Mexican Street Corn and Brussels Sprouts

Kernels from 3 ears of corn

1 pound Brussels sprouts, trimmed and halved
1 sweet onion, diced
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste

Crema:
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon garlic powder
Pinch of salt

Optional toppings:
1-2 avocados, diced
1/4 cup cotija cheese, crumbled
1 tablespoon fresh cilantro, chopped
Lime wedges

Heat the oven to 400 F. Toss the corn, Brussels sprouts, and onion with the olive oil, paprika, chili powder, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 30 minutes or until golden and crispy. Stir halfway through for even roasting.

Whisk together the crema ingredients in a small bowl. Adjust seasoning as needed. 

Drizzle the crema generously over the roasted vegetables. Sprinkle with toppings as desired.

Serves 2-4.

From RecipeYumm blog with a few changes

Crispy Rice Salad with Cucumbers and Herbs

The Very Excellent Dressing:
A 1/2-inch knob of fresh ginger
1 clove garlic
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/4 cup + 2 tablespoons avocado oil or another neutral oil
1/4 cup lime juice (from 3-4 small limes)
2 tablespoons brown sugar
2 teaspoons chili crisp
 
Crispy Rice Salad:
2 cups cooked jasmine rice
2 tablespoons avocado oil
2 teaspoons red curry paste
2 teaspoons cornstarch (optional)
Half an English cucumber, thinly sliced (about 1 cup)
1 shallot, thinly sliced or minced (about 1/4 cup)
1 bunch cilantro, roughly chopped (about 1/2 cup)
1 bunch mint, roughly chopped or torn (about 1/4 cup)
1/2 cup chopped peanuts
Chili crisp to taste
 
For the dressing:
Blitz everything in a blender or food processor.
 
For the crispy rice:
Toss the rice in a bowl with the oil and curry paste. If it’s not sticking together when you squeeze it, add the cornstarch and get your hands wet to mix it again. Squeeze it into loose, squishy chunks and transfer to the air fryer in a single layer. Air fry at 400 F for 7-9 minutes, until golden and crisped.
 
Break the crispy rice apart into little chunks. Toss with about half of the dressing and however many veggies you want. Garnish with some peanuts and chili crisp.
 
Serves 2.
 
From Pinch of Yum blog

Garlic Roasted Endive

3 endives, sliced into quarters
3 tablespoons shredded Parmesan cheese
2 cloves garlic, minced
2 tablespoons finely chopped pistachios or other nuts
Salt, to taste
Cayenne pepper, to taste
 
Heat oven to 350 F.
 
Place the sliced endives on a baking pan. Drizzle with olive oil. Sprinkle with garlic, Parmesan cheese, nuts, and seasonings. Bake for 10-15 minutes until tender. Broil for approximately 5 minutes to crisp the top layer – watch carefully to prevent burning.
 
Serves 2.
 
From Foodie Chicks Rule blog

Note: Also delicious with very thin slices of zucchini instead of endive.

Chipotle Mango Salsa

1 ripe mango, diced
1 ripe but firm avocado, diced
1 cup cherry tomatoes, halved
1 1/2 chipotle peppers in adobo, chopped
Juice from 1 lime
1/4 cup fresh cilantro, chopped
salt to taste

In a bowl, combine all the ingredients. Taste and adjust spiciness and salt as needed.

From Half-Baked Harvest blog

Roasted Carrots with Avocado and Yogurt

For the carrots:
1/4 cup water
1 1/2 teaspoons teaspoon cumin seeds, toasted and cooled
1 1/2 teaspoons coriander seeds, toasted and cooled
1 teaspoon dried thyme leaves
1 teaspoon coarse or kosher salt, plus more to taste
Red chile flakes, to taste
Freshly ground black pepper, to taste
2 garlic cloves, minced or pressed
1/4 cup olive oil
1 tablespoon red wine vinegar
3 pounds thin-to-medium carrots, scrubbed, not peeled
 
