Late winter has lengthening days and has me yearning for warmer weather, but local fresh produce is almost two months away. So I turn to the staples that have kept me going all this time: kale, potatoes, legumes and olive oil, shaping them into something new.
A hearty potato and pea salad dressed with warm curry dressing, garnished with cashews, and crushed toasted papadum (crunchy Indian lentil wafers) that’s reminiscent of samosas, the essential Indian deep fried stuffed pastry. Great any time of year but invigorating comfort food in cooler weather.