Butternut Squash and Tahini-Yogurt Dip

It's been far too long since I've shared a recipe, but that isn't because I've stopped cooking. I picked up an ample winter CSA box last month (and again this week) and those vegetables have kept me plenty busy, just in more quick-and-easy preparations, which may or may not be worthy or recipe status. A good portion of them went into the Thanksgiving dinner I hosted, and although I keep it pretty classic for holidays, this non-traditional appetizer was one of my favorite things I ate all weekend. The sweet and caramelized butternut squash is perfectly complemented by rich, nutty tahini and tangy yogurt, with the heat of the cayenne or hot sauce providing the perfect final zip. The sweetness of the butternut squash best complements the diverse palate of flavors, but even acorn squash or pumpkin could do in a pinch. This hearty starter deserves a robust dipping implement, like roasted root vegetables, pita chips, or crusty bread, but also made a great spread on a Thanksgiving leftover sandwich. I'm not too far from putting together my menu for Christmas dinner, and this recipe was delicious enough it just may make another appearance.

Butternut Squash and Tahini-Yogurt Dip
adapted from Food and Wine
serves about 8 to 12 as an appetizer

1 head of garlic
3 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
One 1 1/2-pound butternut squash, peeled and cut into 1 1/2-inch pieces
Kosher salt
Freshly ground black pepper
1/2 cup plain lowfat or nonfat Greek yogurt
1/4 cup tahini paste
3 tablespoons fresh lime or lemon juice
Pinch of cayenne pepper or dash of hot sauce, to taste (optional)
Toasted pumpkin seeds, for serving (optional)
Roasted vegetables, for serving (optional)
Hearty crackers or bread, for serving (optional)

1. Preheat the oven to 425°. Cut 1 inch off the top of the garlic head and place the head on a piece of foil; drizzle with 1 tablespoon of the olive oil and wrap it tightly. On a large baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Set the garlic on the oven rack. Roast for 35 to 40 minutes, turning occasionally, until squash tender and golden brown and garlic cloves slip easily from their skins. Let cool.

2. Scrape the roasted squash into a food processor. Squeeze the garlic cloves from their skins into the processor. Add the yogurt, tahini, lemon juice and cayenne pepper. Puree until smooth, adding a little water if the dip is too thick. Season with salt and pepper. Transfer the dip to a serving bowl and drizzle with olive oil. Top with the toasted pumpkin seeds, if desired, and serve with roasted vegetables and hearty crackers or bread.

Spicy Tomatillo Soup

With a number of record low high temperatures in Wisconsin this week, you would think my gardens would go on strike. But despite their distinctly summer soul, my tomatillo plants are still generously gifting me with a respectable amount of fruit. It won't be all that long until I start picking up my winter with all its glorious roots, so I certainly don't object to eating up these lighter veggies for a while yet. I'll admit my tastes are drifting towards fall, falling victim to the siren song of all things apple and pumpkin, but my taste buds don't object to that dichotomy.

Despite being located on opposite sides of my yard, my cucumbers also missed the memo about the fall slow down, so I was happy to use up some of those as well. All the veggies keep this soup nice and light with low calorie yogurt creaminess making it gently filling. (For vegans, avocado would make a nice substitution). It can be as spicy as you like, depending on whether you remove the ribs and seeds from the peppers, balanced by the roasty garlic and acidic lime. Add only a little water if you'd like this as as light main course, but it can certainly be stretched to many side dishes if you dilute it further. 

My favorite season might be well on its way, but it's too early to completely turn my back on the light and spicy tastes of summer just yet. Bring it on garden! I'm still ready for you.

Spicy Tomatillo Soup
adapted from Martha Stewart
makes 4 servings

2 pounds tomatillos, hulled and washed
6 garlic cloves
1 to 2 jalapeño or serrano chiles
2 cups diced cucumber
1/2 cup roughly chopped onion
1/2 cup roughly chopped cilantro
1 cup homemade or low-sodium canned vegetable or chicken stock, skimmed of fat
2 tablespoons fresh lime juice
1 teaspoon coarse salt
1 cup plain yogurt
Water, to thin (optional)

1. Heat broiler. Place tomatillos, garlic, and serrano chile in a single layer on a rimmed baking sheet, and roast until tomatillos are soft and browned in spots, about 5 minutes. Turn all items; continue cooking until other side is soft and browned, about 5 minutes more. Remove from heat; let cool slightly.

