In less than 10 minutes...  Why Taiwan is winning the battle against Coronavirus Honoring COVID-19 victim Maria Mercader  Local Business Highlight: Broad Street Oyster Company Daily Quarantine Recipe: Dahl by Maria Miracle How the quarantine is helping dolphins   A variation of Tan France’s Dahl Recipe (or Buttery, Hearty, Curried Vegetable Lentil Stew) Ingredients 1 yellow onion 2 large carrots 1 knob garlic 1 head cauliflower 1 tsp cumin 1 tsp coriander powder 1 tsp garam masala 1 tsp chili powder 1 tsp turmeric 1 tsp curry powder 1 cup lentils 2.5 cups water Chop and sauté the onion, carrots, and 4 cloves of garlic until the onions are soft and translucent in a large saucepan. Rinse the lentils with water, then add lentils and 2.5 cups of water to the saucepan. Stir in the spices, then bring to a boil. Cover the pan and let simmer for 30 minutes, stirring occasionally. Roughly chop cauliflower and mix into the stew. Add water to the mix as needed, if the stew is getting too thick and you prefer a soupier consistency. Cover and simmer for another 30 minutes, stirring occasionally (check to make sure your lentils don’t stick to the bottom of the pan). Uncover the pot for the last ten minutes of cooking. Chop the rest of the garlic cloves up, and add to a small sauce pan with half a stick of butter. Melt and stir frequently until the garlic has started to brown slightly and the butter is bubbling. Stir the garlic butter into the stew with a handful of spinach leaves until evenly mixed together. Enjoy! Serves 4-6.

In less than 10 minutes... <ul> <li>Why Taiwan is winning the battle against Coronavirus</li> <li>Honoring COVID-19 victim Maria Mercader </li> <li>Local Business Highlight: Broad Street Oyster Company</li> <li>Daily Quarantine Recipe: Dahl by Maria Miracle</li> <li>How the quarantine is helping dolphins </li> </ul> A variation of Tan France’s Dahl Recipe (or Buttery, Hearty, Curried Vegetable Lentil Stew) Ingredients 1 yellow onion 2 large carrots 1 knob garlic 1 head cauliflower 1 tsp cumin 1 tsp coriander powder 1 tsp garam masala 1 tsp chili powder 1 tsp turmeric 1 tsp curry powder 1 cup lentils 2.5 cups water Chop and sauté the onion, carrots, and 4 cloves of garlic until the onions are soft and translucent in a large saucepan. Rinse the lentils with water, then add lentils and 2.5 cups of water to the saucepan. Stir in the spices, then bring to a boil. Cover the pan and let simmer for 30 minutes, stirring occasionally. Roughly chop cauliflower and mix into the stew. Add water to the mix as needed, if the stew is getting too thick and you prefer a soupier consistency. Cover and simmer for another 30 minutes, stirring occasionally (check to make sure your lentils don’t stick to the bottom of the pan). Uncover the pot for the last ten minutes of cooking. Chop the rest of the garlic cloves up, and add to a small sauce pan with half a stick of butter. Melt and stir frequently until the garlic has started to brown slightly and the butter is bubbling. Stir the garlic butter into the stew with a handful of spinach leaves until evenly mixed together. Enjoy! Serves 4-6.

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