Wood-Roasted Butternut Squash Salad with Freekeh and Lentils

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Remember when we were a republic with no president?

Not anymore. Orange is literally the new black. After more than two years with no president finally the Lebanese parties (most of them at least, the ones who got a share of the cake) have agreed to vote for a candidate. Two hours of labor in the parliament proved that we still have a wicked sense of humor despite all, and that keeping the child in you alive is super important even if you’re a member of the parliament. Nothing feels good like re-living classroom fights between the bullies in the back, the nerds in the front, the teacher on the platform by the blackboard, and the supervisor pretending to be monitoring that everything is going as planned. All on live TV

Politics aside, it is purely coincidental that I am posting an orange pumpkin on such a day. This recipe was supposed to go last week as part of Pumpkin Week with the EatTheLebaneseSeason squad, our initiative to give recipes on how to cook and use local seasonal produce. But here it is: a super flavorful salad that can sub for a main meal with all the goodness it is packed with.

wood-roasted-butternut-squash-salad-with-freekeh-and-lentils-recipes-cookin5m2-pin Continue reading

Rustic Wild Sorrel Salad with Fresh Mint, and Thyme

This week was supposed to be a full working week on an upcoming project with Bethany Kehdy. We were scheduled to be doing video recipe filming up here in their mountain fortress at the foot of Sannine mountain. I was in charge of the off-screen cooking and the styling. During the past couple of weeks Bethany and I fixed our heads to the computer screens and pen and paper to note down every single recipe, every single ingredient, props, and every piece of kitchenware a kitchen might need since we’re starting the kitchen from scratch. Continue reading