shaved fennel salad

shaved fennel salad

*photo from 101cookbooks
* recipe adapted from 101cokbooks

If you're using a knife to prep here, do your best to slice things very, very thinly - not quite see through thin, but close

1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
2/3 cup loosely chopped fresh dill
1/3 cup fresh lemon juice, plus more if needed
1/3 cup extra virgin olive oil, plus more if needed
2 tbsp tahini
fine grain sea salt
4 or 5 generous handfuls arugula
Honey, if needed
1/2 cup / 2 oz/ 60g almonds toasted
1/3 cup / 2 oz / 60g / feta cheese, crumbled

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil, tahini and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, tahini,or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with almonds and feta.

Serves 4 to 6.

Simple Pizza Crust

Simple Pizza Crust

*Photo from Mission Delectable

*Recipe  from Smitten Kitchen

Makes enough for one small, very thin crust pizza.

1 1/2 cups flour (can replace up to half of this with whole wheat flour)
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)
1 tablespoon olive oil

Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.

If you are finding this step difficult, one of the best tricks I picked up from my bread-making class is to simply pause. Leave the dough in a lightly-floured spot, put the empty bowl upside-down on top of it and come back in 2 to 5 minutes, at which point you will find the dough a lot more lovable.

Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray perfectly does the trick) where you had mixed it — one-bowl recipe! — dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.
Dump it back on the floured counter (yup, I leave mine messy), and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.
Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, toss on whatever topping and seasonings you like. (I always err on the side of skimpy with toppings so to not weight down the dough too much, or if I have multiple toppings, to keep them very thinly sliced.)
Bake it for about 10 minutes until it’s lightly blistered and impossible to resist.

Tutti-Frutti Crumble

Tutti-Frutti Crumble

*photo from Cannelle et Vanille

*recipe adapted from Super Natural Every Day cookbook

3/4 cup spelt flour

2 tblsp poppy seeds

1/2 cup rolled oats

1/3 cup brown sugar

1/3 cup butter (melted)

2 tblsp cornstarch

2 tblsp white sugar

1 cups raspberries

1 cup blueberries

1 1/2 cups strawberries sliced

1 1/2 cups cherries pitted sliced

1 cup pineapple cut into small pieces (or use canned pineapple, well drained)

1/4 cup currents (optional)

Preheat oven to 375 F with a rack in the middle of the oven.  Butter an 8 inch square or round baking dish.

To make crumble, mix together the flour, poppy seeds, oats and sugar in a bowl.  Use a fork to stir in the melted butter.  Divide the mixture into three portions and use your hands to form three patties.  Place the patties in the bowl and freeze for at least 10 minutes, or until you're ready to bake.  

Make the filling by whisking together the cornstarch and sugar in a large bowl.  Add the fruit, until evenly coated.  Transfer the filling to the prepared baking dish. remove the topping from the freezer and crumble it over the filling making sure you have both big and small pieces.  

Bake for 35-40 minutes, until the topping is deeply golden and the fruit juices are bubbling. Let cool a little before serving!

Cucumber Peanut Salad

Cucumber Peanut Salad

*Photo from 101 cookbooks

*Recipe adapted from 101 cookbooks

3 medium cucumbers, partially peeled
1 cup peanuts, toasted
3/4 cup dried large-flake coconut, toasted

juice from 1 lemon 

1 tsp cumin

2 tbsp grainy mustard

3 tbsp maple syrup

4 tbsp oil

2 tbsp tahini

1.2 tsp fine grain sea salt

2 cups of chopped cilantro

Halve the cucumbers lengthwise, scrape out the seeds, and chop into small pieces. Just before you're ready to serve, transfer to a mixing bowl and toss gently with peanuts, coconut, lemon juice.

