Four Nights A Week

With all that is going on in the world, the one thing I feel I have some control over is what and how I eat. With that in mind, I recently acquired America’s Test Kitchen’s Anti-Inflammatory Cookbook and have been leaning in on including more whole grains, more vegetables, and a hopefully more healthy approach to eating in 2026.

We have been fans of Indian cuisine for quite a while and a good Vindaloo style dish will always find its way onto our weekly menu planning. Because we were both out of the house for evening commitments, I cut the garlic down this time – from 10 cloves (not a typo) to about 5. Our social circle can thank us later 🙂

Although there is a lot of cutting and a little peeling, one the prep is done, it’s a breeze to cook. The recipe can be found on page 142 of the Anti-Inflammatory Cookbook, available from your favorite independent bookseller. I’ve included the ingredient list below.

Vindaloo-Style Potatoes

Ingredients:

• Avocado oil
• Onions (we used the last of our Clark Farm CSA Share)
• Sweet potatoes
• Red potatoes
• Garlic cloves (also from our Clark Farm Share)
• Paprika
• Cumin
• Cardamom
• Cayenne
• Cloves (ground)
• Bay leaves
• Mustard Seeds
• Diced tomatoes
• Red wine vinegar
• Cilantro