Rightoh, I have some dishes sorted for the weekend. We've been low on grains, lentils, beans lately so:

🤩 My beautiful Fagioli Stufati |(Tuscan Beans Baked with Sage and Lemon), with some focaccia straight from the oven and a side of greens and baked and mashed sweet potatoes.

🤩 Mung beans (whole) with greens, tamarind and turmeric, another #Ottolenghi Indian-influenced dish from #ShelfLove, but I will make some adjustments to (of course). Sides of rice, yoghurt, cabbage thoran, and I will open the Indian-style quince pickles.

🤩 Burghul salad with greens, nuts and herbs - a common enough salad (outstanding versions with different grains by #Ottolenghi in one of his books, and by Adelaide's #Simon whats-his-face) - this is a simpler one from #Med by #ClaudiaRoden. Probably with leftovers.

🤩 And some real Indian - Bandhgobhi Kofta in a spicy sauce - either tamarind or tomato-based. From #LordKrishnasCuisine #TheArtOfIndianVegetarianCooking by #YamunaDevi. With rice and Indian accompaniments.

That should do us for the weekend, with leftovers.

🤩 Also I need to put something in the freezer. So there may be more. For quick eats I like to freeze whole meals - eg rice, a lentil curry and a veg curry - in the one container. On long busy days, it is delicious food that can be quickly heated and eaten with pickles and yoghurt added. Perhaps a quick green or tomato salad.

#WhatIAmCooking #WhatIAmCookingFrom