Blend cumin, mustard, maple syrup, oil, tahini and salt to create a dressing.  When ready to serve add desired amount of dressing to cucumber mixture and toss with cilantro.

peanut butter spelt cookies

Peanut Butter Spelt Cookies

* Recipe and Photo from Green Kitchen Stories

- makes about 2 dozen cookies

1 1/2 cups spelt flour


1 tsp baking soda


1 tsp sea salt


1 cup natural peanut butter


1/3 cup tahini


1/2 cup maple syrup


2 tbsp agave nectar

1/3 cup olive oil
 

1 1/2 tsp vanilla extract

Set the oven to 350F. Mix the spelt flour, baking soda, and salt in a large bowl. In a separate bowl, combine peanut butter, tahini, maple syrup, olive oil, and vanilla. Stir until combined. Pour the peanut butter mixture over the flour mixture and fold them together until combined, try not to over work the dough. If it is too loose, you can add some more flour to it. Drop by tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork. 

 Bake for 8 - 10 minutes, don’t over bake or they will be dry. Let them cool for few minutes and transfer to a cooling rack.

carob chip, cranberry, and coconut macaroons

Carob Chip, Cranberry, and Coconut Macaroons

*recipe adapted from oh she glows

• 2 2/3 cups shredded unsweetened coconut (to make coconut butter)
• 3 tbsp water
• 2 (additional) cups shredded unsweetened coconut
• 3/4 cup pure maple syrup
• 1 tsp. vanilla extract
• 1/2 tsp. kosher salt
• 1/2 cup chopped walnuts (or nuts of choice)
• 1/2 cup carob chips
• 1/2 cup dried cranberries

1. Preheat the oven to 300F and line a baking sheet with a non-stick mat or parchment. In a food processor, process 2 and 2/3 cups of shredded coconut and 3 tbsp of water t for about 5-8 minutes until a coconut butter forms. You will have to keep scraping down the sides of the bowl. Alternatively, you can use 1 cup of store bought coconut butter.

2. Once you have made the coconut butter, add maple syrup and vanilla extract and pulse until combined. Add the remaining ingredients to the food processor pulsing and scrapping sides until just combined.  Poor mixture into a bowl and  mix ingredients further with a spatula. 

3. Using a small ice cream scoop - scoop about 1-2 tbsp of dough onto a baking sheet. Alternatively, role 1 - 2 tbsp of dough to form a ball and place on baking sheet.  You don’t have to leave much room in between as they do not spread out. Bake for 17- 25 minutes at 300F.  Watch them closely after 17 minutes. The bottoms of my macaroons should be golden in colour.
4. Allow the macaroons to sit for 25 minutes so they can firm up. If you do not do this, the macaroons will crumble, so this step is crucial! Store in the fridge for up to 5 days in a sealed container. Makes about two dozen macaroons.

* note walnuts, carob chips, and cranberries can be substituted or eliminated for ingredients of your choice.  Lemon juice, vanilla bean, almond extract, pecans, or cocoa would be great alternatives!

Grilled Steak Salad

Grilled Steak Salad

* photo from mission delectable

* recipe adapted from mission delectable and Jamie Oliver

Serves 2 as an entrée-sized salad

For the steak:
1 large or 2 medium size steaks (sirloin or rib eye steaks)
Sea salt
Pepper
Olive Oil
1 Garlic clove
1 sprig of rosemary (optional)


Get a frying pan, griddle pan or barbecue screaming hot and season both sides of your steaks with salt, pepper and a good drizzle of olive oil. Add the steaks to the pan or barbecue. Turn every minute and cook to you're liking. 
Approximate cooking time: a 200g steak about 2cm thick wants about 2 minutes each side for medium rare and 3 minutes each side for medium. As it cooks, whip the meat with the sprig of rosemary and rub it with the cut side of the garlic clove for some extra flavour.
When the steaks are perfectly cooked to your liking, move them to a plate to rest for a few minutes.
When ready to prepare salad - slice steaks thinly.