To finish:
2 tablespoons olive oil
2 tablespoons orange juice (from about 1/4 orange)
2 tablespoons lemon juice (from about 1/2 lemon)
1 large or 2 medium firm-ripe avocados, cut in thin slices
Salt and pepper to taste
1 to 2 cups radish sprouts, other sprouts or light salad greens of your choice
1/4 cup plain yogurt (or sour cream)
2 tablespoons roasted hulled pumpkin seeds, sunflower seeds, toasted sesame seeds, or a mix
 
Heat your oven to 400 degrees F.  Cover 1 large (half-sheet) or 2 smaller (quarter-sheet) roasting pans with foil for easy cleanup.  Pour 1/4 cup water in bottom of pan (or divide between both).
 
Make your spice paste by either pounding the cumin, coriander, thyme, salt and peppers in a mortar and pestle until roughly ground.  In the bottom of a very large bowl, combine prepared spices, salt and pepper, garlic, vinegar, and 1/4 cup olive oil, and whisk to blend.  Add carrots and toss to coat.
 
Spread carrots, drizzling with any extra marinade, in prepared pans, and cover tightly with foil.  Roast for 25 minutes covered, then remove the foil and roast for 35 minutes more, until the carrots are lightly browned and tender but not falling apart.
 
Meanwhile, combine 2 tablespoons olive oil, orange and lemon juices, in a small dish with salt and pepper.  When carrots are done, scatter with avocado and sprouts then drizzle with this citrus dressing all over.  Dollop yogurt over the top and sprinkle with seeds.  
 
Serves 4.
 
From Smitten Kitchen, adapted from April Bloomfield and Jean-Georges Vongrichten

Sweet Potato and Herbed Goat Cheese Gratin with Chipotle

3 cups heavy cream    
1 tablespoon chipotle puree (or 1 canned chipotle pepper)
4-5 medium sweet potatoes, peeled and sliced very thin
4 or 8 ounce package herbed goat cheese, crumbled
Salt and freshly ground black pepper

Heat the oven to 350°F. 

In a blender, puree the cream and chipotle until smooth.

In a 10x10-inch baking dish, arrange a fourth of the sweet potatoes, season to taste with salt and pepper, sprinkle with one fourth of the crumbled goat cheese, and pour a fourth of the cream over all.  Repeat with remaining potatoes, cheese, and cream, forming 4 layers.  

Bake for 1 hour, or until the cream has been absorbed and the potatoes are browned.  (May be prepared up to 1 day ahead, covered and refrigerated.  To serve, reheat in a 350°F oven for 12 minutes.)

Serves 8 to 10.

From Bold American Food by Bobby Flay

Brussels Sprouts, Apple, and Pomegranate Salad

1/2 large red onion, diced small
2 tablespoons red wine vinegar
2 teaspoons ground sumac
1/4 teaspoon kosher salt, plus more to season salad
2 cups shredded brussels sprouts
1/2 cup fresh pomegranate seeds (from about 1/2 a large one)
1/2 a large, tart, peeled apple, cored and diced
Juice of half a lemon, plus more to taste
1 1/2 to 2 tablespoons honey, plus more to taste
1/4 cup olive oil
Ground chipotle chile pepper, hot smoked paprika, or another chile flake, to taste
 
Make the sumac-pickled onions:
Combine red onion, wine vinegar, sumac and 1/4 teaspoon kosher salt in a small dish and set aside while you prepare the other ingredients, or ideally at least 15 minutes.
 
Combine all salad ingredients, including red onions and their pickling liquid, in a medium bowl and season to taste with salt and red pepper. Taste and adjust ingredients as desired.
 
This salad can be prepped ahead, but keep the dressing off of it until at most an hour before serving so it doesn’t discolor the sprouts.
 
Serves 4 to 6.
 
