Careme Recipes

Ingredients

• Eggplant

  2 medium $2.49
• 365 by Whole Foods Market, Organic White Basmati Indian Rice, 32 Ounce

  1 cup $6.29
• Broccoli Crowns

  1 large crown, cut into florets $2.54
• Yellow Onion

  1 small, finely chopped $1.49
• Organic Garlic, 3 CT

  3 cloves, minced $2.89
• Green Jalapeno Pepper

  1, finely chopped $3.49
• Bagged Seedless Lemons, 16 oz

  1 large $2.99
• Cilantro Bunch

  2 tablespoons chopped $1.09
• Roasted peanuts

  1/3 cup
• Sesame seeds

  2 tablespoons
• Pantry items: neutral oil, cumin seeds, mustard seeds, ground coriander, ground cumin, paprika or mild chile powder, ground turmeric, salt, pinch of sugar

  as needed

Instructions

1. Preheat the oven to 425°F. Rinse 1 cup basmati rice until the water runs mostly clear. Halve 2 medium eggplants lengthwise to make 4 halves and score the cut sides in a crosshatch pattern without cutting through the skin. Finely chop 1 small yellow onion, mince 3 garlic cloves, finely chop 1 green jalapeno, cut 1 large broccoli crown into florets, zest and juice 1 large lemon, and chop 2 tablespoons cilantro.
2. Rub the cut sides of the 4 eggplant halves with 1 tablespoon oil and season with salt. Arrange cut-side down on a sheet pan and roast 20 to 25 minutes until tender and lightly browned.
3. Meanwhile, cook 1 cup rinsed basmati rice with 1 1/2 cups water and a pinch of salt. Bring to a boil, cover, reduce to low, and cook 15 minutes. Rest covered 5 minutes, then fluff.
4. Pulse or crush 1/3 cup roasted peanuts and 2 tablespoons sesame seeds into a coarse meal. Heat 1 tablespoon oil in a skillet over medium heat. Add the chopped onion and cook 4 to 5 minutes until softened. Add the garlic and jalapeno and cook 30 seconds. Stir in the peanut-sesame mixture, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika or mild chile powder, 1/4 teaspoon turmeric, 1/2 teaspoon salt, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Add 1 to 2 tablespoons water and stir until the mixture clumps into a spoonable paste.
5. Turn the roasted eggplants cut-side up. Gently press the flesh to make wells and divide the peanut-sesame masala among the 4 halves, pressing it firmly into the eggplant. Return to the oven for 8 to 10 minutes until the tops are toasted and fragrant.
6. For the lemon rice, heat 1 tablespoon oil in a skillet. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds; let them pop. Add the cooked rice, remaining lemon zest, 1 to 1 1/2 tablespoons lemon juice, a pinch of turmeric, a pinch of sugar, and salt to taste. Toss gently and fold in half the cilantro.
7. Cook the broccoli in a skillet with a drizzle of oil and a pinch of salt over medium-high heat for 2 minutes. Add 2 tablespoons water, cover, and steam 2 to 3 minutes until crisp-tender. Uncover and cook 1 more minute to evaporate the water and lightly char the edges. Finish with a squeeze of lemon.
8. Plate the lemon rice, add 2 stuffed eggplant halves per person, and serve with the broccoli alongside. Scatter with the remaining cilantro.

Ingredients

• 365 by Whole Foods Market Organic Red Lentils, 16 OZ

  3/4 cup $3.99
• 365 by Whole Foods Market, Organic White Basmati Indian Rice, 32 Ounce

  1 cup $6.29
• Earthbound Farm Organic Baby Spinach, 8 OZ

  4 packed cups $4.43
• Roma Tomato

  2 medium, diced $2.99
• Yellow Onion

  1 medium, thinly sliced, divided $1.49
• Green Jalapeno Pepper

  1, finely chopped $3.49
• Organic Garlic, 3 CT

  4 cloves, thinly sliced $2.89
• Bagged Seedless Lemons, 16 oz

  1 whole lemon $2.99
• Mini Cucumber, 9 OZ

  2, thinly sliced $2.99
• Organic Red Radish Bunch

  4 radishes, very thinly sliced $2.21
• Cilantro Bunch

  2 tablespoons chopped, plus more for garnish $1.09
• Pantry items: neutral oil, mustard seeds, cumin seeds, ground turmeric, salt

