On a foil lined sheet pan, place the squash cut side down. Roast for 30‐45 minutes. You will be able to poke the squash with a fork with out any resistance when it is done.
Remove the squash from the oven and set aside to cool for 20 minutes.
Meanwhile, in a small mixing bowl, whisk together ginger, garlic, soy sauce and lime juice. Set aside.
Once the squash is cool enough to handle, flip over the squash, cut side up, and drag the fork against the squash’s flesh. It will resemble spaghetti.
Continue scraping the flesh, until only the skin remains, which you can compost.
Place the spaghetti squash in a large mixing bowl. Dress with ginger mixture and gently toss until the squash is evenly coated.
Divide squash among plates. Garnish with cilantro, mint, basil and peanuts. Enjoy!
Bring stock, saffron and sprigs of thyme to a simmer in a medium size pot. Keep at a simmer until ready to use.
Heat oil in a large flat bottom skillet over medium high heat. Quickly sear both sides of the vegetable: 2 minutes per side for the yellow squash and zucchini; 4 minutes per side for the eggplant. Set aside.
In the same skillet add chorizo, onion and bell pepper. Cook until the onions are translucent and starting to brown.
Add tomato paste, garlic, paprika and cayenne and continue to cook for 5 minutes, stirring constantly.
Add rice to skillet, continuing to stir, toasting the rice for 2 minutes. Add the orange zest, juice, saffron and chicken stock.
When the liquid boils, reduce heat to low. Stir the rice mixture frequently for 5 minutes. Stop stirring and allow rice to cook for 20 minutes. DO NOT STIR.
After 20 minutes, nestle the seared vegetables into the paella, cover the skillet and turn off the heat. Allow to rest for 15 minutes.
Garnish with parsley and serve immediately. Enjoy!
Put oil in a medium to large saucepan over medium heat. Once hot, add the onions and cook, stirring occasionally until soft, about 5 minute.
Add the garlic and cook until fragrant. Add the beans, tomatoes, quinoa, broth, red pepper, rosemary and salt and pepper to taste.
Cook over medium-low heat until tomatoes have broken up & flavors meld, adding more broth to make it as soupy as you like.
Add the arugula or other leafy green and continue to cook, just until it wilts. Adjust the seasoning if necessary, and then serve with some shaved parmesan on top of desired. Enjoy!