2. Transfer baking sheet to a wire rack; let cool completely. Peel garlic, seed peppers, if desired, and place in the bowl of a food processor fitted with the metal blade. Add tomatillos and any accumulated juices along with cucumber, onion, cilantro, stock, lime juice, and salt; blend until mixture is smooth. Add yogurt and desired amount of water; process until they are just combined.

3. Transfer to a large bowl or plastic storage container; cover with plastic wrap. Refrigerate at least 2 hours. Serve cool, at room temperature, or slightly warm.

Avocado Yogurt Dressing

Food can be both very healing and very damaging to your physical and mental health. Unfortunately, I was recently diagnosed with shingles, and after getting the appropriate prescriptions and advice from the doctor, I set to work figuring out how I could help heal myself through food and other lifestyle choices. If you're not familiar with shingles, it is the chicken pox virus reactivating in your nerve tissue, causing headaches, achiness, fatigue, and a blistering rash that makes the affected area as sensitive as an open nerve (the right side of my torso and back, in my case). And what's worse, this usually lasts around a month. Considering a light breeze or simply my shirt touching my skin causes a lot pain, I've had a much more relaxed lifestyle lately, leaving me with ample time to do some research on what else I could do to heal myself. I'm a scientist, so I'm very critical when it comes to buying into to folk remedies and the like, but I did find some evidence that diets high in lysine and low in arginine can help fight off viruses in the same family as shingles. I was disappointed to find out this means cutting back on nuts and chocolate, two of my favorite things, but I don't mind getting permission to eat a little more cheese, eggs, and meat, and the avocado and yogurt that compose this dressing.

And it doesn't get much easier to sneak in some edible medicine than making a dip or dressing! The avocado and yogurt are wonderfully rich and creamy, and the lime, garlic, and hot sauce liven it up just enough with brightness and spice. I've happily poured this over salads, spread it on sandwiches, used it as a dip for crackers, veggies, and chicken strips, and even used it in a dressed-up tuna salad. Whether you're looking for a little extra nutrition or simply a delicious new condiment, this dressing has you covered.

Avocado Yogurt Dressing
makes about 2 cups

1 large avocado (about 6 ounces flesh)
1 tablespoon freshly squeezed lime juice
3/4 cup yogurt
1/4 cup + 2 T. extra virgin olive oil
3 garlic cloves
1/2 T. hot sauce (I like Chipotle Tabasco or Sriracha), plus more to taste
1 teaspoon salt, plus more to taste

1. Blend all ingredients together in a food processor or blender. Taste and season with additional salt and hot sauce, if desired

Pomegranate Banana Oatmeal Smoothie

I don't juice, in the steroid or produce fashion. In my mind, juicing is just a fad that, while at least getting people to drink something better than soda, is just a way of removing all the fiber from what could be a much more nutritious and satisfying use of fruits and vegetables. Smoothies, on the other hand, those I'm all about. You can probably blame my grandma's homemade Orange Julius' for the beginning of my smoothie adoration, but now they're a much more frequently an easy way to enjoy a nutritious breakfast no matter what else is going on.

This smoothie has a short list of ingredients and each one is really important to texture, flavor, and nutrition of this tasty breakfast. The oats provide whole grains and a hint of texture, yogurt brings filling protein and creaminess, banana adds a bit of sweetness and thickness, with the honey balancing out the sweet-tart antioxidant punch of the pomegranate juice. I err on the side of tart with this recipe, but you may want to increase the honey if you've got a real sweet tooth or want to enjoy this as a dessert(-ish) treat instead. And if you don't mind sullying its beautiful ruby hue, tossing in a handful of greens is great way to squeeze a little extra nutrition in as well.

Pomegranate Banana Oatmeal Smoothie
serves 1

1/4 cup old-fashioned rolled oats
1/2 cup plain (or vanilla) low-fat yogurt (soy or coconut milk yogurt for vegans)
1 banana, preferably frozen, sliced
1/2 cup pomegranate juice
1 teaspoon honey or agave, or to taste

1. In a blender, combine oats, yogurt, banana, juice, and honey; puree until smooth. Serve immediately.

Cauliflower Chickpea Salad with Curry Yogurt Dressing

A large head of cauliflower goes a long way. I may have purchased my last head to take it for a spin in fried rice, but there was plenty left for additional culinary creativity. Cauliflower has become quite the popular crucifer lately, and although I've loved in since I was a kid, it was Dijon-Roasted Cauliflower that spurred my more recent obsession with it. I've found that cauliflower makes a fine soup, veggie burger, or addition to pasta, but when the weather gets steamy and you want a little cauliflower in your diet, this is the way to go.

