Lentils + Roasted Acorn Squash + Poached Egg

I have to admit something. This dish wasn't a recipe I had been developing for months and months. In fact, the whole concept came together in a matter of minutes. Two of its key components, the lentils and the poached egg, were premeditated. But I had NO idea what else to include. When I looked around the kitchen for guidance, I realized there wasn't much to work with; only a head of lettuce in the drawer and a big bag of potatoes on the counter.  And then I saw a small container of roasted acorn squash that I'd prepared the night before. "That should bring the whole thing together." I thought.

It's a hearty bowl, ideal for these chilly nights, and, like most of the best weeknight meals, can be adapted based on your crew. The poached egg is a nice choice for protein, as the yolk creates a dressing over the lentils, but sliced chicken or a piece of fish or a crumbly cheese would also make for a nice addition.

Lentils + Roasted Acorn Squash + Poached Egg

Ingredients

Acorn squash, halved and seeds removed Olive oil Smoked paprika 1 cup lentils, washed in a colander 2 tablespoons chopped parsley 1 yellow onion, chopped 1 garlic clove, minced Salt and black pepper 1 lemon

For poached eggs

Eggs Water 1 teaspoon Kosher salt

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Slice acorn squash into 3/4-inch thick half moons. Drizzle with olive oil and toss to coat.  Season with salt, black pepper, and smoked paprika. Lay the acorn squash slices flat on the prepared baking sheet. Baking in the oven for 15 minutes. Flip slices over and bake for another 15 minutes.  When they're done cooking, remove from oven.

2. While the squash is roasting, cook the lentils. Add the rinsed lentils and 2 cups of water to a pot. Set over high heat and bring to a boil. Once it reaches a boil, reduce heat to a simmer and cook, uncovered, for 20-25 minutes, or until tender.

3. Transfer lentils to a large bowl.

4. In a pan, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and garlic and season with salt and pepper. Cook for 8-10 minutes, stirring frequently to avoid burning.

5. Add sautéed onions and garlic to the bowl with the lentils and mix to incorporate. Season with salt, pepper and chopped parsley.

6. Spoon the lentil mixture into a serving bowl. Top with roasted acorn squash.

7. Fill a small pot with enough water so that it's slightly more than half way full. Set over high heat. Add 1 teaspoon kosher salt to water. Bring water to a boil. Crack the egg into a small bowl. Using a wooden spoon, give the water 10 good stirs and then carefully pour the egg into the pot. Give the water a few more gentle stirs. Reduce heat to low and set timer for 3 minutes. Keep stirring the water gently. When the timer goes off, use a slotted spoon to remove the poached egg.  Place poached egg over acorn squash/lentils. Sprinkle a little salt and black pepper on top of the egg. Squeeze a little fresh lemon juice over the dish before serving.

Halloumi Veggie Burgers + A Giveaway for Green Kitchen Travels

This has been quite the year for cookbooks. The list of gems keeps getting longer and longer. I've had the pleasure of receiving advanced copies of a few of them and am constantly impressed with the writing, photography and, most importantly, the recipes. And it brings me so much joy to see that so many of them are created by fellow bloggers. Earlier in the summer, I wrote about Kimberley's Vibrant Food, which is one of the few cookbooks I have on the shelf in our kitchen. Most recently, I got to check out Jessica's Seriously Delish, which I constantly go back to for inspiration when I want to get a little playful with my meals.

An e-mail came my way a few months ago from David of Green Kitchen Stories asking if I'd like to check out their latest book, Green Kitchen Travels. No hesitation. Yes. Definitely. I couldn't wait! I've written about my love of their blog and their first cookbook, Vegetarian Everyday. When it arrived, I immediately tore open the packaging, sat down on the floor, and began leafing through the pages. There wasn't a picture, a recipe, a story that I didn't fall in love with.  Let's just say that I have a huge crush on this book.

One of the reasons I connected so strongly to their book has to do with the way David and Louise eat. Like the title of their site suggests, each creation isn't just flavorful, but, overall, pretty healthy as well. If a recipe isn't vegetarian or vegan, it's gluten-free. Sometimes both. Now, I don't keep a vegan diet, nor am I gluten-free. In fact, I love bread and I adore all dairy products. But when I can find a recipe that omits one of those ingredients and it's still satisfying, well, I think that's the sign of a pretty talented cook.

