I love dishes that accommodate almost any vegetables you find at the farmers market, and now that it's market season here in Rhode Island, I'm hungry for recipes like this North African vegetable stew from No Recipes. Bring warm spices like cumin, coriander and ginger together with a tiny bit of harissa, the fiery North African chile paste; add tomatoes, eggplant, squash, or whatever the market offers. A few green olives add another layer of distinctive flavor to this irresistible stew for all seasons.
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I love cooking lentils in the slow cooker. You can let them go until they absolutely fall apart, or stop the cooking when the lentils are soft but still holding together. This Moroccan lentil stew, from Taste and Tell, cooks lentils, potatoes and butternut squash at the same time, allowing them to meld into a uniformly creamy stew, and adds green beans at the end to keep the beans just a bit crunchy. The seasoning comes from curry powder, which I don't usually think of as particularly Moroccan; you could substitute a Syrian or Arabic spice blend for a nice effect.
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This morning, I nibbled a few bites of leftover green fish curry for breakfast. Not my usual breakfast, but entirely satisfactory, and I think you'll find this potato breakfast curry with poached egg equally satisfying. I love breakfasts that really wake you up, and I marked this recipe from Morsels and Musings to share with those of you who also like to start the day with a meal that has some oomph. Think of this as a version of Indian eggs and home fries, and open your mind to curry for breakfast.
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