A Really Good Saag Paneer

This is a saag paneer that uses a truckload of spinach, gets tang from buttermilk and a finishing squeeze of fresh lemon, magic from a host of spices, and a bit of heat from ginger and chile flakes. I bring on a bit of crunch and contrasting texture where ever I can – paneer, toasted sesame seeds, and add a touch of decadence with a splash of cream (you can use yogurt, buttermilk, or cashew cream if you like).

Saag Paneer Inspiration

A bit of context. We make saag paneer at home all the time. I’m talking once a week or every ten days. Wayne started it, years ago, when he cooked Merrill’s saag paneer one night, and from there it became a regular thing. The recipe has evolved and meandered quite a bit, so I thought I’d share the version I’ve settled into with you. I try to make it exactly the way I want to eat it, because, at some point, personal preference trumps everything else. Even when you’re dealing with a classic preparation. I also featured another, different, streamlined version in Near & Far (also great!) a few years after this.

To that end, for this take on saag paneer, I cook the paneer cubes until they aren’t just golden, they need to go well beyond that. I like them crispy cornered, and outright crusty. Beyond that, I chop the mountain of spinach you need here into flecks the size of big confetti. This assures no slurpy, sloppy, un-chewable greens. And I (almost) always use fresh spinach, but you can do a (more traditional) blend of mustard greens, chard, etc. if you like!

It is the sort of thing that is even better the day after – spread on thin crackers, or inside this sort of quesadilla. You make your own spice blend here, but you can certainly experiment with your own or a good store-bought blend.

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Dragonfruit Bowl with Walnuts and Berries

Have you seen the little packets of dragonfruit puree in your supermarket’s freezer section? I love them, and stock up whenever I can. They seem to be popular in San Francisco, and tend to sell out fast. The packets are great for smoothies (of course), but sometimes, when I can’t be bothered to set up and clean my blender, I’ll make myself a dragonfruit bowl using the thawed packets. It’s a twist on my favorite breakfast chia pudding, and comes together in a flash. 

Variations

You make these bowls with just a wide range of fruit purees. Acai works great, although not a pretty as the dragonfruit. I love raspberry, strawberry, and black berry as well. In general, the berry purees are on point. 

Dragonfruit Bowl Toppings

The only limit here is your imagination. I tend to use whatever I have around. Crushed berries, and miscellaneous seeds are often contenders. Something extra crunchy is essential, and you see toasted walnuts here. Think seasonal as well – I like to add torn cherries when they’re in season, or sliced figs later in the year. Also! I love puffed quinoa or other cereal on top.

Other Recipes to Make with Dragonfruit

Keep an eye out for other products made with dragon fruit. It’s such a fun ingredient to experiment with. I’ve seen dried dragonfruit slices (also named pitaya), and more recently discovered a beautiful dragonfruit powder. I use the same puree called for in this recipe, in this refreshing dragonfruit shrub quencher. And use the dried fruit in this dragonfruit tonic. Have fun experimenting!

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Favorites List (08.17.18)

It has been a while since I’ve done a favorites list. Let’s remedy the situation!

– 10 years / $430,000 in micro loans! (Nearly 80% to women :)!

– This pasta: Been making a version of it on the regular, pictured below with added toasted cashews, broccolini, lemon zest. (recipe)

– This playlist (if you watch my Insta Stories, you’ll recognize)

– Mandy Moore’s kitchen (….love, love the whole Harold Zook restoration – Emily Farnham x Sarah Sherman Samuel)

– These scones: Spotted this @pickled_rose photo (below) of the Whole Wheat Blackberry Ricotta Scones from deep in the 101 archives. (recipe)

– These sandals all summer
– Watching this: Sharp Objects
– Matcha on the move
– Leaves & Flowers Ajna Tea

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Weeknight Pasta Ideas with Less Than Ten Ingredients

Pasta night is often the quickest way to get dinner on the table with minimal effort. The end of a long day? Pasta. Need something both adults and kid will eat? Pasta. That said, I feel like weeknight pasta preparations have evolved quite a bit in recent years with lots of creative ideas bubbling up. You see a lot of vegetable-centric pastas, and plenty of experimenting with different shapes, and ingredients. I thought I’d highlight a few weeknight pasta ideas, specifically ones with less than ten ingredients – actually, a few are in the eight ingredient range, not counting salt, pepper, and olive oil 😉

A couple tips / tricks. If a heavy cream sauce feels too indulgent (or if you’re vegan), swap in homemade cashew (or almond) milk, it’s a nice substitute without as much of the decadence. Experiment with some of the alternative pastas out there, I like to rotate between regular pasta, whole grain pasta, and chickpea pasta. All are great, and bring their own personality and nutritional profiles to the table.

