This week’s menu. I was dying for a way out of the deep winter trifecta of pot pie, bean soup, and casseroles. Even though the tamarind chick peas have shown up a million times on the weekly chalkboard, I’ve only made them twice. I’ll keep making them until I don’t have to pull the recipe out anymore.
So the way out? Tamarind, yogurt, cilantro, and ginger. Everywhere. Plenty of nice, bright, spiky flavor. And plenty of fresh raw vegetables- just because it’s February doesn’t mean we have to roast, bake, and braise everything. Hurray for slaw!