cook

• 2 lbs lamb shoulder or leg, cubed
• 1 tbsp olive oil (optional, for browning)
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp cinnamon
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• Pinch of cayenne (optional)
• 1 tbsp tomato paste
• 1 (14 oz) can diced tomatoes
• 2 cups chicken or beef broth
• 2 medium sweet potatoes, peeled, 1-inch cubes
• 1/2 cup dried apricots (or golden raisins)
• 1 (15 oz) can chickpeas, drained
• Salt and pepper to taste
• Lemon zest or preserved lemon (optional)
• Cilantro or parsley, to garnish

1. Optional browning. Sear the lamb in a skillet with olive oil for 3–4 minutes per side. Transfer to the slow cooker.
2. Add everything except the chickpeas and garnish. Stir well.
3. Cook on low for 7–8 hours, or high for 4–5 hours, until the lamb and sweet potatoes are tender.
4. Stir in the chickpeas for the last 30 minutes.
5. Adjust seasoning. Garnish with herbs and lemon zest.

Spoon it over cooked lentils.

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 1/2 cups tomato puree (or crushed tomatoes)
• 1 cup vegetable broth — enough liquid matters
• 1 cup coconut milk (or heavy cream)
• 3 tbsp butter (or ghee)
• 2 medium sweet potatoes or carrots, peeled and diced
• Cauliflower florets — optional, in place of the sweet potatoes
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne (optional)
• 1 tsp salt, adjust to taste
• 1 tbsp sugar or maple syrup (optional)
• 1/4 cup cilantro, chopped, to garnish

1. Base. Onion, garlic, ginger, tomato puree, broth, and all the spices into the crockpot. Stir to combine.
2. Chickpeas and veg. Add the chickpeas and the diced sweet potatoes or carrots — or the cauliflower florets, if you’re going that way. Stir to coat everything in the sauce.
3. Cook. Low for 6–7 hours, or high for 3–4 hours, until the vegetables are tender. Check halfway and add broth if it’s looking too thick.
4. Cream. About 30 minutes before serving, stir in the coconut milk and butter. Let it thicken as it melds.
5. Taste. Sugar or maple syrup if it needs balancing. Adjust salt.
6. Serve. Cilantro on top, over basmati rice, quinoa, or with naan.

Cauliflower in place of the sweet potatoes, served over roasted potatoes or tots.

• 1 premade pie crust, thawed if frozen
• 4 large eggs
• 1 cup whole milk or half-and-half
• 1 cup shredded cheese — Gruyère and Parmesan
• 1–2 cups fillings of your choice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional)

1. Preheat the oven to 375°F.
2. Crust. Roll into the pan if it isn’t already. Prick the bottom with a fork. Blind bake: line with parchment, add weights or dried beans, bake 10 minutes, then remove the weights and bake 5 more until lightly golden.
3. Filling. Whisk the eggs, milk, salt, pepper, and nutmeg. Mix in the cheese and fillings.
4. Assemble. Pour into the crust, spreading evenly. Don’t overflow it.
5. Bake. 35–40 minutes, until the center is set and only slightly jiggles. Cover the crust edges with foil if they brown too fast.
6. Rest. 10–15 minutes before slicing. Warm or room temperature.

• 1 lb sweet Italian sausage, casings removed
• 1/2 cup butter (1 stick)
• 3 cups onion, chopped
• 2 cups celery, chopped
• 1 tbsp fresh sage, chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh rosemary, chopped
• 6 cups Hawaiian rolls, cubed
• 1/2 tsp ground allspice
• 2 cups chicken stock, plus extra
• Salt and pepper

1. Sauté the sausage in a large skillet over medium-high heat until cooked through, crumbling it with the back of a spoon, about 10 minutes.
2. Preheat the oven to 350°F.
3. Transfer the sausage to a large bowl with a slotted spoon. Discard the fat. Add the butter, onions, and celery to the skillet and sauté until tender, 10–15 minutes. Add to the sausage along with the herbs and cubed rolls, and mix to combine.
4. Combine the allspice and chicken stock, then add to the bread mixture. It should be moist but not soggy — add more stock if needed.
5. Transfer to a baking dish and cover with foil. Bake 1 hour. Uncover and bake another 20 minutes, until the top is golden.

Hawaiian rolls in place of croutons.

• 1 lb collard, mustard, or turnip greens, washed, stemmed, roughly chopped
• 4 strips bacon, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups chicken stock (or water)
• 1 tbsp apple cider vinegar
• 1 tsp hot sauce (optional)
• 1/2 tsp red pepper flakes (optional)
• 1 tsp salt, adjust to taste
• 1/2 tsp black pepper

1. Bacon. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Aromatics. Add the onion to the drippings and cook 3–4 minutes until softened. Stir in the garlic and cook another 30 seconds until fragrant.
3. Greens. Add them a few handfuls at a time, stirring until they wilt down and fit in the pot.
4. Simmer. Pour in the stock, bring to a simmer, and cover. Cook on low 40–45 minutes, stirring occasionally, until tender.
5. Finish. Stir in the vinegar, hot sauce, and pepper flakes. Return the bacon to the pot. Taste, and adjust salt and pepper.

• 1 medium butternut squash, peeled and cubed (about 32 oz frozen)
• 1 large onion, chopped
• 1 large leek, white and light green parts, cleaned and sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can coconut milk
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• Olive oil

1. Heat the olive oil in a large pot over medium. Sauté the onion, garlic, and leeks until soft and translucent.
2. Add the cubed squash. Stir for a few minutes.
3. Pour in the broth and bring to a boil.
4. Reduce to a simmer. Add the cinnamon, nutmeg, salt, and pepper. Cover and simmer 20–30 minutes, until the squash is soft.
5. Purée with an immersion blender in the pot, or cool slightly and blend in batches.
6. Stir in the coconut milk and warm through.
7. Adjust seasoning and serve warm.

• 3 bananas
• 1 1/2 – 2 cups rolled oats, as needed
• Vanilla extract

1. Heat the oven to 350°F.
2. Mash the bananas in a large bowl.
3. Add the oats.
4. Add the vanilla.
5. Mix well.
6. Bake 15 minutes, or until lightly firm.

You may need more oats depending on the size and ripeness of the bananas — and the time varies for the same reason.

• 2 cups flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 1/4 cups cream

1. Preheat the oven to 400°F.
2. Combine the dry ingredients and mix.
3. Add the vanilla to the cream and stir.
4. Slowly mix the wet into the dry in a large bowl.
5. Turn out onto a baking sheet and work it until it holds together, then shape into a disk about an inch thick.
6. Cut into 6 or 8 wedges with a pizza cutter and separate them.
7. Bake 12–15 minutes, or until the top browns.

A quick scone for anyone in the house with an egg allergy.

• 1 tbsp mayonnaise
• 2 cloves garlic, minced
• 2–3 tbsp Worcestershire
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 cup olive oil
• 1/4 cup freshly grated Parmesan
• Salt and black pepper to taste

• 1 part curry powder
• 1 part cumin
• 2 parts turmeric
• 1 part salt
• 1/2 part paprika