This salad formula is yet another example of my workhorse salad template (greens + fresh or cooked veggies + nuts + fresh or dried fruit + cheese; add beans or meat for extra protein) put to good use. The flavors and ingredients here borrow a little bit from both Moroccon and Indian cuisine, absolutely delicious despite the lack of authenticity. A combination of cauliflower and chickpeas make up the most belly-filling portion of this salad, and although I greatly prefer the combination, you could certainly double either the cauliflower or chickpeas in lieu of using the pair. Leftover roasted cauliflower and chickpeas make this meal even quicker and easier, both well worth the effort of cooking up an extra-large batch. The combination of sweet and chewy raisins, crispy and toasty almonds, and salty feta cheese contrast provide varied accent in each bite and the spiced creamy dressing pulling it all together nicely.

Cauliflower Chickpea Salad with Curry Yogurt Dressing
serves 1

2 ounces cauliflower, cut into small to medium florets with at least one flat side (or leftover Dijon-Roasted Cauliflower)
Olive oil cooking spray
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

2 tablespoons regular or Greek yogurt

1/4 teaspoon curry powder
2 cups (about 2 ounces) spinach, salad greens, or lettuce

1/2 ounce thinly sliced red onion (about 2 tablespoons)
1/4 cup canned chickpeas, thoroughly rinsed and drained, preferably roasted

1 tablespoon raisins

1 tablespoon toasted sliced almonds
1/2 ounce/2 tablespoons crumbled feta cheese
Salad dressing, for serving

1. Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray. Toss the cauliflower and chickpeas with olive oil to coat and season to taste with salt and pepper. Roast until tender and browned, about 15 minutes, depending on floret size.

2. Meanwhile, combine yogurt and curry powder in a small bowl. Add water, about 1/4 to 1/2 teaspoon at a time, to achieve dressing consistency. Season to taste with salt and pepper.

3. Spread salad greens on a plate and top with red onion, cauliflower, chickpeas, raisins, almonds, and feta. Drizzle with salad dressing and enjoy!

Spinach Enchiladas

Rick Bayless will forever be my go-to source for Mexican recipes, but I'm starting to think Joe Yonan has some pretty good ideas too. Mexican food doesn't have to be thoroughly authentic to be deeply satisfying, and I definitely have a fondness for both the Americanized and authentic versions. Just as gratifying as your favorite greasy Mexican joint, but without a requirement to be dressed for public dining, this meal is the perfect way to indulge your craving with a hint of authenticity and without settling for the Taco Bell drive-through.

I'm a sucker for anything in a tortilla, from whole wheat roasted veggie wraps, to fish tacos in homemade corn tortillas, to greasy quesadillas and everything in between. This recipe is a great balance of flavor, health, and convenience, using a collection of pantry staples and fresh vegetables to get this gorgeous meal into the oven in less than half an hour. Yogurt makes the quickly cooked vegetables wonderfully creamy with low caloric impact, tucked happily into tender corn tortillas with savory tomato sauce. Dipping the tortillas into the sauce before stuffing and rolling is a simple step that makes all the different in unifying the ingredients, though coating everything in a gentle layer of cheese certainly doesn't hurt. I can't imagine a Mexican dish without cilantro, but if your genetic misfortune means it leaves a soapy taste in your mouth, feel free to leave it out. This meal is plenty hearty as is, but beans, mushrooms, or chicken certainly wouldn't be unwelcome additions to the spinach.

Spinach Enchiladas
adapted from Eat Your Vegetables by Joe Yonan
serves 1

1 tablespoon extra-virgin olive oil
1 large shallot lobe, chopped, or 1/4 cup finely chopped white or yellow onion
1 clove garlic, minced or pressed
1/2 small to medium jalapeno, finely chopped (leave seeds and ribs for extra heat)
3 cups lightly packed baby spinach leaves, washed and dried (about 3 ounces)
2 tablespoons whole Greek-style yogurt, sour cream, or creme fraiche
2 (6-inch) corn tortillas
2/3 cup flavorful store-bought or homemade tomato sauce, thinned with 2 to 3 tablespoons of water
1/4 cup grated Monterey Jack or cheddar cheese
1 tablespoon chopped cilantro leaves

1. Preheat the oven to 350 degrees F.

2. Pour the oil into a small skillet over medium heat. When it shimmers, add the shallot, garlic, and jalapeno and cook until soft but not browned. Add the spinach and stir-fry until it has just wilted, then scrape the mixture into a bowl and stir in the yogurt. Season with salt to taste.

