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Kirk’s Roasted Winter Salad of spiced Butternut squash, Kale, Goats Cheese and Hazelnuts

serves 4 as a side dish, 2 as a main meal


  • 1 butternut squash (approx 1kg) peeled, halved and cut in to long 3/4'' fingers
  • 1 bunch of Kale washed and torn from the stem (approx 500gm)
  • 1 heaped tsp ground cumin
  • 1/3 tsp chilli flakes
  • 60g Hazelnuts (beaten with a rolling pin)
  • 1 113g semi soft goats cheese log
  • 3 Tbs Olive oil.


  • 2 Tbs Balsamic vinegar
  • 2 Tsp runny honey
  • 1/4 cup olive oil
  • salt and Pepper


  1. Preheat oven to 400.
  2. In a large bowl toss squash, cumin and chili flakes and oil until well and evenly coated. Arrange in a single layer on an oven tray and put in hot oven for 45 minutes turning 2-3 times.
  3. Squash should be golden brown with crisp edges when finished.
  4. Toss the washed Kale in the same bowl that you used for the butternut and add a little more oil if necessary lay as uniformly as you can on another oven tray and put in to the oven for 9 min. it should have some crisp edges but not black
  5. Combine the dressing ingredients and whisk together.
  6. Arrange 1/2 the Kale on a platter, then the Squash add the rest of the Kale, sprinkle over hazelnuts. Drizzle the dressing and then add the goat cheese so it remains white and fresh looking.


Joanna’s Lemon, Tuna and Caper Pasta

I love this recipe, because even though it is "pantry items" the lemon pulp makes it so refreshing. The fact that it isn't piping hot lends to that as well.

LEMON PULP: Cut ends off lemon. Skin the lemon rinds. Cut the lemon into medallions to remove any seeds. Then chopped into pieces.


  • Olive Oil (about 2 tbsp)
  • 1 Clove Chopped Garlic
  • Pulp of 1 lemon, cut into pieces
  • 3 tbsp Capers
  • Freshly Ground Pepper
  • 1 Can Solid White Tuna in water
  • Salt and pepper to taste
  • 1/2 package orecchiette pasta
  • Handful of Baby Arugula (optional)


  1. In frying pan over medium-high heat, add olive oil and garlic and allow to simmer for 1 minute
  2. Add lemon pulp pieces. Press down any large chunks with fork to help break down. Allow to saute and bubble for a minute.
  3. Add capers and freshly ground black pepper. Stir.
  4. Add canned tuna (with juice).
  5. Allow to simmer for 1 more minute, breaking down tuna with fork just until large chunks.
  6. Season with salt and pepper
  7. Remove from heat.
  8. Drizzle sauce juices over plate of pasta. Top with Tuna/Lemon/Caper Mixture.

Arugula Option: This is so nice tossed in, if we have time to toss it with the pasta.

Also, I love to use the ends of the lemon I've chopped off and squeezing them into a bowl of the arugula with some olive oil and a pinch of salt. I then use it to top the dish. It looks so beautiful.


Wednesday, February 20, 2013