A beautifully rugged dish made of a rich, chunky fall stew baked right in a rich and delicious Kabocha squash. Traditional Italian spices merge with a hint of molasses and coco to make for a warm and yummy delight on a cool fall night.
Pleasantly bitter this salad just might help you detoxify. According to Ayurveda this is what bitter flavors do. Arugula, spinach and parsley combine perfectly with the crunch of toasted sunflower seeds. Add refreshing grapefruit-Dijon “vinaigrette” and your mouth and body get a jump-start on healthy eating.