3. Warm the tortillas to make them more pliable : either microwave them for a few seconds or heat them in a dry skillet over medium-high heat for about 10 seconds on each side, just enough to soften them. (If you have a gas stove, you can also put hem directly on the burner grate over the flame for a few seconds on each side.) Immediately wrap them in foil to keep them warm.

4. Pour the thinned-out tomato sauce into the skillet that you sauteed the shallow mixture in and bring it to a boil over medium heat, then reduce the heat to love so that the sauce is barely simmering. Use tongs to dip the tortillas into the sauce one at a time, leaving them in for a just a few seconds; lift them out, letting the excess sauce drip off, and transfer them to a plate.

5. Spread about a quarter of the sauce on the bottom of a small casserole or individual gratin dish. Lay the softened tortillas on a work surface. Place half the spinach mixture in the center of each one, then roll the tortillas to form enchiladas and arrange them seam side down on top of the layer of sauce in the casserol dish. Spoon the remaining sauce on top and sprinkle with the grated cheese.

6. Bake until the cheese has melted and the sauce is bubbling, about 20 minutes. Sprinkle the enchiladas with the cilantro and eat hot.

Hearty Greens and Grains Soup with Yogurt

I am never without some sort of fresh greens in my fridge. I long ago abandoned lettuce for spinach or arugula in my salads and sandwiches, usually toss a handful in my smoothies, and it seems like I scarcely scrambled an egg or make an omelet without tossing in some hearty greens. As much as I love all those things, sometimes winter calls for something a little more warm and comforting, and that's when I start sneaking mass amounts of greens into my soups.

The internet abounds with reliable websites full of delicious recipes, but sometimes there's nothing better than flipping through a brand new cookbook, bookmarking recipes along the way. With all of those free resources I've become a lot more selective about what books I'll actually purchase, but when I saw Mollie Katzen's newest book on clearance (at TJ Maxx, of all places), I didn't hesitate for a second. I've long been a fan of the books of Moosewood Collective, and the ones I own are the source of several of my most-treasured recipes (e.g. Black Bean and Sweet Potato Hash). Mollie Katzen's recipes are the kind that make carnivores love vegetables and vegetarians celebrate their choice, ranging from the elegantly simple to elaborate afternoon-worthy projects. This recipe is the former, a simple combination of whole grains and hearty greens, simply seasoned, and enriched just enough with olive oil and yogurt. Be sure to add the yogurt gently at the end after it has cooled a bit, so it doesn't separate or curdle.

I made this with Earthbound Farms Power Deep Greens Blend and brown rice, but there's plenty of room for experimentation with other combinations of greens and grains. This soup is shockingly filling for the low calorie count and short list of healthy ingredients, so feel free fill up a giant bowl without any guilt.

Hearty Greens and Grains Soup with Yogurt
adapted from The Heart of the Plate by Mollie Katzen
makes 5 or 6 servings (as a side) or 2 to 3 as a main course

2 tablespoons olive oil
2 cups minced onion (1 large)
1 teaspoon ground cumin
1/2 teaspoon turmeric
3/4 teaspoon salt, or more to taste
1 tablespoon minced or crushed garlic
1/2 pound (or more) fresh spinach or other hearty greens, washed, stemmed, and coarsely chopped
3 cups water or vegetable stock or low-sodium store-bought broth
1 cup cooked brown rice (or other whole grain like quinoa, barley, etc.)
1 cup plain yogurt, at room temperature
Fresh lemon juice, or to taste
Black pepper

1. Place a soup or Dutch oven over medium heat for about a minute, then add the olive oil and swirl to coat the pan. Add the onion, cumin, turmeric, and 1/4 teaspoon salt and cook, stirring, for 5 to 8 minutes, or until the onion becomes soft. Add the garlic and another 1/4 teaspoon of the salt, reduce the heat to low, and continue to cook for another 5 minutes or so. Toss in the spinach plus the remaining 1/4 teaspoon salt. Stir, then cover and cook over medium-low heat for 5 minutes longer.

