Back in culinary school I took an elective in Indian cooking. One of the dishes we made along the way was dal makhani, a stew made of urad dal (also known as Indian black lentils or black gram), kidney beans, ginger, garlic, garam masala, tomato and plenty of butter and cream. (There’s something quite satisfying about being able to unwrap a whole stick of butter and just drop it into a pot of stew.) The recipe was simple, rich and easy to make in bulk. Definitely a keeper.
One of the things I’ve really enjoyed about subscribing to the CSA this year is that I get a box of random produce every other week. It makes dinner every night a bit like mystery box cooking…open the fridge and see what’s there to work with. There are also things I haven’t enjoyed about having the CSA, mainly that I haven’t made it to the farmers market much this year because I don’t want to go get more produce when I already have a fridge full at home. I’m trying to figure out how to balance the two so I can continue getting my myster box (and supporting the farmers) without losing those trips to the farmers market. So far my main idea is just to cook more at home…but that has its own problems.