Wait Isn't Saag Supposed To Be Green?

Supper, Wednesday April 5: lamb saag (lamb, carrot, onion, beet, spinach, chili, coriander cardamom, pepper, butter); aromatic rice (basmati, anise seed, coriander, olive oil); microgreen salad (baby romaine, mandarin, pistachio oil, blackberry balsamic).

Yes it should be green, that is unless you put beets in it, then the two colors blend to give this rich cooked beef blood look and consistency. We thought it was awesome but I can see some people getting turned off. Alexis would say, "More for me!" I made up the Saag sauce this past summer when I pulled the spinach to make room for beans. It was an experiment. I made a giant batch of sauce then divided it into pint bags then froze it. It worked great. An easy and tasty way to take advantage of the spring spinach bounty. 

Microgreens is a culinary trend of late. Lettuce seed is cheap, especially if you purchase it at a "feed and seed," some sort of concern catering to at least hobby farmers. You can get a gazillion seeds for a few dollars. Seeds, a couple of seedling flats, a bag of seedling starter mix, and a sunny patio or window is all you need. What we ate in the meal above was just the thinning of my romaine starts. 

Love These Little Bentoish Containers

Breakfast and Lunch, Sunday February 26: breakfast same as yesterday. lunch: veggie vindaloo; toasted tortilla; yogurt; olive; strawberries.

I love Vindaloo. Hot, aromatic, sharp, good with just about anything, lamb, chicken, veggies. I wouldn't use it with anything that has more subtle flavors, like say, scallops. you likely wouldn't taste them at all. The yogurt here is multi-purpose. It is there as a fire extinguisher with the tortilla that is standing in for some naan and as a desert with the strawberries mixed in.