2. Add the water or stock, bring to a boil, then lower the heat to a simmer. Cover and cook over the lowest possible heat for 10 minutes.

3. Turn off the heat, let cool slightly, and stir in the rice and yogurt. Add lemon juice, a splash a time, to taste. Taste again to adjust the salt and add black pepper to your liking. It's now ready to serve.

Roasted Chile Relleno with Avocado-Chipotle Sauce

Whether in their fresh or dried (ancho) form, poblanos are my favorite pepper, and consequently I have a real weakness for chile rellenos. It's one of my favorite things to order when I'm out for Mexican food, and I'll happily chow down on both the Americanized and authentic versions. Despite a deep love for this dish, I don't have the ambition or time to bread and deep-fry chile rellenos at home. But a roasted version? That I can handle.

Restaurant chile rellenos are often just stuffed with wonderfully indulgent amounts of cheese, but I love the added veggie, beans, and grains in the homemade version that create a much more varied collection of flavors and textures. Though it lacks a deep-fried breading, the luxurious avocado sauce and toasty pepitas add their own unique richness and crunchiness that are still amply satisfying. A healthier and less labor-intensive version of the Pueblan classic, this dish is a more-than-fitting use of that state's namesake pepper to fulfill your spicy, cheesy cravings.

Roasted Chile Relleno with Avocado-Chipotle Sauce
adapted from Serve Yourself by Joe Yonan
serves 1

1 large or 2 to 3 small to medium poblano peppers

For the Filling:
2 teaspoons extra virgin olive oil
½ teaspoon ground ancho chile
1 medium shallot lobe, thinly sliced
1 clove garlic, thinly sliced
4 or 5 Swiss chard leaves, stacked, rolled, and thinly sliced (or spinach or kale)
1 plum or other small tomato, cored, seeded, and chopped
¼ cup cooked black or pinto beans, preferably homemade, rinsed and drained
¼ cup cooked brown or white rice, farro, or quinoa
1 ounce Monterey Jack or cheddar cheese, cut into small chunks or grated
Kosher or sea salt

For the Sauce:
½ avocado, pitted
2 tablespoons low-fat yogurt or sour cream
¼ teaspoon adobo sauce (from a can of chipotle in adobo)
Juice of ½ lime
2 to 3 tablespoons water
1 tablespoon roasted shelled pumpkin seeds (pepitas)

1. Preheat the oven to 400°F.

2. Blacken the skin of the poblano pepper by turning a gas burner to high and setting the poblano right on the grate, using tongs to turn it periodically until it is charred all over. (If you don’t have a gas stove, preheat your oven broiler and set the poblano on a pan about 4 to 5 inches from the broiler element or flame and broil for 5 to 6 minutes, turning periodically until it is charred all over.) Transfer the pepper to a stainless steel or glass bowl, cover with plastic wrap, and let steam as it cools.

3. While the poblano is cooling, make the filling. Pour the olive oil into a medium skillet over medium heat. When the oil starts to shimmer, sprinkle in the ground ancho chile and cook for about 30 seconds, until it foams and releases its aroma. Add the shallot and garlic and cook, stirring occasionally, until the vegetables start to soften, 2 to 4 minutes. Stir in the Swiss chard and tomato and cook until the chard wilts and the tomato softens, 4 to 5 minutes. Transfer to a small bowl. Stir in the black beans, rice, and cheese, and season with salt to taste. Let cool.

4. When the poblano is cool enough to handle, gently rub off the blackened skin, being careful not to tear the flesh open. Use a sharp paring knife to cut a slit on one side of the poblano, starting near the stem and cutting about halfway down the side. Carefully reach in and remove the seeds, trying not to enlarge the opening if possible. Use your hands to carefully stuff the filling into the poblano, getting it as full as possible. Carefully transfer the stuffed poblano to a baking sheet, cut side up. Don’t worry if the filling is exposed.

5. Roast the poblano for 15 to 20 minutes, until the filling is bubbling and the cheese is melted. Remove from oven and let cool slightly.

6. While the poblano is roasting, make the sauce. Scoop the avocado flesh into a small bowl and use a fork to thoroughly mash it. Whisk in the yogurt, adobo sauce, and lime juice, adding more water if you want the sauce to be thinner. Pour enough sauce onto a dinner plate to evenly coat the botom.

