Hearty, Vegetarian Harvest Dishes

With cooler temperatures and shorter days comes a transition in what is seasonally available, and what we naturally crave. Raw and grilled produce dishes make way for hearty stews, soups, and starchy root vegetables. Although the word "hearty" may conjure up images of fatty gravies and sauces, there are plenty of healthy ways to prepare Autumn comfort foods that are both nutritious and palatable. The following recipes include nutrient rich ingredients without added animal fats or products. Enjoy!

Asian Butternut Squash
(serves 4 as a side dish, or 2-3 as a main entrée)

1 large butternut squash (an acorn squash may also be substituted)
¼ cup toasted sesame oil
juice of 1 lemon
2-3 cloves of garlic, minced
¼ tsp ground cloves or anise
1 tsp curry powder
1/8 tsp cayenne pepper (optional)

Directions:

Preheat the oven to 375. Using a sharp knife, slice the squash in half lengthwise. Remove the seeds and, if desired, peel the outer rind with a paring knife or vegetable grater. (For an added mineral bonus, leave the peel on. It will soften as it cooks and has a flavor that's indistinguishable from the flesh.) Cut into 1 inch cubes.

Mix the remaining ingredients together in a large bowl, add the cubed squash, and toss to evenly coat. Transfer the glazed squash to a shallow, glass casserole dish and bake for 10 minutes. Remove the dish, mix the squash with a spoon or spatula to redistribute the glaze, and bake for an additional 10 minutes. Check to make sure the squash is tender by piercing a piece with a fork. When the fork slides in easily, it's ready. If needed, bake a few more minutes (baking times vary due to cube size and differences among oven brands). Sprinkle with a bit of salt and serve immediately.

Rosemary Potato Spears
(serves 6-8 as a side dish)

8-10 new potatoes, or a comparable amount of your favorite spud
¼ cup olive oil
2 sprigs rosemary, chopped finely (equals ~4 tbsp)
1 tbsp fresh thyme, chopped fine
1 tbsp fresh oregano, chopped fine
2-3 cloves of garlic, minced
salt and pepper to taste

Preheat the oven to 400 degrees. Slice the scrubbed potatoes lengthwise, then, continue to slice lengthwise dividing each half into 4-6 spears (depending on how thick you want them). Mix the oil, herbs, garlic, salt and pepper in a large bowl. Place the potato spears into the oil mixture and toss to coat.

Spread the potatoes onto a large sheet of aluminum foil. Pour any of the remaining herbed oil evenly over the potatoes. Fold the excess foil over to completely cover the spears, and fold the sides in to ensure none of the oil will leak out. Bake for 15 minutes, flip the foil packet onto the other side, and bake for 15 more minutes.

(Optionally, after removing the potato spears, preheat the broiler, and broil uncovered for 1-2 minutes for an extra crisp.)

Harvest Lentil Soup
(serves 8)

1 ½ cups French lentils (or red or green lentils soaked for 1 hour)
olive oil
1 large onion
2 medium sweet potatoes
4 carrots
1 cup sliced mushrooms
4 celery stalks
1 rutabaga
24 oz. crushed tomatoes
4-5 garlic cloves, minced
2-3 bay leaves
1 tbsp. mustard seeds
2 tbsp. basil
2 tbsp oregano
2 cups vegetable stock

Scrub the carrots and sweet potatoes (peel each if desired). Using a sharp paring knife, peel the thick outer rind of the rutabaga. Chop all ingredients into bite-sized pieces.

In a large stew pot on medium-high heat, add enough olive oil to coat the bottom of the pot. Add the mustard seeds and garlic. When the mustard seeds begin to pop and brown, add the onion. After cooking the onion for 5 minutes, reduce heat to medium, add the vegetable stock, crushed tomatoes, and lentils. Cook for 10 minutes, reduce heat to medium-low, then add the remaining ingredients. Add enough water to cover all ingredients, cover, and cook for 25-30 minutes. Sample the soup to ensure all components are tender (simmer longer if necessary). Add salt and pepper to taste. Serve with a hearty, whole grain bread or add cooked brown rice if desired.