Month: November 2020

Roasted Pumpkin over Brown Lentils with Collard Greens and Garlic Served with Pomegranate Cucumber Yogurt Sauce

Roasted Pumpkin over Brown Lentils with Collard Greens and Garlic Served with Pomegranate Cucumber Yogurt Sauce

Ingredients Roasted Pumpkin Salad with Brown lentils 1 small Pumpkin 1/2 tsp red chili powder or Paprika 1/2 tsp cumin powder 1 tbsp grated garlic 1 to 2 tbsp raw honey 1/4 tsp turmeric Salt to taste 2 Tbsp oil A squeeze of lemon juice 

Hassle back Butternut Squash with Moroccan inspired Chili Olives and Garlic Aioli

Hassle back Butternut Squash with Moroccan inspired Chili Olives and Garlic Aioli

Hassle back Butternut Squash with Moroccan inspired Chili Olives and Garlic Aioli. This was a phenomenal lunch, you guys.  – 1 butternut squash  – 2 Tbsp oil – Salt to taste – Freshly ground black pepper to taste  Preheat the oven to 400 F and 

Cilantro Garlic Chutney

Cilantro Garlic Chutney

Ingredients

▪️1 bunch fresh Cilantro
▪️1 Serano pepper or jalapeno
▪️4 Garlic Cloves
▪️1/2 tsp toasted cumin seeds or powder
▪️1 tbsp plain yogurt, optional
▪️ A squeeze of Lemon juice
▪️ Salt to taste

Instructions
-Blend everything in the food processor until a smooth consistency. -Stays great for up to a month if stored in the refrigerator.
Enjoy!

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