This is another one pan weeknight wonder that happens to also be elegant enough for Saturday dinner. Plus, it represents all that I love about spring meals; fresh and bright flavors, light but filling, and another excuse to use asparagus.
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Happy Spring! Depending on where you live, it may not feel like it yet. So to ensure spring sunshine in all our kitchens this week, I thought you might like to have these bright and cheerful breakfast jars. Their soft golden hue from turmeric powder reminds me of warm sunshine, and eating them is light stepping out into fresh spring air.
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Years ago, we lived in Swaziland for four months on a volunteer stint. This was pre-food blog days, but even then I kept loose notes on what we were eating and loving, fascinated with the exotic-to-me combination of flavors and ingredients that were staples of the Swazi cuisine. One such staple we often ate for lunch was a vegetable stew with a mild, creamy tomato-based curry sauce. I'm recreating this humble Swazi stew today.
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In my group cooking and nutrition program, I share a recipe formula for a make-ahead refrigerator salad with a base of massaged purple cabbage or kale. Today's recipe, with purple cabbage, beets, and coriander seeds, is an extension of this refrigerator salad formula and an especially easy way to work those blue/purple foods we're often lacking into our everyday meals.
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