Savory Pomegranate Vinaigrette

This is a great fall dressing that is perfect for any fall style salad.  I am not a fan of sweet salad dressing but this one is mostly savory with the tiniest hint of sweet from the pomegranate vinegar.

Savory-Pomegranate-Vinaigrette Recipe: 1/2 batch approx. 1 cup

  • 1 Teaspoon Dijon Mustard
  • 1 1/2 Teaspoons Fresh Squeezed Lemon Juice
  • 1/2 Teaspoon Sea Salt
  • 2 Tablespoons Champagne Vinegar
  • 1/4 Cup Pomegranate Vinegar
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Clove Garlic – minced
  • 2 Tablespoons Shallot – minced

Recipe: Full batch approx. 2 cups

  • 2 Teaspoon Dijon Mustard
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1 Teaspoon Sea Salt
  • 1/4 Cup Champagne Vinegar
  • 1/2 Cup Pomegranate Vinegar
  • 1 Cup Extra Virgin Olive Oil
  • 2 Clove Garlic – minced
  • 1/4 Cup Shallot – minced


Add mustard, lemon juice, and salt to a medium bowl and whisk together.  Next whisk in the champagne vinegar, then the pomegranate vinegar and slowly whisk in the olive oil.  Stir in the garlic and shallots.

Quinoa Feta stuffed Acorn Squash with Caramelized Onion and Spicy Toasted Hazelnuts

This is a great dish for a vegetarian fall inspired dinner.  It is slightly sweet from the squash and the caramelized onion, savory from the quinoa, salty from the feta and spicy crunchy from the hazelnuts.  There is so much great texture and flavors going on in this dish.


 I am always trying to come up with dishes for Thanksgiving as a vegetarians and this is a great one.  It is filling enough to be an entree or slice in half or even in thirds for a side dish.


 This goes great with a Verdejo, white Rioja, Sauvignon Blanc, Pinot Gris or Riesling.  And for reds I like a light one like a Pinot Noir, Beaujolais or a Chianti.


Recipe: 2 – 6 Servings

  • 1 Acorn Squash
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1 Clove Garlic
  • 1/4 Teaspoon Salt
  • Dash Black Pepper
  • 1/2 Cup Quinoa
  • 1 Cup Filtered Water
  • 1/2 Teaspoon Sea Salt
  • 1/2 Small White Onion – thinly sliced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoons Filtered Water
  • 1 Tablespoons Dry White Wine
  • 1/4 Teaspoon Sea Salt or to taste
  • 1/2 Cup Toasted Hazelnuts
  • 2 Teaspoons Extra Virgin Olive Oil
  • 1/2 Teaspoon Cayanne Pepper
  • 1/2 Teaspoon Smoked Paprika
  • 1/8 Teaspoon Salt or to taste
  • 3 Leaves of Kale (about 1/2 cup)
  • 1/2 Cup Feta or to taste



Mix the lemon juice, olive oil, garlic and salt in a small bowl and set aside.  Cut the squash in half and scoop out the seeds.  Brush on the lemon oil and pour the rest evenly between the two halves.    Place on a baking sheet, cut-side up and bake at 400 degrees on middle rack for 30 minutes then spoon the lemon oil all over the squash and bake for 10 more minutes or until tender enough to fork.


While the squash is baking, add the quinoa, water, garlic and salt to a small sauce pan.  Bring to a boil, cover the pot, turn to medium-low and simmer for 15 minutes. (We recommend using a timer) Then, let sit with the lid on for 5 more minutes.


Slice the onion in half, cut the ends off and remove skin.

Slice into thin half circle slices.

In a small sauté pan, add the onion and cook on medium heat for 10 minutes, stir after about 8 minutes. Then, add 1 tablespoon olive oil and 1 tablespoon water, deglaze the golden crust (fond) by scraping it with a wooden spoon and cook for 5 more minutes, add 1 tablespoon wine and deglaze.  Cook for 5 more minutes.  (A total of 20 minutes.)

Stir in the salt

*When you’re caramelizing only one onion, it cooks faster than if you are caramelizing 4 – 6 onions.


First toast and remove the skins of the hazelnuts.

In a small skillet, heat up olive oil, cayenne, smoked paprika and salt on medium low heat and when hot, add the hazelnuts, stir well to evenly coat and cook for about 5 – 7 minutes.  Let cool.

Thinly chop kale into thin strips or 1/2 inch squares.

Crumble the feta and mix in the quinoa, then mix in the onions and kale and cover pan until squash is done.

Fill the acorn squash with the quinoa mixture and top with the spiced hazelnuts.