7. Transfer the poblano to the plate and spoon remaining sauce on top, sprinkle with the pumpkin seeds, and eat.

Note: To roast the pumpkin seeds, spread them in a single layer on a baking sheet. Bake at 375°F for 5 to 7 minutes, until the seeds are very fragrant. Immediately transfer to a plate to stop the cooking and allow the seeds to cool completely.

Spicy Cold Tomatillo Soup

If there's one thing in my garden that's overproducing other than zucchini, it's tomatillos. Despite the name, tomatillos are a member of the nightshade family, related closely to ground cherries, not tomatoes. Even in the foodie culture of Madison, I'm surprised at the number of people who don't know this delicious fruit by name, though almost everyone is familiar with the wonderful flavor of salsa verde.

While addressing the zucchini crop can feel like a bit of a burden at times, I'll never complain about having too many tomatillos. From just a couple of plants I've gotten several pounds of fruit (and they're still producing), which I've turned into fresh salsa, multiple roasted salsas, and even jam. With my freezer and refrigerator well-stocked with these delicious tomatillo sauces, I needed to expand my culinary endeavors to use my garden bounty.

When I need to use up an abundance of ingredients, my first thought is always soup. This soup is a nice balance of decadence and lightness, the rich avocado and yogurt offset by fresh cucumber, onion, and cilantro, with roasted tomatillos beautifully bridging these extremes. I find that one unseeded serrano brings a nice level of heat, but for those less enthusiastic about spicy food I'd recommend removing the ribs and seeds and/or only using part of the pepper. This recipe makes enough for two main courses or four side dishes and can easily be scaled up, provided you have a large enough food processor or blender. A perfect cold soup for the waning warm days, this fresh and filling bowl of flavor satisfies with the flavors of summer, but teases the taste buds for the hearty cold weather soups and stews soon to come.

Spicy Cold Tomatillo Soup
adapted from Martha Stewart
makes about 1 quart

1 pound tomatillos, hulled and washed
3 garlic cloves
1 jalapeno or serrano chile, seeded and ribs removed for less heat
1 cup cucumber, peeled, seeded, and roughly chopped
1/4 cup roughly chopped onion
1/4 cup roughly chopped cilantro
1 tablespoon fresh lime (or lemon) juice
1/2 teaspoon coarse salt
1/2 cup plain yogurt
1 small avocado, peeled, pitted, and cut into small pieces
1/2 to 1 cup water

1. Heat broiler. Place tomatillos, garlic, and serrano chile in a single layer on a rimmed baking sheet, and roast until tomatillos are soft and browned in spots, about 5 minutes. Turn all items; continue cooking until other side is soft and browned, about 5 minutes more. Remove from heat; let cool slightly.

2. Transfer baking sheet to a wire rack; let cool completely. Peel garlic; place cloves in the bowl of a food processor fitted with the metal blade. Add tomatillos, serrano, and any accumulated juices along with cucumber, onion, cilantro, stock, lime juice, salt, yogurt, and avocado; blend until mixture is smooth. Add water, a few tablespoons at a time, blending after each addition, until soup reaches desired consistency. Taste and season with additional salt, if needed.

3. Transfer to a large bowl or plastic storage container; cover with plastic wrap. Refrigerate at least 2 hours before serving.

Mashed Curried Chickpea Salad with Raisins and Almonds

I had a rare few days off from work this past week, a stay-cation of sorts. I'm the kind of person who has a hard time sitting still, but since this is the only time off I'm allowed this summer from work because of our project schedule, I made a conscious decision to give myself a break (for once) and relax. An important element of treating myself during my time off is food. I treated myself plenty to indulgent food (perhaps too much), but I also just relished having the time to leisurely prepare healthy lunches right before it was time to eat. I didn't have any intentions of coming up with new recipes during my time off, but I was struck with inspiration to make mashed chickpea salad wraps and I can't deny my culinary muses. I'm not sure what planted the inkling of this idea since I haven't been searching for recipes anything similar, but I certainly am pleased with what my subconscious created. Chickpeas eagerly soak up flavors, and here they are paired with their frequent cohort, curry, elevated by a rich almond crunch and sweet raisin bite. As with many of my more healthy creations I made this just for one, but it could easily be scaled up to feed a crowd for a picnic or provide for days of work lunches.

