While this dish may not look delicious, it tastes delicious! Made from eggplant, potatoes, and relatively common spices, it is deceptively simple to make. If you are not an eggplant fan, this dish is for you! Hint: If eggplant is out of season, omit the eggplant and double the amount of potatoes to make a simple potato curry. Ingredients 6 tablespoons canola or coconut oil 1 tablespoon whole black mustard seeds 2 cups yellow or white potatoes, unpeeled, diced into ½-inch
I was first introduced to this fresh, spicy green condiment at Sangria Grille, a farm-to-table restaurant in Moscow, Idaho. For years, my family and I thought the base of the sauce must be cilantro, so we experimented and made some excellent cilantro-based sauces. Then, one day I was speaking to George Skandalos, co-owner of Sangria, and he said the sauce is made from lettuce! Woohoo! Mystery solved.
Here is a simple recipe for Peruvian Aji Verde (green sauce). I can’t