Roasted Butternut Squash

1. Pre-heat the oven to 380 F | 190 C
2. Peel and deseed the squash. Chop into 3/4 inch (2 cm) pieces.
3. Place on a baking tray, and drizzle with olive oil, chili and paprika. Mix together until evenly coated.
4. Bake for 40-50 minutes, stirring the squash every 15 minutes.

Pickled Red Cabbage

1. Shred the cabbage into fine strips and place in a jar with one smashed garlic clove.
2. Combine the apple cider vinegar, water, salt and sugar and stir until dissolved.
3. Pour the liquid over the cabbage, and press down with a wooden spoon or muddler. At this stage the liquid will not completely cover the cabbage. Set aside for 30+ minutes, pushing the cabbage down into the brine with a muddler, from time to time.

Homemade tortillas

1. In a large bowl, mix together the masa harina flour and warm water. Knead for 1-2 minutes until the dough is soft but not sticky.
2. Divide the dough into 16 balls, each roughly the size of a ping pong ball. Cover with a damp cloth and rest 30 minutes.
3. Heat up a skillet or large pan on medium heat.
4. To press the tortilla place a ball of dough in the tortilla press between two pieces of parchment paper or plastic. You can cut a ziplock bag open or use a clean plastic shopping bag.
5. Press down once, open the press, and turn the tortilla 180 degrees. Press down again to make the tortilla an even thickness.
6. Cook the tortillas on each side for approximately 1 minute or until golden brown.
7. Keep fresh tortillas wrapped in a dishtowel, or in the fridge for up to 3 days.

Yogurt Sauce

1. Mix together yogurt, lime, and enough water to create a good drizzle consistency.

To Serve

1. Layer each tortilla with some butternut squash, pickled cabbage, crumbled queso fresco, and drizzle with yogurt lime sauce.
2. Enjoy with a cold Modelo Especial or a top-shelf margarita!

1. Blend all listed ‘sauce’ ingredients together to make the aquachile.
2. Pour the sauce over the vegetables and fruit and allow to chill for at least 10 minutes to infuse the flavor.
3. Serve with the freshest tortilla chips and pickled onion.

1. Remove the Phyllo pasty from the freezer, and allow to defrost on the counter, while still in its package.
2. Preheat the oven to 180° C / 375° F.

Filling

1. Dice the onion and sauté in a pan with 1 table spoon of olive oil on medium heat until it becomes light golden and translucent. Remove and set aside.
2. Wash the greens well (even if you buy pre-washed greens, its always a good idea to wash them again).
3. Wilt the greens in the pan, string often until they are tender. Drain and set aside to cool.
4. Once cool, use a cheese cloth, clean dish towel, or your own two hands to squeeze as much water out as possible
5. Transfer to a chopping board and chop coarsely, cutting vertically and horizontally across the board to get nice small pieces
6. Beat two eggs in a large bowl.
7. Add the cooked onions, and the chopped greens to the bowl
8. Mix thoroughly.
9. Crumble in the feta, add the seeds, lemon juice, dill, nutmeg, salt and pepper, and fold through so everything is evenly mixed.

Phyllo Preparation & Assembly

1. Pour 1/4 cup or so of olive oil in a small glass with your pastry brush.
2. Unroll about 12″ of your pastry, covering any unused portion with a lightly damp clean cloth. Try to work quickly to avoid the pastry drying out. This part is a great job for two!
3. Cut the Phyllo into strips, approx 5″ (12cm) wide.
4. Place 3-4 single layers down on your work surface and lightly brush with olive oil.
5. Place a second layer of Phyllo on top of each and brush lightly with olive oil again (you may not need to dip your brush in oil each time).
6. Add a third layer of Phyllo… you are ready to add the filling.

Assembly

1. Take 2 tablespoons of the greens filling and place it on the edge of the Phyllo furthest from you. Fold a corner over to create a triangle at its end (see photos)
2. Continue folding over its ends, keeping the triangle shape, until everything is wrapped up.
3. Place your Spanikopita seam side down onto a baking sheet, brush a little more olive oil on top, and a light sprinkle of paprika, for color. Repeat until your filling is all used up

Bake

1. Bake for 20-25 minutes, check as needed,
2. Flip them and turn the tray half way through so they cook evenly, to a golden crisp.

Notes

1. Reheat in the oven for a next day lunch.
2. If making more than you will eat in the next 24 hours flash freeze by placing the Spanakopita in a single layer on some baking paper on a plate in the freezer until frozen. Transfer to a air tight container.
3. When you’re ready to prepare them, simply bake from frozen adding approximately 5 minutes to the cook time.
4. These are good served warm or cold with a cool Greek Tzatziki dipping sauce.

Buffalo Tempeh

1. Cut the tempeh into 1/4 inch strips, and pan fry with a little bit of olive oil on medium heat. A cast iron pan works great to get nicely browned pieces.
2. Turn each piece with a fork so they get browned evenly, approximately 5 minutes on each side.
3. Add Buffalo Sauce to each side and cook 3 minutes more on each side. Remove from heat.

Salad

1. Wash and dry 1 head of lettuce, tear up into bite size pieces into a large bowl.
2. Cut cucumber in half lengthwise and then into 1/4 inch slices.

Croutons

1. Roughly cube the bread ends and place in a large mixing bowl
2. Drizzle in the olive oil and spice blend
3. Mix by hand to evenly coat the bread cubes
4. Arrange in a single layer on a cookie sheet
5. Under a watchful eye, place in the oven on broil with the door slightly ajar, stirring frequently until golden brown on most sides

Ceaser Dressing

1. In a small bowl or glass, use a fork to mix together the dijon mustard, red wine vinegar, lemon juice, mayo, and salt and pepper. The mustard will help the dressing emulsify.
2. Add the olive oil 1 tablespoon at a time, combining ingredients before adding the next tablespoon.
3. Add 1-2 teaspoons of water as necessary if the consistency is too thick.
4. Dress the salad at the last minute.

1. Cut the red onion into quarters, saving 3/4 for another day.
2. Cut 1/8th into very thin slices. Soak in a bowl of ice water for 10+ minutes. This will take out most of the onion’s sharp bite while keeping the flavor.
3. Slice or dice the tomatoes into wedges or chunks, chef’s choice!
4. Chop the green pepper into bite size squares.
5. Chop the cucumber into quartered rounds… Chef’s Tip: Slice the cucumber in half lengthwise, leaving 2-3″ unsliced at the end, to hold onto. Slice lengthwise again 90-degrees away (creating the “quarters”), slice rounds ¼ inch thick, and they’ll be ready to go.
6. Place all vegetables into a big salad bowl.

Dressing

1. Briskly mix together the red wine vinegar and Dijon mustard.
2. Slowly stir in the olive oil.
3. Add your salt, pepper and herbs.
4. Taste and adjust seasoning if needed.
5. Alternative: Put all the ingredeants in a jar with lid and shake until combined.

Combine

1. Drizzle the dressing over the salad, add the olives and crumble the feta on top. Toss lightly, bowl and serve.