For the salad:
1/2 red onion
2 Tbsp Balsamic vinegar
1/3 cup blue cheese, crumbled
1/3 cup pecans, toasted and chopped
1 pt. cherry, grape, or sugar plum tomatoes
arugula
olive oil
salt & pepper


For the vinaigrette:
1 tablespoon dijon mustard
2 tablespoons balsamic vinegar (to taste)
1 tablespoon good olive oil


Preparation
Preheat the oven to 350°F. Meanwhile, clean and halve the tomatoes. Place them on a rimmed baking sheet, and toss with a little olive oil, salt, and pepper. Roast the tomatoes for approximately 30 minutes, until the tomatoes are soft and looking a little bit wrinkled. Once the tomatoes are roasted, remove from oven and let cool slightly.


Thinly slice the red onion. In a large pan over medium-high heat, heat a couple splashes of olive oil. Add the onion, along with a little salt and pepper. Cook (stirring occasionally) for about 7 minutes, until the onion is translucent and just beginning to turn golden. Reduce the heat to low, and cook (stirring occasionally) until the onions are a deep golden color and caramelized, about 20 minutes. Add 2 tablespoons balsamic vinegar to the pan, and stir to combine with the onions. Cook over low heat for 1-2 minutes, until the onions absorb the liquid and the vinegar thickens slightly. Remove from the pan and set aside to cool.


Make the vinaigrette.* Put the mustard, balsamic vinegar, and olive oil in a large jar, and give it a good shake to emulsify the vinaigrette.


Assemble the salad. Place a few big handfuls of arugula—along with the caramelized onions, blue cheese, pecans, roasted tomatoes, and a drizzle of the vinaigrette—in a big bowl (reserve some pecans and a little blue cheese as a garnish for each salad). Using tongs, toss well. Divide among two bowls (or plates), and top with the thinly sliced steak, some freshly ground pepper, along with a sprinkling of pecans and blue cheese.

Pan Roasted Cauliflower

Pan Roasted Cauliflower

* recipe and photo found at Fresh365

1/4 c pine nuts (optional)
1 large head cauliflower, cut into tiny florets
2 T olive oil
juice of 1/2 lemon
1 t ground mustard
1/2 t salt
pepper, to taste
2 T chopped chives

In a large sauté pan, add pine nuts over medium heat, and cook, stirring often, 5-7 minutes, until toasted. Transfer pine nuts to a serving bowl. Place pan back on heat and add cauliflower, olive oil, lemon juice, ground mustard and salt. Cook, 10-12 minutes, shaking or stirring every few minutes, until cauliflower is golden brown. Transfer cauliflower to the serving bowl with pine nuts. Season to taste with pepper, and top with chives.

Marinated Kale

Marinated Kale

*picture found here
1 bunch of Kale - chopped
3 cloves garlic - diced (garlic optional)
Juice from 1 lemon
1 teaspoon sea salt

Combine Kale and garlic in a medium sized bowl. Pour lemon juice over Kale and garlic. Sprinkle salt over Kale and massage Kale for 1 minute or until well coated with lemon juice.

You can eat Kale immediately or let it sit over night (up to five days in the fridge).

Marinated Kale can be a great addition to salad greens, shredded cabbage etc.

Notes on Kale
Kale provides one of the highest nutrition per calorie ratio. Kale is a part of the brassica family. Other members include cabbage, collard greens and brussle sprouts. High in calcium, lutein, iron, and Vitamins A, C, and K, kale has seven times the beta-carotene of broccoli! It is also a great source of fiber. But what makes kale really stand out are the phytochemicals sulforaphane and indoles which kale is abundant in. Research suggests that these important nutrients protect us against cancer.

