3 pound butternut squash
2 small potatoes
3 tablespoons extra virgin olive oil
1 small onion, sliced
1 clove garlic, crushed
1/2 cup dry white wine
6 cups chicken broth
1 tablespoon fresh thyme, chopped
2/3 cup heavy cream
salt and pepper

1. Preheat oven to 425 degrees.
2. Roast potatoes and squash until very tender, about an hour. Remove from the oven and allow to cool to the touch.
3. Meanwhile, heat olive oil in a large soup pot over medium heat. Add the onion and sauté until tender, then add the garlic and white wine.
4. Bring the wine to a boil and reduce by half, then stir in the chicken broth and reduce heat to a gentle simmer.
5. Cube the potatoes and slice the squash in half, scooping out out seeds. Add the potatoes and flesh of the squash to the soup.
6. Transfer the soup to a food processor or blender and puree in batches. Return to the pot.
7. Stir in stir in thyme and heavy cream and cook just long enough to heat through. Season to taste with salt and pepper and serve.

Makes 6 servings

1 cup butter, cubed
1 small onion, minced
6 cloves garlic, minced
1 tablespoon ginger puree
2 teaspoons turmeric
1 black cardamom pod
1 cinnamon stick
1 whole clove
1/8 teaspoon ground nutmeg
4 boneless, skinless chicken breasts

1. Melt butter in a saucepan over medium heat, being careful not to brown.
2. Once melted, raise heat to bring the butter to a boil and stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove and nutmeg. Reduce the heat to a simmer and leave uncovered until the milk solids have separated, about 30 minutes.
3. Strain the clarified (clear) part of the butter and discard the milk solids.
4. Heat prepared butter in a large skillet over medium-high heat. Add the chicken and brown lightly on both sides, then reduce heat to a simmer, cover and cook until chicken is cooked through to center and juices run clear when pierced with a fork. Serve with excess butter from pan.

Makes 4 servings

4 cloves garlic, crushed
1 large onion, chopped
6 tablespoons extra virgin olive oil
3 tablespoons tomato paste
1/2 teaspoon paprika
1/2 teaspoon ginger puree
3 cups water
3/4 cup red lentils
salt and pepper

1. Heat oil with garlic and onions in a large saucepan over medium heat. Cook until onions are tender, then stir in tomato paste, paprika and ginger.
2. Add water, bring mixture to a boil, then add the lentils. Reduce heat to a simmer and cook, covered until tender. Season to taste with salt and pepper.

Makes 4 servings

8 small red potatoes, quartered
1/4 cup olive oil
1 small onion, chopped
2 jalapenos, seeded and sliced
3 cloves garlic, minced
2 teaspoons ginger puree
6 scallions, minced
salt and pepper
water

1. Bring a large pot of salted water to a boil and cook potatoes until just tender.
2. Meanwhile, in a separate saucepan heat the oil with onions, jalapeno, garlic, ginger and scallions. Do not allow to brown.
3. Drain potatoes, pat dry and toss with the flavored oil. Season to taste with salt and pepper and serve.

Makes 4 servings

1 small onion, chopped
1 tablespoon ginger puree
2 cloves garlic, minced
1/2 cup almonds, chopped
1 tablespoon poppy seeds
1/2 cup plain yogurt
2 tablespoons vegetable oil
1 cinnamon stick
3 cardamom pods
1 boneless, skinless chicken breast, cubed
1 tablespoon ground coriander seed
1/4 teaspoon ground nutmeg
1 cup button mushrooms, sliced

1. Place onion, ginger, garlic, almonds and poppy seeds in a blender. Add yogurt to make a smooth sauce.
2. Heat oil in a large skillet over medium heat and add the cinnamon and cardamom, cooking until fragrant.
3. Brown the chicken, then stir in the yogurt sauce, coriander and nutmeg.
4. Add the mushrooms and reduce heat to a simmer. Cook covered until chicken is cooked through to center and tender.

Makes 2 servings

2 tablespoon cumin seeds
1 tablespoon whole allspice
2 tablespoons black peppercorns
2 whole green cardamom pods
2 whole black cardamom pods
12 whole cloves
2 teaspoons cayenne pepper
1 tablespoon ground cinnamon
4 teaspoons coriander seeds
1 teaspoon thyme
2 tablespoons turmeric
1 bay leaf

2 tablespoons olive oil
1 large white onion, sliced
5 cloves garlic, minced
1 pound lamb, sliced
5 ounces tomato paste
12 cups chicken broth
19 ounces canned chickpeas
1 cup yellow split peas or lentils
1/2 cup fresh cilantro, chopped

