Recipes

3 tablespoons unsalted butter 2 (14- to 15-ounce) cans chickpeas, drained 1 tablespoon yellow or white miso 1 bunch scallions (6 to 8 scallions), thinly sliced 2 celery stalks, thinly sliced 4 large garlic cloves, smashed and chopped 1 (5-ounce) package baby spinach Kosher salt (such as Diamond Crystal) and black pepper ½ to ¾ cup roughly chopped soft fresh herbs, such as basil, dill, parsley, chives or tarragon (or a combination) 1 avocado, pitted and chopped into bite-size pieces 1¼ cups buttermilk (preferably whole-milk)

India ingredients omit the tomatos

https://grok.com/share/bGVnYWN5_90cca41b-799c-4007-be62-046ff74bc011, 3 parts oil to 1 part vinegar, wine/water, mustard (emulsifier), garlic clove Says keeps 1 week in fridge (why so short).

Yield: 4 to 6 servings ¼ cup extra-virgin olive oil, plus more for garnishing
2 medium leeks (white and green parts), finely chopped 4 garlic cloves, thinly sliced 2 pounds [changed to sweet] potatoes, sliced into rounds (about ¼-inch thick) 2 teaspoons ground turmeric 1 teaspoon red pepper flakes
Salt and black pepper 1c bunch Swiss chard, kale or mature spinach, stems removed, coarsely chopped Coarsely chopped dill, for garnishing

1 pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained ¾ pound salt pork or bacon, cut into ¼-inch dice 1 small onion, chopped 2 large garlic cloves, minced 6 cups chicken stock, store-bought or homemade ½ cup diced (¼-inch) ham (2½ ounces) ½ teaspoon red-pepper flakes Fine salt and black pepper 1 cup long-grain rice