Dal Palak

Pretty much every Monday night it is both Meatless Monday and big batch cooking night at my house. Monday might not be the night most people use to be ambitious after work, but I like to use the first night of the week fill up the freezer and get some laundry done while dinner is bubbling away on the stove. Crossing off a long to-do list is my solution to the Monday doldrums, making what would be a drag of a day anyway move a lot more quickly and starting the week on a productive note.

For all the cuisines that make an appearance on my Monday night, I think Indian is the most common. All manner of vegetables and legumes, even many you wouldn't normally expect, take expertly to sweet, savory, and spicy Indian-inspired flavors. They're also ideal candidates for big batch Meatless Monday because they are often healthy, inexpensive, and freeze really well. This trifecta of qualities is what makes a recipe worth investing significant prep and cooking time, provided the outcome is still a delicious dish. And while neither I, or the author of the original, will claim this is the most authentic recipe, there's no denying that this fridge-clearing pile of veggies and melange of spices meet all those criteria perfectly.

For the dinner and lunch the day after, I ate this over brown rice with a dollop of yogurt and dash of hot sauce, but if I get some time to make naan, you can bet this will be one of the first companions it sees. Baked tofu, chicken, or even eggs would also perch perfectly atop this healthy plate if you're feeling especially ravenous.

Dal Palak
adapted from The Kitchn

makes about 8 cups

1 large onion, diced
2 packages (about 16 ounces) white button or baby bella mushrooms, roughly chopped
2 medium-sized red or white potatoes, cubed
1 inch fresh ginger, minced
6 cloves garlic, minced
2 teaspoons coriander
1 Tablespoon garam masala
2 teaspoons chili powder
1 28-ounce can of diced tomatoes
10 ounce bunch of spinach or other hearty green (kale, chard, etc.) cleaned and cut into ribbons
1 cup lentils
3 cups of water or broth
1-2 Tablespoons salt
Chopped scallions, for topping (optional)
Plain yogurt or sour cream, for topping (optional)
Hot sauce, for topping (optional)

1. Heat one tablespoon of olive oil in a large dutch oven or soup pot over medium heat. Add the onions, the mushrooms, and one teaspoon of salt, and cook until the onions are translucent and the mushrooms show spots of golden brown. Add the potatoes and another teaspoon of salt, and cook until the edges are just starting to turn translucent.

2. Clear a space in the middle of the pan and add the ginger, garlic, spices, and one more teaspoon of salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.

3. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste the soup to adjust the seasonings and salt. Stir in half of the chopped scallions, reserving the rest to use as garnish.

4. Serve dal along with rice, naan, or chapatis.

Creamy Red Potato Salad

I can't believe we're already at summer's end. While I am anxious to transition into fall, my favorite season, Labor Day weekend is one last chance to enjoy the trappings of summer. There are many foods I rarely eat if not at a backyard barbecue or picnic, potato salad being one of them. The last time I was struck by a craving I was dining solo, so I decided to create a single-serving recipe. I really enjoy experimenting with recipes on the single serving scale, which gives me the opportunity to adjust the balance of flavors many times before presenting my newest creation to a crowd (though I'll do a bit of tweaking at that scale too). Most of the time I gravitate towards the vinegary potato salads instead of the heavy, creamy variety, but this simple dressing strikes a nice balance between the two. A generous helping of fresh herbs helps give the potato salad a lighter feel, and nearly any one you love will do, with dill being my personal favorite. There's no reason to skip this starchy delight when you're dining alone, a perfect partner to a meaty meal off the grill or a towering sandwich from the deli.

Creamy Red Potato Salad
serves 1

6 ounces baby red potatoes, scrubbed and quartered
1 1/2 tablespoons light or regular mayo (or sour cream or yogurt)
1/2 tablespoon Dijon mustard
1/2 teaspoon cider vinegar
1 tablespoon chopped herbs (dill, chives, parsley, etc.)
Salt and freshly ground black pepper

1. Bring a pot of salted water to a boil. Add potatoes and cook, stirring occasionally, until potatoes are tender, about 8 to 10 minutes. Drain and set aside.

