Black Bean and Corn Soup with OREGANO (from Vegetarian Southwest Cookbook)
with Homemade Corn Tortillas and/or Rice
Something with zucchini squash blossoms
Chickpea and Spinach Curry
This week I posted a review of Farmer’s Kitchen Cafe GF restaurant and bakery (Davis, Ca)
I have a whole slew of recipes slotted for posting next week- from one pot meals to Indian decadence. So, stay tuned!
This month I am hosting the Adopt-a-gluten-free-blogger event, so don’t forget to adopt a GF Blogger and post about it before July 7th! (You still have plenty of time, but you’d better snag your favorite blogger quick!)
This week the “dressing” of the week is going to be a sauce, or, more accurately, a chutney. I’m always looking for the perfect mint-cilantro chutney to go with tasty Indian dishes like Dal Vada (post coming soon), and this recipe that I came up with was an excellent accompaniment to almost any Indian dish. You could even put it on salad, if you wanted- but I think it is best with rice noodles, rice, or fried things.
Mint Cilantro Chutney Recipe
1 bunch fresh mint
1/2 bunch fresh cilantro
1/2 inch piece of ginger root, peeled
4 green onions, chopped
1/2 or 1 serrano chili
Juice of 1 lime (around 2 tbsp.)
1 tsp. coriander powder
3/4 tsp. salt (or more, to taste)
1 tsp. apple cider vinegar
1/4- 1/2 cup water for blending
1 tbsp. honey OR agave nectar (to taste)
Combine all ingredients in a food processor and combine. Taste and adjust seasonings. You may wish to add part of the sweetener, taste, and then decide if you like it or want more.
Chutney will mellow over time. One of my ingredients had a faint bitter note so I had to add additional sweetener and the apple cider vinegar to balance the flavors. I was satisfied later when I tried it later with the dal vada.