Avocado and Radicchio Salad

Add the bitter and spicy taste of the native Italian radicchio with the Mesoamerican rich, nutty flavor avocado, and you have a wonderful salad. Did I mention, the added flavor of the grilled radicchio and avocado? 

Insalata di avocado e radicchio (Italian)

Serves 4

Preheat the oven to 350ºF (185ºC)

1 organic radicchio, remove any wilted outer leaves

2 organic avocado, cut in half

1 organic lemon, cut in half

5 Tbs. (75 ml) olive oil

3 organic garlic cloves

1 organic torn lettuce or spinach

shredded Parmesan cheese or a dairy-free cheese

parsley, coriander, and cilantro to taste

uno 1. Cut the radicchio in half lengthwise.

due 2. Brush the cut sides of the radicchio, avocados, and lemon with 1 Tbs. (15 ml) oil.

tre 3. Grill the radicchio, avocados, and lemons about 2-3 minutes on each side. 

 

quattro 4. Let them cool before chopping them. 

cinque 5. In a blender, add grilled lemon, parsley, cilantro, garlic, coriander, and rest of the oil.

sei 6. Place the lettuce/spinach in a bowl. Add the mixture and toss with the cheese.

other avocado dishes:

"Homemade Avocado Mayonnaise" https://veggiefernandezs.blogspot.com/2025/01/homemade-avocado-mayonnaise.html

"Avocado Toast" https://veggiefernandezs.blogspot.com/2025/08/avocado-toast.html

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Turkey Chili

Turkey is a traditonal dish in Mexico for the winter holidays. What a better way to use leftover turkey than with a hot chili dish.

Chile de pavo (Spanish)

Serve 8

1 pound (455 g) ground or shredded turkey

1 diced organic onion

1 jalapeño seeded and finely diced or small can of green chili

4 minced organic garlic

1 Tbs. (6 g) chili powder, or more to taste

1 tsp. (2 g) cumin 

1 diced organic bell pepper

3 Tbs. (45 ml) organic lime juice

14 1/2 ounces (625 g) organic crushed tomatoes and its juice 

1 Tbs. (15 g) organic tomato paste

15 1/2 ounces (625 g) organic kidney beans, drained and rinsed

optional broth and/or beer depending on how "watery" you want

optional toppings:

• (dairy-free) cheese
• organic green onions
• cilantro or parsley
• (dairy-free) yogurt
• sliced organic avocado

uno 1. Reheat the turkey or cook the ground turkey in a skillet with the chili powder, onions, japlapeño/green chili, and garlic.

dos 2. Add the remaining ingredients and bring to a boil.

tres 3. Reduce to simmer uncovered for 10-15 minutes or until the chili has the thickness you want. Add broth and/or beer for a less thickness.

cuatro 4 Top with cheese, green onions, cilantro/parsley, avocado, and/or yogurt. 

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Greek Chickpea Salad

The earliest evidence of chickpeas were found in today Syria around 8400 BCE! Domestication can be dated to about 7000 BCE in southeast Türkiye (aka Turkey, new spelling since Oct 2021). Add Greek ingredients and you have a delicious salad.

Ρεβυθοσαλάτα (Greek)

/revythosaláta/

Serve 4

Σαλάτα/Salad:

/saláta/

15 ounces (430 g); 1 can organic chickpeas, drained and rinsed

1 1/2 cups (195 g) each organic and diced: cucumber and bell pepper

1 cup (130 g) organic cherry tomatoes cut in half

pitted and cut in half kalamata olives

1/2 organic red onion, chopped

crumbed feta cheese or a dairy-free goat cheese

chopped parsley

ένα / EN-a/ 1. Mix all the ingredients except the cheese and parsley in a bowl.

Σάλτσα σαλάτας/ Salad Dressing:

/sáltsa salátas/

1/4 cup (60 ml) extra virgin olive oil

3 Tbs. (45 ml) red wine vinegar

1 Tbs. (15 ml) organic lemon juice

1/2 tsp. (2 g) each: dijon mustard, garlic powder, and oregano 

δύο /THEE-oh/ 2. Whisk together all the ingredients.

τρία /TREE-a/ 3. Add to the chickpeas.

τέσσερα /TESS-air-uh/ 4. Toss in the dressing and top with the cheese and parsley.

