From 5 Ingredients to 5 Spices
I made the "Creamed Farmer Greens" (p. 35) and the "Corn with Mustard Seeds" (p.32-33), and served them with basmati rice and yogurt sprinkled with cilantro.
The first several times that I looked at the greens recipe, I wasn't impressed. To me, pureed greens mixed with heavy cream sounded a lot like baby food from the 1950s -- yuk. But then I realized that the recipe was basically palak paneer, minus the paneer and with kale instead of spinach. (And I loooove palak paneer.) I used a 24-oz bag of precut kale instead of the greens called for, and added a few cloves of garlic along with the onion and ginger. I increased the amount of water added to the puree to 1.5 cups, and used the kale cooking water rather than the plain water called for. I added cubed paneer during the last 5 minutes of cooking. Oh, and I left out the heavy cream :)
I followed the corn recipe pretty closely -- I used frozen corn kernels, added a bunch of chopped green onions (white part only, the green part had dried out from sitting in the fridge) and kept everything else the same. I used 2 Thai chiles and it was spicy, so watch out if you're cooking for people with sensitive palates!
This made a lot of food so I'll have leftovers for a few days. Yay!