vodka, mint, lime, soda
sparkling, lavender simple syrup, lemon twist
ricotta & gingered marcona almond stuffed figs
kabocha squash & mozzarella skewers with chili & mint
spiced flatbread with chickpea spread
chickpea, butternut squash & sage tagine
lentil, carrot, tomato & cinnamon tagine
couscous with currants & scallions
beets, fennels, olives, ricotta salata & orange blossom water
eggplant bread salad
sauteed kale with preserved lemon & slivered almonds
brussel sprouts & roasted grapes
tangerines, pomegranate seeds, candied pistachios, dates & arugula
cucumbers & yogurt
mashti malone ice cream trio:
lavender, creamy rosewater & saffron rosewater
Gingered Squash, Chickpea & Sage Tagine
2 kabocha squashes (butternut and acorn squashes are great alternatives)
1 pound of dried chickpeas
1 sweet onion, sliced or diced
1 red onion, sliced or diced
1 thumb sized piece of ginger, peeled and diced
1 T. tumeric
1 t. fennel seeds
1 t. cumin
1 bunch of sage, chopped, reserving a few leaves to garnish.
1 quart of chicken or vegetable stock (water also works--add a little extra of the spices)
extra virgin olive oil
salt & pepper
side dish: couscous with currants & scallions
condiments: plain yogurt & spicy harissa
Roasting the squash and using dried chickpeas add extra steps, but they are well worth the effort. Both the squash and the chickpeas can be prepared the day before making the tagine. And in a pinch, canned chickpeas and diced raw squash can certainly be used, just make sure the squash gets cooked through on the stove. The same recipe can used with different vegetables and legumes: a carrot & lentil version would be great with a dash of cinnamon. It's really just a method.
to prep chickpeas:
cover chickpeas by an inch of water and let soak overnight. in the morning strain the chickpeas and add to a stock pot. add twice as much water as the chickpeas and bring to a boil. cover and simmer until tender, about an hour. once cooked, drain and reserve the chickpeas.
to prep the squash:
cut the squash in half horizontally and drizzle with olive oil, salt and pepper. line a cookie sheet in tin foil and place squash skin side down on the sheet and into a 375 degree oven for 35 minutes, until tender when pierced with a fork. once the squash cools slightly, peel and cut into 1'' chunks.
to make the tagine:
heat a few tablespoons of oil in a stock pot over medium heat. add the onions, ginger and a few pinches of salt & pepper and saute until soft, 8-10 minutes. add the turmeric, fennel seeds, cumin, sage, drained chickpeas and squash. add stock and bring to a boil. cover and reduce to a simmer for 30 minutes, letting the flavors meld.
spoon the tagine over couscous and garnish with sage leaves. cool yogurt and spicy harissa are the ideal condiments.
Photos by Christopher Beyer
Photos by Christopher Beyer