1. Classic Stuffed Shells – (101 Cookbooks)
The best part about stuffed shells is that you can prepare them days ahead of time. These are topped with red sauce, and filled with ricotta. Crowd pleaser for kids & adults. Get the recipe here.

2. Weeknight Ponzu Pasta – (101 Cookbooks)
This is the pasta preparation to make when you want to keep it light, clean, and healthy. Lots of bright green broccoli, green beans, garlic, and pasta tossed with a simple ponzu sauce. Trade in roasted winter squash as the seasons shift from away from tomatoes. For those of you looking for a weeknight pasta ideas that are packed with nutrients.  Get the recipe here.

3. Creamy Vegan Pesto Pasta & Cauliflower – (Green Kitchen Stories)
A beautiful, vegan riff on spaghetti al pesto. Bonus points for working in spinach and cauliflower for an extra healthy dinner. Get the recipe here.

4. Healthy Pumpkin Pasta with Spinach and Mushrooms – (Happy Kitchen Rocks)
Roasted winter squash is pureed into a vibrant sauce in this autumn beauty. With sage and walnuts. Get the recipe here.

5. An Excellent, One-pan, Protein-packed Power Pasta – (101 Cookbooks)
Another slightly unconventiona ine-panl pasta preparation made with crushed tomatoes, kale, and cooked lentils. Boost it with a thread of tahini, some lemon zest, and/or a kiss of saffron. Seven base ingredients and you’re in business. Get the recipe here.

6. Rigatoni with Eggplant Puree – (Smitten Kitchen)
Yes to this. Roasted veg blitzed into an eggplant and tomato sauce for your rigatoni. Accented with mint (or basil), Parmesan, and toasted pine nuts. Get the recipe here.

7. Ditalini Risotto – (Bon Appétit)
I like to make this brilliant (yet simple!) Camille Becerra recipe with a flavorful veg broth. Love the idea of cooking the ditalini like you would risotto. Super clever! Get the recipe here.

8. Harissa Spaghettini – (101 Cookbooks)
I link to this whenever possible. Eight ingredients – most of which you definitely have on hand, between you and this flavor-punched tangle of kale-flecked goodness. That harissa in your refrigerator? This needs to be its destiny. Get the recipe here.

9. Simple Weeknight Pasta Sauce Recipes – (101 Cookbooks)
I’ve also done this round-up of great (and simple!) weeknight pasta sauce recipes. So, if you’re not seeing anything here that seems quite right, hop on over for more ideas. Sauce Recipes.

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Ten Ingredient Alkalizing Green Soup

This is the greenest of green soups, and it couldn’t be simpler to make. You put ten ingredients in a blender, puree, and then decide if you’d like to enjoy the soup hot or cold. In winter, I like the gently heated option, but keep in mind, this is also a fantastic summer soup when served chilled. It’s a potent jolt of alkalizing vegetables and herbs, with some staying power thanks to the fat in the silky coconut cream, and the protein-rich split green peas. Serve your green soup topped with whatever herbs, sprouts, or nuts you might have on hand, or simply straight and green.
A few considerations – in winter, heat the soup gently. Just shy of a simmer. And just before serving. This will help maintain the beneficial qualities of the miso, and more of the alkalizing power of the greens.
One last thing. This is a fantastic on-the-go soup. Pour it into a thermos along with an ice cube or two in the summer. You know the drill for winter – warm it up a bit. Green soup for all seasons!

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Summer Melon Salad

I made this quick melon salad with the frog prince of melons – the piel de sapo. It has creamy, sweet, pale green flesh, and a blotched, pebbled green-yellow appearance. Piel de sapo means toad’s skin. I bought mine heavy, with streaks of yellow edging out the green on one side – both indicators of ripeness. 
If you come across one of these hefty summer gems, spring for it. I wasn’t sorry. Combined with some toasted almonds for crunch, serrano chiles and scallions to counter the sweet, small dollops of crème fraîche, cilantro, and a wash of sake, it’s a summer refresher. Particularly if you take the time to chill the melon all the way down just before serving.
I should also mention, you can make the salad even if you can’t source this particular melon – sweet honeydew or cantaloupe would both be A+ substitutions.

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