Recipes That Fill My Cup

snack salad; barley lentil soup; and some personal thoughts about the state of things

Hi friends,

I wanted to begin this newsletter by sharing a little about how I’m feeling. Of course, if that’s not your thing, feel free to skip on below for the recipes.

It’s been a hard week in the US—and a bitterly cold one too. Across the country, yet another fire has erupted, adding to those already ravaging Los Angeles.

Everything is happening, everywhere, all at once, and I don’t even know which news to process, hold on to, or act on.

I’ve often anchored myself to food for solace. As I’ve said before, cooking is an act of self-care for me. The slow, methodical process of cooking is grounding; it is a meditative backdrop for me to think and find clarity. But some days, I find cooking is just not enough.

These days, my community has been fostering hope, healing, and gratitude. It’s you, all of you, who subscribe, try my recipes and leave lovely comments. It’s the friends and family I see weekly and the ones I see yearly. It’s the game nights, the dinners at home, the dinners out, the walks, the runs, the movies, the trips, the weddings.

It’s the cashier at the grocery store, the employees at Circus Coop, and the manager at Dunkin. It’s Marian Budde, the bishop who begged for compassion. It’s my city’s residents who show up at city council, week after week, fighting for affordable housing, LGBTQ protections, and clean energy.

It’s the kindness, empathy, and vulnerability of my closest friends and complete strangers. It’s the talking, acknowledging, commiserating, protesting, and donating.

It’s them. They’re the ones who continue to fill my cup and keep it steady despite the obstacles that threaten to knock it down.

It’s the thing that makes me think, no, we're not done yet—we haven’t given up.

And so, I will keep cooking. And some days it will be enough. And other days, it is the people I will continue to lean on.

To all of you—thank you. I hope this week’s recipes bring some warmth to your table. It may not be enough, but I hope it will be something.

- Karishma

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Weeknight Dinner: Snack Salad

The Lowdown: This luxurious apple and radicchio salad features tart green apples, crisp greens, quick-candied walnuts, and creamy Gorgonzola cheese. It's got the perfect balance of tangy, sweet, and salty flavors and comes together relatively quickly.

Of course, this is not a new concept or combination of flavors. But we’ve enjoyed this salad so much in my household that I *had* to post it. And I think you’ll find some unique techniques that set it apart.

What’s a Snack Salad?

My favorite mid-day snack involves some cut-up fruit (usually apples), a bit of cheese (any and all varieties), and a handful of nuts. Put it together, and you've got the makings of something special: sweet, tangy, salty, and delightful; it's downright addicting. Add some crisp greens, and voila, you’ve got yourself a salad. Hence, the snack salad was born.

Why You'll Love This Recipe

It's addicting. I truly find myself craving this salad regularly - it never gets old!

It's easy. With a pat of butter, maple syrup, and chili flakes, these walnuts are "quickly" candied on the stove, so they cool while you prep the rest of the salad. All in all, everything comes together in just about 25 minutes.

It's approachable. I truly think these flavors are very accessible, even for those wary of blue cheese or radicchio. The sharp mustardy dressing cuts through the slight bitterness of the radicchio.

My husband is not a blue cheese fan, but it's nicely balanced by all the other flavors in the salad, so it doesn't feel overpowering. In fact, after tasting it with and without the blue cheese, he now LOVES the blue cheese variation!

For a complete meal, this would be great with some grilled chicken or crispy white beans.

Weekend Project: Barley Lentil Soup with Mint Yogurt and Looots of Onions

The lowdown: Inspired by the Middle Eastern dish mujadara, this warming, spice-infused barley lentil soup is topped with mint yogurt and deeply browned onions. It's a nourishing and satisfying dinner that can be meal-prepped and enjoyed throughout the week. Plus, it's easily adaptable to be vegetarian or vegan.

What is Mujadara?

A few years back, I tried mujadara from Ottolenghi's Jerusalem; his version is known as 'mejadra.' Though there are many variations across the Middle East, it's typically a simple recipe of spices, rice (or sometimes other whole grains, like bulgur), and lentils topped with salted, crispy onions.

Traditionally a peasant dish, it nails the trifecta of comforting, interesting, and flavorful. If you'd like to try it, I recommend Ottolenghi or Maureen Abood's version, two recipes that greatly inspired me.

Recipe Inspiration

The first time I tried mujadara, I instantly felt a connection to my mom's home cooking. Lentils were commonplace in our household growing up. One of my favorite comfort meals was a bed of rice topped with stewed, aromatic brown lentils and creamy yogurt.

Somehow, these two ideas crossed in my mind, and what I was really craving that moment was a stew-y version of mujadara with heaps of onion and a topping of yogurt.

The earthy, spiced lentils and the deeply browned onions are begging for something bright and cooling, and the mint yogurt offers that reprieve.

That’s all for this week,

Karishma