SAUTEED BELUGA LENTILS + BUTTERNUT SQUASH

I cooked for a dinner party earlier this week in celebration of a special birthday. When I say "I" cooked, I really mean "we." Hugh came along and was a giant help. I can be quick, but four hands are more efficient than two. It was a group of twenty new friends, all strewn down the sides of a long table, drinking wine and sharing cheese plates. Nellie came up with all sorts of amazing little of details, from the paper bag menu cards to wrapping the homemade ice cream sandwiches in individual packages of parchment and baker's twine. Remember when I told you things like this were my dream? I love feeding people, and long tables, and laughing, and stringing lights, and grateful hearts. That's got to be my favorite part, making other people happy.

At the party, hosts being vegetarian, I served a version of this alongside some creamy polenta and a crisp butter lettuce, apple and arugula salad. Since I started cooking with beluga lentils, I haven't been able to use any other variety. They are just so stunning in color, and have more tooth to them than your average brown or red lentil. It worked, and I'm pretty sure the meat eaters didn't leave hungry either. Except for the one guy who took full advantage of the "one night off" his diet by finishing his meal with an entire stick of butter. I won't take that personally.

SAUTEED BELUGA LENTILS + BUTTERNUT SQUASH // Serves 4

This is one of those recipes that is to taste on a lot of things. You could adjust the garlic if you prefer, more herbs if you want the greenery, more curry if you like it spicy. However, note that the curry should not be an overpowering flavor here, it's intended to be a compliment. Any squash would work, maybe even a pumpkin. You follow me?

4 Cups Cubed Butternut Squash

2 Tbsp. Olive Oil

1/2 Tbsp. Curry Powder

1/2 Tbsp. Oregano

1 Tbsp. Muscavado/Natural Brown Sugar

Salt/Pepper

2 Cups Cooked Beluga Lentils, drained

2 Tbsp. Minced Garlic

2 tbsp. Olive Oil

1/2 Cup Chopped Basil

1/3 Cup Chopped Parsley

2 Tbsp. Apple Cider Vinegar

1 tsp. Dijon Mustard

1 Small Red Onion, Diced

Grated Manchego Cheese

Oven to 450'

1. On a baking tray, spread out the squash, add the olive oil, oregano, curry powder and salt and pepper. Use your hands and toss everything around until the spices are coating the squash evenly. Spread them out in a single layer, with as much space between possible. Roast in the upper third of the oven for 20-35 minutes. (The time differs based on water content of squash, size of cubes etc. Just watch them until the edges are brown and crispy).

2. While the squash are cooking, put the 2 Tbsp. olive oil and minced garlic in a pan over medium heat. Shake it around a few times, and allow the garlic pieces to crisp up a bit in the oil. Add the lentils and saute to cover them in oil. Continue to stir intermittently for about 10 minutes to warm through. Turn off the flame, but leave them in the warm pan until the squash is done.

3. Remove squash from oven and set aside, put the lentils in a bowl and add the red onion, apple cider vinegar, dijon and half of the herbs, stir. Add the squash chunks on top, the rest of the herbs, desired amount of grated manchego cheese and a grate of fresh ground pepper.

DARK CHOCOLATE DIPPED MACAROONS

This will be one of many attempts to perfect the macaroon. Hugh was in San Francisco last weekend, and brought home a bag of macaroons from Bi-Rite Market. He said they were a "gift for me", and proceeded to eat all but one and a half of them. The cookie (if it can be called a cookie?) is typically composed of coconut, egg whites, sugar and vanilla, and you will find recipes made of differing proportions of the former, plus or minus an ingredient or two. I've had ones made with sweetened condensed milk, and do like the moisture it contributes, but it makes the lighter treat, a tad too heavy. Though it does sound like a lot of sugar, we didn't find this version to be overly sweet at all. If you scale it back too much, it taste like a coconut omelette. Coconut is wonderful, but the contrast of the dark chocolate makes these babies exceptional.

We leave for Scotland this afternoon, yay! Hugh was commissioned to shoot a wedding over there, and myself commissioned to come along for the adventure. My suitcase is bulging and my backpack is stocked with snacks. We will be gone for awhile, so please excuse a bit of a hiatus here (we'll try to post pictures if the opportunity presents itself). I am SO excited to get on a plane and go on an adventure; especially with my favorite person. A collaboration of few bustling cities, taking the train through rolling green hills and making friends with people in kilts. They'll want to be my friend because I have a backpack full of goodies.

