepared curry pastes are readily available, fresh curry paste is especially delicious. Massaman curry paste is of Muslim origin, from southern Thailand and Massaman tends to be one of the more mild curries found in Thailand. It is believed the term Massaman is a colloquial word for Muslim. Massaman curry paste includes peanuts, potatoes and spices such as cumin, clove and nutmeg, which were brought to Thailand from Indonesia by traders. Because tofu is used in place of meat, fried tofu and potatoes and used along with more vegetables are added to give the resulting curry a full and rounded flavor. Fresh Thai spring rolls and cucumber watermelon slaw are both delicious with Massaman curry.

Meat may be sautéed on its own and in place of fried tofu.

For Kenneth, who loves curry.

For the Paste:

¼ c peanuts

1 shallot, roughly chopped

3 cloves garlic, trimmed

1 small chili pepper, trimmed

1 tbsp ginger or galangal, peeled

1 stalk lemongrass, trimmed and cut into large pieces

2 tbsp fish sauce or tamari

1 tsp brown or palm sugar

1 tsp coriander

½ tbsp cumin

1/8 tsp nutmeg

½ tsp cinnamon

1/8 tsp clove

¼ tsp cardamom

1. If using whole spices, grind them into a fine powder. Combine ingredients in a food processor and process into a smooth paste.

2. Makes about ½ c curry paste. Curry paste can be frozen for 2-3 months.

For the Curry:

1 c tofu, cubed and fried

4 new potatoes, sliced and fried

1 carrot, peeled and sliced into thin rounds

½ red pepper, trimmed diced

¼ lb green beans, trimmed

1 ear of corn, kernels removed from cob

1 onion, trimmed and finely diced

1 can coconut milk

2 scallions, trimmed and finely sliced

¼ c cilantro leaves

¼ c Thai basil

1 tbsp vegetable oil plus more for frying

salt and pepper

1. Place a large heavy pot, add oil and heat over medium heat. Add onion and 2-3 tbsp massaman curry paste; stir continually until onions are translucent, about 5 minutes. Add carrot and continue sautéing for until carrot is slightly tender, about 2-3 minutes.

2. Next, add coconut milk to the pot and bring to a simmer. Once simmering, add fried tofu, fried potatoes, red pepper, and green beans, combine and simmer until vegetables are brilliant in color, about 1 minute. Stir in corn, scallions, cilantro and basil and remove curry from heat.

3. Season to taste with salt and pepper. Serve curry over jasmine rice.

Serves 3-4

Pad Thai

Thailand is an amazing country and Thai cuisine is just as amazing and delicious. My first introduction to Thailand was the city of Bangkok, I had been eating Thai food for many years and cooking Thai food, so I was delighted to experience the food in its country of origin. After my first trip to Bangkok, I continued experimenting with Thai cuisine and have learned many things thanks to research and Thai Food by David Thompson, a wonderful book for those interested in Thai cuisine. I especially love the use of fresh ingredients and the particular attention to their intrinsic colors and flavors. I was able to take another trip to Thailand a year ago, and while there my friend and I took a great cooking class in the heart of Bangkok from a lively Thai man who taught us about the use of fresh ingredients, careful preparation and rapid cooking. Pad Thai remains one of my favorite dishes, one I make frequently at home and goes very well with both fresh spring rolls, cucumber watermelon slaw or strawberry mango sticky rice.

Most any style of rice noodle will work. Meat such as shrimp or chicken can easily be used in addition to or instead of tofu.

For Margaret, who arranged the great cooking class for us in Bangkok.

¼ c boiling water

2 tbsp tamarind paste

1 tbsp tomato paste

1 tbsp palm or brown sugar

1 tbsp sugar

2 tbsp fish sauce or 1 tsp salt

1 tbsp rice vinegar

16 oz rice stick noodles

2 tbsp vegetable oil

1 c tofu, cut into ¼-½ inch cubes

1 clove garlic, pressed or finely chopped

1 shallot, finely minced

2 eggs, beaten

1 carrot, peeled and grated

1 bunch scallions, cut into 1" pieces

1 c bean sprouts

½ c cilantro, stems removed

½ c ground peanuts

1 lime, cut into wedges

1. In a small bowl combine tamarind paste, tomato paste, sugars, fish sauce and rice vinegar. Whisk in boiling water until sauce is well combined. Set sauce aside.

