Arrugula Romaine salad

The farmers market has shrunk for the winter but there's still summer produce available, especially from the vendors south of San Jose.

Four chives of green onions (green portion only) cut small. Put into a small bowl. Pour three tablespoons vinegar over and add 1/4 tablespoon mustard. Mix

Two cups arrugula
Two cups chopped romaine
Four carrots cut small
Two tomatoes cuts in half inch cubes
One red pepper cut small
Salt and pepper to taste.
Two tablespoons olive oil.
Toss.

Mix with chive-vinegar-mix.

Top with one apple cut small, one jicama cut small, and (optional) one cup brown rice.
Shred feta cheese to cover before serving.

Chicken curry with potatoes

One onion chopped into thin strips which are then halved.

Half inch ginger. Two cloves garlic. Chop fine.

Add
2 teaspoons coriander powder
2 teaspoons cumin powder
1/4 teaspoon tumeric powder.
One or two serano chilis chopped fine (less to your taste)
2 tablespoons vegetable oil.
Mix.

One large potato chopped into 1/2 inch piecies. Layer into the pot. Watch the quantity.
Two small tomatos chopped into tiny piecies. Layer.
Salt to taste.

Cook for an hour or more until potatoes are done.

Chicken chopped into 1” pieces layered on top.
Sprinkle with garam masala to color chicken.

Cook for another hour. Indian chicken in throughly cooked and the potatoes are done till they are soft and mushy.

Remove and add a handfull of cilantro chopped fine. Mix by turning everything over in the pot and let cool before serving.

Serve with plain rice.