Research has found that kale’s sulpher containing phytonutrients activate detoxifing enzymes in the liver that help neutralize potentially carcinogenic substances. When we eat kale, our genes increase production of enzymes involved in detoxification, and our bodies eliminate harmful compounds. Kale is one of the powerhouses in it’s ability to help our bodies be healthy.

kale and apple salad

Kale and Apple Salad

* recipe and photos from design sponge

Salad Ingredients
1 large bunch of kale, washed (about 7 cups loosely packed)
1 Golden Delicious apple, cut into matchstick slices
3 ounces Parmesan cheese, thinly sliced with carrot peeler

Dressing Ingredients
2 tablespoons apple cider vinegar
2 tablespoon molasses (not blackstrap)
1 teaspoon coarse ground mustard
1 small shallot, finely diced
2 tablespoons olive oil
2 tablespoons vegetable stock

Pecan Ingredients
1/2 tablespoon butter
1/8 teaspoon cinnamon
1/8 teaspoon red pepper flakes
pinch of allspice
1 tablespoon sugar
1/2 cup pecan halves

Instructions

1. Using a sharp knife, cut away think center stems of kale leaves and discard stems. Stack several leaves, tightly roll them into a cigar shape and slice them into thin ribbons. Repeat until all leaves are thinly sliced.

2. In a small bowl, combine molasses, vinegar, mustard, shallots, oil and stock, and season with salt and pepper. Toss dressing with kale, apple and cheese, and let sit at room temperature for one hour.

3. Heat butter in a small skillet over medium-low heat. Stir in cinnamon, allspice, pepper, sugar and pecans. Toast pecans for 2 to 3 minutes, stirring until the sugar has melted and the pecans are lightly toasted. Spread on wax paper to cool. Toss pecans with salad and serve.

chewy trail mix cookies

Chewy Trail Mix Cookies

-photo by unknown source

-inspired by recipe found here

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup honey
• 2 eggs
• 1 cup flour
• 1/3 cup whole wheat flour
• 1/2 cup wheat germ
• 1 teaspoon baking soda
• 1 1/2 cups oats

Suggested Ingredients 

note: any trail mix ingredient that you have on hand can be tossed into the dough!

• 3/4 cup dried cranberries
• 3/4 cup chopped raisins
• 1 cup slivered almond
• 3/4 cup pumpkin seeds
• 1/3 cup ground flax seed
• 3/4 cup chocolate chips

1) Preheat the oven to 375°F.
2) Cream the butter, brown sugar, honey and eggs together.
3) Combine the flour, wheat germ, baking soda.
4) Add to dry mixture to the creamed mixture gradually and beat until blended.
5) Stir in the oats, fruits, nuts, seeds and chocolate chips.
6) Mix well.
7) Drop dough by heaping tablespoons about 2 inches apart onto a greased cookie sheet.
8) Bake for 10-15 minutes or until golden.
9) Cool for 5 minutes on the cookie sheet, then transfer cookies to a rack and cool completely.

two salad dressings

Eva's Salad dressings

Salad dressing #1

• 1 shallot
• lemon juice from 1 lemon
• 1/2 cup of oil
• 3 tsp celery seeds
• 1 tbsp mustard powder
• 1 tsp paprika (optional)
• 1/3 cup honey

Combine ingredients in a blender or food processor.

Salad dressing #2

• 1 clove of garlic (pressed)
• 2 tbsp apple cider vinegar
• 1 tsp salt
• 1 tbsp sugar
• 1 tsp mustard powder
• 1/2 tsp black pepper
• 6 tbsp oil

Combine ingredients in a blender or food processor.

Corn and Cilantro Chowder

Corn and Cillantro Chowder (no cream)
* recipe adapted from summer harvest chowder recipe in Rebar Modern Food Cookbook
* photo from unknown source

Ingredients:

• 8 cups vegetable stock
• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 2 tsp salt
• 6 garlic cloves, minced
• 1/2 tsp pepper
• 1 tsp dried oregano
• 4 small red potatoes, diced
• 3 jalapeno peppers, diced (optional)
• 2 red peppers, diced
• 4 cups corn fresh or frozen (about 3 cans of corn)
• 3 ripe tomatoes, seeded and diced
• 1/2 cup chopped cilantro
• fresh lime juice to taste
• 1/2 cup chopped basil or 3 tbsp of pesto

* optional - top with bacon bits

Directions:

