1 pound yellow string beans
1 tablespoon extra virgin olive oil
2 cloves garlic, crushed
1/2 teaspoon saffron
3/4 cup coconut milk
1/4 cup chicken broth
1 green chili, finely chopped
1/4 cup fresh cilantro, chopped
water

1. Bring a large pot of water to a boil and steam string beans until crisp-tender. Rinse under cold water to prevent further cooking.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Stir in the garlic and saffron and fry until the garlic is fragrant.
3. Add the coconut milk, chicken broth and chili to the sauce. Continue cooking, stirring occasionally, until thick and yellow.
4. Toss beans with the prepared sauce. Garnish with cilantro to serve.

Makes 4 servings

1 pound green beans, trimmed
1 teaspoon sesame oil
1 teaspoon vegetable oil
3 cloves garlic, minced
1 teaspoon ginger puree
1/4 teaspoon red pepper flakes
2 teaspoons soy sauce
1 tablespoon sesame seeds, toasted
water

1. Bring a large pot of water to a boil and steam green beans until bright green and still crisp. Run under cold water to prevent further cooking.
2. Meanwhile, heat sesame and vegetable oil in a large skillet over medium-low heat. Fry the garlic and ginger until fragrant and golden.
3. Raise heat to high and add the beans, red pepper flakes and soy sauce to the skillet. Stir-fry until coated in the sauce, then transfer to a serving dish and garnish with sesame seeds.

Makes 4 servings

2 cups dried chickpeas, soaked in water overnight
5 cups water
2 tablespoons olive oil
1 teaspoon cumin seed
1 large onion, sliced
3 cloves garlic, crushed
3 medium tomatoes, chopped
2 teaspoons cayenne
1-1/2 teaspoons ground cumin
1/4 cup fresh cilantro, chopped
salt

1. Drain and rinse chickpeas and place in a saucepan over medium-high heat with fresh water. Bring to a boil, then reduce heat to a simmer and cook uncovered until tender, about 2 hours. Remove from heat and set aside.
2. Heat a large skillet over medium heat and add oil. Lightly fry cumin seed until they just begin to sizzle, being careful not to brown.
3. Add onions and fry, stirring occasionally, until they turn a deep brown. Stir in garlic, tomatoes, cayenne and ground cumin and simmer until the sauce thickens.
4. Stir the chickpeas into the sauce with the cilantro. Allow to heat through, then plate garnished with sliced tomatoes and/or slices of raw white onion and additional chopped cilantro.

Makes 8 servings

1 pound ground lamb or lean beef
1/4 cup dried split peas
1/2 medium onion, minced
4 cloves garlic, crushed
3 whole cardamom pods
1 cinnamon stick
2 whole cloves
3 dried red chilies
3/4 teaspoon salt
1 cup water
1 egg
1 tablespoon lemon juice
1/2 cup fresh cilantro, chopped
deep fryer

1. Combine meat, split peas, onion, garlic, cardamom, cinnamon, cloves, chilies, salt and water in a large pot over medium-high heat. Bring water to a boil, then reduce heat to a gentle simmer. Cook uncovered until all of the water has evaporated and split peas are cooked.
2. Remove meat mixture from the heat and allow to cool enough to handle. Transfer to a food processor and process until smooth and soft.
3. Transfer mixture to a bowl and combine with egg, lemon juice and cilantro. Form meat into patties about 2" wide.
4. Heat deep fryer to 350 degrees. Fry patties in small batches, flipping once, until the outside is crisp and brown.
5. Serve with pita bread, Raita, tomatoes and onions.

Makes 4 servings

6 cups chicken broth
1 smoked turkey leg
1 tablespoon olive oil
1 small onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
2 cups split peas
1 bay leaf

1. Bring chicken broth and turkey leg to a simmer in a large pot. Continue cooking until meat can easily be pried away from the bone.
2. Remove the turkey from the broth and set aside. Meanwhile, heat a skillet over medium heat and add the olive oil, onion, carrot and celery. Season with salt and pepper and sauté until tender.
3. Add the vegetables to the chicken broth along with the split peas and bay leaf. Simmer until peas are tender, about 1 hour, then stir gently until the peas break down and thicken the broth.
4. Stir the turkey back into the soup and reheat. Remove bay leaf, adjust seasoning to taste and serve.

Makes 6 servings

1 cup dried navy beans
4 cups water
2/3 cup chicken broth
2 slices bacon, chopped
2 tablespoons extra virgin olive oil
1 medium leek, chopped
3 cloves garlic, minced
1 tablespoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
1 tablespoon lemon juice
salt and pepper

1. Add beans and water to a large pot and bring to a boil. Reduce heat to a simmer and cook covered until tender, around an hour.
2. When the beans are cooked, heat a large skillet over medium heat and add the bacon, frying until just crisp.
3. Stir in the olive oil and add the leek and garlic, sautéing until tender.
4. Drain remaining liquid from the beans, if necessary, and add them to the skillet, along with the sage and rosemary. Season to taste with salt and pepper and squeeze lemon juice overtop.

Makes 6 servings

1 cup broccoli flowerets
1/2 cup green beans, chopped
1 teaspoon sesame oil
1 stalk celery, chopped
1/2 cup cabbage, grated
3 cloves garlic, sliced
1 medium boneless, skinless chicken breast, sliced
2 cups chicken broth
2 tablespoons soy sauce
8 ounces Udon noodles
5 ounces bamboo shoots
2 red chilies, halved
4 scallions, chopped
water

1. Bring a large pot of water to a boil and steam the broccoli and green beans until bright green. Transfer to ice water to prevent further cooking.
2. Meanwhile, heat a large pot over medium-high heat and add the sesame oil, celery, cabbage and garlic. Fry slightly for a minute, then add the chicken, broth, soy sauce and chilies.
3. Bring the broth to a boil, then reduce heat to a simmer and cook chicken fully.
4. Stir in noodles, bamboo shoots, broccoli and green beans. Warm vegetables through, then ladle into bowls and garnish with scallions.

Makes 4 servings

2 cups green beans, trimmed
1 cup button mushrooms, halved
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper
water

1. Bring a large pot of water to a boil. Steam the green beans until bright green, then plunge into ice water.
2. Heat a large skillet over medium heat. Add the oil, then the mushrooms and garlic and sauté for a minute.
3. Add the green beans to the skillet and toss. Fry for another minute to warm, season with salt and pepper and drizzle with lemon juice. Serve immediately.

Makes 4 servings

1 cup dry lentils
4 cups water
2 tablespoons ginger puree
1/2 teaspoon turmeric
1 teaspoon ground cumin
2 scallions, chopped

1. Combine lentils and water and bring to a boil. Reduce heat to a simmer and cook covered until lentils are tender.
2. Drain remaining water and stir in ginger, turmeric, cumin and scallions. Return to the heat and cook until the rest of the liquid has evaporated.

Makes 4 servings

1 cup dry black beans
4 cups water
3 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon cayenne
2 ounces cheddar, grated
salt

1. Add beans and water to a sauce pan over medium-high heat and bring to a boil. Reduce heat to a simmer and cook covered until the beans are tender, about an hour.
2. Drain the remaining water and stir in the garlic, cumin and cayenne. Gently mash the beans with a fork until they've reached your desired consistency.
3. Season the beans with salt to taste and transfer to a bowl. Top with cheddar cheese to serve.

Makes 4 servings