Yellow Lentil and Butternut Squash Soup | top

1 Tablespoon canola oil (or cooking spray for lower fat version)
1 &½ large onions, diced
5 each garlic clove, minced
7 cups water
1 cup yellow lentils, chana dal or red lentils, washed
1-15oz. Canned reduced-fat coconut milk
3 cups butternut squash, peeled and large diced
1 Tablespoon Thai green curry paste
½ teaspoon turmeric
3 cups kale, chard or boy choy, finely chopped
1/3 cup lime juice (2 limes)
¼ cup Asian fish sauce, (nam pla)
1 bunch cilantro, coarsely chopped

1. Add oil or cooking spray and chopped onions to heated soup pot and cook over medium high heat until softened about 8 minutes. Add the garlic and cook about 30 seconds.
2. Add the water, washed split peas and coconut milk. Bring to a boil, reduce heat and simmer partially covered until the split peas are softened, about 30 to 35 minutes.
3. Add the squash, green curry paste and turmeric, cook uncovered until the squash is tender about 10 minutes.
4. Stir in the greens and cook until tender about 3 to 5 minutes. Add the lime juice and fish sauce. Taste and adjust seasonings adding more lime juice or fish sauce if desired. Serve in bowls garnished with the chopped cilantro

Serves 6 to 8 people
Yields 10 and ½ cups soup

Braised Brussel Sprouts | top

¼ cup butter, vegetable oil or cooking spray
1/2 medium onion, thinly sliced
1 large green or red pepper, thinly sliced
1 teaspoon curry powder
½ teaspoon turmeric
1 teaspoon chopped garlic
1& ½ pounds Brussels sprouts (about 36 to 40), trimmed
1& ½ cups canned diced tomatoes, with juice
1 cup vegetable stock or chicken stock
Salt and Pepper to taste

1. Melt butter in frying pan over medium heat. Add the onions and peppers and cook until onion is translucent, stirring occasionally.
2. Add the curry, turmeric, garlic and the Brussels sprouts. Turn heat to high, cover pan and cook until the Brussels sprouts begin to brown. This will take about 3 to 4 minutes
3. Add the canned tomatoes and vegetable stock. Season with salt and pepper and cook for about 45 minutes, until mixture is nearly dry and the Brussels sprouts are very tender.
4. Remove from heat and adjust seasonings.
Serves 6 to 8 people

Salmon With Citrus Curry Sauce | top

1 Grapefruit
1 lemon
1 lime
2 Blood oranges or navel oranges
¼ cup brown sugar
1 teaspoon red curry paste
1 teaspoon curry powder
½ teaspoon turmeric
1 teaspoon cumin
½ teaspoon salt
1 to 2 tablespoons butter
4 6-8oz. salmon filets or any other fish filets, scallops also work well.

Juice all the citrus and stir in the brown sugar and spices
Place salmon in large skillet and pour sauce over the salmon.
Put a lid on the pan and place over medium high heat and poach about 10 minutes, turning burner down so it slowly simmers until done. This will depend on the thickness of the salmon filets.
When the salmon is done remove from pan and set aside.
Reduce the citrus mixture to about half and knock in the butter, swirling pan until melted.
Pour onto salmon and serve