Memex / recipes

1 medium butternut squash, trimmed, unpeeled, halved lengthwise, seeds removed, then cut widthwise into 1-inch slices · 3 tablespoons olive oil · 6 large plum tomatoes, halved lengthwise · 1¼ inch piece of ginger, finely grated

1½ lbs. (700 grams) chicken boneless ((Preferably thighs, or breasts)) · ½ cup (120 ml) Greek yogurt ((hung curd)) · ½ to 1 teaspoon Kashmiri red chili powder ((use less for low heat, use 1½ teaspoons for extra heat)) · 1 teaspoon garam masala

4 tablespoons chia seeds · 3 tablespoons cocoa powder (unsweetened) · 1 cup Greek yogurt (sub low-fat Greek yogurt or Skyr for more protein) · 1 cup milk (any)

2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼″ wide · 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide · ⅓ cup grated gouda cheese (optional, not shown) · ¼ cup fresh tarragon leaves

1 (15-ounce) can chickpeas, drained or 1 ½ cups cooked chickpeas · ¼ cup fresh lemon juice, from 1 large lemon · ¼ cup well-stirred tahini · 1 small garlic clove, minced

1 large Fuji apple · 1 large Asian pear · 1 1/4 cup soy sauce · 3/4 cup sugar

190 g green onion ((6.7 ounces), thinly sliced ) · 2 Tbsp soy sauce · 1 Tbsp raw sugar · 1 Tbsp sesame oil

12 ounces noodles of choice · 1 pound chicken breast · 2 tablespoons low sodium tamari (or soy sauce if not gluten free) · 1 tablespoon honey

2 tablespoons olive oil · 1/4 cup lemon juice (juice of 1 lemon ) · 2 tablespoons water · 2 tablespoons red wine vinegar

2 tbsp white miso paste · ½ tsp grated ginger (or more if you love ginger like I do) · 4 tbsp extra virgin olive oil · 1 tbsp sesame oil

1 medium head garlic (whole and unpeeled) · 1 large head cauliflower, cut into florets · Olive oil · Kosher salt and ground black pepper