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Spring Greens Salad w/ Lemon Poppy Seed Dressing

Common Salad Green Chart We've had some very hot weather the past week or so...I'm talking 80+F! It seems like we skipped right over Spring and went two feet into Summer.  While I'm not complaining, it has been very nice and sunny, I wasn't quite expecting this so soon. Luckily our garden is over-joyed about the weather blossoming, sprouting and blooming.  This has lead to an abundance of leafy greens, perfect for light Spring/Summer Salads on these hot days. Since we are growing our vegetables for Summer, I like to grow a wide variety of leafy greens so as not to get bored. For this Spring Salad I used a mix of lettuce, spinach, chard, and sprouts, then topped it with a tart honey lemon poppy seed dressing. This dish is a perfectly simple appetizer or side dish; the dressing complements the individual flavors of the greens without over powering them, while the carrot adds a hint of sweetness, and the hemps seeds an extra bit of crunch and a whopping
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Paneer & Peas in a Spiced Tomato Sauce - Matar Paneer


It's back to being cold and windy, and everyone here is in the midst of recovering from some form of cold or flu. That makes this paneer & peas recipe the perfect warm & hearty comfort food. This is a great quick warming vegetarian dish with a deliciously rich and spiced tomato sauce. Hope you enjoy and stay warm! Here's my recipe:

Paneer & Peas in a Spiced Tomato Sauce - Matar Paneer

Emily (Cooking for Kishore)

This is a great quick warming vegetarian dish with a deliciously rich and spiced tomato sauce. It can easily be made vegan by replacing the paneer with tofu.

Ingredients

  • 9 oz Paneer, cubed
  • 2 cups Peas
  • 8 oz Can of Diced Tomatoes
  • 1 Red Onion, chopped
  • 1 Green Chili, chopped
  • 3 Green Cardamom Pods
  • 1 Tbsp Garlic Ginger Paste
  • 2 tsp Turmeric
  • 1 Tbsp South Indian Garam Masala
  • 2 tsp Ground Coriander
  • 1 tsp Salt
  • 1 Cup Water
  • Cilantro, chopped
  • Olive Oil

Instructions

  1. Heat oil in a pan to medium, brown paneer on both sides, then take it out and drain it on some paper towels. Save for later.
  2. In the same pan, lower the heat to medium low. Add the Cardamom and cook for 30 seconds. Add the onion and brown lightly, then add the garlic ginger paste, green chili, ground coriander, garam masala, and turmeric.
  3. Next, add the diced tomatoes and half the cilantro, cook for 5 minutes. Add 1 cup of water and bring to a boil. Add the previously cooked paneer, and let lower the heat letting it simmer for another 5 minutes.
  4. Add the salt, peas, and remaining cilantro, simmer for another 2-3 minutes. *If the tomato sauce is too acidic, you can add 2 tbsp of plain yogurt to it after you take it off the heat. Make sure to mix it well.*
  5. Garnish with Cilantro and serve with Fresh Roti or Naan.
Yield: 6 Servings
Prep Time: 10 mins. Cook time: 15 mins. Total time: 25 mins.
Tags: paneer & peas recipe,paneer and peas recipe, paneer & peas in a spiced tomato sauce recipe, paneer recipe, Indian cuisine, hearty stew recipe, vegetarian recipe, Indian Vegetarian recipe, Indian Vegan recipe, vegan recipe

Nutrition

Calories: 844 per serving

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