Complimentary colours and flavours is what this hash is all about.
It started as saag and became so much more!
Kale with all the taste of pakora and none of the draw-backs of deep-frying!
A great side dish or light main featuring the oft-forgotten daikon radish.
How do you cook red cabbage and retain the colour? Cook it with beets!
If your garden is overflowing with beets, then you’ve likely also got tons of beet stems to make use of. Try this!
Zucchini is the garden gift that just keeps giving. Turn to Indian cuisine and make some zucchini curry!
This one I owe to my sister. It’s chatting in her kitchen on a Sunday evening that I witnessed her bake samosa filling into a pie crust and mentally declared it genius.