Fried Lima Beans with Feta, Sorrel, and Sumac
Tender limas lightly pan-fried in butter and olive oil. Sumac, again, is a tart spice, and feta is, of course, a tart cheese. Sorrel is apparently pretty common in many cuisines and goes by many names, but is hard to find here. It is also surprisingly tart and citrusy. I could only find sorrel at Whole Foods in the fresh herbs section in those over-priced 3/4 oz plastic boxes (not even at farmer’s market or Indian specialty shop). Since this recipe uses it as a main component, not an herb, I’d have had to spend $25 to get the full amount! Spinach and lots of lemon juice is a suggested substitute. I did buy one box of the sorrel so I’d know what I was/wasn’t missing. I cooked some and used the rest as garnish. It cooks differently from spinach, and definitely tastes very different, but I’d say his substitute is worth saving over $20 for this recipe.
Green Bean Salad with Mustard Seeds and Tarragon
Very fresh- blanched green beans, snow peas, and English peas tossed with nigella seeds (another new one to me) and mustard and coriander seeds lightly toasted in the hot olive oil that dresses the salad. Mild and refreshing, but every now and then you hit one seed or another for an exotic burst of flavor.
Very complex flavors, used just about every spice in my cabinet. Between some red bell peppers, tomatoes, a dash of sugar, and sweet potatoes, this was really good, but a bit sweet for me. Warms up well and the flavors deepen after a day or two, so it makes great leftovers. I left out the heat, hoping Kara may be more likely to enjoy it, so it may be my fault the sweetness wasn’t quite balanced. Had to drive halfway across town to find fresh curry leaves for this, easily an hour round trip. Unlike most hard to find ingredients, in this case I stepped to the register and heard, “That will be one dollar.”
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