You can heat it up more in the oven if you want.

Potato Butternut Squash Au Gratin with Sage Pesto and Toasted Hazelnuts

 This dish is a nice twist on an au gratin.  I love how the hazelnuts add a nice crunchy top and the butternut squash lightens it up while the sage pesto brings on a whole new richness.

I wanted to make a au gratin that was a bit lighter and healthier than the classic style.  Although it still has cheese and a little butter I used 1% milk instead of half and half and hazelnuts instead of bread crumbs.


Gratins originated in France.  It is a dish that has a golden crust on top typically from the addition of either bread crumbs or cheese and are served in a shallow casserole dish.


This gratin goes with a Riesling, Gewürztraminer, Pinot Gris, Verdejo, Rose, Pinot Noir, Merlot, Red Rioja or a Petite Sirah

 Recipe: 8 – 10 Servings
Toasted hazelnuts
  • 1 Cup Toasted Hazelnuts – ground (can substitute almonds or panko bread crumbs)
 Sage Pesto – About 1 Cup
  • 1 Cups Fresh Sage
  • 1/2 Cup Toasted Walnuts
  • 1/2 Cup Asiago Cheese
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1  Cloves Garlic
  • 1 Tablespoons Fresh Squeezed Lemon Juice
  • 1/4 Teaspoons Sea Salt or to taste


  • 1 1/2 lbs Yellow Potatoes – 1/8 inch slices (about 5 cups sliced) discard the ends
  • 1 lbs Butternut Squash – 1/8 inch slices (about 5 cups sliced) I used the neck only
  • 1/2 White Onion – diced
  • 2 Cloves Garlic – minced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/4 Cup Dry White Wine
  • 2 Tablespoons Salted Butter
  • 2 Tablespoons Brown Rice Flour
  • 2 1/2 Cups Milk (I used 1% organic)
  • 1 1/2 Teaspoon Sea Salt
  • 1 Cup + 1/2 Cup Gruyère Cheese – shredded and divided
  • 1 Cup + 1/4 Cup Pecorino Romano – finely shredded and divided


 Toast hazelnuts, remove skins and let cool.

 In a food processor, grind the hazelnuts into a fine crumble.

 Make the pesto

Slice the potatoes and set aside in a bowl of water.

 Peal the squash and cut the neck into thin slices (I use a kitchen scale, if you don’t have one you will have to put your gratin together and if you need more use the bottom, cut in half and scoop out the seeds then thinly slice.

 Grate the cheese, mix 1 cup each of grayer and of pecorino, put in a bowl and set aside

 Mix the remaining 1/2 cup grayer, 1/4 cup pecerino and the hazelnuts together then set aside.

 Mince the shallots and garlic, add to a large heavy saucepan, sauté in olive oil over medium-low heat, stirring until the onion is softened and the garlic starts to brown (about 10 – 12 minutes).

 Add the wine and let reduce to a syrup.

 Next, add the butter and salt to the onions. When butter is melted, stir in the flour and cook the mixture, continue to stir for about 2 minutes.

 Add the milk a little at a time (this is important) while whisking constantly and bring the liquid to a boil then reduce heat to a simmer.  Add the cheese a little at time and stir until the cheese is completely melted.  Add the pesto and mix in completely.

Drain potatoes and pat dry with kitchen towels.

Set aside 1 cup of sauce to make sure you have enough for the top two layers.

Spread a thin layer of sauce in 2 1/2-quart casserole dish.  Layer potatoes (if you have some that are thicker than 1/8 inch place them on the outside and the thinner pieces in the middle)  then spread a thin coat sauce over the potatoes then layer squash and repeat until the last two layers.  With the 1 cup of sauce you set aside, pour half over second to last layer then add last layer and pour the rest of the sauce over.

 Pre heat oven to 375

 Bake uncovered 1 hour on the middle shelf.  (I put a baking sheet below to catch any juices that overflow)

 Check on it at 45 minutes and push down the top potato slices with a spoon to let juices cover potatoes again.

 Mix remaining cheese and the ground hazelnuts together then sprinkle over potatoes.  Bake uncovered for 20 minutes longer or until top is brown and bubbly.

 Poke a knife thru the center to make sure potatoes are soft, if not bake a bit longer.  (You can put some foil on top if you don’t want it any darker on top.)

