Carrot Falafel

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Carrot Falafel
Makes 20 patties
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Drain the chickpeas, discarding the soaking liquid. Process all of the ingredients except for the oil in a food processor until smooth, about 1 minute, scraping down the bowl as needed. Form the mixture into 1 tablespoon-sized disks, about 1/2 inch thick and 1 inch wide, and arrange on a parchment paper-lined baking sheet. (The falafel can be refrigerated at this point for up to 2 hours.)
  2. Add enough oil to a cast iron or non-stick skillet to barely cover the bottom, about a couple of tablespoons depending on the size. Heat oil over medium heat until shimming and add enough falafel to cover the skillet without crowding. Fry for 3-5 minutes, or until brown and crispy and then flip and fry on the other side, adding more oil if it looks dry. Transfer to a paper-towel lined plate to drain and continue to cook the remaining falafel.

Turmeric & Honey Compound Butter

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Turmeric & Honey Compound Butter
Makes about 1/4 cup of butter
Prep Time 15 minutes
Servings
Ingredients
Prep Time 15 minutes
Servings
Ingredients
Instructions
  1. Place all ingredients in a medium mixing bowl and smash together with the back of a spoon. Taste test it by adding a small amount to a piece of plain bread or cracker. Adjust seasoning as desired and do another taste test. To store, form into a log using plastic wrap and store in the freezer until ready to use.
Recipe Notes

If you need to quickly bring cold butter to room temperature, cut it into 1" pieces and place evenly on a dinner plate. Cook in the microwave in 30 second increments at 20% power. The butter should be soft to the touch but not runny.

Cilantro Stem Sauce

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Cilantro Stem Sauce
Makes about 1/2 cup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Place all ingredients into a blender and puree until fully combined, about 1 minute, scraping down the sides of the blender as needed. Refrigerate in an air-tight container for 5-7 days or freeze for 3-6 months.
Recipe Notes

I made this sauce a bit on the tart side to stand up to the fattiness in the rest of the dish I served it with. If you want a more balanced sauce, I would start with 2 tablespoons lime juice and increase it from there.

Turmeric & Almond Butter Dressing

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Turmeric & Almond Butter Dressing
Makes 1 cup
Course Salad
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
Course Salad
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Add all ingredients to a blender and process until fully incorporated, about 1 minute, stopping to scrap down the sides if necessary. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for up to 7 days or freeze for up to 6 months. The dressing will thicken up once cooled - thin with a little water if necessary.

Onion Turmeric Jam

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Onion Turmeric Jam
Flavorful, savory jam
Course Appetizer
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Appetizer
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Heat oil over medium heat in a 12" non-stick skillet until shimmering. Add the onions, salt and pepper and cook, stirring occasionally, until translucent and just starting to brown, about 5-7 minutes. Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook until almost all of the liquid has evaporated and the mixture is jammy, about 15 minutes. Taste and adjust seasoning as needed. Transfer to an air-tight container and cool to room temperature. Store in the refrigerator for up to 2 weeks.
Recipe Notes

Makes about 1-1/2 cups

Chive Blossom Butter

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Chive Blossom Butter
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. Place all ingredients in a bowl and mix very well. Transfer to a piece of plastic wrap and roll butter into a tube shape and seal well. Store in the refrigerator for a week or the freezer for up to a year.
Recipe Notes

1) you can use parsley in place of dill; 2) I bet a little smoked paprika would be great in here too.