From Smitten Kitchen blog

Apple-Herb Cornbread Stuffing

6 cups cubed cornbread (about 1-inch cubes)
5 tablespoons unsalted butter
1 large sweet onion, chopped small
1 large or 2 small stalks celery, diced small
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon table salt, plus more to taste
Freshly ground black pepper
1 large or 2 small firm, tart apples, such as Granny Smith, peeled, cored and diced small
1/4 cup roughly chopped flat-leaf parsley
3 sage leaves, minced
1/2 to 1 cup vegetable, chicken, or turkey stock or broth
1 large egg
 
Position rack in center of oven and heat to 350°F. Spread cornbread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.
 
Generously butter a 2-quart baking dish (a 9×5-inch loaf pan, 8- or 9-inch square dish, etc.) with 1 tablespoon butter. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt, and lots of freshly ground black pepper, and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and sauté until a bit tender, 3 to 4 minutes more.
 
Place toasted cornbread cubes in a large mixing bowl. Scrape contents of skillet on top. Whisk egg and 1/2 cup stock together and pour over. Stir in parsley and sage. Spoon into prepared pan. If mixture looks a little dry, pour remaining 1/2 cup broth over it. (This is a good place to pause, if needed. Nothing bad comes of the stuffing absorbing the liquids for longer.) Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly. Serve immediately, or reheat as needed.
 
From Smitten Kitchen blog, with some changes

Sweet Corn and Zucchini Pie

4 tablespoons butter
1 sweet onion, diced
2 large zucchini, sliced very thinly (about 4 cups)
8 ounces sliced mushrooms
2 ears sweet corn
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
12 ounces shredded cheese
4 eggs, beaten

Heat the oven to 375 degrees F.

Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies sauté, cut the corn kernels off the cob. Add them to the pan and continue to sauté until the veggies are soft, about 5-10 minutes. Remove from heat.

Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. Butter a pie pan (9-inch or larger). Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks. Cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

Serves 6 to 8.

From Pinch of Yum blog

Buttermilk Cucumber Salad

2 cups thinly sliced cucumbers (from 1 large English cucumber or 3 mini, peeled fully or in stripes)
3 tablespoons thinly sliced shallot rings (from 1 shallot) or thinly sliced sweet onion
Kosher salt
Freshly ground black pepper
1/4 cup full-fat Greek yogurt, sour cream, or Vegenaise
1/4 cup buttermilk
1/4 cup torn or chopped fresh herbs, such as dill, chives, tarragon, basil, or parsley

Put the cucumbers and shallot/onion in a colander, sprinkle with 1/2 teaspoon salt, and toss to combine.  Set aside to drain for at least 15 minutes or up to 1 hour.

Stir together the yogurt and buttermilk in a medium bowl.  Taste and season with salt and pepper, then stir in the cucumbers, shallot/onion, and herbs.

Serves 4.

From TheKitchn.com, with minor changes

Asparagus and Crispy Cannellini Beans

1 15-ounce can cannellini beans, drained and rinsed
Kosher salt
8 ounces asparagus
6 tablespoons extra virgin olive oil, divided
Freshly ground black pepper
4 ounces arugula
3 ounces shaved Parmegiano-Reggiano cheese

Heat the oven to 375 F.  Line a baking sheet with towel(s), and spread the beans out to dry while the oven is heating.

Bring a large pot of water to boil and add 1 tablespoon of salt.  Add the asparagus and blanch for 1 minute.  Drain and quickly plunge the asparagus into cold water to cool.  Cut lengthwise into 2-inch pieces.

Remove the towel, and spread the beans on the baking sheet.  Drizzle 3 tablespoons of olive oil over the beans, season with 1 1/2 teaspoons of salt and a few grinds of black pepper, and toss to fully coat.  Transfer to the oven and cook for 20 minutes, until browned and crisp.  Remove and cool to room temperature.

In a large bowl, place the arugula, asparagus, cheese, and beans.  Right before serving, slowly drizzle in about 3 tablespoons of olive oil and gently toss.

Serves 2 to 4.