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Mushroom Soup à la Hungarian

Hungarian or Magyar cuisine (Hungarian: Magyar konyha) is described as being the spiciest cuisine in Europe, because Hungarian paprika (made of ground red pepper) is found in many of their dishes. There is a mild Hungarian sweet paprika if you prefer. Traditional dishes are based on meat, seasonal vegetables, fruits, breads, and dairy products. 

Gombaleves (Hungarian)

4 Tbs. (56 g) butter (dairy-free yogurt or olive oil)

2 cups (260 g) diced organic onions

1 pound (455 g) sliced organic mushrooms

2 tsp. (4 g) dried dill weed

1 Tbs. (6 g) (Hungarian) (sweet) paprika

1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos

2 cups (480 ml) organic vegetable broth

2 Tbs. (12 g)  cornstarch

1 cup (240 ml) (dairy-free) milk

2 tsp. (10 ml)  organic lemon juice

Himalayan salt, black pepper, and cayenne pepper to taste

garnishes:

• sautéed sliced mushrooms
• chopped parsley
• (dairy-free) sour cream

egy 1. Melt the butter in medium heat or heat the dairy-free olive oil.

kettő 2. Sauté the onions.

három 3. Add the mushrooms, sauté another 5 minutes.

négy 4. Stir in the dill, paprika, soy sauce/liquid aminos, and broth. Reduce the heat to medium-low, cover, and simmer about 15 minutes.

öt 5. Whisk together the cornstarch and milk. Then stir into the soup.

hat 6. Recover and simmer about 10 more minutes.

hét 7. Stir in the sour cream, lemon juice, parsley, and spices.

nyolc 8. Cook for a few minutes over low heat. Watch that it does not boil.

kilenc 9. Serve with a spoonful of sour creams and dash of parsley.

Try some other soups: https://veggiefernandezs.blogspot.com/search/label/soups

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Cuban Minced Beef

While visiting Cuba and a 2nd cousin, we both share the same great-grandparents, we were treated to a local dish, but I have added some other ingredients.-Mike

Picadillo de res (Spanish)

serves 4

1 pound (455 g) organic ground beef

1 chopped organic bell pepper

chopped organic onion

1 can (8 ounces/225 g) organic tomato sauce

slice stuffed pimiento or black olives

chili powder

lemon pepper

organic raisins

goat cheese

cooked organic rice

cilantro/parsley 

uno 1. Cook the beef with the pepper and onions over medium-high heat, about 10 minutes.

dos 2. Reduce the heat, stir in the tomato sauce, olives, raisins, goat cheese, and spices, simmer uncovered.

tres 3. Cook until the inside temperature of the beef is 375ºF/191ºC).

cuatro 4. Serve over cooked rice. Sprinkle with cilantro or parsley.

Try some other 

beef  dishes: https://veggiefernandezs.blogspot.com/search/label/beef

Latin American: https://veggiefernandezs.blogspot.com/search/label/Latin%20American

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Chicken with Spinach and Artichoke Hearts

Artichokes are native to the Mediterranean area, even back to ancient Greeks and Romans. 

Καρδιές κοτόπουλου με σπανάκι

 και αγκινάρα (Greek)

/kardiés kotópoulou me spanáki 

kai ankinára/

Severs 4

olive oil

4 organic chicken breasts, pat dry and seasons with salt and pepper

4 springs of thyme + 4 Tbs. (36 g) picked leaves

1 cup (130 g) diced organic onions

4 Tbs. (60 ml) organic lemon juice

4 tsp. (20 g) organic sliced lemons

1 cup (240 ml) organic chicken broth

organic spinach

1 jar artichoke hearts, rinse and drain

slice cheery tomates

(dairy-free) yogurt

ένα / EN-a/ 1. Heat a skillet on medium, add the oil.

δύο /THEE-oh/ 2. Cook the chicken for 5 minutes on each side. Remove from the pan.

τρία /TREE-a/ 3. Add the thyme springs and onions to the skillet. Sauté for 3-5 minutes.

τέσσερα /TESS-air-uh/ 4. Add lemon juice. Scrap the bottom of the skillet with a wooden spoon.

πέντε /PEN-day/ 5. Stir in the chicken broth.

έξι /EX-ee/ 6. Add the chicken breast, top with the spinach, cover, cook for 2 minutes.