1. Heat olive oil or butter in a soup pot and saute onion with 1 tsp salt, until soft and golden. Add garlic,cracked pepper, oregano and half of the basil; saute 5 minutes. Stir in potatoes, jalapenos, red pepper, corn and remaining salt. Saute briefly, then add stock to cover and bring to a boil. Reduce heat and simmer until the potatoes are tender.
2. Add tomatoes, remaining basil and cilantro. Heat through, season to taste and serve.

lentil soup

Lentil Soup
*photo from 101cookbooks
 recipe adapted from 101 cookbooks

4 cups of vegetable or mushroom broth
2 cups of water
2 cups green french lentils
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 teaspoon fine-grain sea salt
1 28-ounce can crushed tomatoes
2 cups water 
3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

Bring 4 cups of broth and 2 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.

Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of yogurt or sour cream.

Variations:

- You can serve it with a poached egg on top,
- or crunchy, fried shallots,
- with a drizzle of chive infused cream,
- or with chunks of tiny pan-fried butternut squash cubes.

- Make a thicker version by using just a bit of water, and then spoon it over an omelette in the morning.

- Have some cooked farro or wheat berries around? Toss some faro, wheat berries or millet might be good too.

- You can finish the soup by adding your favorite spices or spice blends. Smoked paprika, crushed chiles, toasted cumin, would all work nicely.

Swedish Rye Cookies

Swedish Rye Cookies

Recipe and photo by 101 cookbooks

1 cup rye flour
1 cup whole wheat pastry flour
1/2 teaspoon fine grain sea salt
1/2 cup cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 cup fine grain natural cane sugar, sifted

large grain sugar (for sprinkling)
organic powdered sugar (for snow)

Line a couple baking sheets with parchment paper.

In a medium-sized bowl combine the flours and salt. Set aside. With an electric mixer (or by hand) beat the cream cheese until light and fluffy, add the butter and do the same, mixing until the two are well combined. Beat in the sugar and mix until well incorporated. Add the flour mixture to the butter mixture and stir only long enough to combine the two. The dough should no longer be dusty looking. Turn the dough out onto the counter, knead once or twice to bring it together, shape into a ball, flatten, wrap in plastic and chill it in a refrigerator.

Heat your oven to 350F degrees, and arrange the racks in the top and bottom thirds. When you are ready to roll out your cookies do so on a lightly floured work surface. Roll the dough out to 1/4-inch thickness, and cut into shapes with the cookie cutter of your choice. Place on the prepared baking sheets an inch apart, and sprinkle each cookie with a bit of large-grain sugar. Bake for six or seven minutes, just until cookies are fragrant, and getting a bit golden at the edges - avoid over-baking or they will come out on the dry side. Allow to cool, and dust cookies with a bit of powdered sugar.

* These cookies make delicious sandwich cookies. Once baked sandwich two cookies together with strawberry jam!

Rum Balls

Rum Balls

6 ounces semi-sweet chocolate (6 bakers chocolate squares) - melted
1/3 cup almond paste
1/2 cup sour cream
A pinch of salt
4 cups (or 1 1/2 boxes) Nilla Crackers or vanilla wafers
3/4 cup unsalted butter (melted)
1/3 cup cocoa
1 cup dark or spiced rum
3 cups chocolate sprinkles

Combine melted chocolate, sour cream, almond paste and salt with spatula. Cream well and set aside. In food processor blend wafers. Once the wafers have been blended to create aprox 4 cups of fine crumbs add butter, cocoa and rum to food processor and blend until combined and crumbs hold their shape. Add crumb mixture to chocolate-sour cream mixture and knead with your hands until blended and soft. Refrigerate dough until firm (overnight).  Once firm form small rum-filled balls then roll in chocolate sprinkles and put in sealed container lined with wax paper. Keep them refrigerated until you eat every single last one of them.

Brown sugar shortbread

Brown Sugar Walnut Shortbread

*recipe adapted from Lottie + Doof

*Picture by/from Lottie + Doof

1 lb (2 cups) plus 2 tablespoons unsalted butter, softened

1 1/8 cup brown sugar

2/3 cup white sugar

2 eggs, room temperature

1 tablespoons pure vanilla extract

3 cup all purpose flour

1 1/3 cup spelt flour

1 teaspoon sea salt

1 1/2 cups coarsely chopped walnuts (optional)

Prepare a cookie sheet by lining with parchment paper. Allow a two-inch overhang on the long sides of the pan to help release the shortbread later after they have been baked.