Mashed Curried Chickpea Salad with Raisins and Almonds
serves 1

1/2 cup cooked chickpeas, coarsely mashed
2 tablespoons finely chopped red onion
1 tablespoon chopped raisins
1 tablespoon chopped almonds
2 tablespoons regular or Greek yogurt
1/4 teaspoon curry powder
Whole grain tortilla, bread, pita, or crackers for serving (optional)
Lettuce, greens, or alfalfa sprouts, for serving (optional)

1. Mix all ingredients together in a bowl and stir well to combine. Place lettuce on tortilla (or other bread of choice) and top with chickpea mixture. Roll up tortilla, cut in half, and serve.

Southwestern Spiced Butternut Squash and Apple Soup

I'm usually sick of butternut squash by the time my winter CSA share is over, but I'm nevertheless excited each year when it first shows up at the farmers' market. Although pumpkin is the king of squashes in my book, butternut and acorn aren't that far behind in the rank, making for marvelous companions for sweet and savory accents alike. In this soup, butternut squash combines its sweetness with both more from the Golden Delicious and savory onions and garlic, all cut with a bright punch of acidity. Even with no fat involved, butternut squash makes a supremely silky soup, but the extra richness from a modest amount of olive oil, butter, and Greek yogurt pushes this soup from just good to slightly decadent. The sophisticated blend of spices sing against this lush backdrop, a beautiful melange of smoky, sweet, and spicy with a positively  intoxicating aroma. Recipes like this highlight the quintessential flavors of fall, light enough for the not-yet-freezing temperatures, but hearty enough to satisfy the stomach and soul as the cold winter temperatures begin their slow creep in.

Southwestern Spiced Butternut Squash and Apple Soup
adapted from The Fresh and Green Table by Susie Middleton
serves 4

1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ancho chile
1/2 teaspoon unsweetened cocoa
1/2 teaspoon sugar
1/4 teaspoon ground cinnamon
Kosher salt
1/4 cup apple cider
1 teaspoon low-sodium soy sauce or tamari
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cups medium-diced onion from about 2 medium onions
1 1/2 pounds peeled butternut squash from about 1 medium squash, but into medium (3/4-inch) piecces
2 teaspoons minced garlic
1 Golden Delicious apple (about 7 ounces), peeled, cored, and cut into 3/4-inch pieces (about 1 1/2 cups), or other apple of choice
2 tablespoons chopped fresh cilantro
1/4 cup full-fat Greek yogurt or sour cream
1/2 teaspoon finely grated lime zest
1/2 to 1 teaspoon freshly squeezed lime juice
2 to 3 tablespoons finely chopped toasted pecans or pepitas for garnish (optional)

1. In a small bowl, combine the coriander, cumin, ground ancho chile, cocoa, sugar, cinnamon, and 1 teaspoon salt. Set aside. In a small liquid measure, combine the apple cider and soy sauce. Set aside.

2. In a large Dutch oven, heat he olive oil and butter over medium heat. When the butter has melted, add the onions and 1/2 teaspoon salt and stir well. Cover and cook, stirring occasionally, until the onions are softened and beginning to turn brown, about 8 minutes. Add the butternut squash and 1/4 teaspoon salt. Cover and cook until the squash and softened (it won't be completely tender) and has taken on some browning and the onions are lightly browned (the bottom of the pan will be brown), stirring occasionally at first, as the squash steams, and more frequently, scraping the bottom of the pan, as it begins to brown, 12 to 4 minutes more.

3. Uncover the pot, add the garlic, and cook, stirring, until softened and fragrant, about 30 seconds. Add the spice mixture and stir well. Add the cider-soy sauce mixture and stir well, scraping any browned bits off the bottom of the pot.  Add the apple and 5 cups water, stir, and bring to a boil. Reduce to a gentle simmer and cook, uncovered, stirring and scraping the sides occasionally, for 15 minutes to blend the flavors and finish cooking the apple. Let the soup cool for 10 to 15 minutes.

4. In a blender, puree the soup in three batches, filling the jar only about halfway or just a little more and partially covering the lid with a folded dish towel (leaving a vent uncovered to let out steam) to prevent hot soup from splashing you. In a large mixing bowl, combine the three batches. (Alternatively, blend the soup with an immersion blender). Whisk in the yogurt, cilantro, lime zest, and 1/2 teaspoon of the lime juice. Taste the soup for seasoning and add more salt, if needed. Return the soup to the (rinsed) pot and gently reheat. Taste again and season with more salt or more lime juice (if desired).

5. Serve hot, garnished with toasted pecans (if using).