1 C red lentils
3 T nit'r qibe / oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp ginger
½ tsp ground cardamom
⅓ C berbere spice
salt, pepper, sugar to taste

Place the onion, garlic and ginger in a food processor or blender and puree. Add a little water if necessary.

Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the berbere spice and cardamom, stirring constantly to cook spices through, about 1 minute

This recipe, modified from a Bon Appetit recipe, was an instant spring hit.

2 6–8-ounce center-cut wild king salmon fillets (each about 1 1/2-inch thick)
1 cup dry white wine
2 tablespoons kosher salt plus more for seasoning
2 tablespoons (¼ stick) unsalted butter
4 ounces fresh morels; sliced, or oyster or shiitake
½ cup shelled fresh peas
⅓-⅔ cup heavy cream
Freshly ground black pepper
2 tablespoons minced fresh chives or finely chopped garlic scapes

• 1 ½ cups red lentils, washed and drained
• 1 ½ tbsp. ghee
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp. grated fresh ginger
• 2 small chilis or ½ tsp. dried red chilli flakes
• 1 tbsp. curry powder
• 1 tsp. ground coriander
• 1 tsp. ground turmeric
• ½ tsp. ground cumin
• ½ tsp. ground cinnamon
• 1 tomato, finely diced
• 4 cups water or veg stock
• salt & pepper to taste

In a large pot over medium heat, add the ghee to melt. Add the onion and cook, stirring until very soft and translucent and slightly yellow, about 6-8 minutes.