From The Pasta Friday Cookbook by Allison Arevalo, via Food52 blog, with minor changes

Bean and Barley Salad with Preserved Lemon

1 cup dried Yellow Indian Woman beans from Rancho Gordo

1/2 onion, roughly chopped

1 cup barley (Trader Joe’s 10-Minute, or pearled, or hulled)

2 tablespoons finely chopped preserved lemon

1/3 cup chopped green onion, white and pale green parts

About 1 cup chopped fresh flat-leaf parsley or arugula

Dressing:

1/3 cup extra virgin olive oil

2 garlic cloves, smashed

1/4 cup fresh lemon juice

2 teaspoons harissa paste

Salt and freshly ground pepper

To cook beans:

Pick over dried beans and rinse thoroughly in cold water.  Place cleaned beans in a bowl of fresh cold water, cover, and soak for 2 to 6 hours; drain and rinse well.  Cover beans with 2" of water, add onion, and simmer 1 or more hours, until beans are tender.  Add 2 teaspoons salt about 15 minutes before end of cooking time.  Alternatively, cook soaked beans in Instant Pot for 8 minutes, add salt, and simmer for 15 more minutes.  Drain beans.

To cook barley:

Combine 1 cup barley and 3 cups water or stock in a saucepan.  Add a generous pinch of salt.  Bring to a boil over high heat.  Keep an eye on the pot to make sure it doesn't boil over.  When barley has reached a boil, lower the heat to a simmer, cover, and cook until barley is done.  For Trader Joe's 10-minute barley, check at 10 minutes.  For pearl barley, check at 25 minutes.  For hulled barley, check at 40 minutes.  Barley is done when it has tripled in volume and is soft yet chewy.  Add more water if pan becomes dry before barley has finished cooking; check every 5 minutes until desired chewiness is reached.  Drain barley.

Combine beans and barley in a bowl with preserved lemons, green onions, and parsley or arugula.

Combine the olive oil with smashed garlic to infuse.  Mix together lemon juice, harissa, and salt and pepper.  Slowly whisk in olive oil (garlic removed). 

Pour dressing over salad and toss.  Taste and adjust the seasonings.  Serve at room temperature.

Serves 4.

From Heirloom Beans by Steve Sando and Vanessa Barrington, with many changes (barley cooking instructions from thekitchn.com)

Sweet Potato Fries with Basil Yogurt Sauce

Basil yogurt sauce:
1/4 cup (60 grams) plain full-fat Greek yogurt
1 cup (12 grams) fresh basil leaves
1 bunch (85 grams) scallions, white and green parts
1/2 ripe avocado
1 green chili, seeded if desired
1 1/2 tablespoons fresh lime juice
4 black peppercorns
1/2 teaspoon fine sea salt
1/2 cup cold water, plus more as needed

Sweet potatoes:
1 pound (455 grams) sweet potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon dried red chili flakes
1/2 teaspoon flaky sea salt
1/2 teaspoon freshly cracked black pepper

To make the yogurt sauce:
Combine the yogurt, basil, scallions, avocado, chili, lime juice, peppercorns, salt, and water in a blender and pulse on high speed until smooth and uniform.  Taste and adjust the seasoning if necessary.  You can add more water if you want to make the sauce a little thinner.  Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours.

To make the sweet potatoes:
Heat the oven to 425 F.  Line a baking sheet with parchment paper.  Scrub the sweet potatoes under running water and pat dry.  Peel and cut lengthwise into 1/4 inch thin sticks.  Transfer to a medium bowl, and add the olive oil, chili flakes, salt, and pepper, and toss to coat evenly.  Spread out the potatoes on the prepared baking sheet and bake until lightly browned outside and soft and tender inside, 25 to 30 minutes.  Remove from the oven and transfer to a serving dish.

Serve the sweet potatoes hot, and pass the yogurt sauce on the side, garnished with the sliced scallions.

Serves 2.