εφτά /EF-TA/ 7. Remove the lid. Add the cheery tomatoes and acrihoke heart pieces. Cook until the sauce has reduced a little, about 4 minutes.

oκτώ /oc-TOH/ 8. Whisk in the yogurt.

εννιά /en-NAY/ 9. Remove the chicken when the inside temperature is 165ºF/74ºC.

δέκα /THEK-a/ 10. Plate the chicken, top with the spinach and artichokes.

έντεκα /éndeka/ 11. Garnish with sliced lemons and thyme leaves.

For more 

chicken recipes: https://veggiefernandezs.blogspot.com/search/label/chicken

Greek recipes: https://veggiefernandezs.blogspot.com/search/label/Greek

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Tahini Yogurt Dressing

 Do you need a dressing for

• dipping raw vegetables?
• spreading on toast?
• drizzling on falafel?
• a salad?
• topping for a burger?
• a sauce in a soup?
• use with baba ganoush?
• garnishing fruit?

Makes about 5 cups (650 g)

Refrigerate for 2 hours

1/2 cup (120 ml) (dairy-free) yogurt

1 Tbs. (15 g) organic tahini

2 Tbs. (30 ml) organic lemon juice

1 Tbs. (15 ml) water

1 tsp. (4 g) organic honey

1/2 tsp. (2 g) each: cinnamon and cumin

1/4 tsp (1,5 g) black pepper

chopped parsley and mint

2 cups (260 g) organic each: carrots (grated) and cooked or canned chickpeas

4 large organic figs

optional spices of your choice

1. In a blender or food processor, add yogurt, lemon juice, tahini, water, honey, spices, parsley, and mint.

2. Store in a glass container with a lid. Chill in the refrigerator for at least 2 hours.

We have many more dressings:
https://veggiefernandezs.blogspot.com/search/label/desserts

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Lamb Brandenburg Style

The State of Brandenburg is located in northeastern Germany. Its cuisine is considered down-to-earth compared to other German cuisines. This is due to influences from their Slavonic roots: vegetables, game, mushrooms, fish with many regional specialties even the beer (Bernauer Bier) and fruit brandies are different. 

Brandenburger Lammfleisch (German)

Servers 4

2 pounds (910 g) organic lamb, diced into cubes

2 organic sliced onions

(dairy-free) organic butter

olive oil

1/2 cup (120 ml) red wine

2 cups (480 ml) organic vegetable broth

organic green beans, cleaned and sliced

organic potatoes, diced

Himalayan salt and black pepper to taste

serve with savory spice

optional: organic raw asparagus

eins 1. In a pot, roast the lamb cube in the butter.

zwei 2. Add the wine, then put in the onions and spices.

drie 3. Add the broth, cover, and braise for an hour over medium heat.

vier 4. About 20 minutes before the lamb is done, add the beans and potatoes to the pot.

fünf 5. Cook until the inside lamb temperature is 145F/63C.

sechs 6. Serve with savory sprinkled on top and optional asparagus.

Try some other lamp recipes: https://veggiefernandezs.blogspot.com/search/label/lamb

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Tomato Base Risotto

Risotto is an Italian rice dish cooked with broth, vegetables, fish, or meat. 

It is a first course (primo), served before a second course (secondo). Mixing things up, there are risotto dishes that are one-course meal. 

Risotto al pomodoro (Italian)

Serves 4

 

~risotto rice and plant~

2 cups (260 g) arborio rice

2 cups (400 g) organic cherry tomatoes cut in half

2 Tbs. (30 g) chopped oni0n

2-3 organic garlic cloves

14 ounces (400 g) (dairy-free) creamy (goat) cheese; non-dairy Italian burrata or mozzarella

1/2 cup (120 ml) white wine

3 Tbs. (40 g) each (dairy-free) organic: butter and Parmesan

olive oil

organic vegetable broth

basil

uno 1. Cook the tomatoes and garlic with some olive oil and basil.

due 2. Remove the garlic and process the rest in a blender.

tre 3. Sauté the onions with a a little butter.

quattro 4. Add the rice.

cinque 5. Add the wine and broth to the thickness you want. Cook as directed on the rice package.

sei 6. The last 4-5 minutes, add the tomato mixture.

sette 7. Finish cook the risotto.

otto 8. Add the "burrata", drizzle of oil, and basil.