2. Heat a large pot of water over high heat, bring to a boil and add noodles. Remove from heat and allow noodles to cook off heat until tender, 4-5 minutes. Once noodles are tender, drain and run under cold water to stop cooking process. Set aside and allow noodles to continue draining.

3. Heat the oil in a large skillet or wok over medium-high heat. Add tofu and fry until golden brown, about 4-5 minutes. Using a slotted spoon, remove tofu and set aside.

4. Keeping oil over medium-high heat, add shallot and garlic and stir until fragrant, about 30 seconds. Add egg, carrot and tofu and stir continuously until egg has cooked, about 30 seconds. Add noodles, gently combine with cooked ingredients and pour sauce over skillet. Gently stir ingredients to heat and combine, about 30 seconds. Remove from heat, add scallions, ¼ c cilantro leaves and bean sprouts and gently toss to combine.

5. Serve immediately. Garnish with ground peanuts, lime wedges and remaining cilantro leaves.

Serves 3-4

Warm Red Lentil and Spinach Salad with Goat Cheese

Lentil salads, such as warm red lentil salad, are the perfect way to continue eating lentils during spring and summer. Lentils, a member of the legume family, were one of the first crops domesticated by humans in the Near East. Due to their high protein content, lentils remain an important part of the diet around the world, especially in South Asia and the Middle East. In the States, it seems lentils are frequently cooked in lentil soup and while delicious, is certainly not the only way to cook lentils. Warm spiced red lentils with caramelized shallots over sautéed spinach and fresh tomatoes topped with crumbled goat cheese are reminiscent of similar dishes served in Persian cuisine and are delicious with tangerine beets and roasted potatoes.

Any variety of lentils may be used, though cooking times and water quantities may vary. Feta could be used in place of goat cheese. Yellow or red onions may be used instead of shallots. Omit the goat cheese to make the dish vegan.

For the Samimi-Aazamis, my Persian dears, in celebration of their anniversary.

1 c red lentils

2 c water

1 tsp ground cumin

1 tsp grated ginger

1 clove garlic, pressed or finely chopped

2 medium shallots, trimmed and thinly sliced

1 lb fresh spinach, trimmed

1 medium tomato, finely diced

1 tbsp mint, finely chopped

1 tbsp cilantro, finely chopped

2 tbsp plus 1 tsp olive oil

salt and pepper

4 oz goat cheese, crumbled

1. Heat 1 tbsp of olive oil in a Dutch oven or similarly heavy pot over medium heat. Add lentils and cumin, sauté until lentils become slightly translucent, 3-5 minutes, stirring continuously. Add ginger and garlic, sauté until fragrant, about 1 minute. Add water, bring to a boil, reduce heat to medium low and simmer lentils until water is almost completely reduced and lentils are tender, 20-30 minutes, stirring occasionally to prevent sticking. Once cooked, remove from heat and set aside.

2. Heat 1 tbsp olive oil in a medium skillet over medium heat, add shallots. Sauté shallots, stirring often until shallots are golden brown and caramelized, 15-20 minutes. Once caramelized, remove from heat and combine with cooked lentils, mint and cilantro. Season lentils to taste with salt and pepper.

3. Using the same medium skillet, heat 1 tsp olive oil over medium heat. Add spinach and sauté until wilted, 1-2 minutes. Remove from heat and stir in tomatoes. Season spinach to taste with salt and pepper.

4. Serve lentils over sautéed spinach and tomatoes and top with crumbled goat cheese.

Serves 3-4

Veggie Burgers

Burgers made with vegetables, grains, egg and cheese are a great alternative or addition to burgers made with meat. Though it is possible to grill a veggie burger with a good amount of fat and care, they fry up just as easily and taste just as delicious. Most any ingredients can be used for the burger depending upon what flavors are desired but I have found beans create great texture and flavor not to mention additional protein. Veggie burgers are delicious topped with traditional and non-traditional burger toppings and a great with any number of vegetable sides.

