Caulflower potato korma

Kormas are like a mole a thick sauce with nuts and spices.
Saute half a finely chopped large onion in the 5" oval unitl it changes color in a table spoon of oil. About six to ten minutes.
Top with
1/4 teapoon turmeric
1/2 teaspoon cayene
1 teaspoon coriander powder
1/2 teaspoon cumin powder
Two garlic cloves finely chopped
About half an inch ginger finely chopped
One large serrno pepper chopped in thin rings (leave out if too spicy.)
Fistfull of onion ground.
Half a cup tomato paste mixed with 1/2 cup water
Half a cup ground walnuts.
One cauliflower florets only broken into small pieces
Four small potatoes cut into half inch cubes
1 teaspoon paprika
1 table spoon oil
Salt to taste
Cook in the winter positon for two hours.
Mix and cook more if needed.
Top with a fist full of finely chopped coriander (cilantro) mix and serve over rice.

Zucchini salad

There is a lot of Zucchini and arrugula coming out of my mom's My Farms garden right now. Raw zucchini has a nice flavor and garden fresh zucchini is nutty and fresh tasting. The corn and carrots are from Calderon at the Belmont Farmers Market. The cheese, olive oil and balsamic are from Sonoma from the San Mateo Farmers Market. The walnuts are from Babagelata at the Belmont Farmers Market.

Place one corn in the summer position for one hour.
Cut the kernels off the cob then scrape the cob with the back of the knife.
Add to salad bowl.

With a salad shooter or cut fine
Handful walnuts
Third of a large zucchini
Half inch of sharp cheese like cheddar
One carrot

Chop one handful of arrugula (or mixed salad herbal mix) into one inch segments.

Toss with three tablespoon olive oil, two and half tablespoons white wine vinegar, half tablespoon balsamic, salt, and pepper to taste. Let sit for ten minutes for the zucchini to absorb the flavors.