From Season by Nik Sharma

Tandoori Baby Potatoes with Herb Yogurt

For the potatoes:
8 baby potatoes
Salt
2 tablespoons unsalted butter

For the tandoori marinade:
2/3 cup Greek yogurt
1 3/4 teaspoons ground cumin
3/4 teaspoon garam masala
1 teaspoon ground coriander
1/4 to 1/2 teaspoon chili powder
1 teaspoon paprika
3 garlic cloves, peeled and grated
Scant 1/4-ounce gingerroot, peeled weight, grated
2 tablespoons vegetable oil
1 1/2 tablespoons lemon juice or to taste

For the topping:
Generous 1 cup Greek yogurt
1/3 teaspoon freshly ground black pepper
Handful of chopped cilantro leaves
1/2 to 3/4 small onion, minced
1 green chile, seeded and minced, or to taste
1-2 tablespoons whole milk, if needed

Peel the potatoes and halve.  Bring lots of salted water to a boil in a large pan.  Add the potatoes and boil for 8 minutes.  Drain and, when cool enough to handle, use a spoon to scrape out a depression so that the potatoes look like boiled egg halves where the yolk has been removed.

Mix the ingredients for the tandoori marinade in a bowl.  Add one good teaspoon of salt.  Place the potato halves in the bowl, turn to coat in the marinade, and let marinate for 30 minutes.  

Mix together all the ingredients for the topping, adding the milk if the consistency seems a little thick, and season to taste.

Heat the oven to 425 F.  Place the potatoes, flat side up, on a baking sheet and place on the middle shelf of the oven.  Cook for 20 to 25 minutes, or until the marinade looks properly dried.  Turn the potatoes over, move the rack to the top of the oven, and continue to cook for 8 to 10 minutes.  Turn again and cook for another 8 to 10 minutes.  They should be tender by now (check by piercing one of the largest potato halves with a knife).

Melt the butter and brush it over the potatoes.  Spoon a rounded teaspoon of topping onto each potato half and serve immediately.

Makes 16 halves.

From Indian Vegetarian Feast by Anjum Anand

Roasted Cauliflower, Paneer, and Lentil Salad

1 cup French green lentils

4 cups vegetable broth (or water)

1 small head cauliflower (about 1 pound)

1 10-ounce block of paneer, cut into 1/2-inch cubes (about 2 cups total)

1 teaspoon fine sea salt

1/2 teaspoon black pepper

1 tablespoon extra-virgin olive oil

4 scallions, green and white parts, thinly sliced

For the dressing:

1/2 cup extra-virgin olive oil

1/2 cup tightly packed fresh cilantro leaves

1 green chile (seeded, if desired)

Juice of 1/2 lime

1/2 teaspoon ground coriander

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon fine sea salt

Heat the oven to 425 F.

Rinse the lentils in a fine-mesh strainer under cold running water and pick out any stones or imperfect beans.  Transfer to a pressure cooker and add the broth or water.  Cook under pressure for 20 minutes.  Release steam; drain through a fine-mesh strainer.

While the lentils are cooking, roast the cauliflower and paneer:

Cut the cauliflower into bite-size florets and transfer to a roasting or sheet pan.  Add the paneer.  Season with salt and pepper and drizzle with the olive oil, mixing to coat evenly.  Roast, stirring occasionally, until cauliflower and paneer are crispy on the outside and feel tender when pierced with a skewer or knife, 25 to 30 minutes.

Meanwhile, make the dressing:

Combine all the ingredients in a blender and pulse at medium-high speed until smooth.

When the cauliflower and paneer are done, transfer to a large bowl and gently stir in the drained lentils and the scallions.  Taste and adjust the seasoning, if necessary.  Drizzle with 1/3 to 1/2 cup of the dressing, to taste, and serve warm or at room temperature. 

(Store the leftover salad and dressing in separate airtight containers in the refrigerator for up to 4 days. Shake the dressing before using.)

Serves 4 to 6.

