This recipe is a winner all around.  It is warming, healthy, and delicious.  We have made this on several occasions, and have always gotten requests for the recipe.  Feel free to add other vegetables and herbs as you see fit. 

2 cloves garlic

2 scallions

½ medium onion, roughly chopped

1 tablespoon fresh ginger, minced

2 tablespoons virgin coconut oil or creamed coconut*

1 ½ tablespoons curry powder

1/2 teaspoon mustard seeds, toasted and cooled

2 cans lite coconut milk

1 tablespoon tomato paste

2 cups fresh pumpkin, peeled and cubed

1 red bell pepper, seeds removed, medium dice

1 14-ounce can garbanzo beans, drained and rinsed

Garnish: fresh cilantro

Combine the garlic, scallions, onion, and ginger in a food processor. Grind until they form a smooth paste.
Heat up the coconut oil and/or creamed coconut in a medium-sized heavy bottomed pot. Add the paste to the oil and fry for a few minutes on medium-high heat, stirring well.
Add the curry powder to the frying paste and cook for a few more minutes.
Pour in the coconut milk and add the mustard seeds. When the mixture comes to a boil, turn down to a light simmer, and stir in the tomato paste.
Add the pumpkin and red pepper and simmer, covered, for about 20-30 minutes, or until the pumpkin is fork tender.
Stir in the garbanzos and let simmer for a few more minutes.
Turn off the heat and serve over rice, garnished with cilantro.

Serves 4

*Creamed coconut is a Caribbean product that can be found in some specialty markets.

1 cup quinoa
8 medium tomatoes
4 scallions, finely chopped
¼ cup black olives, pitted and finely chopped
2 cloves of garlic, thinly sliced
1 handful of basil, finely chopped
Salt
Olive oil
Marjoram
8 cherry tomatoes

Bring 2 cups of water to a boil, add the quinoa and simmer lightly until the grains have absorbed the liquid and are cooked through.
Bring a pot of water to a boil. Using a paring knife, remove the tomato stem. Mark an x with the knife on the bottom of the tomatoes. Dunk the tomatoes in the water for 30 seconds, and immediately transfer to an ice bath. Peel the tomatoes of their skin, slice in half, and remove the seeds. Chop the tomato flesh in small dice.
In a medium saute pan, heat up a little bit of olive oil and add the garlic. When the garlic is browned, add the scallions and olives and stir a little bit to mix everything together. Add the chopped tomato and season with salt and pepper, and allow to cook for about 2 minutes. Add the cooked quinoa and the basil, and season everything again. Plate the quinoa with a small mold (like a ramekin or small cup) in the middle of the plate. Decorate with halved and/or quartered cherry tomatoes around the edge of the plate, tossed with some olive oil and marjoram.
Serves 4 as a side dish.

This is a light tuna salad that omits mayonnaise, but brings in a ton of flavors from the brine of capers and preserved lemon. The trio of coriander, cumin, and paprika make it magical. Use it to stuff avocado halves, in sandwiches, or as a topping for salads.

2 cans of water-packed albacore tuna, drained
1 tablespoon capers + 1 teaspoon brine
1 tablespoon whole grain mustard
1 small preserved lemon, finely minced (about 2 tablespoons)
1 teaspoon preserved lemon brine
3 tablespoons extra virgin olive oil
¼ cup cucumber, small dice
small handful loose parsley, finely chopped
Large pinch ground cumin
Large pinch ground smoked paprika
Large pinch ground coriander

Stir together the capers (bruising them lightly), mustard, preserved lemon, brine juices, and olive oil in a medium sized bowl. Stir in the tuna, cucumbers and parsley, and then mix in the spices.
Makes about 2 cups.

Tuscans are known as the "bean eaters" of Italy. A bowl of homemade cannelloni beans with flavorful extra virgin olive oil and fresh sage is healthy, economical, and delicious.

1 cup dried cannelloni beans
1 sprig of rosemary
2 garlic cloves
Extra Virgin Olive oil
Fresh sage leaves

Cover the beans with water in a large bowl, and let them soak overnight at room temperature.
Drain them, and put in a pot covered with water, along with the garlic cloves, rosemary, and a lug of oil. Feel free to add other aromatics, such as leeks, carrots, onions, etc.
Bring to a boil and simmer until they are cooked through, about 1½ hours.
Season them very well with salt, add the olive oil, and toss in some freshly torn sage leaves.

This makes an abundant amount of beans for a family of four.