Turmeric Paste.

There are so many ways to use your turmeric paste. Too many to list. Remember that it has already been gently heated so you can use it cold straight out of the refrigerator in things that won't be heated. It's also nice to have it for hot meals.

On my blog I have the recipe for the turmeric paste, turmeric elixir, and golden milk.

Peppery Chicken Curry from my all time favorite indian cookbook (savoring the spice coast of india)

Ground Masala

• 2 t coriander
• 2 t cumin
• 1¼ t black peppercorns

¾ t sea salt

¾ t turmeric paste

1½ pounds boneless chicken thighs, trimmed and cut into 1 inch cubes

4 T coconut oil

2 cups of thinly sliced onions

2 t minced garlic

2 t minced ginger

1 t minced serrano or Thai chili (I leave the seeds, but it's up to you)

¾ cup coconut milk

1 T Ghee

½ halved or broken cashews

½ a lemon

1. Mix together and grind with a coffee grinder or mortar and pestle the masala. Add ¼ teaspoon of the salt and the turmeric paste. Rub the chicken pieces with this mixture and refrigerate for 1 hour ( you can skip the refrigeration step, but the extra flavor is worth the wait ).
2. In a deep sauté pan ( I use a cast iron ) heat oil over med-high heat and sauté onions until they are medium brown. Add the garlic, ginger, and chilli and fry for 1 minute. Put in the chicken and remaining salt stirring frequently until the chicken loses it's pink. Stir in ¼ cup of water and ¼ coconut milk, cover, and simmer for 30 minutes or so over low heat.
3. Heat the ghee, sauté the cashews until golden brown. Set aside.
4. When the chicken is cooked add the remaining coconut milk. Bring to a simmer and remove from heat. Stir in the juice from the lemon half. Check seasoning. Garnish with cashews and serve over rice or veggies.

Lemon Ginger Dressing + More...

Lemon-Ginger dressing 
1/4 C olive oil
1 lemon, juice
1 tsp lemon zest or 1 inch slice lemon skin

1 carrot or bell pepper (optional)
2 Tb nama shoyu (or tamari, shoyu)

1 inch piece of ginger
1 garlic clove
1/2 - 3/4 C raw cashews (depending on how thick you'd like your dressing)
1/2 C water
1 Tb Dijon mustard
1/2 tsp dry mustard powder
1/4 tsp salt

-Blend all ingredients together in a high powered blender such as a Vitamix. Salt more to preference.  Delicious on everything - grains, salads, any veggie, etc.  Wonderful on a kale salad with mango, red bell, and grated carrot.

Pickled Radishes: http://www.epicurious.com/recipes/food/views/Pickled-Radishes-366455

Strawberry Fruit Leathers: I follow this recipe but keep the strawberry seeds.  I did 5 pints of berries + 2 TB honey and that was plenty sweet for my kids: http://comfybelly.com/2012/05/berry-fruit-roll-ups/#.UWXzIqKopLf

Romesco Sauce

Piquillo peppers are traditionally used in Romesco Sauce, but I didn't have access to any. If you have some on hand use them instead of the roasted red peppers I used. The sauce will be slightly sweeter.

I like to use Romesco on almost anything. It's kind of like a Spanish pesto. When I make it I will go crazy trying it on stuff. I would say it's best on roasted potatoes or cauliflower, scrambled eggs, fish, chicken, pork and sandwiches. If you discover a new way to use it share it on here. I would love to know.

Romesco Sauce from Salad for Dinner (great cookbook)

1 (12-ounce) jar piquillo peppers or roasted red bell peppers, drained
1/2 cup almonds, toasted
1/4 cup extra virgin olive oil
2-3 garlic cloves
2 teaspoons of smoked paprika
1/2 teaspoon of kosher salt

Toast the almonds dry in a heavy pan until dark brown and fragrant .

Purée all the ingredients in a blender until smooth. Season with additional salt to taste. Will keep for a week or slightly longer in the refrigerator.