Looking for a potluck dish? You’ve got it right here!

However, let me be honest, I think I had some pot-luck bad luck when it came to taking pictures of the completed dish. So, I apologize for the lackluster photos. I couldn’t *not* share this recipe because it really was just that good.

We had to say goodbye to two of our original vegetarian potluck crew as they move on to Boston. Our theme for the night was an Italian feast. Charged with bringing a side-dish, I wanted something flavorful and interesting. This fit that bill.

You can serve this salad warm or cold. Perfect for a potluck so you don’t have to worry about heating anything up.

Smoky paprika is something you should keep in your spice rack at all times. It adds a unique flavor to any dish.

Quinoa Salad with Chickpeas and Paprika Vinaigrette
Recipe from: Katherine Martinelli

• 1½ cups quinoa, rinsed and drained
• Salt
• 6 small or 3 large portabello mushrooms (about 6 ounces), sliced
• 1 teaspoon balsamic vinegar
• 1 (15- to 16-ounce) can chickpeas, rinsed and drained
• 1 unpeeled cucumber, chopped
• 6 ounces grape or cherry tomatoes, halved or quartered
• ½ cup chopped fresh cilantro/coriander
• 1½ cups crumbled feta or Bulgarian cheese (about 7 ounces), divided
• ¼ cup red wine vinegar
• 2½ teaspoons smoked paprika
• ½ cup olive oil
• Pepper

1. Put the quinoa in a large saucepan and 1¾ cup water, or enough water to cover quinoa by about 1 inch. Season generously with salt. Bring to a boil, then reduce heat to medium-low; cover and simmer until quinoa is tender, about 15 minutes. Remove from the heat and allow to rest, covered, for 5 minutes. Fluff with a fork and drain of any remaining liquid, if there is any. Allow to cool slightly. (Megabeth note: I just made my quinoa in the rice cooker. Used the same quinoa to water ratio, turned on the cooker and let it cook while I prepared the rest of the ingredients.)
2. Heat a drop of olive oil in a large skillet (preferably cast iron) until very hot. Add the portabello mushrooms and cook until tender and cooked through. Add the balsamic vinegar and cook until fully absorbed, another minute. Remove from the heat and set aside to cool slightly.
3. Put the chickpeas, cucumber, tomatoes, cilantro, 1 cup of cheese, and half of the mushrooms in a large bowl.
4. Add the cooled quinoa and toss gently to blend.
5. Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
6. Pour dressing over salad; toss to coat.
7. Sprinkle remaining feta and mushrooms over and serve immediately.

As the large zucchinis of summer continue to roll in it was time to create another recipe from scratch using what I had on hand in the kitchen. This time, a quick zucchini and tomato curry.

I had a giant puppy of a zucchini and once I sliced it up I knew we we weren’t going to be able to eat it in one sitting. No problem. The best thing about a curry is that the longer you let it sit the more it sucks up all the flavors and it becomes better and better with each serving.

Most of the measurements are done “by feel”. Most important are the cumin, turmeric, and curry flavors. So, if you’re without asafoetida leaves, don’t fret, it should come out just fine.

Zucchini and Tomato Curry
By Megabeth

• 1 humungous zucchini (or 2 – 3 normal sized ones), thinly sliced
• 1/2 cup vegetable broth
• 1 medium onion, chopped
• 1 tomato, chopped
• 1 Tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon crushed ginger
• 1 green chili, seeded and minced
• 1 teaspoon garam masala
• 1 teaspoon curry
• 1 teaspoon chili powder
• 1 teaspoons cumin
• 1/2 teaspoon turmeric
• dash cayenne
• crushed asafoetida leaves
• salt and pepper to taste
• fresh lemon juice

Add oil to pan over medium heat. Once oil is hot, add onions and garlic. Saute until onions are translucent. Add tomatoes and spices to the cooked onions and simmer for two minutes.

Add zucchini and vegetable broth to pan, stir to distribute sauce. Cover and simmer for 20 minutes or until zucchini is tender (depending on how thinly you sliced it).

You ever go to a restaurant, eat your meal, and wish you could recreate what you just ate at home? Shahi Paneer has been that elusive dish for me. Until now. This recipe nails it on the head.

