Peas – my family can’t seem to get enough of them. Here’s yet another rendition of Mattar Paneer, this time with chewy triangles of pan fried tofu. For other variations, try Matar Mushroom (Peas and Shitake Mushrooms) and Matar Paneer with Grilled Paneer (Peas and Grilled Paneer, a Farmer’s Cheese).

To get chewy triangles of tofu like these, take a block of store bought tofu and gently press the water out between two paper towels. Placing the long side of the block closest to you, make four equally spaced out vertical cuts with a sharp knife through the block. Cut each of the four pieces in half lengthwise. Then cut each half diagonally so you have a total of twelve triangles. Cut each triangle in half (so they are half as thick). Pan fry in canola oil flipping so each side becomes golden.

Shredded green zucchini koftas mixed with besan flour (chickpea flour or gram flour), minced green chili peppers and cilantro, red chili powder and salt then shallow fried until golden and tossed in a mild tomato masala sauce.

Holy hot avocados. Until this summer, I hated avocados (and guacamole). After a taste of my friend Christina‘s guac (just to be polite) this summer, I’ve converted.  Especially when they are hot. I toss cubed handfuls into eggs with cheddar cheese (green eggs no ham) and into stir fries. The few friends I’ve shared this discovery with have all had the same response: “What happens to the avocado? Does it melt?” Nope. It gets nice and soft and even richer in taste. And it imparts that richness to the rest of the dish. So yes, holy hot avocados.

After a relaxing child-free, spa-filled weekend at the Lodge at Woodloch with Christina [A lovely surprise present for each of us from our husbands], I came home armed with recipe ideas and creative juices flowing. We watched a cooking demo using fresh ingredients with natural medicinal properties like shitake mushrooms, asparagus, watercress and leeks. Nathanial Whitmore, a herbalist from Hawley, Pennsylvania, was on hand to explain to explain fascinating details like how shitake mushrooms have natural immune boosting properties.

The best take away from the entire weekend was this easy recipe for a soba noodle stir-fry sauce. And a discovery that Hoisin sauce is not non-vegetarian after all (read the label though just to be sure). It’s a perfect blend of salty and sweet and pairs really well with nutty sesame oil. This has become my go-to weeknight meal – especialy since all of the sauce ingredients are always stocked in my fridge.