Madhur Jaffrey's Salmon in a Bengali Mustard Sauce by Dietsch, Anjum Anand's Black-Eyed Pea Curry (here, with Freedom Bean Farm yellow-eye beans) with basmati rice and sauteed kale by me. We loved both of these recipes, though we'll probably dial back on the cayenne in the salmon dish, and also let the sauce stay a little looser rather than reducing it so much. All in all, a great meal, and very satisfying.
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