Of the recipes that I bookmarked, the one I knew I wanted to share here was for their halloumi veggie burgers. I was first introduced to this wonderful, salty cheese last year and enjoyed how it held up when cooked over high heat. It's great in grilled cheese or just fried in a pan and placed on top of a salad. I knew from the start that this recipe would be a success. To give it a slight fall feel and to add a little sweetness to the burger, I grated half an apple into the mixture.

I was so excited not just to have the opportunity to cook from their book, but to spread the love here on the blog. And, I'm thrilled to announce that I'm giving away TWO COPIES of Green Kitchen Travels.

Before getting to the giveaway, I should mention that you can purchase copies of the book... so, even if you don't win, be sure to pick one up.

To Enter: Leave a comment on this post. It can be anything, but I'd love to hear what the most creative vegetarian dish you've made or tasted.

Rules: This giveaway will end on Friday, October 24, 2013 at 12:00 PM EST.  I’ll pick 2 winners via random.org and that person will be contacted via e-mail.  One entry per person and entrants must have a US mailing address (sorry international friends) and provide a valid email address. Best of luck!

Halloumi Veggie Burgers

Source Barely adapted from Green Kitchen Travels

Yield Serves 2-3

Ingredients

1 small zucchini 1 medium carrot 7 oz halloumi cheese 1 apple, unpeeled 5 mint sprigs, chopped

.5 cups sour cream 2 tbsptahini 2 tbsp lime juice 1 tsp maple syrup sea salt

Avocado Lettuce Sauerkraut Sesame seeds

1 head white cabbage, for serving

Instructions

1. In a bowl, grate the zucchini, carrot, halloumi and 1/2 of the apple into a large mixing bowl. Add the mint and mix to combine. Form the mixture into six patties. Set a non-stick pan over medium-high heat. Cook the patties until they are golden-brown on each side. (Note: I wasn't paying attention and got mine a little crispier than necessary. But they were still tasty!)

2. In a bowl, whisk together the sour cream, tahini, lime juice, and maple syrup. Season with sea salt.

3. To assemble, place two patties in the base of a white cabbage leaf. Top with the ingredients of your choosing: diced apple, avocado slices, sauerkraut, chopped lettuce, sesame seeds. Spoon tahini sauce on top before serving.

Curried Butternut Squash Soup with Roasted Seeds

There are a number of dishes I could have created with the butternut squash our friend Mandy brought us the other day. I looked at it and considered the possibilities, but each time I went back to what felt right: soup. A result of the change in the weather, maybe. The rain, the leaves on the ground, dictating what to cook.

Like most soups, it all starts with an onion, slowly sautéing in butter. Next, the cut squash and broth. As it simmers, I realize why it's the perfect fall dish. The spices and sweet caramel notes that come out in its aroma match those in the air outside.

Before serving, I let it cool for a few minutes as to avoid any injuries during the meal.  There's a dollop of sour cream added, some squash seeds that were lightly toasted in the oven, and a little drizzle of olive oil to finish it off. Simple, rustic fare. It won't be the last time I make this over the next few months. I already have visions of slurping spoonfuls around our fireplace.

Curried Butternut Squash Soup with Roasted Seeds

GF/Veg

Serves 6-8

Ingredients
1 butternut squash (2 to 3 pounds), peeled, seeded, and cut into 1 inch chunks
1 medium onion, chopped
2 teaspoons minced ginger
4 cups vegetable broth
1 teaspoon turmeric
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon nutmeg
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper

Sour cream or plain Greek yogurt

Directions
1. Preheat the oven to 275 degrees. Line a baking sheet with parchment paper or aluminum foil. Scoop out the seeds of the butternut squash and place them in a colander. Rinse them, removing any stringy pieces of butternut squash. Pat them dry with paper towel and transfer to a small bowl. Coat with a tablespoon of olive oil and season with 1 teaspoon of salt.

2. Spread the seasoned seeds on the prepared baking sheet and place in the oven. Roast for 15-20 minutes, or until they begin to brown slightly. Remove from oven and let cool on the baking sheet.

3. Set a large pot over medium heat. Add the butter, once it has melted, add the chopped onion. Let cook for 5 minutes, or until translucent. Add ginger, butternut squash and vegetable broth and cook for an additional 15-20 minutes, or until the butternut squash is tender. Transfer the butternut squash to a blender (or you can use a bowl and an immersion blender) and puree. Return pureed squash to the pot and give it a good stir. Season with 2 teaspoons salt and all the spices. Let simmer for another 10-15 minutes. Test for seasoning and, if necessary, add salt and pepper.

4. Serve in bowls with a dollop of plain Greek yogurt or sour cream. Top with toasted squash seeds. Finish with a drizzle of good olive oil.