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Lamb with Marinated Papaya

Pakistani spices: cumin, coriander, cardamom, turmeric, paprika, oregano and a variety of chilies, spice blends, whole seeds, with herbs of mint, coriander, bay leaves, and fenugreek leaves.  The cooking styles and flavors are influenced by Persian, Indian, and Arab cuisines. 

Serves 6-8

Marinade 8-24 hours

BBQ or on a grill on the stove top

4 to 5 pounds (1.820-2.275 g)  6-8 lamb chops

1 cup (130 g) chunks of organic papaya

1/4 cup (60 ml) (dairy-free) organic yogurt

3 Tbs. (45 ml) olive oil

3 Tbs. (18 g) paprika

2 Tbs. (30 ml) organic lemon juice, plus some lemon wedges for garnish

1/2 tsp. (3 g) dried oregano

Himalayan salt and black pepper

5 tsp. (45 g) coriander seeds

1 tsp. (6 g) each: caraway and cumin seeds

frest, torn mint leaves

~Urdu~

ایک  /ek/ ۱ 1. In a blender combine: papaya, yogurt, oil, paprika, lemon juice, oregano, 2 tsp. (12 g) salt and 1 tsp. (6 g) black pepper. Blend about a minute.

دو  /do/ ۲ 2. Add coriander, caraways and cumin seeds. Pulse 4 or 5 times.

تین /tīn/ ۳ 3. Transfer to a glass or ceramic baking dish (9-by-13 inch/23X33 cm)

چار /chār/ ۴ 4. Place the lamb chops in the dish and rub in the spices.

پانچ /pāṅch/ ۵ 5. Cover and refrigerate for 8-24 hours.

چھ /chhaḥ/ ۶ 6. Grill the lamp chops on the BBQ grill or a grill on the stove top, brown for 5-7 minutes on each side.

سات /sāt/ ۷ 7. Turn down the heat and cook 15-25 minutes more, inside temperature 125F/52C for medium-rare or 130F/55C for medium.

آٹھ /āṭh/ ۸ 8. Place on platters and ten with foil as you cook them.

نو /nau/ ۹ 9. Rest for 10 minutes.

دس /das/ ۱۰ 10. Plate the chops and cover with the juice and mint leaves. 

گیارہ  /gyārah/ ۱۱ 11. Serve with lemon wedges.

Try some of the other lamb recipes: https://veggiefernandezs.blogspot.com/search/label/lamb

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French Onion Dip

Interesting appetizer dips are wonderful for guest or a family gathering. Try some of the other ones on our website.

Trempette à l'Oignon Française (French)

Serves 4-6

2 Tbs. (30 ml) olive oil

2 cups (260 g) chopped organic onions

2 cups (480 ml) (dairy-free) organic sour cream or yogurt

2 Tbs. (30 ml) Worcestershire sauce

1/2 tsp. (2,5 ml) onion powder

1 Tbs. (15 ml) chopped chives (or 1 tsp./5 ml of dry chives)

assortment of (gluten-free) organic chips and/or vegetables

un 1.  Heat the oil over medium heat. 

deux 2. Turn down the heat and sauté the onions. Stir until they turn brown, about 15 minutes.

trois 3. Spread the onions on a sheet pan, and let them cool.

quatre 4. Mix the cooled onions, sour cream/yogurt, and garlic powder together.

cinq 5. Add to a bowl and top with chives.

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Spicy Lamb Grilled Meatballs

Meat from sheep is common in cuisines from many cultures: Mediterranean, Middle Eastern,  Iran, Afghanistan, Basque country, Western United States, Navajo Nation, Mexico, Northern and Western Europe, the United Kingdom, Hungary, Central Asia, parts of China, Mongolia,  Indonesia, Japan, and Australia. 

Lamb is a rich source of high-quality protein, with iron, zinc, and vitamin B12.

Πικάντικες μπάλες κρέατος αρνιού στη σχάρα (Greek)

/pikántike báles kréatos arnioú sti schára/

Makes 4 large meatballs

Pre-heat stove-top grill pan or a BBQ

1 pound (455 g) grass feed ground lamb

2 Tbs. (30 g) each chopped: cilantro or parsley, oregano, oregano, and mint leaves or 2 tsp. each of dried herbs

1 Tbs. (15 g) chopped organic garlic

1 tsp. (5 ml) white or red wine vinegar and sherry

1 tsp. (5 g) molasses or organic honey

1 tsp. (5 g) cumin

1/2 tsp (2,5 g) each: allspice, red pepper flakes, black pepper, and Himalayan salt

organic spinach leaves

crumbled feta cheese or dairy-free goat cheese

optional: sliced organic red onions

ένα / EN-a/ 1. Place the lamp in a bowl and mix with the mint, cilantro/parsley, oregano, garlic, sherry, vinegar, and molasses/honey.

