Tangy Asparagus Quinoa
Make 2 cups cooked quinoa (could be from leftovers!)

Make tangy Tabasco butter (there will be extra):
1/2 cup unsalted butter – whip with processor or mixer
Add and mix together:
2 tsp dijon mustard
25 drops Tabasco sauce (or more to taste)
2 tsp lemon juice
1/4 tsp salt

Cut 1/2 pound of asparagus into 1 inch pieces and boil for a minute or two – rinse with cold water

Stir hot quinoa, 2 Tbsp Tabasco butter, asparagus, and 1/4 cup toasted pine nuts (or almonds). Yum!

This is a great recipe to riff from! Add sliced egg (a la omelette, then sliced), sautéed greens, tofu, etc. This makes killer leftovers for lunch or make as a potluck offering.

Squash with Miso Glaze

Cut in half a remove seeds from:

1 Delicata Squash

Roast squash at 375 on top shelf of oven for ½ hour.

Meanwhile cream together:

1 Tbsp butter

1 Tbsp Miso

½ tsp hot chili paste like Harrissa

(Or more!!)

Spread the glaze over the inside of the partially cooked squash.  Return to oven and continue cooking until soft, about 20 minutes.

Warm Jerusalem Artichoke and Potato Salad

Boil in a pot of water:
½ lb Jerusalem Artichokes, chopped
¾ lb potatoes, chopped

Drain and toss with dressing

Dressing – mix:
Minced garlic clove
3 Tbsp red wine vinegar
1 ½ Tbsp warm water
¼ cup flax oil
½ tsp dill weed
1 tsp pepper

La Molisana Red Wine Vinegar – certified organic, 500 mL $5.99

Apple Cake
½ lb. Butter
1½ cups honey or maple syrup
5 eggs beaten
3 Tbs. vanilla
1 cup yoghurt (or buttermilk)
Rind and juice of 2 limes (optional)
4 ½ cups whole-wheat pastry flour or light spelt flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. nutmeg
4 tsp. cinnamon
3 ½ cups finely chopped apples
Cream butter and honey together.

Add beaten eggs, vanilla and yoghurt.
Combine flour, powder, soda and spices in a separate large bowl.

Add the wet ingredients and the apples and stir in.

Pour into greased 2 x 9 inch round pans and bake at 350 degrees for about 45 minutes until a tooth pick or knife comes out clean.

Let cool, ice with a cream cheese icing.
Taken from Uprising cookbook and modified by Sonja www.five-elements-cooking.com