A hearty, saucy mix of tofu and greens, with plenty of bright aromatics, all over nutty brown rice. This one is terrifically satisfying without feeling overly heavy, exactly the thing I needed on a cold winter’s day when I desperately wanted vegetables, but also wanted to be happily full.
Cooking new potatoes directly in heavily salted water leaves them creamy on the inside and crispily salty on the outside. Combine that with a sauce that balances sharp garlic and vinegar against sweet peaches, leavened with aromatic herbs, and I’m in summer heaven.
My homage to the fabulous potatoes one of my scout leaders cooked on most campouts. We had to beg for leftovers back then, but now I can make these spicy, salty fried potatoes any time I want.