Gremolata & Persillade
adapted from The Art of Simple Food
Use these quick condiments as a fresh bright finish to sprinkle over roasted braised meats, pastas, and anything grilled.
To make gremolata, mix together: 3 tablespoons chopped parsley, 1 teaspoon grated or finely chopped lemon zest, and 2 garlic cloves, finely chopped. For persillade, combine the parsley and garlic, and omit the lemon zest.
Spiced Indian Cauliflower Soup
adapted from Vegetarian and Vegetable Cooking
Peel and dice a few medium-sized potatoes. Chop a cauliflower. Chop an onion. Put the vegetables in a large saucepan with oil and 3 tablespoons water. Heat until hot and bubbling, then cover and turn the heat down. Continue cooking the mixture for about 10 minutes.
Add some chopped garlic, grated fresh ginger (if available), and other Indian spices (curry powder, ground turmeric, cumin seeds, ground coriander, or etc.). Stir well and cook for another 2 minutes, stirring occasionally. Pour in 4 or so cups vegetable/chicken stock.
Bring to a boil, then cover and simmer for about 20 minutes. Stir in some yogurt, salt and pepper and garnish with cilantro or parsley (if available).
