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. Preheat the oven to 250 F / 120 C
2. Combine the cereals and pretzels together in a large roasting pan or two baking pans.
3. Warm the coconut oil to liquid, then combine with the olive oil, Worcestershire, and seasonings in a small bowl or glass measuring cup.
4. Pour 2/3 of the seasoning liquid over the pan of mixed cereals and pretzels, stirring well to coat the pieces.
5. Pour the remaining 1/3 of the seasoning liquid over the mixed nuts, and set aside
6. Bake the cereal and pretzel mix for 60-75 minutes, stirring every 15 minutes. After the first 30 minutes, add the nuts, stir, and return to the oven for another 30-45 minutes.

Dough

1. In a large bowl, mix flour and salt.
2. In a smaller bowl, beat egg. Add olive oil and warm water, and whisk together.
3. Pour liquid, reserving 2 tablespoons, into the flour.
4. Combine using a fork, and knead gently until the dough comes together, without over mixing. Add reserve liquid only if needed.
5. Make 3 dough balls, and place in a lightly floured bowl. Cover and rest at room temperature for 1 hour.

Potato Filling

1. Peel potatoes, and boil in a large pot with garlic cloves and sea salt. Cook until soft but not water logged.
2. While the potatoes are boiling, sauté 1/2 onion with olive oil. Cover the onions with a lid if they start to dry out before cooking through.
3. Drain and mash the potatoes.
4. Add onion and cottage cheese to mashed potatoes.
5. Salt and pepper to taste.

Making the Pierogi

1. On a lightly floured surface, roll out dough to 3mm (1/8″) thick.
2. Using a 75m (3″) inch ring or glass, press out circles into the dough.
3. Pinch and stretch each circle, thinning out the dough and increasing the size slightly.
4. Place 1 tablespoon of potato filling onto the center of the circle.
5. Fold over to create a half circle, bringing two edges up around the filling to meet at the top, and press down either side, sealing the filling in the dough.
6. Dough trimmings can be lightly kneaded and re-rolled once, but any more will harden the dough.
7. Place Pirogi on parchment or wax paper on a baking tray. Pierogi can be flash frozen on the tray and then stored in ziplock bags until ready to cook & serve.

To Serve

1. Bring a large pot of water to boil.
2. Meanwhile, sauté onion in oil until soft and they start to turn golden.
3. Add Pierogi (fresh or frozen) and boil until they begin to float. If boiling from fresh, be sure pierogi have not stuck to the bottom of the pot.
4. Drain well and sauté until golden.
5. Serve with cooked onions, and if you like, sour cream and chives.

1. Preheat oven to 375 F / 190 C
2. Toast the bread cubes on a baking tray until golden and crunchy
3. Heat up the olive oil in a heavy pan and sauté the onion, celery, garlic and apples until soft and fragrant.
4. In a large bowl, mix the toasted bread cubes, sautéed mixture, fresh chopped herbs and walnuts.
5. Pour over two to three cups of stock and combine well until the bread cubes have absorbed the liquid, and the stuffing forms together when pressed down.
6. Place into a baking dish and cover with tinfoil, baking for 25 minutes.
7. Uncover and bake for an additional 15 minutes or until the top is golden and crunchy.

1. Heat a large pan over medium heat, and melt the butter.
2. Add the cumin, ginger, garlic and turmeric and cook until fragrant.
3. Stir in the tomato puree, salt, and 1/3 cup of water. Cook for 5 minutes until simmering.
4. Add in the garam masala, which will bring a hint of cinnamon to the curry, the chili power and methi leaves.
5. At this stage you can add another 1/3 cup of water if needed, cover and simmer for another 5-10 minutes.
6. Chop the Paneer into cubes, add into the tomato sauce, and cook for another 5 minutes.
7. Serve with rice, naan bread and papadums. Try alongside Aloo Gobi or Saag Paneer.