Ingredients

3 acorn squashes, halved and seeds removed
Olive oil
1 medium onion, chopped fine
2 cloves garlic, chopped fine
¹/₂ cup dried cranberries
¹/₂ cup pecans, chopped
¹/₄ cup fresh parsley, chopped fine
¹/₄ cup fresh thyme, chopped fine
3 cups bulgar, cooked
¹/₂ cup vegetable stock, more as needed
Salt and pepper, to taste

Directions

Preheat the oven to 400°.

Place the squash cut-side up in a small baking dish. Drizzle a little olive oil on the cut squash and season with salt and pepper. Roast for approx 15 minutes. In a medium saute pan with a few spoonfuls of olive oil, saute onion, and garlic until onion is softened. Add cranberries, pecans and herbs and season weith salt and pepper. Add the bulgar and mix well. Add stock, as required, to prevent mixture from sticking/burning and making sure it is moist. Season to taste with salt and pepper. Remove squash from oven. Fill cavity with stuffing. Return to oven and roast for 30 minutes, or until squash is tender and the top browns. Serve with Cranberry Port Sauce.

Cranberry Port Sauce

Makes 1¹/₂ cups

Ingredients

1 cup fresh cranberries
¹/₂ cup port
³/₄ cup water
¹/₄ cup brown sugar
1 tablespoon orange zest
¹/₄ cup orange juice
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon allspice
2 teaspoons black pepper, fresly cracked

Directions

Combine all ingredients in a large sauce pan and cook in a medium low heat. Allow the mixture to come to a boil, stirring occasionally. The cranberries will begin to pop and allow all the cranberries to pop, cooking (continuing to stir) for about 15 minutes or until the sauce is smooth with some thickness due to the berries. For a thinner sauce, add a bit more water.

INGREDIENTS

2 tablespoons lemon juice
1 tablespoon lemon zest
1 clove garlic, grated on microplane
¼ cup extra-virgin olive oil
2 cups French green lentils, cooked and cooled
1 cup bulgur wheat, cooked and cooled
1 small red onion, chopped fine
2 stalks celery, chopped fine
½ English cucumber, seeded and chopped fine
1 (15 ounce) can chick peas, drained and rinsed
½ cup golden raisins
¾ cup walnut pieces, toasted
½ cup fresh mint leaves, chopped
½ cup fresh parsley, chopped
Salt
Freshly ground pepper

DIRECTIONS

In a small bowl, whisk lemon juice, lemon zest, and garlic. Stream in olive oil and continue to whisk until emulsified. Set dressing aside. In a large bowl, add lentils, bulgur wheat, red onion, celery, cucumber, chick peas, golden raisins, walnuts and herbs. Season with salt and pepper and mix thoroughly. Pour dressing evenly over the salad, and mix to combine. Serve at room temperature.

A meatball of Middle Eastern style and influence made of bulgur, and a mixture of lamb and beef, spiced according to region but always including fresh mint and coriander leaves.

Makes 2½ cups

INGREDIENTS

½ lb ground lamb
½ lb ground beef
½ cup cooked bulgur
6 cloves garlic, minced fine
1/3 cup fresh mint, chopped fine
1/3 cup fresh parsley, chopped fine
1/3 cup fresh cilantro, chopped fine
1/3 cup fresh oregano, chopped fine
1 teaspoon cumin
1 teaspoon cinnamon
1 tablespoon dried oregano
1 cup ouzo
3 eggs, beaten
Salt and pepper
Pinch of red chili flakes
Olive oil

PREPARATION

In a large mixing bowl mix together all ingredients, except the eggs and ouzo, with your hands until well mixed. Sprinkle with salt and pepper. Add the ouzo and mix well again. Add the eggs and gently mix together until all moisture is distributed evenly.

Shape into 1½ inch even balls and refrigerate for at least half an hour and up to an hour.

Heat oil in a large frying pan and place a pinch of chili flakes in the oil. Fry meatballs on medium high heat rolling around to ensure even cooking on all sides. Drain on paper towels.