I seasoned brined pork loin chops with Spicewalla’s tandoori masala and pan seared. Sides were saag/palak curry, curried sweet potato and fennel bulb salad with golden raisins, cumin ranch green salad, chaat-masala okra with radishes and tomatoes (and coconut - a riff on Meera Sodha) and (over-toasted) naan. Lots of farm share veg to use up, can you tell?
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