2 eggs
1/4 cup lemon juice
1 teaspoon harissa

1. Lightly toast cumin seed in a dry skillet over medium heat until fragrant, then combine with rest of spice mixture into a mortar and pestle or spice grinder until fine. Set aside.
2. Heat a large soup pot over medium heat and add the olive oil. Lightly brown the onions, then add the garlic, stirring to combine.
3. Stir in the prepared spice mixture, lamb and tomato paste, then add the chicken broth, raise heat and bring to a boil.
4. Reduce heat to a simmer and cook, covered, until lamb is very tender, about an hour and a half.
5. Add the chickpeas, lentils and cilantro and cook until tender, about another hour.
6. When soup is ready to be served, beat eggs with lemon juice and stir in the harissa. Blend a tablespoon or two into a serving of soup to serve.

Makes 6 servings

3 tablespoons extra virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
1 small zucchini, halved and sliced
1/2 cup green beans, 1" pieces
1 large carrot, halved and sliced
4 cups vegetable broth
8 ounces diced tomatoes
4 cups tomato juice
2 tablespoons fresh parsley, chopped
1 sprig thyme, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried sage
19 ounces cooked red kidney beans
19 ounces cooked cannellini beans
3 ounces shell pasta
salt and pepper

1. Heat olive oil in a large soup pot over medium heat. Add the onion, garlic, zucchini, green beans and carrot and sauté until onion is tender.
2. Add the vegetable broth, tomatoes and tomato juice and bring to a boil. Reduce heat to a simmer and add parsley, thyme, basil, oregano and sage. Simmer until vegetables are tender.
3. Stir in the beans and pasta and cook until pasta is tender. Remove from heat and allow to cool slightly, then season to taste with salt and pepper. Serve with crusty bread.

Makes 8 servings

1 tablespoon olive oil
2 boneless, skinless chicken breasts, cubed
3 cups fresh spinach, minced
1/4 cup water
2 tablespoons olive oil
2 teaspoons ginger puree
3 cloves garlic, minced
1 medium onion, minced
1 large tomato, crushed
1 whole black cardamom pod
2 whole cloves
1 teaspoon ground coriander seed
1/4 teaspoon cayenne
1/4 teaspoon turmeric
2 tablespoons coconut milk
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
salt

1. Heat a large saucepan over medium heat. Add oil and fry chicken until lightly browned. Remove and set aside.
2. Place spinach and water into a separate saucepan over medium-high heat. Bring to a boil, then remove from heat and set aside.
3. Heat 2 tablespoons of olive oil in the chicken saucepan and add the ginger, garlic and onions, sautéing until lightly brown, then stir in the tomato, cardamom, cloves, coriander seed, cayenne and turmeric.
4. Reduce heat to a simmer, then add the coconut milk and the chicken back to the pot. Cover and simmer until the chicken is tender, about an hour, adding a bit of water if necessary.
5. In a separate skillet over medium heat, melt the butter with the olive oil and lightly fry the cumin and coriander seed. Drain the spinach and toss in this mixture, then stir into the chicken. Season to taste with salt and serve with Chappati.

Makes 4 servings

2 tablespoons butter
2 chicken breasts, halved
1 cup dry red wine
1 sprig thyme, chopped
1 sprig rosemary, chopped
1 clove garlic, minced
1 medium onion, chopped
6 button mushrooms, quartered
1 tablespoon butter
1 tablespoon flour
2 slices bacon, cooked and crumbled
1 tablespoon fresh parsley, chopped
salt and pepper

1. Melt butter in a large skillet over medium-high heat. Add the chicken breast and brown on all sides.
2. Add the wine, thyme, rosemary, garlic, onion and mushrooms. Cover and reduce heat to a simmer, cooking until chicken is tender, about an hour.
3. Melt remaining butter in a small saucepan over medium heat and stir in the flour. Cook for about a minute, then stir in the juices from the skillet. Cook, stirring constantly, until sauce thickens.
4. Serve chicken with prepared sauce and garnish with bacon bits and chopped parsley.

Makes 4 servings

1/2 teaspoon saffron
1/2 cup coconut milk
1/2 small onion, minced
1 teaspoon ginger puree
1 tablespoon ground coriander seed
1/4 teaspoon turmeric
3 cups cauliflower flowerets
1/4 teaspoon cayenne
salt
water

1. Heat saffron in a saucepan over medium-high heat until lightly toasted. Stir in the coconut milk, onion, ginger, coriander seed and turmeric. Cook until reduced to a thick sauce and onion is tender.
2. Meanwhile, bring water to a boil and add the cauliflower, cooking until just tender. Drain.
3. Season sauce with salt to taste and pour over cauliflower. Sprinkle cayenne pepper over top to serve.

Makes 4 servings