Butternut Squash Hot Pot

olive oil
1 large onion
salt
2 tsp red curry paste
1 tsp cumin
1 tsp coriander
1 large butternut squash, peeled and cut into 1 1/4 inch chunks
2 x 15oz coconut milk
1 cup chicken broth
3 tbsp soy sauce
1 can white beans
1 bunch cilantro

In large wide pan saute onion in oil over medium heat until softtened
add cumin and coriander

Raise heat to medium-high. Add squash. Stir for 1 minute.
Add coconut milk, chicken broth, and soy sauce
simmer about 20 minutes or until squash  is tender

Add beans. Simmer partly covered for 10 minutes
salt and pepper to taste
add curry paste
serve with cilantro

Green Beans with Goat Cheese, Tomatoes, and Almonds

1/2 cup sliced almonds

2 pounds haricots verts (tiny green beans), trimmed

3 tablespoons sherry vinegar*

2 tablespoons fresh lemon juice

3/4 teaspoon salt

1/2 teaspoon pepper

1/3 cup olive oil

1 pint cherry tomatoes, halved

2 shallots, thinly sliced

2 garlic cloves, minced

1/2 (4-oz.) goat cheese log, crumbled

1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

3. Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat.

4. Top green bean mixture with crumbled goat cheese and toasted almonds.

*White wine vinegar may be substituted.