I tried Peter Reinhart's naan recipe and loved it. I might add a little honey next time though. What I really love about his breads is that the texture always comes out right, they're never that heavy doorstop consistency so often associated with whole grain breads.
The naan turned out puffy and soft with big air pockets just the way I like it. We ate some dipped in curried lentil soup and some we ate with coconut oil and honey, mmm.
I love these orange French lentils, and the addition of turmeric makes the color seem almost artificial! Cheetos has nothing on this soup!
I combined some of the more exotic things from our garden (purple tomatillos, chocolate peppers, herbs, crazy cross-pollinated tomatoes) with a handful of frozen mangoes and made a convincingly foreign-tasting salad. I love having a rainbow of colors on my plate.
I tripled the soup recipe so I could freeze several meals worth; it's one of our favorites. And having frozen meals is such a sanity saver!
It felt good to sit down to a coherent meal where the elements went together. My cooking gets a little more haphazard in the summer. We eat whatever's in the garden and I spend less time in the kitchen, so it's often left-overs and incongruous elements all throw together for an a la carte type meal. But, now that we're headed into the slower, steadier pace of fall I'm anticipating more meals like this.
