Monday, I had a little lunch for the Swope staff and it was quite a fun and relaxing afternoon. I prepared a meal of Indian flavors (not necessarily food), but a comforting and yummy lunch including my favorite curried cauliflower soup, a salad with lime-tamarind dressing and Barb-a-licious' famous chutney dip. I had to make Barb's dip because it's something she often serves for parties and I always enjoy. It's great on a cracker and perfect on a celery stick! Some olives, breadsticks and pickled okra; appetizers are done.

Recipe: Barb's Chutney Dip

Barb usually uses an apple chutney which is delicious. I used a mango chutney, but not a super spicy one. Whatever you usually enjoy will be perfect.

8 oz. cream cheese

½ cup chutney

1-2 tsp. fresh lemon juice

½ tsp each of curry, cumin & coriander (the three Cs!)

Combine all of the ingredients in a food processor and process until smooth and combined. Transfer to the serving dish of your choice; cover and chill for a couple of hours or overnight. Mangez!

Thanks Barb!

I portioned this out: half with hot, pickled okra and the other without.

John wrote and mentioned he made the happy sandwich salad with the addition of garam masala, a spice mixture from India. I had been thinking of adapting my recipe with the addition of curry, spiciness and eastern flavors, and his addition spurred me to action. Here's the updated recipe for Happy Sandwich Salad with an Indian accent. Read about preparing the tofu here.

Recipe: Happy Sandwich Salad for Ganesh
3 ribs celery, sliced horizontally in three pieces and cut on the diagonal into quarter-inch pieces
3/4 cup mayonnaise or mayonnaise style product*
2 tsp. fresh lemon juice
1 tsp. tumeric
2 tsp. curry powder
1 tsp. dry mustard
A large pinch of cayenne
2 tbsp. Mayor Grey chutney, large piece chopped
1 14-oz package of Chinese-style tofu
4-5 large picked okras, chopped into small to medium rounds.

In a big yellow bowl, combine the celery with the next six ingredients, stirring to blend. Using your finger, crumble the dried tofu slices into the mixture and fold until well-mixed. Add the okra and stir to combine. Season with salt and freshly-ground pepper, taste and check for seasoning. This is delicious as soon as its prepared, but even better after it sits in the refrigerator overnight. Serve on toast, in a wrap, on a bed of greens or just on a spoon from the bowl.

*I've updated the recipe with a little more mayo, realizing I use a heaping 1/2 cup (more like 3/4 cup) rather than a perfect 1/2 cup. But, to your taste of course!