SPICY SUMMER SQUASH SOUP

1 tablespoon olive oil
1 tablespoon butter
2 large onions, minced
6 large garlic gloves, minced
1 1/2 lbs yellow summer squash, chopped (or any summer squash, such as zucchini)
2 teaspoons whole cumin seeds, ground in mortar and pestle
1 teaspoon turmeric
2 teaspoons dried thyme
1/2 teaspoon dried ground ginger
1/2 teaspoon cardamom (optional)
1 teaspoon dried pepper flakes
1 teaspoon salt
1 teaspoon pepper
3 cups low-sodium chicken broth (more if soup is too thick for your taste)

TOPPINGS:

Plain Greek yogurt
Chopped Cucumber
Pea Shoots (or you favourite herb)

Heat butter and olive oil over medium high heat. Sauté onions with a bit of salt and pepper until slightly browed. Add garlic and salute for about 1-2 minutes. Add the squash and sauté until soft, and staring to colour, about 10-12 minutes. Push vegetables to side of pot to clear a spot in the middle. Toast spices in the middle of pot for about 30 seconds. Add the salt, pepper and chicken broth and bring to a boil. Reduce heat and simmer for about 1/2 hour. Using an immersion blender blend until smooth.

Serve, topping each bowl with yogurt, cucumbers and sprouts, if desired.

This is even better if left to cool and reheated after a few hours, or the next day.
Easy, healthy and delicious! My favourite trio.

BRAISED CHICKEN IN WINE AND GARLIC

8 bone-in chicken thighs
Flour
Salt & Pepper
1 tablespoon butter
2 tablespoons olive oil
15 - 20 large garlic cloves, peeled and left whole
1 cup white wine plus 1 cup dry vermouth (or 2 cups white wine is fine)
1/2 cup chicken broth (optional)
2 tablespoons Dijon mustard
2-3 sprigs fresh thyme, or 2 teaspoons dried thyme
1 teaspoon dried lavender (optional)
1 28 ounce can tomatoes, drained and cut into large pieces
Chopped parsley

Season both sides of chicken aggressively with salt and pepper. Sprinkle both sides with flour. (I use a mini sifter for this.) 

Choose a large heavy bottomed pot. Heat butter and olive oil over medium high heat until butter melt and foams. Add chicken and sear until both sides are golden brown. You will need to do this in batches so as not to crowd the chicken. Set chicken aside on a plate.

Add the garlic to the pot and cook until golden brown on all sides. This will take about 8-10 minutes. Watch carefully, as garlic will burn easily.

Add the wine and/or vermouth and bring to a boil to deglaze pot. Add chicken broth. Reduce heat and simmer until slightly reduced, about 5 minutes. Add mustard, thyme, lavender and reserved chicken. Cover the pot and continue simmering until chicken is cooked through, about 40 minutes. Add tomatoes, stir in gently. With lid removed, cook for another 10 minutes. Sprinkle with parsley.

Fantastic served with mashed potatoes and a crusty bread for sopping up the delicious sauce!

SALMON WITH LENTILS

Lentils:

1/4 cup olive oil

2 large yellow onions, chopped

1 red onion, chopped

4 large carrots, chopped

4 garlic cloves, chopped

1 teaspoon Herb de Provence

1 can tomato paste

1 cup brown or green lentils

2 cups low sodium chicken broth

2 tablespoons red wine vinegar

Salmon:

Salt

Pepper

Dijon

4 salmon fillets

Vinaigrette:

2 tablespoons liquid from lentils

2 tablespoons red wine vinegar

1 tablespoon olive oil

1 tablespoons grainy mustard

1/2 cup chopped fresh dill

sprinkling of salt and pepper

For Lentils:

Heat olive oil over medium heat. Salute onions and carrots until slightly browned. Sauté garlic and Herb de Provence for about 1 minute. Add tomato paste and stir. Let it brown for another minute or so. Then add the lentils and chicken broth. Bring to a boil, reduce heat and simmer until just tender. about 30-40 minutes. (Try to capture a couple tablespoons of the liquid before it all becomes absorbed.) Stir in 2 tablespoons red wine vinegar.

For the Salmon:

Preheat broiler. Set salmon on a baking sheet sprayed with cooking spray. Season salmon with salt and pepper, brush with olive oil. Brush with a bit of dijon mustard. Broil for 8-10 minutes.

For the Vinaigrette:

Mix the reserved liquid form the lentils (2 tablespoons), with the red wine vinegar, olive oil, grainy mustard, dill. Whisk thoroughly. Add salt and pepper to taste.

Place lentils on a large platter and stir in about half the vinaigrette. Arrange salmon atop lentils and drizzle remaining vinaigrette over. Voila!! Delightful. And Oh So Healthy!