Serves 6-8

Cut the ends of the squash and cut in half, and cut in half again so you have 4 halves per squash. Take the seeds out. Season the flesh side with salt and pepper. Roast, skin side up, for 30 minutes at 350.

Remove from the oven, and when cooled, slice each half into 3 long pieces.

For the almond ricotta: check out the bison stuffed squash recipe a couple posts back or you can use dairy or dairy free store bought ricotta.

To assemble:

Spread a dollop of almond ricotta on each piece of squash. Top with a big spoonful of pesto. Top the squash with the mixed herbs. I like to finish with a pinch of Maldon sea salt, a drizzle of extra virgin olive oil and the pomegranates!

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Serves 4-6

Place the Job’s Tears in a medium-sized pot and add enough water that there are at least 3-inches of water on top. Bring it to boil over high heat, then reduce the heat and simmer for 45 minutes or until tender. Drain the job’s tears and dump them into a bowl. While warm, add the vinegar, salt, pepper and olive oil. Stir to combine and set aside. Wait until the job tears have cooled to lukewarm to add the rest of the ingredients.

Add the rest of the ingredients and toss lightly. Taste to adjust for salt and pepper. Top with more pomegranate seeds. I also like to top with pecans or pumpkin seeds.

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Instructions:
For the romesco, blend all of the ingredients in a high speed blender.

Boil a pot of water. Add the green beans for 3 minutes. Strain. In a medium saute pan, add the olive oil, salt, pepper and beans. Sautee for 5 minutes stirring occasionally. Turn off the heat and add the juice of 1 lemon.

To plate: Spread the romesco on the bottom of the plate.

Top with the green beans and almonds and a drizzle of extra virgin olive oil!

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Instructions:
Preheat the oven to 400.

Pick the grapes from their stems and place on a roasting pan. Add the oil, sherry, thyme, salt and pepper and toss. Roast for 25 minutes. For the Almond Ricotta, blend all ingredients in a high speed blender using a tamper until creamy.

Spread a couple big dollops of cheese onto your toasted bread. Top with grapes. Drizzle with honey and a couple fresh thyme leaves!

The post Toast-Roasted Thyme Grapes, Almond Ricotta, Honey appeared first on Chef Amber.

Instructions:
Put all ingredients into a bowl. Mash all together with your hands! Roll into golf ball size balls or press into a bar. They keep for 10 days in the refrigerator and freeze very well.

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