Pandemic Pantry: Curry with Cheesy Polenta

Creamy curry and crispy, cheesy polenta combine in this “meal of leftovers.” Both parts of this recipe can be prepared ahead of time and stored overnight in the fridge; cook the polenta but don’t fry it until the reheated dish is ready to serve. Curry: 300 g new potatoes, baked or boiled until soft 225…

Mushroom Spinach Sauté

Toasty, umami, spicy, and sweet; this sauté takes about 30 minutes to prepare and make, and is a flavorful topping for rice or a grain of your choice. Ingredients: 225 g fresh spinach, washed, drained, and sliced 150 g sliced mixed mushrooms 1 small red onion, cleaned, thinly sliced, and separated 4 scallions, diced 1/4…

Pandemic Pantry: Curried Carrot Soup

Like so many recipes “discovered” over the pandemic, this one uses what’s on hand. Thus, feel free to tweak it using your own ingredients. Ingredients: One large red onion 16 ounces (450 grams) baby carrots, or regular carrots, if preferred 16 ounces (450 grams) new potatoes Three tbsp sesame oil Three tbsp olive oil Cold…