DARK CHOCOLATE DIPPED MACAROONS// Makes two dozen

I encourage you to experiment with natural sweeteners here, as I think it would only slightly change the flavor. You can find natural sweeteners at natural foods stores or on Amazon. Evaporated palm sugar is a great alternative, or you could use regular granulated sugar if you prefer

3 Egg Whites

1 Cup Organic Sucanat (Whole Cane Sugar)

3 Tbsp. Honey

2 tsp. Real Vanilla Extract

1/2 tsp. Salt

2 3/4 Cups Unsweetened Coconut

1/4 Cup Whole Wheat Pastry Flour/Brown Rice Flour*

12 oz. SemiSweet/Dark Good Quality Chocolate Chips

Heat oven to 375'

1. Beat the egg whites with a whisk until they are loose and frothy. Add the salt, vanilla, sugar, honey and combine. Add the coconut and stir. See starred note for consistency advice.

2. Using a small spoon, dollop about 2 Tbsp. of the mix, two inches apart on a cookie sheet lined with either parchment paper or a silpat.

3. Bake in the oven for 14-16 minutes on the middle rack. Remove and cool completely. While the macaroons are cooling, heat the chocolate chips over a double broiler, or glass bowl over simmering water. Be sure to not let the glass touch the water to avoid scorching. Continue to stir until chocolate is melted.

4. Lay out a new piece of parchment paper. Take a cooled macaroon, and generously dip half into the melted chocolate. Lay on the parchment for chocolate to harden. This time could be expedited in the fridge or freezer.

* The consistency of the mix will vary depending on the size of your egg whites and also how your coconut is shredded. When the mix sits in the bowl, you don't want it to be weeping any liquid, it should hold itself together while still being moist. If anything is puddling at the bottom, add a bit of flour or GF flour to help dry things up. Add little by little, you may not need all of it. I needed to use the flour, as my eggs were large. Use your discretion and look for consistency before sticking to the measurements.

CARAMELIZED ONION+GREENS TARTINE

If you do make this, I hope you are a bit more 'on your game' than I was. I love getting emails from readers who find this space inspirational, so let's be real, there are just as many mistakes here as any kitchen. I have learn the most about cooking, when I mess things up. While attempting to salt the onions, the lid popped off, emptying the entire container of salt into the pan. I thought I did a decent job of getting a majority out, until we took a big bite after the pictures. I think I am still bloated from the sodium content, 24 hours later. Not to mention that the bbq was noticed this afternoon, left on since yesterday when we grilled the bread slices. The gas bill is one thing, but had the house burned down in my haste to quickly rub garlic on my toasty bread? I don't know if that's forgivable. All in the name of Sprouted Kitchen, my friends. Negligence and learning lessons go hand in hand. But seriously, this recipe is one to log away. It makes a quick lunch, could be used as a starter for a meal, or you could use baguette slices instead and make it into an appetizer. It's all things you love about a sandwich and a salad, in one bite.

I also wanted to add a quick note that we are now managing sponsors on the side bar. If you, or any small business you know may be interested, use the contact form and I can answer any questions. We don't intend for it to be distracting, but it's a great opportunity for us to grow, as well as offer affordable advertising to some great businesses. Now, back to the tartine of goodness!

CARAMELIZED ONION+GREENS TARTINE // Serves 2 as Entree or 4 as a Starter

If you dislike goat cheese, you could use ricotta or mascarpone as an alternative.

1 Whole Grain Fresh Bread Boule/Loaf

1 Garlic Clove

4 oz. Goat Cheese

4 tsp. Herbs de Provence

1 Medium Yellow Onion, Sliced Thin

1/2 Tbsp. Unsalted Butter

1 Cup Cannellini Beans, Cooked and Drained

1 Endive, Halved and Sliced

2 Tbsp. Red Wine Vinegar

2 Cups Mache

1/2 Cup Chopped Radicchio (optional)

1 tsp. Extra Virgin Olive Oil (optional)

Salt/Pepper

1. Over medium heat, melt the butter in a large pan. Add all of the sliced onions and stir to coat. Leave them on medium low heat, and stir every once in awhile until they turn a golden brown color. This should take about 20 minutes, depending on the pan size and material.

2. While the onions cook, slice the bread into 1/4-1/2'' slices. I used 4 slices, two per person. Warm a grill or grill pan (you can use a toaster as well).

3. In a mixing bowl, add the beans, mache, endive, optional radicchio, vinegar and a pinch of salt and pepper. Add the caramelized onions to the bowl and mix. You will need to use your fingers to separate the tangled onions. You could add a tsp of oil here if you like things more dressed, plenty tasty without, a tad zingy from the vinegar.

4. Toast the bread slices on the grill, grill pan or toaster. While they are still hot, rub the raw garlic clove on one side of each slice. The heat will release the garlic flavor. Spread desired amount of goat cheese on the garlic side of the toast and sprinkle 1 tsp.-ish of the herbs de provence on top of the cheese. Plate them with a few heaping spoonfuls of the mache and bean mixture atop the toast and sprinkle with fresh pepper.