Archives for dinner

November Special


1/2 Spaghetti Squash

1 Tbsp olive oil

Salt/Pepper to taste

Sauce of choice (tomato, pesto)

Garnish of choice (nuts/seeds, sautéed mushrooms)

Pre-heat oven to 375F. Fill oven-proof dish with about 1/2″ water. Wash squash and cut lengthwise, scooping out seeds. Rub olive oil, salt and pepper on inside of squash and set in water, cut side down. Bake for about 30 minutes or until fork can easily pierce through. With fork, scrape out flesh (“spaghetti” style). Dress with sauce, garnish or serve simply with butter and e.g., sage.

Winter Veg and Tahini Sauce


medium roasted sweet potato

steamed broccoli florets

cooked buckwheat (or brown rice)

5-6 Tbsp tahini

3 Tbsp lemon juice

4 Tbsp water

2 cloves of garlic, chopped finely

1/2 tsp salt

To prepare sauce, whisk the last four ingredients together and set aside for about 20 minutes to let flavors blend (blender can also be used, but more water may be needed). Pour over vegetables and enjoy! Tahini sauce will keep in the fridge for about 5-7 days.


Chickpea Lemon Soup

Chickpea Lemon Soup


1  15oz can cooked chickpeas, drained and rinsed

1 garlic clove, finely chopped

1 tbsp ghee (clarified butter) or olive oil

1/4 tsp sea salt

1 cup water

1 lemon, juice of

hard-boiled egg, chopped (optional)

zaa’atar (optional)

Heat butter or oil in a heavy bottomed sauce pan on medium  and add garlic. Sauté for 1/2 min to soften and add chickpeas and salt. Cook for 5-7 minutes. Using an immersion blender, blend to desired consistency, adding lemon juice. Adjust seasoning. Garnish as per above or with chopped herbs such as dill, cilantro or parsley. Or ramp pesto!


Millet Carrot Mash

Millet Carrot Mash

1 cup millet

2 cups water

3 carrots, peeled, diced

1 Tbsp butter

1/2 tsp sea salt

1 Tbsp sage, chopped

To prepare millet, follow directions on the bag – combine water and millet, bring to boil and simmer until water is absorbed and grain is fluffy. In the meantime, steam carrots (or cook in boiling water until soft). Using a blender, purée carrots to desired creaminess. Combine carrots with millet, adding butter, salt and desired seasonings. Sage or an another herb will give this mash a bit of an edge.



Beet Pesto


4 small beets (cooked)*

2 garlic cloves

1/2 cup walnuts

2 Tbsp olive oil

2 Tbsp water

1/4 tsp sea salt

* Two favorite options: stores sell steamed and peeled beets (easiest) or if  bbq-ing, can roast a few beets, peel once cooled, and store in fridge for several days.

Combine all ingredients in a food processor and blend to desired consistency. Check for seasonings. Use as pasta sauce or as a delicious spread on toast!