Tofu Curry with Basmati Rice


Last time I visited Newark Farmer’s Market, an international grocery near me, I picked up a package of fresh curry leaves. Curry leaves are basically the Indian Bay leaf and should be cooked with accordingly. The smell of curry leaves crackling in a few teaspoons of Ghee along with a few mustard and cumin seeds…

Potato Mushroom Curry


So, what to do with one Russet potato and button mushrooms? Curry! I often will utilize an odd array of veggies into an Indian inspired recipe. With a few good spices on hand, such as curry powder, garam masala, turmeric, cardamom pods, mustard and cumin seeds, a warm and fragrant last minute dish can be…

Chicken Vegetable Biryani with Spicy Tomato Chutney


Unless you count fried chicken and collard greens and TexMex and Cajun (which I do) or all-you-can-eat Chinese buffets (which I don’t) as ethnic food, I was exposed to very little variety around the dinner table growing up. When I was very young, my mother kept up a vegetable garden so thankfully I was exposed…

Red Lentil Curry with Broccoli Leaves, Basmati Rice


Did you know that broccoli plants have large, edible leaves? I didn’t until a few weeks ago. Working at Fair Weather Farm at Fairhill is broadening my knowledge of vegetable varieties and all their delicious edible bits. Broccoli leaves are large and very similar to collard greens in texture and preparation. I received a bunch in…

Potato Chickpea Curry, Tomato Chutney, Basmati Rice


Back in April I helped plant potatoes at Fair Weather Farm at Fairhill along with Nancy, the farm’s owner and a couple of other guys also participating in Fair Weather’s work share program. The past several weeks, I’ve also spent several hours plucking potato beetles off the plants. It’s really hard work but I am…

Vegan Coconut Garlic Chik’n


“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” ~Julia Child