2. Meanwhile, in a medium bowl whisk together mayo, mustard, vinegar, and herbs and season to taste with salt and pepper. Add hot potatoes to mayo mixture and toss to coat evenly. Serve warm, at room temperature, or cold.

Creamy Mushroom and Red Potato Soup

Despite some warm and sunny days, winter is not quite behind us here in Wisconsin. And although I'm very eager for spring to arrive, I figure I might as well relish the end of the season by indulging in some of my favorite cold-weather foods, most notably hearty soups and stews. This soup couldn't fit the bill more perfectly. Nothing builds the better base for a hearty soup like potatoes, which eagerly soak up all the earthiness the mushrooms lend to the broth. A combination of shiitakes and baby bellas are the perfect compromise of superior flavor and affordability, the very embodiment of umami. Low-fat milk and sour cream make the soup exceptionally creamy and silky without being overly caloric and bathe everything in smoky paprika and bright dill. The dairy base means this soup won't freeze well, so indulge in a delicious bowl or two (or three) now and say goodbye to Old Man Winter.

Creamy Mushroom and Red Potato Soup
adapted from Eating Well
serves 6

1 tablespoon extra-virgin olive oil

1/2 pound shiitake mushrooms, thinly sliced

1 pound cremini (baby bella) mushrooms, thinly sliced
1 medium onion, diced

Salt and freshly ground black pepper

3 tablespoons all-purpose flour
2 tablespoons smoked paprika
4 cups mushroom, vegetable, or reduced-sodium beef broth
2 cups 1% or 2% milk
1 1/2 pounds red potatoes, scrubbed and cut into small dice
1/2 cup reduced-fat sour cream

1. Heat oil in a Dutch oven over medium-high heat. Add mushrooms, onion, and 1/2 teaspoon salt and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.

2. Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. In a small bowl, whisk together flour, paprika and dill. Add to mushroom mixture and cook, stirring constantly until mushrooms are coated in the spice mixture. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 to 10 minutes more. Remove from the heat and stir in sour cream. Season to taste with salt and pepper and serve.

Creamy Root Vegetable Soup

The only thing I can count on with my winter CSA is that I'm going to get a lot of squash and root vegetables. I'm always browsing for recipes that use up a lot of one vegetable, but once I'm done with I'm those, I'm often left with an assortment of small amount of vegetables that I'm not quite sure what to do with. The last bits of my first CSA box included parsnips, celeriac, carrots, potatoes, and leeks, so it seemed almost supernatural fortune to find this recipe that used up all my odds and ends. Although there's a lot going on root vegetable-wise in this soup, they all balance each other nicely. The carrots, celeriac, and leeks are a subtle variation on the classic mirepoix, with the parsnips adding a bit of zestiness and the potatoes body and creaminess. Blending the vegetables makes this hearty soup silky and infuses garlic and fresh herbs into every bite. Although the particular combination of root vegetables and herbs was especially delicious, this recipe is also an excellent template for experimentation. Between plates of indulgence at holiday celebrations, use this recipe to fill yourself with healthy vegetables and brilliant winter flavor.

Creamy Root Vegetable Soup

adapted from Food and Wine

serves 4

2 teaspoons olive oil
1 pound parsnips, peeled and coarsely chopped
1 small celery root, peeled and sliced 1/3 inch thick
2 medium carrots, thinly sliced
1 medium red potato, cut into 1-inch dice
1 large leek, white and tender green, thinly sliced
2 garlic cloves, minced
3 fresh thyme sprigs
Salt
1 quart chicken or vegetable stock or canned low-sodium broth, defatted
Freshly ground pepper
1 tablespoon minced fresh rosemary

1. Heat the oil in a large saucepan. Add the parsnips, celery root, carrots, potato, leek, garlic, thyme, 1/2 teaspoon of salt and 1/2 cup of water. Cook over moderately high heat, stirring, until the liquid has evaporated and the vegetables start to brown, about 10 minutes. Add the stock, cover the pan and reduce the heat to moderately low. Cook until the vegetables are very tender, about 30 minutes.

2. Transfer the soup to a blender and puree until smooth, then season with salt and pepper. (Alternatively, blend the soup in the both with an immersion blender). Ladle the soup into bowls, sprinkle with the rosemary and serve.

