Recipes from Feb 1st

Butternut Squash & Carrot Soup with Coconut Milk
Cut open a large butternut squash or three & scoop out seeds
Place face down on baking sheet with a little olive oil and unpeeled garlic cloves tucked in the "bowls", plus some S & P
Peel carrots and place bake tossed in a bit of olive oil, S & P
Bake at 400 for 45 min or so
Meanwhile, keep your seeds and trimmings, and sautee lightly with chopped onions (w/skins), garlic & celery til soft and releasing juices. Add water, S & P, bay leaf, and simmer while vegetables are baking. This is going to be your stock. Make it taste how you want.. You can also use pre-fab stock or boullion paste sans msg
Sautee newly chopped onions(no skins this time), celery til tender. Add chopped, peeled squash and chopped carrots, as well as squeezed roasted garlic
Add well-drained stock and one or two cans of coconut milk, depending on how you sweet you like it
Add a cinnamon stick, cumin, coriander, tumeric, grated ginger or just some simple curry powder. We're trying to reach a savory-sweet balance here so go easy baby
Simmer til all is tender, then blend with a blending wand or pass through a food mill, careful to remove the bay leaves first

Couscous with Preserved Lemons, Apricots and Almonds
Chop preserved lemons or lemon zest, parsley, a little garlic, shallots, green onions
and add to olive oil and lemon juice. Add S & P
Prep couscous by measuring it, then tossing (with fingers) in a bowl with some olive oil, S & P, chopped dried apricots and almonds
Add 1-1 ration of boiling water, cover immediately, and let stand for 5 minutes
Remove cover and immediately toss and separate grains with fingers. No clumps please
Dress while still warm, again tossing with fingers to allow maximum coverage and absorption

Green Salad with Tahini Lemon Dressing
See last week for dressing recipe

Thanks to Lori G for co-conspiring