- 2 cucumbers
- 2-3 carrots
- 1 small onion, sliced into small strips
- 1.5 cups quartered grape tomatoes
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon Garam Masala
- ½ teaspoon salt
- ground pepper, to taste
I’m telling you now, you need to pick one of these magical devices up: a julienne peeler.
Take your julienne tool to the cucumbers and peel one side continually till you start to see the seeds, then rotate 90 degrees and do the same, until you have just have the seeds left in the middle. Julienne the carrots by peeling one side continually until the carrot gets to small, then go to the next. Put both into a bowl.
Add to the bowl, the sliced onions, quartered tomatoes. In a separate bowl, combine olive oil, lemon juice, lemon zest, cumin, garam masala, salt, and pepper. Whisk the dressing together and toss into bowl of veggies. You can eat immediately or let set for a few hours and the flavors will be even better!
- 1.5 pounds purple and golden russet potatoes (about 4-5), diced
- Salted Water on stove for boiling
- 2 tablespoons olive oil or butter
- 1/2 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 tablespoon freshly grated ginger (or substitute powdered)
- 1 teaspoon turmeric
- 1 teaspoon sea salt
- 1/2 teaspoon red chili powder
- 1 cup grape tomatoes, quartered
- 3 cups (about 8 chard leaves, 1 bunch) chiffonade (See tutorial below!!)
- 1 teaspoon coriander powder
- 1 lime or lemon
Cook the potatoes in the boiling water until fork tender, strain and run under cold water to cool.
Add to a large hot pan, the butter or olive oil and then toss cumin seeds into the oil for 30 seconds. Add the chopped onion and cook until onion is tender. Add the ginger and cook until raw smell is gone. Add the tomatoes and cook until tomatoes break down. Add all the potatoes and mix in pan. Sprinkle the turmeric, sea salt, chili powder, and coriander powered over everything and mix. Once potatoes are warm add in the chiffonade chard greens and stir. Cook for about 5-10 minutes until the chard is a vibrant green and tender. Pour the lemon/lime juice on top, mix in and serve!