Squash Salad

This is WONDERFUL, if a bit sweet, and well worth the effort!

Roasted Butternut Squash Salad		Source: Ina Garten Barefoot Contessa, Back to Basics
Yield: 4 servings	Portion Size:	Preheat oven to 400°F
Ingredients	Amount	Procedure
Squash, butternut, peeled and diced Oil, olive Maple syrup Salt Pepper Cranberries, dried	1.5 pounds 1 Tablespoon ½ teaspoon ½ teaspoon 3 Tablespoons	Place the squash on a sheet pan.  Add oil, syrup, salt and pepper and toss.  Roast for 15-20 minutes, turning once, until tender.  Add cranberries the last 5 minutes.
Apple Cider Cider Vinegar Shallots, minced	¾ cup 2 Tablespoons 2 Tablespoons	While squash is roasting, make the vinaigrette.  Add to a small saucepan and bring to a boil and cook for 6-8 minutes until cider is reduced to ¼ cup.
Mustard, Dijon Oil, olive Salt Pepper	2 teaspoons ½ cup ½ teaspoon ½ teaspoon	Off the heat, whisk in.
Arugula Nuts Parmesan, freshly grated	4 ounces ½ cup ¾ cup	Put lettuce in salad bowl.  Top with squash, nuts, and parmesan.  Spoon vinaigrette over.

Mujadarrah

Mujadarrah		Source: Talia Kurzion
Yield:	Portion Size:
Ingredients	Amount	Procedure
Oil, olive Onion, sliced thin	¼ cup 1 large	Heat oil in large skillet and cook onions about 10 minutes until browned.  Remove from heat and  set aside.
Lentils Water	1 1/3 cups To cover	Put lentils in a saucepan with enough lightly salted water to cover.  Bring to a boil, reduce heat, simmer for 15 minutes.
Rice, uncooked long grain Water Salt Pepper	¾ cup To cover ½ teaspoon ½ teaspoon	Stir in rice and enough water to cover .  Season with salt and pepper.  Cover and continue to simmer 15 to 20 minutes.
		Mix half the onions into the lentil/rice mixture.
		To serve: Top with yogurt and remaining onions.

 This may not be the original recipe that Talia gave me (I cannot find it) but it is close.  And yummy.

Chipotle Chocolate Cake

Chipotle Flourless Chocolate Cake		Source: Lisa Beth Robinson
Yield: 1 cake	Portion Size:	Preheat oven to 350°F
Ingredients	Amount	Procedure
		Line the bottom of a 9.5” springform pan with a circle of parchment paper.  Grease the sides of the pan and the parchment with non-stick cooking spray.
Chocolate, semi sweet Butter, unsalted, cut into pieces	10 ounces 7 Tablespoons	Melt over a double boiler, stirring occasionally until smooth.
Eggs, large Sugar, granulated	5 1 cup	Whisk together and slowly add the melted chocolate.
Cinnamon Chipotle Chili Powder Pepper, Cayenne Salt	½ teaspoon ¾ teaspoon 1/8 teaspoon 1/8 teaspoon	Add.
		Pour into springform pan and bake for 22-25 minutes or until a toothpick comes out clean.
		Cool completely on a wire rack.   Dust with powdered sugar and serve.

This is pretty spicy as written.  You can tone it down a bit if you like.