Gajar Matar, Carrots and Peas Curry - Untested

https://mission-food.com/gajar-matar-carrots-and-peas/

1 small onion roughly chopped

1 garlic clove roughly chopped

1 inch piece of ginger peeled and chopped

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 ½ teaspoons ground turmeric

1 ¾ cups (325 grams) diced carrots

1 teaspoon ground cumin

1 teaspoon ground coriander

1 ⅔ cups (250 grams) peas (thawed if frozen)

1 teaspoon kosher salt (or as needed, see notes below)

¼ teaspoon sugar

¼ teaspoon Indian red chili powder (you can substitute cayenne)

¼ cup water

½ teaspoon garam masala

Put the onion, garlic and ginger in a small food processor and blend until finely chopped.

Heat the oil in a frying pan, then add the onion mixture and stir over high heat for 2 minutes, or until softened. Reduce the heat to medium and add the cumin seeds and turmeric. After 1 minute, add the carrot and stir for 2 minutes. Add the ground cumin and coriander and fry for 2 minutes. Stir in the peas, salt, sugar, and chili powder. Add water.

Reduce the heat to a simmer and cover the pan. Simmer for 10 minutes, or until the carrot and peas are tender. Stir in the garam masala and serve.

Pasta with Sausage and Arugula - Untested

https://www.bonappetit.com/recipe/pasta-with-sausage-and-arugula 

Yield 4 servings

2 small red onions, sliced into ½"-thick wedges

1 fennel bulb, sliced into ½"-thick wedges

6 Tbsp. extra-virgin olive oil, divided

Kosher salt, freshly ground pepper

8 oz. hot or sweet Italian sausage (about 2 links), casings removed

10 oz. gemelli, casarecce, or other medium pasta

1 tsp. finely grated lemon zest

2 Tbsp. fresh lemon juice

6 cups baby arugula

Finely grated Parmesan (for serving)

1. Preheat oven to 425°. Toss onions, fennel, and 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Spread out into a single layer. Pinch sausage into small pieces and scatter around onions and fennel. Roast until vegetables and sausage are cooked through and well browned, 25–30 minutes.
2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
3. Combine vegetables, sausage, and pasta in a large bowl. Add lemon zest, lemon juice, remaining 4 Tbsp. oil, and ¼ cup reserved pasta cooking liquid and toss to coat, adding more pasta cooking liquid if needed, until sauce comes together and coats pasta. Toss in arugula.
4. Divide pasta among plates and top with Parmesan. Season with more salt and pepper.

Lentil & Barley Stew - Testing

https://www.latimes.com/recipe/lentil-and-barley-stew

1 - Maybe add 1 tsp tomato paste. The recipe can definitely be doubled, which might be better.

LHSS score: 🟢 ~9 / 10

1 Tbsp butter (½ oz/14gr)

1 Tbsp extra-virgin olive oil

1 small onion (4oz/115g) onion, chopped 

2 cloves garlic, minced

⅛ tsp celery seed

1 bay leaf

¼ tsp dried rosemary

16oz/450g fresh tomato, chopped (canned is ok)

2 to 3 cups water

¾ cup lentils duPuy/French

⅓ cup pearled barley

½ tsp salt, plus more to taste

¼ tsp freshly ground black pepper, plus more to finish

1 small Parmesan rind (20g)

½ cup (2oz/55g)carrots, shredded 

1–2 tsp red wine vinegar (to finish)

1. In a large, heavy saucepan over medium heat, melt the butter with the olive oil. Add the onion and cook until soft and translucent, about 4–5 minutes. Add the garlic and celery seed and cook 30 seconds, just until fragrant.
2. Add the bay leaf and rosemary, stirring briefly to bloom them in the fat.
3. Throw in the tomatoes and cook for 5 to 7 minutes to let them lose their rawness.
4. Add the water, lentils, barley, salt, pepper, and Parmesan rind. Bring to a gentle boil, then reduce heat, cover, and simmer over low heat for about 30 minutes, stirring occasionally, until the lentils and barley are nearly tender.
5. Stir in the shredded carrots and continue cooking 5–10 minutes, until all grains are tender and the stew has thickened slightly. Remove and discard the bay leaf and Parmesan rind.
6. Stir in 1–2 teaspoons red wine vinegar. Taste and adjust salt and black pepper as needed.
7. This stew wants rest — it improves noticeably after 15–20 minutes off heat.

Quiet, steady, metabolically kind food — especially with your yogurt commons bread alongside.

If you ever want to nudge this one notch further (still internally consistent), we could talk about herb timing or tomato concentration — but this version is already doing its job very well.