Different kind of beans may be used, along with different cheeses and herbs.

½ c cooked black beans

1 c cooked chickpeas

2 eggs

½ c bread crumbs, finely ground

½ tsp rosemary, finely chopped

½ tsp oregano, finely chopped

1 shallot, finely diced

1 scallion, finely diced

½ c cheddar cheese, grated

½ tsp salt

¼ tsp ground pepper

1 tbsp olive oil

1. Place chickpeas and black beans in a food processor and pulse into a course meal. Combine beans, eggs, breadcrumbs, rosemary, oregano, shallot, scallion, cheese, salt and pepper in a medium-mixing bowl. Thoroughly combine ingredients.

2. Form mixture into patties of desired size, depending upon burger preference.

3. Heat olive oil in a large skillet over medium heat. Fry patties in batches until golden brown, 3-4 minutes per side. Serve veggie burgers warm with bread and toppings of choice.

Makes 4-12 patties depending on size of patty

Shallot Mashed Carrots

At times carrots seem so ubiquitous in cooking that they seem to take a sideline more than center stage, being one of many ingredients instead of the main ingredient. I find carrots can serve both roles better than most other vegetables because they have a sweet mild flavor and a beautiful color. I do not often think of carrots as creamy, but when they are mashed and real cream is added they certainly are able to become a rich and creamy side dish with a perfect orange hue. I like mashed carrots with green beans or blue potatoes.

1 lb carrots, peeled and cut into thick rounds

¼ c cream

1 tbsp butter

1 large shallot, finely diced

1 tbsp parsley, finely chopped

salt and pepper

1. Steam carrots over boiling water until tender. Once tender, remove carrots from heat and set aside.

2. Meanwhile, heat the butter in a small pan over medium heat. Add shallots and sauté until soft, 2-3 minutes. Remove from heat and add parsley, continue sautéing for another minute off heat.

3. Combine sautéed shallots, cream and carrots in food processor. Combine ingredients until smooth. Season to taste with salt and pepper.

4. Serve carrots warm or hot.

Serves 3-4

Orange Pecan Kale

When I went to make this kale salad, I thought I was going in an entirely different direction, with lemon and pine nuts, which I have made before and is also delicious but very different. I discovered I did not have pine nuts and so shifted my vision. Toasted pecans and oranges sounded like both a good combination and more seasonally appropriate. I do believe this is my new favorite way to prepare kale. I like kale with many things including fried sweet potatoes and feta roasted potatoes.

Any variety of kale will work. Walnuts may be substituted for pecans and tangerine may be substituted for orange. Rosemary, lavender or thyme could be used in addition to or in place of sage.

1 bunch kale, thinly sliced

¼ c pecans, roughly chopped

1 tbsp sage, finely chopped

1 tbsp finely diced shallot

1 clove garlic, pressed or finely chopped

½ orange, juiced

¼ c parmesan, grated

2 tbsp olive oil

½ tsp brown sugar

salt and pepper

1. Bring a large pot of water to a boil. Add kale to water and boil until brilliant green and tender, 2-3 minutes. Once tender, strain kale and place under cold running water to stop cooking process. Squeeze excess water from kale, wrap kale in a clean kitchen towel and set aside.

2. Next, heat 1 tbsp olive oil in a medium skillet over medium-low heat. Add pecans and sauté until lightly browned, about 1 minute. Add shallots and continue sautéing until shallots are translucent. Turn heat off, add sage and garlic, sauté off heat until fragrant for about 1 minute and set aside.

3. Meanwhile, combine orange juice and brown sugar in a medium bowl, stirring until sugar has dissolved. Once sugar has dissolved, add remaining olive oil and sautéed ingredients, stirring to combine.

4. Place kale in a large mixing bowl, add parmesan and dressing. Gently toss ingredients until thoroughly combined. Season to taste with salt and pepper. Serve room temperature.

Serves 2-3