 Let sit in a warm place for 20 minutes before serving so that the liquids will set.  (Depending on how old your squash is, it may produce some water)


Health Benefits:

 Yellow Potatoes – Yukon gold’s content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke. They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage. Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss,

Butternut Squash is a great source of fiber and folate making it heart and bowel healthy it has an abundance of carotenoids that is great for eye health and also helps protect against heart disease and very high levels of beta-carotene.  It regulates blood sugar levels helping to reduce the risk of type 2 diabetes and increasing energy levels.  It has a significant amounts of potassium and vitamin B6 which is great for the nervous and immune systems.  A 1-cup serving gives about half the recommended amount of antioxidant-rich vitamin C.  Winter squash also helps in the prevention of prostate, colon, lung & breast cancers.

Sage helps to enhances concentration, attention span and quickens the senses.  Its effects help deal with grief and depression.  It is useful for all types of bacterial infections.  Helps detoxify and cleanse the blood.  The herb reportedly restores color to gray or white hair.  It is also high in antioxidants. Sage is exceptionally rich source of several B-complex, it contains a very good amounts of vitamin A, beta-carotene, and C It is a rich sources of minerals like potassium, zinc, calcium, iron, manganese, copper, and magnesium *Those with epilepsy, high blood pressure, or kidney disease may be adversely affected by the thujone content and should avoid large doses of sage Other posts

Coconut Basil French Green Lentil Soup

This soup is a “warming of the soul” kind of soup, with its subtle flavors of Indian spice.  The fresh basil, cilantro and lime gives it a nice fresh depth of flavor.


This is a versatile soup.  You can leave it as is or puree it with the kale, basil and cilantro or puree and add them after.  You could also puree half and mix it back in.


I like this soup with a dry or ever slightly sweet white wine like a Pinot Gris, Gewürztraminer, Riesling, Dry Riesling, Sauvignon Blanc or a white Rioja.


Recipe: 6 – 8 Servings

  • 2 Cups French Green Lentils
  • 8 Cups Filtered Water (or vegetable stock)
  • 2 Tablespoons Coconut Oil
  • 1/2 Onion – diced
  • 2 Cloves Garlic – minced or pressed
  • 1/4 Cup Dry White Wine
  • 1 Bullion Cube – unsalted (omit if using vegetable stock)
  • 1 Tablespoon Turmeric
  • 1Teaspoon Fresh Thyme
  • 1/2 Teaspoon Gram Marsala
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Cayanne Pepper
  • 1 Can Coconut Milk – full fat
  • 3/4 Cup Fresh Basil – or to taste- minced
  • 1/2 Cup Cilantro – or to taste- minced
  • 2 Cups Kale – about 6 leaves – rib removed, thinly sliced (optional)
  • 2 Tablespoons Fresh Squeezed Lime Juice – or to taste
  • 2 1/2 Teaspoons Sea Salt – or to taste
  • 1/4 Teaspoon Black Pepper – or to taste


In a large 5 1/2 quart pot, add the lentils, rinse thoroughly and strain.  Add the lentils back to the pot, add the water and bring to a boil then reduce heat to medium for 20 – 25 minutes or until lentils are soft but not mushy.

 While the lentils are cooking, heat the oil in a sauté pan over medium heat and add the onion and garlic stirring frequently until onions are soft and translucent and the garlic is slightly caramelized, about 10 – 12 minutes.

 Add the bullion and wine; reduce until wine is syrupy about 2 minutes.

Add onion mixture to the pot of lentils and add the spices, coconut milk, basil, cilantro, kale (wash the kale and tear off main rib by holding the end of the stem and sliding off the leaves then chop in to thin strips), lime, salt and pepper.

 Bring to a boil then turn down to medium and cook another 10 minutes, or until hot.


Health benefits:

Lentils have very high levels of soluble fiber and a good amount of insoluble fiber, which is a very good source of cholesterol-lowering fiber helps stabilize blood sugar levels giving you a steady steam of energy.  A half-cup provides about a third of the daily requirements.  Not only is the fiber good for your heart the amount of folate and magnesium is very beneficial for cardiovascular health.  They are loaded with an impressive amount of blood-fortifying iron and when paired with a food containing vitamin C, like citrus fruits or peppers the iron is enhanced, which can also increase your energy.  They are also a good source of potassium, calcium, zinc, niacin and vitamin K.  They are truly a nutritional fountain of youth.

Fresh Basil has anti-aging, anti-inflammatory and anti-bacterial properties.  The herb contains exceptionally high levels of beta-carotene and vitamin A and is rich in zea-xanthin an anti-oxidant that helps protect age-related macular disease.  It has a good amount of Iron and also helps to detoxify the liver.  It contains phytochemicals that may lower cortisol, a hormone secreted when you’re stressed that causes weight gain, so add some fresh basil to you water or tea.