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Fresh Asparagus wrapped in Stripples
And served with a Grapefruit Hollandaise
Roasted Vegetable Salad
Baked Potatoes served with Sea Salt topped with Chives

Giant Chocolate Chip Cookies

BUTTERNUT SQUASH AND CHICKPEA STEW WITH COUSCOUS

2 TBSP OLIVE OIL
1 MEDIUM CARROT DICED ¾ CUP
½ RED BELL PEPPER CHOPPED ½ CUP
1 TBSP WHOLE CUMIN SEEDS
2 16 OZ CANS CHICKPEAS
1 CUP OF SQUASH SOUP
1 ½ CUPS COUSCOUS

Heat oil in saucepan over medium heat. Saute carrot in oil or I used water, until soft. Add onion and pepper and seeds and a bay leaf. Saute until soft Add soups.
Puree Half of the soup mixture and then mix all together
Meanwhile place couscous in a bowl and stir in 1 ½ cups of boiling water. Cover and let stand for 3-5 minutes. Fluff with a fork and serve alongside the stew.
Top with parsley or cilantro

Radicchio, Radish and Fennel Salad
Salad:
½ cup pinenuts
1 head of radicchio thinly shredded
6 red radishes, finely sliced
1 fennel bulb, trimmed halved, finely sliced
1 large cucumber sliced into ¼ inch matchsticks

Lemon-Mint Dressing
½ cup fresh mint leaves
¼ cup lemon juice
¼ cup olive oil
2tbsp maple syrup
1 ½ tbsp Dijon mstard
Put in blender. Pour over Salad vegetables and serve

Chive and Walnut "Cheese" Bites

makes 28 bites

1 1/2 cups walnuts, divided

16 oz tofu cream cheese

1 cup finely chopped chives

1/2 small shallot minced - 1 tbsp

1/4 tsp smoked paprika

Grind walnuts or pecans, mix all in cream cheese, roll in divided walnuts and serve immediately