From New York Times Cooking, adapted from Season: Big Flavors, Beautiful Food by Nik Sharma, with a few changes by me

Beetroot Shami Kebabs

550 grams raw beetroot
225 grams soft paneer, preferably homemade
2 tablespoons lemon juice
1 1/2 inches ginger, peeled and grated
3 cloves garlic, minced
2 green chillies, finely chopped
1 teaspoon garam masala
1 1/2 teaspoons salt
4 tablespoons chickpea flour/besan
30 grams fresh coriander, finely sliced
1 medium egg, or egg substitute (such as 2 tablespoons arrowroot mixed with 2 tablespoons water), or omit

Canola oil

Trim the tops and tails from the beetroot, place in a pan of cold water on a medium heat, bring to a boil and cook until tender and a knife slides easily through them.  Depending on their size, this could take from 40 minutes to 1 hour.  Drain and leave to cool, then slip the skins off using your fingers or the back of a knife (wear rubber gloves if you don't fancy having pink hands).  Mash the beets as finely as you can.

Pop the beetroot mash into a frying pan over medium heat and stir-fry for about 5 minutes.  Crumble the paneer into the beetroot, add the lemon juice, ginger, garlic, green chillies, garam masala and salt, and stir for another couple of minutes.  Take the pan off the heat, add the chickpea flour and coriander, and mix really well.  Leave the mixture to cool down, then add the egg and mix thoroughly.  

Lay a sheet of greaseproof paper or foil on a flat surface.  Take an egg-sized bit of the mixture, roll it into a ball, then flatten it into a patty around 2 or 2 1/2 inches in diameter.  Place on the foil and repeat with the rest of the mixture, to make about 18 kebabs in total.

Put a teaspoon of oil into a non-stick frying pan on a high heat.  When hot, add 4 kebabs and fry for around 1 1/2 minutes on one side.  Turn and fry for another 1 1/2 minutes or until crispy.  Repeat with the rest, then transfer to a serving plate.  

Makes 18, serves 6.

From Fresh India by Meera Sodha, with very minor change

Note: Can be served with raita, or with tamarind chutney. 

Brussels Sprouts Hash

1 pound (454 grams) Brussels sprouts, trimmed
3 tablespoons canola oil
1 tablespoon split urad dal
1 tablespoon split chana dal
1 1/2 teaspoons mustard seeds
1 teaspoon chili flakes
1 tablespoon minced shallot
1 tablespoon peeled minced fresh ginger
1 tablespoon minced green chilies
Leaves from 2 sprigs fresh curry leaves
Kosher salt
5 tablespoons water

Thinly slice the Brussels sprouts, using a mandoline or knife; you should have about 8 cups.

Place a large saute pan over low heat and add the oil and dals.  Heat until the dals just begin to color and smell toasty, 2 to 3 minutes.  Add the mustard seeds, increase the heat to medium, and cook until the seeds pop, 1 to 2 minutes.  Add the chili flakes and cook for 30 seconds.

Add the shallot, ginger, chilies, and curry leaves.  Season with salt and cook until the shallots are fragrant, 2 to 3 minutes.  Add the water and simmer until the liquid is almost completely gone and the lentils soften slightly (they should still be a little crunchy but not hard), 8 to 10 minutes.

Add the Brussels sprouts to the pan, increase the heat to high, and stir-fry until the sprouts are slightly tender but with some crunch, about 2 minutes.

Season with salt to taste and serve.

Serves 4 to 6.

From Flavorwalla by Floyd Cardoz

Herby Lemony Orzo Salad

4 cups chicken broth, vegetable broth, water, or combination
1 1/2 cups orzo
2 large handfuls baby spinach or arugula leaves, chopped 
1 15-ounce can chickpeas/garbanzo beans or white beans, rinsed and drained
1 cucumber, diced
1 red bell pepper, diced
1 cup roughly chopped basil leaves
1-2 lemons, zested and juiced
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste

Pour the broth/water into a heavy, large saucepan - add salt if using only water.  Cover the pan and bring to a boil over high heat.  Stir in the orzo.  Cover partially and cook until the orzo is tender but still firm, stirring frequently, about 7 minutes.  Drain the orzo through a strainer.  Transfer orzo to a large bowl and toss until it cools slightly. Set aside to cool completely.