δύο /THEE-oh/ 2. Season with cumin, allspice, red pepper flakes, salt, and black pepper. Mix.

τρία /TREE-a/ 3. Shape into 4 meatballs

τέσσερα /TESS-air-uh/ 4. Brush the gill with oil.

πέντε /PEN-day/ 5. Grill the meatballs on each side. Depending on the thickness, cook +5 to 10 minutes, until the inside temperature is 145F (63C).

έξι /EX-ee/ 6. Place a handful of spinach in the middle of a plate.

εφτά /EF-TA/ 7. Lay optional slices onions.

oκτώ /oc-TOH/ 8. Place 1 or 2 meatballs, toped with crumbled cheese, and any juice from a stove-top grill pan.

Try some 

other lamp recipes: https://veggiefernandezs.blogspot.com/search/label/lamb

or Greek dishes: https://veggiefernandezs.blogspot.com/search/label/Greek

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Stuffed Kaboha Squash

The dish is from Mexico or Peru, with a touch of cocoa and a hint of chipotle, top off with dish of fresh tomatoes and you have one great dinner.

Kabocha Rellena (Spanish)

Serves 6

preheat the oven to 400F (200C)

Kabocha:

1 organic kabocha squash, about 4 pounds (1.820 g)

2 Tbs. (30 ml) organic coconut oil, melted

14 ounce (400 g) organic black beans, inside and drained

1 organic ripe avocado, diced

3 organi green onions, thinly sliced

1/4 cup (60 ml) (dairy-free) yogurt

chopped cilantro or parsley

optional crushed chilies

uno 1. Cut the squash in half, lengthwise, and scrap out the seeds.

dos 2. Cut each half into 3 wedges.

tres 3. Place on parchment-lined baking sheet and brush inside with melted coconut oil.

cuatro 4. Bake for 30-45 minutes, or until it is tender when pierced with a fork.

Salsa de tomate:

1 Tbs. (15 ml) organic coconut oil

1/2 diced organic sweet onion

2 large organic garlic cloves, smashed and minced

14 ounce (400 g) (fire-roasted) dice tomatoes, save the juice

2 dried pitted organic dates

1 Tbs. (15 g) each: tahini or cashew butter and chipotle pepper

2 tsp. (10 g) cocoa powder

1 tsp. (5 g) each: cinnamon and dried thyme

little Himalayan salt

juice of 1 organic lime

cinco 5. Sauté onions in oil.

seis 6. Add garlic for a minute.

siete 7. Stir in the tomatoes with the juice.

ocho 8. Simmer for 5-10 minutes.

nueve 9. Purée until smooth but a little chunky.

diez 10. Sit aside and cover to keep warm.

Ahora (now):

once 11. When squash is baked, remove, place wedges on serving plates.

doce 12. Drizzle with the tomato sauce.

trece 13. Scatter with black beans, dice avocado, and green onions.

catorce 14. Dollop of yogurt, some cilantro/parsley, little lime juice, and pinch of chilies.

!Buen Provecho!

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Radicchio Salad

Radicchio is also known as Italian chicory, and it is quite common in Italian cuisine. It can be grilled with olive oil or eaten raw, as in this salad. Serve with pasta or a stuffing for poultry. Then too, radicchio can be used as a coffee substitute. If made ahead, refrigerate salad and dressing separately.

                   Insalata di radicchio (Italian)

                                                                                        Serves 6

Dressing / Condimento per insalata:

1/4 cup (60 ml) olive oil

3 Tbs. (45 ml) champagne or red wine vinegar

2 tsp. (10 ml) organic maple syrup

1 tsp. (4 g) Dijon mustard

1 organic minced garlic

some Himalayan salt and black pepper

uno 1. Whisk together the ingredients.

