Roasted Potatoes with Broccolini

Ingredients:

3 medium potatoes

2 tbsp safflower or olive oil

½ tsp cumin powder

1 tsp fennel powder

1 tsp coriander powder

½ tsp turmeric powder

½ tsp pepper

1 1/4 tsp salt

Marinade for broccolini:

2 bunches broccolini

½ tsp pepper

¾  tsp salt

2 tsp safflower or olive oil

1 tbsp balsamic vinegar

Preparation:

Pre-heat oven to 475 degrees. Wash the potatoes and cut them into 2 inch cubes. Place the potatoes on a cookie sheet and drizzle the oil and spices and mix well with your hands. Roast or 25-35 minutes turning once during the cooking time. In the meanwhile, wash and trim the ends of the broccolini. Chop them into medium sized florets and drizzle with oil, salt and pepper. Place the marinaded broccolini on another cookie sheet and place it in the oven for 10 minutes. You can place the broccolini in the oven 20 minutes after the potatoes so that both the vegetables are roasted around the same time. When the broccolini is cooked, drizzle the balsamic vinegar. Place in a serving bowl and add the potatoes. Mix gently. Serve warm.

Recipe Contributed by Aparna Khanolkar
Before relocating to Santa Barbara, Aparna Khanolkar was the main chef at the Chopra Center for Well-Being in Carlsbad, Ca.  She also taught Ayurvedic cooking classes and worked as a part-time chef at the prestigious Chopra Center for Living in Rancho Santa Fe. Today, Aparna continues her affiliation with the Chopra Center as their Culinary Consultant to resort chefs around the US and Europe while offering Ayurvedic lifestyle and culinary coaching services in the Santa Barbara area. She can assess your dosha and will work with you to create menus that are best suited for your body/mind. Each session includes a private cooking class, personalized lifestyle recommendations, and referrals to holistic health practioners. www.themistressofspice.com