Day 72 of continuing recovery

Diana Henry is a British food journalist for The Telegraph. Serendipity led me to her on the way home from the Hillwood Estate on Saturday. I turned on NPR and there she was with Lynne Rossetto Kasper on The Splendid Table.

Today, I riffed off her suggestion to go “a little bit North African spicy, but a little Eastern as well.”

First, I picked up my produce share from the Sandy Spring CSA.

Once I got going in the kitchen, I tossed two cut-up acorn squashes and some little tomatoes still-on-the-vine with olive oil; spread it all in a roasting pan; and sprinkled the whole mess with 5 spice powder, chili powder, and chopped fresh ginger.

After 20 minutes of roasting at 425 degrees, I took out the pan, and mixed in two 15 ounce cans of garbanzo beans (chick peas). Back into the oven it went for another 20 minutes. Just before serving, I threw on a cheerful chop of fresh cilantro.

While all that roasting was going on, I slowly sautéed 2 sliced yellow onions and a few cloves of chopped garlic in olive oil. I stirred them every-so-often and kept them going until the results were the color of tobacco. The browned onions enjoyed a sprinkle of chili powder and sea salt and a good squeeze of half a juicy lime. Into a serving bowl they went with a drift of chopped fresh mint.

I took 6 ounces of chick peas as my protein and 6 ounces of squash, tomatoes and onions for my cooked veg. I mixed it all up in my bowl. It wasn’t pretty, but it tasted fabulous!

And there you have it. Warming dishes for crisp autumn days. Thank you, Mother Earth Creatress.

Enjoy!

Love & Light,

Valerie