The slogan of those goji berries (used in last week’s XO sauce dish) just knocks me out. I like to think about gojis winning some giant popularity contest of all the millions of berries in the Himalayas.
- Artichoke, olive, and preserved lemon tagine with chermoula and harissa sauces: I know I say this all the time, but seriously, this is one of the tastiest meals ever. It’s a bit of a tzimmes (a big deal): it’s a nice bright Moroccan stew plus a light bright pesto-like charmoula sauce plus a laboriously homemade spicy (and bright!) harissa sauce—but it’s so, so worth it. I’m so in love with this harissa that I make ten cups of it at a time and freeze it in small containers to use as a hot sauce for all my personal meals for the next four months, until this dish comes on the menu again.
- Tzimmes (glazed carrot coins) with ginger, lemon, and cinnamon: unlike the tagine, this tzimmes is not much of a tzimmes. It’s a sweet and simple side dish that’s easy to eat and easy to love: carrot coins sauteed until lightly cooked and lightly glazed, with paper thin lemon slices cutting the slight sweetness.
- Gourmet sloppy joes with homemade focaccia: from-scratch super fancy sloppy joes (with lots of cleverly disguised greens cooked in), plus homemade bread!
- Heirloom lettuces and roasted carrots with pink peppercorn-garlic-tarragon ranch dressing: I think I have a hot lead on a special salad mix from farmer Pete for this salad…exciting!
- Wide rice noodles with Southeast Asian pesto, smoked tofu, and fresh broccoli and red peppers: a Southeast Asian pesto meal–YES.
- Grapefruit and beet salad: Does this sound like a weird combination? Honestly, I’ve been making this salad for the past ten years, so I no longer see it. All I see is a perfect match: sweet-tart grapefruit to balance earthy-sweet beets, plus a wine vinaigrette and thyme. Hello, lunchtime!
- Soup: Portuguese kale and potato soup: Honest, earthy, deep, stick-to-your-ribs soup.
- Salad dressing: Sesame-shiitake dressing: which I personally could eat with soba noodles all day long.