Warm butternuts Squash –Cocoa Thanksgiving Salad
This dish takes some of Thanksgiving traditional ingredients and gives them a cocoa twist. The dish can be served as a side over any whole grain to your liking, or over mashed roots vegetables blend.

4 Serving

For salad:
1 Tbs Olive oil
1 Onion, red, chopped
1 clove Garlic, minced
2 shoots Celery, clean and chopped
1 pack butternut squash, frozen squares
1 cup Cranberries
½ cup Dates for baking, pitted, cut into squares
1 Lemon, squeeze the juice
1 Tbs Cocoa, unsweetened
1 Tbs Ginger root, ground
¼ tsp Chili powder, ground
1 tsp Cardamom, ground
½ cup Coconut milk
¼ cup Water

1. Heat 1 Tbs oil in a big nonstick frying pan over medium-high heat.
2. Add onion and sauté two minutes.
3. Add garlic and sauté one more minute.
4. Add celery and sauté two more minutes, stirring the mixture.
5. Add butternut squash squares, cranberries, dates, and mix well.
6. Pour lemon juice and stir the salad.
7. Add cocoa powder and spices and mix well.
8. Add coconut milk and water, and stir well. Adjust tastes and serve.


Watermelon Summer Salad

8-12 Servings

For the Salad

1 cup                        Israeli couscous

2 cups                        Water

2 cups                       Watermelon, cut into small cubes

1 cup                         Green leaves (Mache, Arugula, or Watercress)

½ cup                       Bulgarian Feta, cut into small cubes

2 Tbs                         Mint leaves, chopped

2 Tbs                        Basil leaves, chopped

1 Tbs                        Chives, chopped

2 Tbs                        Pepitas (roasted & salted pumpkin seeds)

For the dressing

¼ cup                       Olive oil

1 Tbs                        Toasted sesame oil

1 Tbs                        Balsamic vinegar

½                               Lemon, squeezed juice

1 Tbs                         Chives, chopped

1 Tbs                         Mint leaves, chopped

1 Tbs                         Basil leaves, chopped

1 tsp                          Black pepper, ground

1 tsp                          Cumin, ground

Cook Israeli Couscous in water until it is ready. Drain the water in a sifter and wash with cold water to chill.  Let the couscous stay in the sifter to dry,and then place in a bowl.

Blend all the dressing ingredients in a food processor, until homogenous. Pour half on the couscous, to absorb taste. Place for one hour in the refrigerator.

Add to the bowl the rest of salad ingredients: watermelon, greens, cheese, and Pepitas. Mix well.

Add the rest of the dressing, mix again and serve.