And just like that, we’re on to the month of November. Our 5th blogoversary quietly came and went over the weekend, and in light of that, here is a new recipe. Call it a mild celebration. In light of the upcoming holiday season, this is a good opportunity to share a green version of a traditionally heavy dish. It’s nice to have a few of these on hand when you tire of cookies, pies and cakes. If you are not one who tires of cookies, pies and cakes, you are still welcome to give it a try.
We both have an appreciation for potato salad, and it stems from the Southern version popular for summer gatherings and holiday meals. It is yellow in color and full of soft potato chunks, chopped egg whites, pimento peppers and sweet relish in a creamy mixture of mayonnaise, yellow mustard and cooked egg yolks. I can’t speak for Amir, but I remember watching my grandmother make it in her little kitchen. She was very specific about the way everything was done, and at that time, I had no reason to question it. Recently, I watched her make it again, and she maintained that particularity that did not waver despite my attempts to butt in. If she saw me make this potato salad, she would no doubt have a lot of questions for me. The first? “There’s no mayonnaise in this potato salad?” Nope. Not this time. Here is a fall-appropriate potato salad that bends the rules of tradition, but tastes good nonetheless.
Peter is a co-worker of Amir’s who loves a healthy meal. Today he shares with you a simple, no-fuss soup that showcases one of our most beloved leafy greens–kale! This recipe would serve well as a course during a holiday meal, or even made with leftover collards from Thanksgiving dinner. Here’s Peter with the low-down.
Weren’t we just talking about ushering in the Spring with sorbet? Well don’t judge us for posting a stew recipe today. This stew may be hearty, but it doesn’t feel too heavy to eat right now. It’s full of vegetables, lentils and sausage. Actually, that is vegan tofu sausage as this is a stew that was created a few weeks ago when Chrystal was in the middle of her vegan challenge. There have been a few vegan recipes that have popped up on the site, and usually there will be a footnote for ways to make it with real meat, if you so choose. It’s those types of quick fixes and changes that make almost any dish adaptable no matter what your eating preference may be. If you’re open to whipping up one last stew while the weather is still up in the air, here’s one to add to your list.
Last year we ventured through Little Ethiopia, a small neighborhood in the center of Los Angeles filled with Ethiopian markets and restaurants. That Ethnic Exploration introduced us to the wonders and fun of cooking authentic East African cuisine. Ever since then, we’ve been craving more and more of it! It always proves useful to put a call out on Twitter for ideas, and many great suggestions were offered, but when our friend Esi said Ghanaian, she hit it right on the head for us. We would explore West African cuisine this time, and all of the delicious food that came with it.