Tuna, Potatoes, and Green Beans with Pesto

This recipe is my blend of the traditional Ligurian dish Trofie al Pesto and French classic Salad Niçoise. The farmers' market is full of beautiful small potatoes, fresh, crisp green beans, and big bags of fresh, fragrant basil, so this hybrid was just begging to be made. I bought green beans and potatoes specifically for this dish, but it is also a great way to use up leftovers. The hearty roasted potatoes and crispy green beans are brought together beautifully in fresh and rich pesto, becoming a complete meal with the addition of tuna. Although wonderful with still-warm vegetables, it is also terrific at room temperature and can be made ahead, perfect for summer meals. Subtract the tuna for a dynamite side dish, or combine just the tuna and pesto for a fresh new take on tuna salad. This simple, flavorful dish makes for an elegant summer dinner for two, a great dish to pack for a picnic or bring to a barbecue and is sure to become a new staple in your summer menu.

Tuna, Potatoes, and Green Beans with Pesto
serves 2

1.5 cups packed basil
1/4 cup extra-virgin olive oil
2 tablespoons finely grated Parmesan
1 tablespoon pine nuts
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
One 5-ounce can tuna, drained
8 oz. haricots verts, trimmed and steamed to crisp-tender
8 oz. baby fingerling or red potatoes, halved and roasted

1. Make the pesto: Process basil, oil, cheese, nuts, and garlic in a food processor until finely ground. Season with salt and pepper; set aside.

2. Divide roasted potatoes evenly between two plates or bowls and top with half of the green beans. In a separate bowl, mix tuna and pesto together thoroughly and place half of the tuna mixture on top of each plate. Serve warm or at room temperature.

Dark and Crispy Pan-Fried Red Potatoes

I'll start off by saying that this is first recipe from Fast, Fresh, and Green that has disappointed me. These potatoes are by no means unpalatable, but they did fall short on a few accounts. The first is my fault. I used a nearly brand-new cast-iron pan, which even though it came "pre-seasoned", most definitely did not have the nonstick properties of a well-used, well-seasoned cast-iron pan and some of my delicious potato crust stuck to the pan (I did scrape up all the delicious brown bits and mix them in with the rest of the potatoes). The second is the fault of the recipe-there's just too much fat. Instead of tasting the flavor of the potatoes, the potatoes mostly taste like oil and butter. Don't get me wrong, I love the flavor of butter, but as an accent and complement to other flavors. If I make these potatoes again, I'll start the cooking at a higher heat to get a better sear and crust on the potatoes, use less oil (though maintain the final butter enrichment), add finely minced onions for additional flavor, and use more garlic, pressed through a garlic press.

Dark and Crispy Pan-Fried Red Potatoes
from Fast, Fresh, and Green by Susie Middleton
serves 3

3 T. extra-virgin olive oil
1 lb. red potatoes, unpeeled, cut in 1/2-inch dice or pieces
1 t. kosher salt
1 T. unsalted butter
1/2 t. minced fresh garlic, or more if you like
1/2 t. chopped fresh rosemary
Coarse sea salt (optional)

1. In a 10-inch straight-sided saute pan or a seasoned cast-iron skillet, heat the olive oil over medium heat. When the oil is hot (it will loosen and spread out), add the potatoes, immediately spreading them out in one layer. Sprinkle with 1 teaspoon kosher salt. Cook, without stirring or moving, until the potatoes have developed a nice crust on the bottom and can be moved, 7 to 9 minutes (check with a thin metal spatula). Flip over all of the potatoes with the spatula and cook for 4 to 5 minutes more without stirring.

2. Continue to cook, now flipping and scraping more often, until the potatoes are a deep caramel brown color on most sides and feel tender when pierced with the edge of the spatula, 12 to 15 minutes. (If necessary, lower the heat a bit toward the end of cooking.) Turn the heat down to low and add the butter, garlic, and rosemary. Stir until the butter is melted and the garlic is softened, 30 seconds to 1 minute. Transfer to a serving dish and season with more kosher salt or coarse sea salt (if using).