What happens when you have an abundance of chard and a hankering for Indian food and you just happened to pick up some tasty little fingerling potatoes? Whatever it is came out kind of like palak paneer -- just using chard instead of spinach. Here's what went into our main dish tonight: spice (cumin seed, mustard seed, turmeric, cayenne) -- heated until popping, onion, bits of fingerlings, (a little veggie broth and some steaming to cook the spuds), then mushrooms, paneer, a few tablespoons of marinara sauce, and chard. Came out well.
We served it over rice with a side salad.
Not sure what's on the agenda for tomorrow night, maybe something vaguely New Mexican, maybe not.
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