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.

Broccoli Salad

1 head of broccoli, chopped
8 slices of bacon, cooked and crumbled
1/2 cup chopped red onions
1/2 cup raisins
8 oz sharp cheddar, chopped into small cubes
1 cup mayonnaise
2 tsp white vinegar
1 tbsp sugar
1/2 cup halved cherry tomoatoes

mix together and chill in fridge

Sloppy Joe Stuffed Peppers

1 pound ground turkey
1 ounce onion, chopped, about 2 tablespoons
1 stalk celery, chopped
1 clove garlic, minced
1/2 cup tomato sauce
1 1/2 teaspoons white vinegar
1 1/2 Tablespoon Worcestershire sauce
1/2 teaspoon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces cheddar cheese, shredded
3 green peppers, halved lengthwise

Brown the ground beef, onion, celery and garlic; drain the fat. Stir in all of the remaining ingredients except the cheese and green peppers. Simmer 10 minutes. Meanwhile, parboil the peppers in a little boiling water 3 minutes; drain. Place the peppers in a baking dish. Stir half of the cheese into the hamburger mixture; fill the peppers with the meat. Top with the remaining cheese. Bake at 350º 15-20 minutes until hot and bubbly and the peppers are tender.

Grilled Asparagus

1 bunch asparagus
olive oil
salt
pepper

cost asparagus with olive oil
sprinkle with salt and pepper
grill over medium heat for 2 to 3 minutes

Jeff and Evan's accidentally awesome smoothy

1 banana
1 c grapes
2 peaches
handful of baby carrots
pint of strawberries
1 roma tomato
handful of Mache (or spinach)
1 c orange juice

Baked Spaghetti Squash

1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese

1. Preheat oven to 375F. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.

Black Bean Flautas

2 x 16oz cans black beans including liquid
2 tsp chili powder
.5 tsp cumin
1 clove garlic
1 bay leaf

12 x 6 inch flour tortillas
1 bunch scallions, chopped
2 tomatoes chopped
2 cup grated cheddar
salsa and/or sour cream for dipping

In med saucepan, combine the beans, bean liquid, chili powder, cumin, garlic, and bay leaf. Simmer over low for 30 minutes. Remove bay leaf. Drain the bean mixture, reserving the liquid. Mash the beans, adding liquid for desired consistency.

Preheat oven to 400. Fill tortillas with 1 or 2 heaping tablespoons of bean mixture. Top with scallions, tomatoes, and cheese. Roll each filled tortilla into a tube shape and place on baking pan, seam side down. Bake until lightly browned, about 15 minutes.

Cauliflower and sausage casserole

1 med cauliflower, chopped
8oz cream cheese, softened
1 lb bulk sausage, cooked and crumbled
8 oz smoked Gruyere or cheddar, sliced

Preheat oven to 350
Steam cauliflower for 6 minutes. Mash with a potato masher. Mix with cream cheese and sausage
Spread half of cauliflower in a 2 quart casserole dish. Top with half of cheese slices. Add remaining cauliflower mix and top with remaining cheese slices
Bake 30 minutes

Apple curry soup

1 large onion
1 apple, peeled and chopped
2 Tbsp olive oil
2 Tbsp curry powder
3-4 cups veg broth
2 cups total diced asparagus and broccoli
1/4 cup rice

In a medium pot, saute onion and apple in oil on med heat until onions become translucent. Sprinkle with curry powder and stir well.
Pour in veg stock and bring to a boil.
Add the vegetables and rice. Cover and simmer over low heat for 30 minutes or until rice and veggies are tender.
In a blender, blend 1/2 of soup until smooth. Return to pot and reheat.