Two Veggie Sides You'll Make Over & Over

SHEBU BHAJI (Potatoes with Dill)

As we've mentioned here before, dill is an unexpected but frequently used ingredient in southern regional Indian cuisine. An influence from Portuguese settlers, dill is flavorful here without being overpowering despite the substantial amount used.

about 1 pound of WHITE WAXY potatoes, peeled and cut in 1-inch cubes / 1 large bunch of dill, chopped / 4 T. oil / 4 garlic cloves, chopped / 1/2 t. or so turmeric / 2 T. black mustard seeds / large dash of asafoetida (if you can't locate - no worries - leave out) / 3 dried red chiles or chili flakes

1. Boil potatoes in salted water until tender - no more than 15 minutes. Drain well.


2. In a large skillet, heat oil and cook garlic for 30 seconds. Add turmeric, mustard seeds, asafoetida (if using) and red chiles. Cover and allow seeds to pop.


3. Stir in the potatoes, add dill and cover and cook on very low for 5 minutes or slightly less.


4. Season generously with salt.

SHLADA DEL BARBA BIL KAMOOM ( Beet and Cumin Salad)

Confession: Cafe Drake likes - but does not LOVE - beets. This Moroccan preparation of the earthiest of root veggies is one of the best we've tasted thus far. Beet lovers will make it again and again. Promise!

6 large beets / 1/3 cup olive oil / 1 T. wine vinegar / 1 T. ground cumin / 1 red onion, sliced / about 2 T. chopped parsley

1. Boil whole beets until tender in salted water. Warning: this will take AT LEAST one hour.


2. Drain and peel under cold running water. Chop into small pieces.


3. Mix beets with remaining ingredients and salt to taste.


4. Allow an hour or so to allow flavors to develop.


5. Serve at room temperature.