Had some cookbook club leftovers for lunch:
Haakh: Kashmiri braised greens. My recipe from Diaspora Spices’ new cookbook also had fennel seeds, ground fennel and caraway seeds. They got a splash of pepper vinegar as a nod to southern ways to serve greens.
Similar recipe: https://foodforthesoul00.com/2020/06/06/haakh-kashmiri-collard-greens/
Kik alicha: mild Ethiopian split peas. Always a favorite at the Ethiopian place.
https://urbanfarmie.com/kik-alicha/
Squash curry: https://www.diasporaco.com/blogs/recipes/konkan-ish-squash-curry
Served with leftover rice.
by PlantedinCA
Dining and Cooking