Smoky Ethiopian Lentils

Eat Well

When the temperatures are low and the winds are biting I crave all things warm and exotic from the kitchen. Consistently better weather, minus spring tornado season, is just moments away, but while we wait, bring on the spicy complexity of North African and Middle Eastern flavors and foods.

Smoked paprika and Ethiopian berbere — a mix of spices that includes dried red chiles de árbol and a slew of aromatics — steal the show here, with red onion, garlic, spicy fresh ginger and rich sun-dried tomatoes rounding out the earthy black lentils. A splash of balsamic vinegar swirled in at the end as a subtle but bright touch bringing everything together.

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North Indian Rajma (Punjab-Style Kidney Bean Masala Stew)

Eat Well Edibles Recipe

The cuisine of the Northern Indian region of Punjab is often rich and hearty, always bold in every sense: taste, texture, colors, aromas. Rustic yet lavish dishes are cooked in ways that incorporate strong ingredients like onion, ginger and garlic with generous, but precise, amounts of spices to enhance and perfectly balance the flavors.

Among the best-known Punjabi dishes are channa masala, various veg + non-veg versions of tikka korma, and my favoritebaigan bharta. It’s also believed that tandoor cooking, and thus, tandoori chicken, originated here.

Digging deeper, I made a surprisingly excellent discovery — a darkhorse in the vast Indian menu that quickly won our hearts and minds. And stomachs.

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Black and Blue-Berry Slaw

Eat Well Edibles Grow Well Recipe

Do you know the old riddle: What’s black and white and re(a)d all over? Depending on who you ask, the answer is a zebra wearing lipstick, an embarrassed skunk, a sunburned penguin, an angry ref, a newspaper.

Here’s a new chestnut for you: What’s black and blue and red all over? This summertime slaw showcasing the deep, dark hues of red cabbage, red onion, blueberries, and aged balsamic vinegar.

Okay, the joke’s not memorable, but the recipe is.

Black and blue salad ingredients

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