First things first, my husband is an amazingly easy person to cook for. Pretty much anything I set down in front of him, he’ll eat. When he asks what’s for dinner and I tell him it’s lentils or chard or vegan or full of nutritional yeast, he generally replies with something along the lines of “cool, sounds good.”
But sometimes, there’s a comment a little like this.
“Um, Cate? I really appreciate that you cook amazing dinners every night. But is there any way we could maybe have a dinner that doesn’t include kale?”
I have to admit, I did go a little overboard with kale recently. So I planned a whole week of things I knew he’d love: sandwiches, spinach lasagna, loaded baked sweet potatoes, and curry. The man LOVES him some curry.
He also loves chocolate chip cookies, and since Tuesday was national chocolate chip cookie day, I finally got around to trying Alton Brown’s “The Chewy”
I’m not sure if they were the best chocolate chip cookies ever, but they were VERY good. I love that the recipe is written with ingredients by weight, because I’m fully obsessed with using my food scale. I am ready to make another batch!
This curry recipe came from JAMES BEARD AWARD WINNER Heidi Swanson, but I decided to leave the potatoes in chunks, and I added a basic cucumber-ginger-lime raita on the side (I also served it all over quinoa). Kale-free, Mike-pleasing, and delicious, plus it makes enough for plenty of leftovers for lunch!
(adapted from 101 cookbooks)