KABOCHA SQUASH STUFFED WITH BROWN RICE AND CHICKPEA PILAF

KABOCHA SQUASH STUFFED WITH BROWN RICE AND CHICKPEA PILAF

Serves 4.

Note: Kombu (also known as kelp) is a type of sea vegetable, available in food co-ops. Butternut squash (or another winter squash) could be substituted for the kabocha squash. To toast the pine nuts and pecans, place in separate pans over low heat, stirring occasionally, until lightly browned and fragrant, 5 to 10 minutes.

• 1 c. medium-grain brown rice

• 2 c. water

• 1 thumb-sized piece kombu (see Note)

• 1/3 c. currants

• 1 tbsp. dried dill

• 1 kabocha squash

• Extra-virgin olive oil

• 1 onion, chopped

• 2 tbsp. grapeseed oil

• 1/2 c. toasted pine nuts (see Note)

• 1/4 c. chopped fresh parsley

• Juice of 1 lemon

• Sea salt and freshly ground black pepper

• 1/2 c. chopped toasted pecans (see Note)

Soak rice for 1 hour in bowl with enough water to cover. Drain, place rice in pot with 2 cups fresh water, piece of kombu, currants, allspice and dill. Bring to boil, then reduce heat, cover and simmer 30 minutes or until water is absorbed. Set aside to cool.

To roast squash: Preheat oven to 400 degrees. Wash squash well and cut in half from top to bottom. Remove seeds and rub skin and flesh with oil. Place cut side down on cookie sheet and roast 25 minutes or until soft (time will vary according to size of squash).

To prepare stuffing: In large skillet over medium heat, sauté onion in grapeseed oil until soft (about 3 minutes). Remove kombu from rice and discard. Add rice and chickpeas to onion and sauté 3 minutes. Remove from heat and toss with pine nuts, parsley and lemon juice. Season to taste with salt and pepper.

To finish: Slice cooked squash into boats, place on individual plates or group on a platter. Spoon brown rice stuffing over the center so that it spills down on each side. Sprinkle with toasted pecans and serve.

KALE WITH PINE NUTS AND CURRANTS

Note: Kale is a nutritional powerhouse, but the addition of pine nuts in this recipe makes it more like an indulgence. To toast the pine nuts, place in pan over low heat, stirring occasionally, until lightly browned and fragrant, 5 to 10 minutes.

• 1/3 c. currants

• 2 garlic cloves, minced

• 1/2 red onion, diced

• 2 tbsp. extra-virgin olive oil

• 4 dashes vinegar (plum if available)

•1/4 c. toasted pine nuts

Directions

Plump currants by placing in small pot with 1/4-inch water. Bring to boil, then reduce heat and simmer uncovered 3 to 4 minutes. Remove from heat and set aside.

In large pan over medium heat, sauté garlic and onion in oil until soft (about 3 minutes). Add kale and sauté until tender (4 to 6 minutes).

GINGER PEAR CRISP

Serves 8.

Note: Crisps are so easy to make, and in my family they're served not only for dessert but for breakfast or a midday snack, too. This one tastes great with a scoop of vanilla bean ice (or rice) cream. It may be made gluten-free by substituting brown rice flour for wheat and using chopped nuts in place of oats for the topping.

• 8 large pears (Bosc or D'Anjou)

• 1/4 c. maple syrup

• 2 tsp. grated fresh ginger root

• Zest of 1 orange

• 1/2 c. apple juice or cider

• 1 tsp. arrowroot (or cornstarch)

• 2 c. rolled oats

• 1 c. toasted sliced almonds

• Pinch of sea salt

• 1/2 c. maple syrup

•1/3 c. canola oil

• 1 tsp. almond extract

Preheat oven to 350 degrees.

Peel, core and slice pears and place in large casserole.

In medium bowl, combine syrup, almond extract, ginger, orange zest and apple juice. Whisk in arrowroot until dissolved, pour mixture evenly over pears and set aside.

Prepare topping in separate bowl by combining oats, flour, almonds and sea salt. In separate bowl, whisk together syrup, oil and almond extract.

Add wet ingredients to dry, fold to combine, then sprinkle over pears. Cover with foil and bake 35 minutes. Remove foil and bake another 15 minutes or until crumb topping is crisp and lightly browned. Remove from oven and serve warm.

Makes 11/2 cups.

Note: Apple butter is available at food co-ops, or substitute applesauce.

• 1 garlic clove, minced

• 1 shallot, minced

• 1 tbsp. apple butter (see Note)

• 2 tbsp. maple syrup

• 2 tsp. dried dill

• 1 tsp. dried parsley

• 1 tbsp. lemon juice or apple cider vinegar

• 1 tbsp. toasted sesame oil

• 1/2 c. extra-virgin olive oil

• Sea salt and freshly ground black pepper

Directions

Place all ingredients in bowl and whisk together (a handheld blender will emulsify vinaigrette but is not necessary).

Thin vinaigrette by adding water 1 tablespoon at a time until you reach the desired consistency.