• 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.

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

• Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
• Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
• Over medium high heat in a large, heavy saucepan, heat the oil to 375° F.
• In a mixing bowl toss together broccoli and onion. Add the batter and toss to coat.
• Using a Tablespoon drop the broccoli batter carefully into the hot oil
• Fry small batches until golden brown, about 4 to 5 minutes. Turn as needed to avoid burning.
• Drain on a wire rack over a paper bag or newspaper.

Serve

• Pakora is delicious served with mint chutney, riata, or red curry.

• Remove tops from beets, peel and cook in lightly salted boiling water until tender. Allow to cool. cut in half and then quarter each half.
• Peel the orange and then section as you would a grapefruit, using a knife to separate the membranes. working over a bowl to catch the juice.
• Zest the limes and set aside.
• Juice the limes into a bowl and add back the zest.
• Add onion, vinegar, and any juice from the orange.
• Drizzle in the olive oil and whisk.
• Add beets and toss well to coat.
• Season to taste with salt and pepper.
• Cover dish and allow to stand at room temperature for about one hour.

Serve

• Arrange arugula on a plate. Sprinkle with cilantro.
• Spoon beets and dressing over arugula, and scatter with orange segments and feta.

• Begin by peeling the cucumber and cutting into 1½” thick slices. Using the tip of a vegetable peeler or a melon baller, scoop out the core of the cucumber about two-thirds of the way through the slice, leaving just enough to create a bottom in the cup. Cover and refrigerate.
• Finely dice the mushrooms, marinated artichokes, garlic, peppers, and carrots. Toss in a small bowl with just enough of the liquid from the marinated artichokes or Italian dressing to coat the vegetables.
• Cover mixture and chill.
• In a small sauce pan over medium high heat, reduce some balsamic vinegar by half or until thickened. Stir to prevent the vinegar from scorching.
• Spoon mushroom mixture into cucumber cups and drizzle with a small amount of the balsamic reduction.

• Peel the cucumber and cut the ends off. Slice cucumber in half lengthwise and remove the seeds. Using the julienne blade on a mandoline, run the cucumbers lengthwise to form noodles. If you find it difficult to work with the whole cucumber, cut the length in half to make it easier to handle.
• In a dry skillet toast the sesame seeds until lightly golden. Allow to cool.
• In a small bowl whisk together soy sauce and sesame oil.
• Place cucumber noodles in a serving bowl and toss with soy sauce, sesame oil, and a teaspoon of the mixed toasted seeds.
• Top with remaining toasted sesame seeds. Sprinkle with red pepper flake if desired.
• Serve cold.

• Drain and rinse the canned beans
• In a large bowl mix together the beans, celery, onion, pepper and cilantro.
• In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper.
• Add the dressing to the beans. Toss to coat.
• Chill salad in the refrigerator for several hours to allow the beans to absorb the flavor of the dressing. Serve cold.