Add remaining ingredients to bowl.  Toss evenly until combined.  Taste and season with a few generous pinches of salt and pepper, or more to taste, and also add more lemon juice if desired.

Serve immediately or cover and refrigerate for up to 3 days.

Recipe combined from GimmeSomeOven blog and Giada De Laurentis from the Food Network

Swiss Chard and Sweet Potato Gratin

1/4 cup (1/2 stick or 2 ounces) butter

1 small onion, finely chopped

3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces (keep separated)

Pinch of nutmeg

2 cups heavy cream or whole milk

2 garlic cloves, minced

2 tablespoons flour

2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds

1 tablespoon minced fresh thyme

Fine sea salt

Freshly ground black pepper

1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese

Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened.  Add chard stems, pinch of nutmeg, and salt and pepper to taste, and cook, stirring, until vegetables are tender but not browned, about 8 minutes.  Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted.  Season with salt and pepper, then transfer greens to a colander to drain well and press out liquid with back of a large spoon.

Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer, then keep warm.  Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour.  Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute.  Season sauce with salt and pepper.

Assemble gratin: Heat oven to 400°F.  Butter deep 9×13 baking dish.  Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the thyme, and a 1/4 cup of the cheese.  Distribute half of the greens mixture over the cheese, then sprinkle another quarter of the herbs and 1/4 cup of the cheese over it.  Pour half of bechamel sauce over the first two layers, then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese, and then the remaining greens and herbs.  Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible.  Sprinkle with the last 1/4 cup of cheese.

Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed.  Let stand 10 minutes before serving.

Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge.  You can also make and bake the gratin and reheat it. Gratins reheat well, but they take almost as much time to gently heat through as they do to bake in the first place, especially deep ones like this.

Serves 12.

From Smitten Kitchen, with very minor changes

How to Cook Perfect Basmati Rice

Tips for perfect basmati rice:

Rinse the rice for a few minutes.  The water does not need to run perfectly clear but rinsing helps get rid of starch that can make your rice sticky.

Add salt to the rice in the pot, before pouring in the water.  This helps the salt absorb into the rice grains.  Do not add salt after the rice is cooked, as your rice can taste overly salty.

Pour boiling water over top of the rice in the pot, which helps you keep track of the exact quantity of water, and there is no loss of water due to evaporation in the pot.

Use a tight fitting lid, or ideally, use aluminum foil, crimped tightly over the top of the pot to make a good seal, so that steam doesn't escape. The tightly covered pot lets the rice steam perfectly, and the method consistently yields long, separate, perfectly steamed fluffy grains of rice.

For about 5 cups cooked rice:

2 cups basmati rice (500 ml)

3 cups boiling water (750 ml)

Salt to taste (about 1/8 teaspoon per cup of rice)

Rinse the rice: Using a strainer, rinse the rice under cold, running water.

Soak the rice (optional): Place the rice in a large bowlful of cold water, and let it soak for 30 minutes to an hour.  You can skip this step, but it helps make softer rice.

Transfer rice to a heavy-based sauce pot with lid (ideally a 2 quart pot for 2 cups uncooked rice).  If you've been soaking the rice, drain it well. Transfer it to the sauce pot with a pinch of salt.

Pour boiling water over the rice: Boil water in a kettle or pot, measure out 3 cups of boiling water and pour over the rice.

Bring to a simmer, then cover with foil and the lid: Set the pot over medium-high heat. When the water starts boiling and steaming again, cover the pot tightly with aluminum foil, crimping the edges around the rim of the pot (so that no steam escapes), and then place the lid on top.

Reduce heat and cook the rice: Turn down the heat to just above it's lowest setting and let the rice cook for 15 minutes undisturbed.

Remove from heat and steam for 5 minutes: After 15 minutes, remove the pot from heat. With the lid still on (no peeking!), let the rice steam another 5 minutes.

Fluff the rice and serve: Uncover the rice, fluff it up with a fork and serve.

From TheKitchn.com