This paneer in a creamy creamy cashew sauce with that oh-so-good flavor will keep you going back for more.

Shahi Paneer (Paneer in Cashew Sauce)
from Show Me the Curry

• Paneer – 14oz block (home-made or store bought), cubed
• Oil – 3 tbsp
• Onions – 2 small, finely copped
• Tomato Sauce – 1, 8oz can
• Garlic – 3 cloves, finely chopped
• Ginger – 1 tbsp, grated
• Green Chili – to taste, finely chopped
• Cumin Powder – 2 tsp
• Coriander Powder – 2 tsp
• Garam Masala – 2 tsp
• Cashew Pieces – ¾ cup
• Milk- 1 cup
• Water – 1 1/2 cup
• Sugar – 1 tbsp
• Salt – to taste
• Cilantro – 5 sprigs, finely chopped for garnishing

Soak cashews in milk for about 15 min or until ready to use.

Heat 2 tbsp Oil in a medium size non-stick wok on medium to high heat. Add Onions and fry until they start to dry out. Add Ginger, Garlic and Green Chili and cook for 2 to 3 minutes. Add Tomato Sauce, stir well and cook until oil separates.

While Onions/Tomato Sauce is cooking, blend soaked Cashews and Milk in a blender until smooth.

Once Onion/Tomato mixture is ready, add Cumin Powder, Coriander Powder and GaramMasala – mix well.

Add Cashew and Milk mixture and mix well. There should be no lumps in the gravy.

Add Water, Salt and Sugar and bring to boil.

While waiting for the gravy to boil, sauté cubed Paneer in 1 tbsp oil, on medium to high heat in a non-stick pan. Once Paneer is light gold/brown in color, take it out on a paper towel to drain excess oil.

Once gravy comes to a boil, add in Paneer and mix.

Garnish with fresh cilantro or with additional broken cashews.

Serves 6.

Indian food is so flavorful and is so easy to make. It’s win-win. These potatoes are so warm and savory on a chilly fall evening and you can get them from stove to plate in no time flat.

The secret to prepping Indian food is to measure out all your spices before you start cooking. That way, you aren’t scrambling over a sizzling pan trying to measure everything out while trying not to burn the house down.

These potatoes are a great “cabinet” recipe because I tend to have all these ingredients on hand at all times. If you can’t find fresh curry leaves try a bay leaf, instead.

Dahi Wale Aloo – Potatoes in Creamy Yogurt Sauce
by Show Me The Curry

Ingredients:

• Potatoes – 4 medium (boiled and cubed)
• Oil – 4 tsp
• Cumin Seeds – 1 tsp
• Asofoetida (Hing) – pinch
• Turmeric Powder – ½ tsp
• Curry Leaves – 1 sprig
• Green Chilies – 1 to 2 to taste (chopped finely)
• Ginger – 1 tsp (finely grated)
• Garlic – 3 cloves (finely chopped)
• Tomatoes – 14.5oz can diced tomatoes or 3 medium (diced)
• Dhaniya Powder (coriander) – 1 tbsp
• Garam Masala – 1 tsp
• Red Chili Powder – ½ tsp (to taste)
• Paprika – ½ tsp
• Salt – 1 tsp (to taste)
• Yogurt – 1 ½ cups (well beaten)
• Cilantro – finely chopped, for garnishing

Heat Oil in a non-stick pan on medium heat.Add Cumin Seeds and allow them to sizzle.
Add Asofoetida, Turmeric Powder, Curry Leaves, Green Chilies, Ginger and Garlic – allow to cook for 1 minute.
Add Tomatoes, stir and cook for 3-4 minutes until Tomatoes are soft.
Add Dhaniya Powder, Garam Masala, Red Chili Powder, Paprika and Salt – stir and cook for 1 minute.
Add Yogurt and cook while continuously stirring for 3-4 minutes. Water or Milk (1/2 cup) may be added if potato gravy is too thick or Yogurt is too sour.

Add Potatoes, stir and allow mixture to boil.

Garnish with Cilantro and serve hot with Pooris, Chappatis, Spinach Paranthas or Rice.