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