Moosewood Restaurant Simple Suppers by Moosewood Collective (great book club books txt) 📗

everything together. Add more salt and pepper to taste. This salad is delicious warm, at room temperature, or chilled.

serving & menu ideas

Serve with cheese and bread, or with sliced tomatoes and corn on the cob with one of our delicious toppings. Turn leftovers into a Niçoise salad by adding olives and hard-boiled eggs or tuna.

indian potato salad with cilantro omelet

The potato salad is delicious on its own, and so is the omelet. Together? Divine.

INDIAN POTATO SALAD

4 cups cubed potatoes (1-inch cubes)

3 tablespoons vegetable oil

2 teaspoons whole cumin seeds

1½ teaspoons salt

1½ teaspoons Curry Powder or garam masala

pinch of cayenne or a splash of Tabasco or other hot pepper sauce

2 or 3 scallions, sliced

1 red bell pepper, chopped

¼ cup chopped fresh cilantro

CILANTRO OMELET

4 eggs

1 tablespoon vegetable oil

¼ cup chopped fresh cilantro

salt

plain yogurt

To cook the potatoes, bring a pot of salted water to a boil. Lower the potatoes into the hot water and cook until tender but not falling apart, about 5 minutes after the water returns to a boil. While the potatoes cook, warm the oil in a saucepan on medium heat. Sizzle the cumin seeds for a few seconds and then stir in the salt, curry powder, and cayenne. Remove from the heat. Drain the cooked potatoes and place them in a bowl. Pour the hot seasoned oil over the potatoes and add the scallions, bell pepper, and cilantro. Stir gently and set aside.

To make the omelet, whisk the eggs in a small bowl until frothy. Heat the oil in a skillet on medium heat. Pour the eggs into the skillet. When the bottom is set, sprinkle on the cilantro and a little salt and fold the omelet in half. Cook covered until the eggs are set and the bottom is browned. Slice into wedges.

Serve each wedge of warm omelet with potato salad topped with a dollop of yogurt.

INGREDIENT NOTES Replace the salt with 1½ teaspoons Cumin Salt and keep or omit the cumin seeds.

In this potato salad, we love the flavor of our homemade Curry Powder.

serving & menu ideas

This is a satisfying meal as is, but if you want to indulge, serve one of our chutneys on the side. Have a cup of Red Lentil Soup with Greens to start, and for dessert, Mango Coconut Sorbet or Lemon Coconut Tapioca Pudding.

summer panzanella

This bread salad makes a perfect summer meal with its ripe juicy tomatoes, basil, olives, and fresh mozzarella all tossed with crusty bread to soak up every drop of the juice!

SERVES 4

TIME: 20 MINUTES

SITTING TIME: AT LEAST 10 MINUTES

½ loaf of crusty French or Italian bread (about 8 ounces)

4 tomatoes

1 large ball of fresh mozzarella (about 5 ounces)

½ red onion

½ cup fresh basil leaves

1 cup pitted olives

1 tablespoon red wine vinegar or cider vinegar

1 tablespoon olive oil

salt and pepper

Versatile Vinaigrette (optional)

Preheat the oven to 350°. Cut the bread in half lengthwise and place in the oven until crisp, 5 to 10 minutes.

Meanwhile, prepare the other ingredients and place them in a serving bowl: Cut the tomatoes and fresh mozzarella into ½-inch cubes (about 4 cups of tomatoes and 1 cup of mozzarella), peel and thinly slice the red onion, cut the basil leaves into thin strips, and chop the olives. Add the vinegar and oil to the bowl and toss well.

Cut the toasted bread into 1-inch cubes (7 to 8 cups). Add the bread cubes to the bowl and toss well. Let the salad sit for at least 10 minutes before serving, to allow the bread to soak up some of the juices. Add salt and pepper to taste. Pass vinaigrette at the table if you like.

serving & menu ideas

Think summer and make some summery sides, such as Lemony Green Beans and Corn on the Cob with Gremolata Butter.

caesar salad with tofu croutons

Perfect for a luncheon or light supper, this nutritious salad combines the satisfying crunch of romaine lettuce with savory bites of tofu. (See photo)

SERVES 4

TIME: 30 MINUTES

TOFU CROUTONS

1 cake firm tofu (about 16 ounces)

1 tablespoon olive oil

2 tablespoons soy sauce

1½ teaspoons rubbed sage

1 tablespoon ground fennel seeds

¼ teaspoon red pepper flakes

3 garlic cloves, pressed or minced

1 head of romaine lettuce (about 8 cups sliced or torn leaves)

Caesar Dressing

grated Parmesan or Pecorino Romano cheese (optional)

To make the Tofu Croutons, preheat the oven to 450°. Cut the tofu into 1-inch cubes and place them in a single layer in an oiled baking dish. In a small bowl, mix the oil, soy sauce, sage, fennel, red pepper, and garlic. Pour this marinade over the tofu and stir well. Bake until the edges of the tofu are crisp and most of the liquid has evaporated, about 25 minutes. Stir the tofu once or twice during baking.

Meanwhile, rinse and dry the lettuce leaves. Slice or tear them into bite-sized pieces and place in a large salad bowl. Prepare the Caesar Dressing.

Just before serving, toss the lettuce with some of the dressing. Pass the Tofu Croutons, grated cheese, and more dressing at the table.

serving & menu ideas

Serve with a crusty baguette and sweet butter. On a night when a soup and salad supper would hit the spot, heat up some Creamy Onion Soup with Sherry.

vietnamese noodle salad

For a richer dressing, add half a cup of coconut milk and a couple of tablespoons of peanut butter to the dressing.

SERVES 4

TIME: 25 MINUTES

8 ounces wide rice noodles

DRESSING

¼ cup lime juice

¼ cup vegetable oil

2 tablespoons dark sesame oil

1 teaspoon Chinese chili paste, or to taste

¼ cup chopped fresh basil and/or cilantro

½ teaspoon salt

1 cucumber

1 carrot

4 scallions

4 ounces seasoned tofu

toasted peanuts

Bring a large covered pot of salted water to a boil. Add the noodles and cook until tender, about 5 minutes. Drain the noodles, rinse with cold water, and drain again.

Meanwhile, in a large bowl, whisk together all of the dressing ingredients. (For a smoother dressing, purée in a blender.) Prepare