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Serves 24
Preheat oven to 425 degrees F.
Cut the prosciutto strips in half lengthwise, so you have 24 long, skinny strips. Wrap each asparagus stalk tightly with prosciutto and place on a wire rack over a rimmed sheet pan. Season with ground pepper.
Bake until prosciutto is crisp and asparagus has browned.
24 thick asparagus stalks, woody ends trimmed
12 slices prosciutto
Freshly ground black pepper
Serves 10
Soak the dry figs and dates, separately, in hot water, just to cover the dried fruit for 15~20. Drain the water and grind them to a smooth paste adding a tablespoon of water.
Melt ghee and oil in a heavy bottom pan, and add the figs and date puree and cook on medium heat low, stirring frequently, until the mixture dries out about 15 minutes.
Stir in the nuts and the cardamom and mix well to combine the mixture well.
Continue to cook the barfi, on medium low heat, stirring frequently, for another 10 minutes or until the mixture starts to leave the sides of the pan.
Remove the mixture into a greased plate or tin and press down to form the barfi.
Set aside to cool. Cut into squares or diamonds when completely cooled.
1 cup (about 15) Dry Figs, chopped
1 cup (about 18) Dates, pitted and chopped
3 tbsp almonds, finely chopped
2 tbsp plain cashews, finely chopped
2 tbsp unsalted pistachios, finely chopped
3 cardomom pods, seeds removed and crushed fine.
1 tsp ghee + 1 tbsp sunflower oil
Serves: 6-8
Preheat the oven to 400°
Cut the sweet potatoes into ¼” cubes.
Combine sea salt, pepper, and curry powder for spice mix. Add canola oil and 1 tsp. of spice mix to sweet potatoes and toss.
Roast in the oven for 15 minutes.
After removing from oven, set aside to cool.
For Roasted Sweet Potatoes:
2 medium Sweet Potatoes
2 tbsp Olive Oil
½ tsp sea salt
½ tsp pepper
2 tsp Keralan Curry
For Quinoa:
1 cup of water
¼ tsp sea salt
½ cup Red Quinoa
For Marinade:
1/4 cup dried cranberries
1 tbsp apple cider vinegar
1 tbsp olive oil
2 tbsp toasted pumpkin seeds
1 tbsp finely chopped chives