Salad / Insalata:

1 organic head radicchio, shaved

1 cup (130 g) shaved organic red cabbage

1 thinly slice organic apple

1/4 cup (30 g) each organic: red onion, toasted sliced almonds, and crumbled blue cheese or dairy-free goat cheese 

1/3 cup (45 g) organic red grapes, cut in half

due 2. In a large  bowl, separate radicchio eaves and tear into bite-sized pieces.

tre 3. Add shaved cabbage, apple slices, onions, and grapes.

quattro 4. Scatter on top: almonds and cheese.

cinque 5. Drizzle the dressing over the salad and gently toss.

Try some of the other salads: https://veggiefernandezs.blogspot.com/search/label/salads

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Snap Pea and Radish Salad

Some nice summer vegetable do wonders for a gathering of friend in the backyard.

Serve 8

2/3 cups (160 ml) each organic: balsamic vinegar and lemon juice

4 tsp. (20 g) organic honey

2 tsp. (10 g) Himalayan salt

black pepper 

2 cups (480 ml) olive oil

2 pounds (910 g) organic snap peas (5 cups), sliced thinly 

organic radishes, thinly sliced

mint leaves, torn

(dairy-free) hard cheese, shaved

1. Whisk: lemon juice, vinegar, honey, and salt.

2. Whisk in olive oil.

3. Set aside 2/3 cups (160 ml) and store the rest in the refrigerator for up to 2 weeks.

4. Place the snap peas in a bowl and season with pinch of salt.

5. Add the radishes and mint leaves. Toss.

6. Add the cheese and dressing. Toss.

7. Taste and adjust the spices and/or dressing.

Try some other salads: https://veggiefernandezs.blogspot.com/search/label/salads

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Roasted Red Pepper Coconut Cream Sauce

Serve over vegetables, meats, fish, chicken, pasta, tofu...

भुनी हुई लाल मिर्च नारियल क्रीम सॉस (Hindi)

/bhunee huee laal mirch naariyal kreem sos/

Makes about a cup (240 ml)

1 whole roasted organic red pepper

1/2 cup (120 ml) coconut cream

1/4 cup (60 ml) organic vegetable broth

2 Tbs. (30 ml) organic tomato paste

juice of 1 organic lemon

minced one organic garlic clove

1 tsp. (5 g) organic cinnamon

pinch or two of: Himalayan salt, black pepper, allspice, and nutmeg

एक /ek/  १. In a blender, blend all the ingredients. 

दो /do/ २. Cook over a medium heat until it bubblies, about 5 minutes. 

तीन /teen/ ३. Cover, set aside, and keep warm until ready to be used.

Enjoy some homemade Indian dishes: https://veggiefernandezs.blogspot.com/search/label/Indian

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Squash, Lentil, and Curry

It is a nice sweet curry dish. Any leftovers, reheating adds more favor. Serve with rice.

स्क्वैश, दाल, और करी (Hindi)

/skvaish, daal, aur mkaree/

Serves 4

2 cups (910 g) cooked organic butternut squash, cut into cubes

14 ounces (720 ml) organic coconut milk

1/4 cup (60 ml) organic peanut butter

3 Tbs. (45 ml) red curry paste

2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

2 tsp. (10 ml) avocado or olive oil

1 chopped organic onion

2 chopped organic carrots

3 chopped garlic coves

2 Tbs. (30 g) chopped ginge

1 1/2 cups (360 ml) organic (dairy-free) yogurt

1 cup (130 g) organic red lentils

chopped organic green onions

juice of 1 organic lime

एक /ek/ १ 1. In a blender, process squash, coconut milk, 3 cups (720 ml) water, peanut butter, curry paste, and soy sauce/liquid aminos.

दो /do/ २ 2. Heat the oil in a saucepan over medium heat.

तीन /teen/ ३ 3. Add onions and carrots for 5 minutes, stir.

चार /char/ ४ 4. Add garlic and ginger for a minute.

पांच /panch/ ५  5. Pour in the squash mixture, reduce to medium-low, bring to a simmer.

छ: /chay/ ६ 6. Stir in the curry and mix to become thick.

सात /sāth/ ७ 7. Stir in the yogurt and lime juice.

आठ /āt/ ८ 8. Top with cilantro/parsley and green onions.

Try some other 

Indian dishes: https://veggiefernandezs.blogspot.com/search/label/Indian

squash recipes: https://veggiefernandezs.blogspot.com/search/label/squashes

or

curry: https://veggiefernandezs.blogspot.com/search/label/curry

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