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It’s spring in Arkansas, which means we have encountered almost every kind of weather over the past week, and experienced deeply fluctuating temperatures – enabling us to go from gloves and coat on our morning walk, to sitting outside in a tank top, sweating by mid-afternoon.

With the current heavy rainfall – causing flooding all over the area, and cooler temperatures, augmented by gloomy, grey skies – it seems appropriate to return to hearty, warming, winter dishes.

water in our basement with the heavy rainfall we are experiencing


2 tablespoons olive oil

1 pound ground beef

2 ribs celery, chopped

2 shallots, chopped

3 cloves garlic, minced

1/4 cup tomato paste

4 teaspoons finely chopped fresh rosemary

1 3/4 cups beef stock

1 cup pomegranate juice

cooked pasta for serving

1/2 cup plain yogurt for serving

In a large pot, heat 2 tablespoons of oil over medium-high. Add the beef, season with salt and pepper. Cook, stirring often, until browned, about 5 minutes. Add the celery, shallots and garlic, season.

Cook, stirring often, until vegetables soften, about 5 minutes. Stir in the tomato paste and rosemary and cook, stirring often, until fragrant, about 3 minutes.

Stir in the stock and pomegranate juice. Simmer the ragu over medium-low, stirring often, until the liquid is thickened, about 25 to 30 minutes, season.

Divide the pasta among bowls, top with the ragu and yogurt.



1 tablespoon coconut oil

1 onion, diced

1 tablespoon fresh minced ginger

4 cloves garlic, minced

2 tablespoons curry powder

1/4 teaspoon red pepper flakes

2 1/2 cups vegetable broth

2 tablespoons tamari

2 tablespoons pure maple syrup

2 tablespoons tomato paste

3/4 pound potatoes, cut into pieces

1 carrot, diced

4 cups cauliflower florets

1 (15-ounce) can chickpeas

1 cup coconut milk

1/4 cup chopped fresh cilantro, plus more for garnish

1/2 cup frozen peas

salt and freshly ground black pepper to taste

Melt coconut oil in a pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, tamari, maple syrup and tomato paste and stir.

Add potatoes and carrot, cover pot and bring to a boil. Immediately reduce the heat to a simmer.

Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk and cilantro. Stir gently to incorporate. Return to simmer and cook just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.

Remove from heat and season with salt and pepper. Serve with rice and garnish with cilantro.