lately I have been feeling a persistent restlessness
when I’m in the city, I long for the country but when I find myself among the fields and gardens of the farm, I yearn for that urban hum and bustle
In the company of others I imagine a sublime solitude and in those moments of separateness, I find myself seeking the company of others – jovial conversations and long drawn out dinners with friends.
Curio Spice carries and excellent long pepper variety and a beautifully bright coriander seed
Roasted Acorn Squash with Long Pepper Lentils & an Orange Coriander Dressing
- 1.5 cups small green french lentils
- 2-3 long black peppers
- 3 shallots minced finely
- 1 large garlic clove
- 4 Cups water
- 2 tbsp extra virgin olive oil
- salt and pepper
- 2 acorn squash of any variety
- 2 whole green onions
- handful of fresh cilantro leaves
- Preheat oven to 400 degrees farenheight
- Sautee the shallot and a pinch of salt in the olive oil over medium high heat until translucent
- reduce heat and add the garlic and long pepper to the pan, stir and cover aprox 3 minutes. do not let the garlic brown but everything should be very soft
- add the rinsed and drained lentils to the pan and suttee about 2 minutes before adding the water
- bring to a boil then reduce heat. Cover & cook on a low simmer 30-40 minutes or until the lentils are tender but still hold their shape
- While the lentils cook, wash the acorn squash and cut them in half. Then cut in crescent shaped slices, about 2 inches thick and place on baking sheet. Drizzle with olive oil and salt and pepper toss to combine.
- Bake for 15-20 minutes, turning once until the squash is tender.
- When the lentils are done, let them stand uncovered 3 minutes. remove long peppers – then scoop them into a bowl and toss with half the dressing.
- place lentils on a plate and top with slices of the roasted squash. Divide the remaining dressing between each dish and top with chopped green onion and cilantro leaves
For the dressing
- 1 tbsp coriander seeds
- Zest 1 orange and the juice of half
- 1 tsp red wine vinegar
- 1 tsp maple syrup
- ¼ tsp habeniaro (optional)
- toast coriander seeds in a dry skillet over medium high heat until aeromatic. about 2-3 minutes
- crush or blend toasted seeds and add to the rest of the ingredients in a large bowl. whisk well to combine