• Cut squash, peppers, and onion into similar sized pieces. Different shapes will make your dish more interesting. Cut garlic into thin slices
• Heat a large skillet over medium-high heat. Add olive oil. When oil is shimmering add squash, peppers, onion, and garlic. Stir to coat all vegetables with oil.
• Add Italian spice. Lightly season pan with salt.
• Stir vegetable to cook evenly about 15 minutes or until tender.
• When vegetables are tender, remove pan from heat and add spinach. Toss to mix. The heat from the vegetable will wilt the spinach.
• Add red pepper flake and Parmesan cheese if desired.

• Cut the eggplant in half and score the flesh pretty deeply with the tip of your knife in a cross-hatch pattern. Don’t cut all the way through to the skin, but do cut fairly close to it, and keep the cuts pretty large.
• Salt the eggplant to draw some of the excess liquid out. Press on the edges of the halves to open the cuts and sprinkle kosher salt over the surface and into the cuts.
• Let the eggplant sit cut side up for about 30 minutes while the salt draws out the water. Meanwhile, heat the oven to 400 degrees.
• There won’t necessarily be a lot of water on the surface after a half an hour, so gently squeeze the eggplant with your hand to release the water.
• Pat the eggplant dry with paper towels.
• Brush the cut sides generously with olive oil and place face down on a parchment lined baking sheet
• Roast in a 400 degree oven for about 1 hour. The eggplant will collapse and the flesh on the bottom will turn a beautiful caramel color.
• After roasting, let the eggplants cool for at least 20 minutes before handling.
• Once cooled, scoop the roasted flesh out of the eggplant with a spoon.

Serve

• If preparing for a main course, roast eggplant face down over fresh thyme sprigs and serve hot with a drizzle of vinaigrette.

• Heat grill on high. Brush to clean and reduce to low.
• Trim large leaves from the bok choy and cut in half lengthwise. Rinse well under cold water to remove any grit. Pat dry with a paper towel.
• In a small bowl whisk together vinegar, chili sauce, brown sugar, oil, and pepper.
• Place bok choy cut side up in a pan or on a plate. Pour the rice wine chili mixture over the bok choy.
• Place the bok choy cut side down on the grill, cover, and cook until tender, about 10 minutes. Place on a serving platter and drizzle with any remaining rice vinegar mixture and a little soy sauce.

• Heat oven to 400° F. Halve and seed the squash. Lightly oil the bottom of a baking dish. Position the squash cut side up in the baking dish, and place the garlic in the middle of the squash. Drizzle with olive oil, and sprinkle with salt and pepper. Roast the squash uncovered for about 40 – 50 minutes or until fork tender.
• When cool enough to handle, peel the squash and place it in a sauce pan with the garlic.
• Add the chicken stock and thyme to the squash and garlic mixture. Bring to a simmer. Puree with an immersion blender, or transfer into a food processor, blending until smooth.
• Continue to simmer, allowing soup to thicken slightly. Whisk cream into soup and bring back to a simmer. (For lower calorie soup do not add cream).
• Heat 2 tablespoons of butter in a small sauté pan over medium high heat. When butter begins to bubble, add sage leaves.
• Crisp the leaves in the butter. Turn carefully to avoid breaking the leaves. When the butter stops foaming, carefully remove the leaves and place on a paper towel to drain.
• Fill a bowl with the soup, and arrange a few of the crisp sage leaves on top. Using a teaspoon drizzle a few drops of the browned sage butter on the dish.

Salad

• Place walnuts in a dry skillet over medium-high heat. Toast evenly until golden.
• Mix greens and onion in large salad bowl.
• Walnuts, Craisins, and cheese are for salad toppings, hold until assembling

Dressing

• Whisk together vinegar, oil, garlic, salt, pepper, and thyme.

Assemble

• Toss salad greens and red onion with dressing to completely coat.
• Place on a chilled salad plate, and top with the warm toasted walnuts, feta, and Craisins.

Stove top method

• Begin by washing and slicing all vegetables.
• Heat a large non stick pan over medium-high heat. Add oil and garlic. cook for about 30 seconds to “bloom” the garlic. Add the squash, pepper, and onion. Sir well to coat the vegetables with the hot oil.
• Cook for about three minutes stirring often. Add thyme and salt and pepper. Continue to cook for another four to five minutes or until onions are translucent (It is important to stir the mixture often to prevent burning).

Grill method

• Heat grill to medium temperature. Combine all ingredients in a large mixing bowl. Toss with the olive oil to coat. Place in vegetable grilling pan directly over the heat. Stir to prevent burning. Cook until onions are translucent.

Serve

• Serve squash over a bed of fresh baby arugula. Drizzle with balsamic and sprinkle with parmesan. Finish with some fresh cracked pepper. Now just how easy was that? Enjoy!

• Heat oven to 400°F.
• Melt the butter in a 10 inch oven proof frying pan (cast iron works well) over medium heat.
• Add the thyme and onion and cook for about 8 minutes or until onions become translucent and tender. Using tongs or a spoon, arrange the cooked onions so they cover the bottom of the skillet evenly.
• Combine potato, oil, cheeses, salt, and pepper in a large bowl and mix thoroughly.
• Place the potato mixture on top of the onions forming an even layer. Bake for 45 minutes or until golden brown. Let the tart rest for about 5 minutes before turning upside down on a plate.
• Garnish with fresh thyme.

• Begin by grating the squash and onion into a large bowl. Add salt and mix well. Place grated squash and onions in a colander or strainer and allow to drain for 30 minutes (the salt will help to pull the liquid out). Squeeze out all remaining liquid using a potato ricer or by squeezing with paper towels.
• Add the green onion, flour, and spices to the squash and mix well to coat. Add the egg and mix well to combine. The mixture should be somewhat thick.
• Heat ½” of vegetable oil in a large skillet until shimmering.
• Carefully spoon batter into the hot oil.
• Using the back of the spoon slightly flatten the batter to make a “patty”. Fry until the edges are slightly golden, then carefully turn and cook until browned.
• When golden brown, place on a wire rack over newspaper or a brown bag to drain.
• To complete the sandwich, carefully split open the Hoagie (the traditional sandwich is served on a hinged roll) and spread a generous amount of mayonnaise on the bottom side of the roll. Add the pickle, lettuce, and tomato. Place the fritters in the sandwich and top with several dollops of creole mustard.
• Enjoy!

• Peel, seed, and dice cucumber. Toss cucumber with a teaspoon of salt and place in a strainer over a bowl for about a half an hour to remove water. This will keep the raita from becoming to watery. Rinse to remove excess salt.
• Place all ingredients in a food processor and mix until smooth and creamy.

Serve

• Serve with warm Naan Bread