Coconut Curry Chickpeas With Pumpkin and Lime - Test 1

https://cooking.nytimes.com/recipes/1020463-coconut-curry-chickpeas-with-pumpkin-and-lime

1 - Well this was a roaring success! And I learned the difference between light and regular coconut milk. It's all about the texture (duh, like milk vs. whipping cream but, I'd say, even more dramatic). I didn't have enough chickpeas, but even with what I had, it was really good. I also missed the bit about the half cup water, and I'm not sure it's really needed, but I've put it back in to try it out next time. Because there will be a next time.

4 to 6 servings

3 Tbsps. oil

1 large onion (10oz/285g) chopped

2 jalapeños, seeded or not, thinly sliced or a good pinch of red pepper flakes

1 bay leaf

1" piece of fresh ginger, grated

4 garlic cloves, minced

1½ tsps. garam masala

1 tsp ground cumin

½ tsp turmeric

3 cups (16oz/454g) cooked chickpeas, rinsed

1¾ cups (1 can) coconut milk (do not use light coconut milk)

1¾ cups (1 can) pumpkin purée

½ cup water

1½ tsps fine sea salt, more as needed

¾ cup chopped cilantro, more for serving

2 to 3 Tbsps. fresh lime juice, plus wedges for serving

1. Heat oil in a large skillet over medium heat. 
2. Stir in the onion, jalapeño and bay leaf. Cook, stirring frequently, until onion is just golden, about 8 minutes.
3. Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. 
4. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
5. Stir in chickpeas, coconut milk, pumpkin, ½ cup water and 1½ teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) 
6. Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.

Tarte fine aux pommes - Untested

TARTE FINE AUX POMMES

For a 20–22 cm tart

1 recipe sweet pie dough

Filling

3–4 Calville Blanc d’Hiver apples (about 550–650 g total)

15–25 g sugar 

15 g butter, melted

Zest of ½ lemon (optional but excellent here)

1 Tbsp lemon juice

1. Blind bake the crust. Allow the shell to cool completely before continuing, preferably to refrigerator temperature.
2. Place the oven rack in the lower middle position. 
3. Preheat the oven to 375°F.
4. Peel the apples and slice to 3–4 mm thick — not thinner.
5. In a bowl mix together the lemon juice, the optional zest, the sugar and the melted butter. Put in the apple sliced and gently toss. Don't let them sit, use them immediately.
6. Starting at the outside edge, overlap the slices tightly, like scales or shingles. Work inwardly in concentric circles. Once done, press them down gently.
7. Bake bake for 35–40 minutes, until the apples are softened and slightly translucent; the edges just beginning to colour and no visible liquid pooling.
8. A final option is, when the tart comes out, brush lightly with apple jelly warmed with a teaspoon of water.
9. If the apples brown before they soften, tent lightly.

Hummus Sandwich - Testing

Ben invented this sandwich and it's quite good! I don't quite know which tradition it might fit in, perhaps simply 'fusion'. We've had this several times and it's been enjoyable every time. Now I just want to be able to provide some guidelines on quantities. Because.

LHSS Score: 8.6 / 10 with Coleslaw with Vinaigrette

LHSS Score: 8.2 / 10 with Salade de Carrottes

Per sandwich

1/4 cup hummus

1/2 cup Coleslaw with Vinaigrette or Salade de Carrottes

1/2 tsp horseradish sauce

2 slices Commons Yogurt Bread (160g)

1. Toast the bread.
2. Spread the hummus on the bottom piece of bread.
3. Evenly spread the salad on top of the hummus.
4. Spread the horseradish sauce on the other slice of bread (it will be quite thin).
5. Put the two sides together and enjoy!

Cabbage and Frisée Salad - Untested

1 - I'm trying to use the frisée lettuce fresh, but mistrust its level of bitterness in terms of desirability to eat. I thought mixing it with sweeter cabbage would help.

4 cups (300g) shredded green cabbage

4 cups (140g) ripped frisée

Optional additions: grated carrot, thinly sliced onion, chopped parsley or cilantro.

3 Tbsps. (36g) good olive oil

2 Tbsps. (27g) lemon juice

2 tsps. (14g) honey or maple syrup

1 tsp (7g) Dijon mustard

Salt and pepper to taste

Optional Toppings:

Toasted sunflower seeds or slivered almonds 

1. Combine the cabbage and frisée (and any optional vegetables) in a large bowl.
2. Whisk or shake together the vinaigrette ingredients (olive oil, lemon juice, Dijon mustard, sweetener if using, salt, and pepper) in a small bowl or jar until emulsified.
3. Pour the dressing over the salad and toss to coat.
4. For best results, chill the salad for 15-30 minutes before serving.
5. Garnish with toasted nuts or seeds if desired. 
6. This crisp, tangy, and refreshing salad is a great side dish.