Green Lentils & Butternut Squash

1 lb butternut squash, peeled / quartered / thin sliced

salt / pepper / olive oil

1/2 cup green lentils

1/8 tsp nutmeg

1/4 tsp sage

3 garlic cloves, chopped

1/2 tsp salt

2 Tbsp olive oil

1 Tbsp balsamic vineger

1 Tbsp honey

2 stalks celery, thin sliced

1 apple, chopped

3 Tbsp toasted pumpkin seeds

1/4 tsp gochugaru [or cayenne or harissa]

black pepper

feta

roast squash @ 400° for 20 minutes until tender & crisp

cook lentils w/ garlic & seasonings & 1” water to cover

mix the rest of the ingredients in a large bowl

stir in roasted squash & cooked lentils

crumble feta on top

Almond Flour Scones

2 cups almond flour

3 oz butter

1 tsp baking powder

1/4 tsp salt

1/4 c dried fruit

1/4 c chopped nuts

1 egg

2 Tbsp honey

splash of water

heat oven to 350°

lay parchment paper in a rectangular baking tin

chop butter into dry ingredients

add dried fruit & chopped nuts

beat egg w/ honey & water

add wet to dry ingredients

stir briefly until it clings together

flatten 10-12 balls of dough onto oiled pan

bake 15 minutes

let cool before eating

Fennel, Greens, & Beans

3 Tbsp olive oil

1 fennel bulb, chopped

1 bunch collards, destemmed & sliced thin

2-3 garlic cloves, chopped

salt / pepper / red pepper flakes / rosemary

1 15-oz can white beans, rinse & drained

2 cups chicken broth

3 ounces grated feta

saute fennel in olive oil for 5 minutes

stir in collards / garlic / seasonings

add broth, bring to a boil

lower heat to simmer, cover, cook 20 minutes

off heat, stir in feta

Fasolakia

3 Tbsp olive oil

1/2 onion, chopped

1 stalk celery, chopped

2 big handfuls of green beans cut in 2” lengths

salt / pepper

15-oz canned tomatoes

8 oz water

1 tsp vegetable bouillon

2 cloves garlic, chopped

1 bay leaf

1/2 tsp dried dill

1/2 tsp dried oregano

1/2 tsp brown sugar

1/4 cup farro [or 2 medium potatoes, cut in 1/2" cubes]

saute onion / celery 5 min in oil

add beans / salt / pepper & toss briefly

add everything else

bring to a boil, cover, lower to a brisk simmer

cook 20-30 min until beans & farro are cooked

Eggplant Potato Green Pea Spinach Gratin

3 Tbsp olive oil

1 large eggplant peeled & cut into 1/2” cubes

2 2”-diameter potatoes cut into 1/4” cubes

salt / pepper

1/2 cup frozen peas

5 oz baby spinach

1/2 cup water

1 tsp miso

1 tsp veg bouillon

2 beaten eggs

4 oz ricotta cheese

1/3 cup chopped pecans

1/8 cup panko

1/3 cup grated pecorino

saute eggplant / potato seasoned w/ salt / pepper

on med-high heat until cooked thru

warm water w/ miso / bouillon 60s in microwave

add to veg & allow to boil a few seconds

stir in peas / spinach until spinach wilts

pour cooked veg into big bowl

slowly stir in eggs / ricotta

pour into 8” square or pie pan

top w/ pecans, then panko, then pecorino

bake 30 min @ 375°

Mushroom Stroganoff

olive oil

8 oz mushrooms, sliced [not thin]

1/2 tsp thyme

2 cloves garlic, chopped

1/3 yellow onion, halved & sliced

salt / pepper

1/2 cup veg broth

2 tsp soy sauce

1/2 tsp mustard

1/4 cup yogurt

saute mushrooms / thyme / salt / pepper

remove when browned up nicely

saute onion in hot oil until softening

add garlic for last minute

add broth / soy sauce

cook stirring until combined

off heat, stir in mustard / yogurt

Zaalook

olive oil

1/2 leek, sliced thin

2 stalks celery, sliced thin

1 tsp cumin

1 tsp ras el hanout

1 tsp smoked paprika

1/2 tsp harissa

salt / pepper

bay leaf

1 eggplant, semi peeled, 1/2” x 1” chunks

3 garlic cloves

1 15-oz can tomatoes

slow saute leek / celery / seasonings for 2-3 minutes

add eggplant / garlic for 1 minute

add tomatoes, cover, slow cook for 15-20 minutes