Kale with Garlic and Coconut Milk

Chop one bunch of Tuscan kale.

Mince 2 cloves of garlic.

Stir fry on high in a wok, with sesame oil, add one teaspoon of soy sauce and a SMALL can of coconut milk.  Stir until combined and kale is cooked.  Serve immediately.

Golden French Lentil Stew from Oh She Glows Every Day

ingredients:

• 1/2 cup (125 mL) raw cashews, or 1/4 cup plus 2 tablespoons (90 mL) raw sunflower seeds
• 2 cups (500 mL) water
• 2 tablespoons (30 mL) extra-virgin olive oil
• 1 large yellow or sweet onion, diced, or 2 leeks, cleaned and thinly sliced (about 2 cups/500 mL)
• 4 large cloves garlic, minced (2 tablespoons/ 30 mL minced)
• 1 to 1 1/2 teaspoons (5 to 7 mL) fine sea salt, to taste, plus a couple pinches
• 2 medium carrots, diced (1 heaping cup/275 mL)
• 2 stalks celery, diced (3/4 cup/175 mL)
• 2 teaspoons (10 mL) ground cumin
• 1 1/2 teaspoons (7 mL) dried thyme
• 1 teaspoon (5 mL) ground turmeric
• 1 (14-ounce/398 mL) can of diced tomatoes, with juices
• 3/4 cup (175 mL) uncooked French green lentils, picked over and rinsed
• 4 cups (1 L) low-sodium vegetable broth
• 3 cups (750 mL) stemmed and chopped Swiss chard or kale leaves
• Freshly ground black pepper
• 1 to 2 teaspoons (5 to 10 mL) white wine vinegar, to taste.

instructions:

1. Put the cashews in a bowl and cover with a couple of inches of water. Soak for 1 to 2 hours or overnight. 
2. (For a quick-soak method, cover with boiling water and soak for 30 to 60 minutes.)
3. Drain and rinse. Transfer the cashews to a high-speed blender along with 1/2 cup (125 mL) of the water. 
4. Blend on high until super smooth and creamy in texture. Set the cashew cream aside.
5. In a large Dutch oven or stockpot, heat the oil over medium heat. Stir in the onion, garlic, and a couple pinches of salt,
6. and sauté until the onion is softened, 4 to 6 minutes.
7. Stir in the carrots and celery, and cook for another few minutes or so. Stir in the cumin, thyme, and turmeric until combined.
8. Add the diced tomatoes with their juices, lentils, broth, and remaining water. Increase the heat to high and bring to a low boil. 
9. Reduce the heat to medium and simmer, uncovered, for 30 to 35 minutes, until the lentils are tender.
10. Stir in the cashew cream and chard. Add salt, pepper, and vinegar to taste. 
11. (The vinegar’s role is to add a little bit of brightness to the soup; add a bit at a time and keep tasting, as it can quickly overwhelm.) 
12. Cook for a couple of minutes over low-medium heat, until the chard is wilted, and then serve. 
13. This stew will keep in an airtight container in the fridge for up to 5 days, or you can freeze it for 1 to 2 months 
14. (always let it cool completely before storing). 
15. The stew will thicken after sitting in the fridge; you can thin it out with a bit of broth when you reheat it, 
16. if desired, or simply serve it thick with some crusty bread.

Curried shrimp with pumpkin

Hunk of pumpkin (or squash) from Asian market - steam it
Use a Premade Thai curry paste (yellow/golden)

Use a mortar and pestle and mix:  garlic (several cloves), ginger (a knob - these are 
Cheryl's words), fresh coriander stems, very finely chopped lemon grass - saute all 
together -  and then add 1 can of coconut milk, vegetables - peppers, onions, tomato (add 
pumpkin here)

in addition to curry paste add a cube of rock sugar (or brown sugar), and fish sauce (or 
salt)

simmer 30 minutes

then add shrimp - which have been sitting in a LOT of salt to marinate it for 5-10 
minutes - RINSE first to get all of that salt off

if you want it spicy add chilies to curry paste

Tabouli

Ingredients:

2 bunches of parsley, finely minced
1/2 container of cherry tomatoes chopped
1/2 red onion finely minced
3 mini cucumbers chpooed
1/2 cup cooked bulgar
1 tbsp loose leaf mint tea
1 pinch of zata'ar
juice of 1 lemon
1/4 cup olive oil
salt to taste

Combine all ingredients in a bowl and toss well.

Braised Peanut Chicken Curry with Thai Gremolata

Adapted from:  Food 52 (https://food52.com/recipes/26612-braised-peanut-chicken-curry-with-thai-gremolata)

For the curry chicken:

• 1/2cup mild Thai curry paste 
• 1/2tablespoon peanut oil or any neutral oil
• Two8-ounc cans coconut milk
• 1/4cup plus 2 tablespoons peanut butte
• 
  
  
• 1tablespoon brown or palm sugar
• 4Kefir Lime leaves
• 2pounds boneless chicken

1. Preheat an oven to 350º F.
2. In a wok or large saucepan, stir-fry the curry paste and peanut oil together until the paste is softened and fragrant.
3. Add the coconut milk and whisk to combine.
4. Add the peanut butter and whisk to combine as it softens and melts into the sauce.
5. Add the kaffir lime leaves and the sugar, whisking to combine.
6. Simmer for a couple of minutes and then remove the sauce from the heat.
7. Place the chicken thighs in a Dutch oven and pour the peanut curry over them.
8. Place in an oven, covered, for about 1 hour, or until the chicken is tender and easily shredded with a fork.
9. To serve, divide the chicken evening between 8 plates and serve over rice, noodles, or salad, and garnish with Thai gremolata (recipe follows.)

For the Thai gremolata:

• 2small shallots, minced
• 2cloves garlic, minced
• 1/2cup roasted, salted peanuts, minced
• Zest of 2 limes
• 1/2cup minced cilantro, packed

1. In a small saucepan over low heat, briefly dry-sauté the minced shallot, garlic, and peanuts, stirring frequently, until toasted and fragrant, about 2 minutes. (Do not leave unattended, or you will risk developing burnt or bitter flavors.)
2. Remove from heat and allow to cool.
3. Toss the peanut, shallot, and garlic mixture with the lime zest and minced cilantro to complete the gremolata