Recipe adapted from IT’S ALL GOOD

This week Poppy and I are staying with Granny and Grandad at a beautiful cottage they rented on Baptiste lake near Bancroft. We are loving every second of it. Since we were lucky enough to have been invited to join them for this week I thought it was only right that I offer to make at least a few of the meals. I decided on this dish for two reasons, number one being that I was craving a vegetarian dish, my mom cooks with meat a lot more than I am used to…not that there is anything wrong with that. I love my mom’s cooking. Number two being that I brought with me two of my newest cookbooks, The Vibrant Table and IT’S ALL GOOD. This recipe was inspired from it’s all good.

Serves 4

• 2 cups dark green lentils, drained and rinsed
• 1 heaping tbsp Dijon mustard
• 1 heaping tbsp whole grain mustard
• juice of 1 medium lemon
• 2 tbsp apple cider vinegar
• 1/4 cup safflower oil
• coarse sea salt ( any salt will do )
• 1 small red onion, diced
• 2 large field tomatoes, diced or 2 cups cherry tomatoes, halved
• handful of radishes, thinly sliced
• 1/2 cup parsley, chopped

In a medium bowl whisk together the mustards, lemon juice, vinegar, oil and salt. Add the remaining ingredients and toss until evenly coated. Set aside on the kitchen counter for a min of 30 minutes.

To serve: You can eat this alone or if you want it to be a more substantial meal serve over mixed greens and top with a poached egg and a side of country bread. Enjoy!

I came up with this recipe yesterday while brainstorming the millions of different types of tacos I could make for dinner. I just happened to have a butternut squash kicking around that needed to be eaten asap…and so the “pulled butternut squash taco” was born. This is another recipe in progress. Don’t take that the wrong way though, these taste amazing! I just mean I will definitely be playing around with it. I would like to make a healthier bbq sauce and maybe add a few tasty extras. So if you have a fave bbq sauce, feel free to swap it out for the recipe I used. Enjoy.

serves 8

PULLED BUTTERNUT SQUASH

4 cups butternut squash, shredded

1 red pepper, thinly sliced

1 green pepper, thinly sliced

1 large yellow onion, sliced in half moons

1 can of black beans, strained

safflower oil

BBQ SAUCE

3/4 cup ketchup

1 1/2 tbsp apple cider vinegar

1 tbsp worcestershire sauce

1-2 tbsp honey

1 tsp smoked paprika

1 tsp chipotle chili powder

1/2 tsp garlic powder

1 tsp onion powder

1 1/2 tbsp mollases

1 tsp dijon mustard

salt and pepper to taste

TO MAKE BBQ SAUCE: Add all of the above bbq sauce ingredients in a medium sized bowl and whisk until blended.

TO MAKE THE PULLED BUTTERNUT SQUASH: In a Cuisinart using the shredder attachment, shred the butternut squash. In a large pan ( preferably one with a lid ) heat the oil over medium heat.  Add the shredded squash, peppers and onion. Cook, covered, for 10 minutes stirring throughout. Add 2 tbsp of water and cook, covered for 5 min. Add the sauce, as much or as little as you like. Add the black beans and cook for 5 more minutes.

TO SERVE: Warm taco shell of choice ( I used a soft corn tortilla ). Spread a layer of crema. Pile on some pulled butternut and top with avocado, shredded cheese and sriracha.

WANT TO MIX IT UP A BIT? TRY ADDING ANY OF THE FOLLOWING TO YOUR TACO-

-Shredded red cabbage

-pickled jalapeno

-Fresh diced tomato

-turn it into a breakfast burrito and add some scrambled eggs!

3 cups sliced radishes

1 cup red onion, sliced in half moons

3 cloves garlic, lightly crush with the side of a knife

1 jalapeno pepper, halved length wise

1 cup apple cider vinegar

2 tbsp sugar

1 tbsp honey

1 -1 1/2 tsp salt

1 cup cold water

In a non-reactive pot, heat the vinegar, sugar, honey and salt over medium heat. Stir until the sugar and salt has dissolved. Stir in the water. Remove from heat and let cool slightly. Place the radishes, red onions, garlic and jalapeno in a medium sized jar. Pour the brine (vinegar mixture) over the radish mixture, making sure the radishes are totally submerged in the liquid. Refrigerate. You can eat as early as 1 hour later but I would wait a min of 4 hours but ideally I would wait and let them soak over night. These should last up to one month in the fridge ( as long as the mixture remains totally submerged in the brine )

*Note: There are a million ways to enjoy our pickled friends. Here are a few of my faves- serve in salads, on top of rice dishes, tacos or on sandwiches.

• 1 cup uncooked quinoa
• 1 can lentils, green, yellow or red, drained and rinsed
• 2 green onions, white part only, chopped
• 1 cup dried apricots, chopped
• 1/4 cup apple cider vinegar
• 1/4 cup safflower oil
• 4 tbsp dijon mustard
• 1 large clove garlic, minced
• pepper to taste
• raw pumpkin seeds to garnish

Cook quinoa according to package. Chop apricots. Chop green onion. Drain and rinse lentils. Mix cooked quinoa, apricots, onions and lentils in a large bowl.

For the dressing

Mince the garlic. Mix together the vinegar and oil together. Add the dijon and whisk until well combined. Now add the garlic and pepper and mix well.

Pour the dressing on the quinoa and mix. To serve top with a small handful of pumpkin seeds. Enjoy!