Serves 4
           
            Most butternut squash recipes call for roasting and then pureeing the squash for soup or as a side dish. This recipe uses the grill to caramelize the squash’s sweet flesh while sealing in its moisture. With each bite, the delicate char on the outside of a grilled piece gives way to a creamy inside.
            Butternut in itself contains high levels of the carotenoids lutein and zeaxanthin, manganese, and vitamin C (Busch), and when paired with the tangy antioxidant punch of pomegranates, the combination creates a superfood power dish.
            While this recipe is best executed right before serving, the butternut can be grilled ahead of time and then finished in the oven as you prepare to serve the meal.  
 
1 peeled butternut squash, cut into 1-inch thick squares (see the picture)
¼ cup pomegranate seeds
¼ cup walnuts, roasted and chopped
1 crushed garlic clove
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
 
1. Preheat the grill to medium-high heat or get the coals burning. Preheat the oven to 400 degrees Fahrenheit.
 
2. Wash, peel, and cut the squash into 1-inch square slices. At the bulb, deseed and then do your best to cut the squash into even slices that match the other slices.
 
3. Toss the squash in a light coating of olive oil and season with salt.
 
4. Grill the squash by placing it at an angle on the grates and cooking it for 3 minutes before setting it straight across the grates for another 3 minutes. Flip the squash over, and continue this process to cook the other side. Aim for about 6-7 minutes for each side.
 
5. Test the squash to see if it is cooked. A fork should slide through the squash slices, but they should still be reasonably firm. If the squash still needs to cook, finish it in oven for another 6-10 minutes.
 
6. While the squash cooks, prepare the other ingredients. Make the vinaigrette by crushing the garlic clove and immersing it in the vinegar. Let the garlic macerate in the vinegar for about 6 minutes, then whisk in the olive oil and finish with salt. Chop the roasted walnuts, deseed the pomegranate, and place them in separate bowls.
 
7. When the squash is cooked, remove it from the oven and place it on a serving plate. Put the walnuts and pomegranates on top of the squash. Drizzle the balsamic olive oil over the other ingredients and serve.
 
                                                   Works Cited
 
Busch, Sandi. "Butternut Squash Health Benefits." SFGate. n.d. Web. 22 Dec. 2015.

Dairy and gluten free
Serves 4
 
            This recipe uses thick, bone-in pork chops slathered with a bright and tangy mix of lemon, sage, fennel seed, garlic, and hot pepper.  The savory coating creates a slightly acidic and spicy balance to the pasture-raised pork. Bone-in pork chops generally have more intense flavor and remain juicy if properly cooked. With pork chops, you have to be careful not to overcook the meat: aim for a pink tinge in the center of each chop.
            While I developed this recipe so that you can easily prepare a quick mid-week meal without any fuss, if you have a little more time, quickly grill the chops, smooth the mixture over the top, and finish in the oven for about 5-7 minutes.
            Before serving, add a squeeze of fresh lemon and drizzle of extra virgin olive oil.
 
4 large pork chops, bone in (about 1½ inch thick)
1 tablespoon fresh sage, chopped
1 tablespoon garlic, crushed
1 teaspoon hot pepper flakes
1 teaspoon fennel seed, toasted and ground
1 tablespoon lemon zest
2 tablespoons olive oil
salt and pepper, to taste
 
1. Preheat the oven to 400 degrees Fahrenheit.
2. Rinse and dry the chops.
3. Gently toast and grind the fennel seeds.
4. Peel and crush the garlic.
5. Wash and zest the lemon.
6. Wash and chop the fresh sage.
7. Place the olive oil, lemon zest, red pepper, fennel seed, sage, and garlic in a small bowl and mix until all of the ingredients are evenly distributed to form a small paste.
8. Put the chops in a roasting pan, drizzle a little olive oil on them, and season with salt and pepper on both sides.
9. With a small spoon, evenly spread the herby lemon spice mixture over the topside of the chop.
10. Place the chops in the oven, and bake for about 8-12 minutes on each side, depending on the thickness. Pork chops are best when they are still slightly pink and juicy in the center. When you turn the chops over after 8-12 minutes, be gentle so that the paste holds to the chops.
11. Let the chops rest for about 5 minutes, and then serve with a squeeze of fresh lemon and a drizzle of extra virgin olive oil.