  as needed

Instructions

1. Servings: 2. Rinse 3/4 cup red lentils until the water runs mostly clear. Rinse 1 cup basmati rice until the water runs clear. Thinly slice 1 medium yellow onion, keeping half for the dal and half for the salad. Dice 2 Roma tomatoes, finely chop 1 green jalapeno, thinly slice 4 garlic cloves, thinly slice 2 mini cucumbers and 4 radishes, and chop 2 tablespoons cilantro.
2. Cook 1 cup rinsed basmati rice in a saucepan with 1 1/2 cups water and a pinch of salt. Bring to a boil, cover, reduce to low, and cook 15 minutes. Rest covered 5 minutes, then fluff.
3. Place the rinsed lentils in a second pot with 2 1/2 cups water, half the sliced onion, 1 diced tomato, 1/4 teaspoon ground turmeric, half the jalapeno, and 1/2 teaspoon salt. Bring to a boil, then simmer 15 to 18 minutes until the lentils are soft and beginning to collapse.
4. Make the salad while the lentils cook. Toss the sliced cucumbers, radishes, remaining onion, remaining diced tomato, 1 tablespoon chopped cilantro, juice from 1/2 lemon, a pinch of salt, and a small drizzle of oil. Let it sit to lightly pickle.
5. When the lentils are soft, stir in 4 packed cups spinach and cook 2 to 3 minutes until wilted. Add water as needed for a loose, spoonable consistency.
6. Heat 1 1/2 tablespoons neutral oil in a small skillet over medium heat. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds. When they pop, add the sliced garlic and cook until lightly golden, about 30 seconds. Add the remaining jalapeno and cook briefly. Pour the tempering over the lentils, then stir in a squeeze from the remaining 1/2 lemon. Taste and adjust salt.
7. Serve the fluffy rice and pappu in bowls or side by side on plates, with the cucumber-radish salad alongside. Finish with the remaining cilantro.

Ingredients

• 365 by Whole Foods Market, Organic Jasmine Thai White Rice, 32 OZ

  1 cup $4.19
• Baby Bella Mushrooms

  8 OZ, sliced $2.79
• Organic Orange Sweet Potato

  1 medium, peeled and 3/4-inch diced $2.99
• Organic Baby Spinach Salad, 5 Ounce

  3 packed cups $4.21
• Roma Tomato

  2 medium, chopped $2.99
• Yellow Onion

  1 medium, chopped $1.49
• Organic Garlic, 3 CT

  4 cloves, minced $2.89
• Green Jalapeno Pepper

  1, finely chopped $3.49
• Mini Cucumber, 9 OZ

  1, finely diced $2.99
• Cilantro Bunch

  3 tablespoons chopped, divided $1.09
• Bagged Seedless Lemons, 16 oz

  1/2 lemon $2.99
• Pantry items: coconut milk, roasted peanuts, neutral oil, cumin seeds, mustard seeds, curry leaves if available, ground coriander, turmeric, mild chile powder, salt

  as needed

Instructions

1. Rinse 1 cup jasmine rice until the water runs clear. Slice 8 ounces baby bella mushrooms, peel and dice 1 medium sweet potato into 3/4-inch cubes, chop 1 medium yellow onion and 2 Roma tomatoes, mince 4 garlic cloves, finely chop 1 green jalapeno, finely dice 1 mini cucumber, and chop 3 tablespoons cilantro, keeping some for garnish.
2. Cook 1 cup jasmine rice with 1 1/2 cups water and a pinch of salt until tender, about 15 minutes. Rest covered and fluff before serving.
3. Heat 1 1/2 tablespoons oil in a wide saucepan over medium heat. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds. If you have curry leaves in the pantry, add a few now. When fragrant, add the chopped onion and cook 5 minutes until softened and lightly golden. Add the minced garlic and chopped jalapeno and cook 30 seconds.
4. Add the chopped 2 Roma tomatoes, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon mild chile powder, and 3/4 teaspoon salt. Cook 4 to 5 minutes, mashing the tomatoes into a rough sauce.
5. Stir in the diced sweet potato, sliced mushrooms, 1/3 cup roasted peanuts, 1/2 cup water, and 3/4 cup coconut milk. Bring to a lively simmer, cover partially, and cook 12 to 15 minutes, stirring occasionally, until the sweet potato is tender and the sauce is thick enough to coat a spoon. The mushrooms should be silky, not watery; if needed, uncover for the last few minutes to reduce.
6. Fold in 3 packed cups spinach and cook just until wilted, about 1 minute. Squeeze in juice from 1/2 lemon and stir in 1 tablespoon chopped cilantro. Taste and adjust salt.
7. Mix the diced mini cucumber with 1 tablespoon chopped cilantro, a pinch of salt, and a small squeeze of lemon for a quick cooling garnish.
8. Plate by spooning the jasmine rice into low bowls, ladling the mushroom-sweet potato curry partly over and partly beside the rice so the sauce pools attractively, then topping with the cucumber-cilantro garnish. Finish with the remaining cilantro for a fresh green accent against the warm orange-red curry.