Cream butter and sugars in a stand mixer with the paddle attachment until light and fluffy. Add eggs and vanilla until combined, then mix in dry ingredients. Combine completely.

Spread dough evenly on to prepared cookie sheet, spreading smooth and level (aprox 1/2 inch thick). Sprinkle with granulated sugar and bake at 325° until golden brown, about 35 to 45 minutes.

Let cool completely before using a sharp knife to cut into squares. 

These keep well at room temperature for at least a week!

***This recipe makes a lot of cookies. Depending on how you cut them, anywhere from 3-5 dozen.

Coconut Red Lentil Soup

Coconut Red Lentil Soup

* Picture from 101 cookbooks

* Recipe adapted from 101 cookbooks

1 cup yellow split peas


1 cup red split lentils

7 cups / 1.6 liters water


1 medium carrot, cut into 1/2-inch dice


2 tablespoons fresh peeled and minced ginger


2 tablespoons curry powder


2 tablespoons butter 


8 green onions (scallions), thinly sliced


1/3 cup golden raisins chopped

156 ml  tomato paste
 (or one mini can)

1 14-ounce can coconut milk


2 teaspoons fine grain sea salt

2 tbsp honey

1 ½ cup cooked quinoa

1 can of diced tomatoes (398 ml)

one small handful cilantro, chopped

cooked brown rice or farro, for serving (optional)

Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk, salt, honey, cooked quinoa, and diced tomatoes. Simmer, uncovered, for 40 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency.

You may enjoy big ladles of this soup over ~1/2 cup of warm farro or brown rice would be good as well. Sprinkle each bowl with cilantro and green onion.

Kabocha Squash French Lentil Soup

Kabocha Squash French Lentil Soup
*Photo from 101 Cookbooks
*Recipe adapted from 101 cookbooks

1 kabocha or buttercup squash 1 1/2 lb

1/2 cup water


1 tablespoon olive oil


2 tsp sea salt
(divided)

1 cup green lentils, rinsed


5 coins ginger, 1/8-inch thick


1 whole star anise


8 cups water


2 teaspoon sea salt, plus more to taste


1/4 cup / 60 ml olive oil


1 yellow onion, medium dice


1 leek, sliced into

1/4 moons


1 fennel bulb, medium dice

1 tbsp cinnamon

2 tsp nutmeg

2 tbsp sugar

Sour cream (optional - topping)

Croutons *see below

Preheat oven to 425F, with the rack in the top third of the oven.

Cut the squash in half and remove the seeds. Oil and salt the squash and roast cut side down (in a rimmed baking pan) with the 1/2 cup of water poured into the pan. Roast until tender, about 35 to 45 minutes. When cool enough, scoop out cooked squash and set aside.

In the meantime, in a medium saucepan, combine the lentils, ginger, star anise and water. Simmer until tender, about 30 minutes. Add 1 teaspoon salt.

In a large stockpot combine the olive oil, onion, leeks, fennel, cinnamon, nutmeg and 1 tsp salt. Cook covered over low heat until vegetables soften, about 7 - 10 minutes.

Remove the star anise and ginger coins from the lentil sauce pan, then add the lentils, lentil broth and squash to the vegetables in the stock pot. Add 2 tbsp sugar. Stir well and cook for another 15 minutes or so, allowing the flavors to blend. Taste and adjust the seasoning here with more salt / cinnamon/ sugar if needed.

Serve as is, or topped with sour cream and lots of garlicky homemade croutons.*

*For the croutons I simply rip up the remainder of a day-old loaf of bread into tiny shreds, douse it in olive oil, garlic, and a bit of salt, and toast it in the oven until golden and crunchy - set the oven to 375.