Ingredients
·       1 1/2 lbs potatoes , chopped
·       1 lb yam
·       2 large garlic, minced
·       1 tsp garlic powder
·       1 tsp salt
·       1/4 cup butter
·       4 to 6 tbsp almond milk , unsweetened
For the filled
·       2 tbsp extra-virgin olive oil
·       2 medium leeks
·       6 garlic cloves , minced
·       16-ounces mushrooms , sliced
·       1 1-pound bag frozen mixed vegetables, (carrots, peas, corn, green beans)
·       2 tbsp potato starch
·       3/4 cup low-sodium vegetable broth
·       1/4 cup dry red wine
·       1/4 tsp hot pepper flakes , (optional)
·       1 1/2 tsp sea salt
·       2 1/2 tsp fresh rosemary leaves , chopped
·       2 1/2 tsp fresh thyme leaves
·       1 can (14-ounce) lentils

1. Preheat the oven to 400F (200C). Lightly oil a 3- or 4-quart (3 or 4 L) casserole dis
2. Put the potatoes in a large saucepan and add water to cover by a couple of inches. Bring to a boil, reduce the heat to medium, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender. Drain and return to the pot. Add the minced garlic, garlic powder, salt, and butter. Mash until smooth, adding almond milk as needed to achieve a spreadable consistency. Set aside.
3. While the potatoes are cooking, make the filling In an extra-large saucepan, heat the oil over medium heat. Add the leeks, garlic, and a couple of pinches of salt. Stir to combine and sauté until the leeks are softened, 3 to 5 minutes.
4. Add the mushrooms, stir, and increase the heat to medium-high. Sauté until much of the liquid released by the mushrooms has cooked off, 10 to 13 minutes. (This is important, as it ensures the filling won’t be too watery.)
5. Add the bag of frozen vegetables (no need to thaw beforehand) and sauté for a few minutes, until heated through. Stir in the potato starch until combined.
6. Add the broth and wine and stir to combine. Simmer the mixture over medium to high heat until it thickens slightly. Add the red pepper flakes (if using), salt, rosemary, thyme, and lentils. Sauté for a couple of minutes longer.
7. Spoon the filling into the prepared casserole dish and spread it out evenl
8. Using a spoon (and a lightly oiled hand, if necessary), spread the potatoes out over the filling in an even layer. Sprinkle several dashes of paprika and some thyme leaves all over the top of the mashed potatoes.
9. Bake for about 25 minutes, then switch the oven to broil and broil for 4 to 7 minutes, until bubbling around the edges. Watch closely to avoid burning.

​400 g cremini mushrooms
1 medium butternut squash (diced)
3 garlic cloves
1 T tarragon
5 T olive oil
2 T white wine
340 g rigatoni
60 g parmesean cheese
60 g ricotta (or goat cheese)
3 T walnuts (chopped)
Parsley to taste
Salt and Pepper
Dash of lemon juice 

1.  In a bowl, toss the butternut squash and 2 garlic cloves, tarragon, olive oil and salt/pepper.  Transfer to a pan and bake for 25 min at 400 F.  
2.  In a frying pan, add oil, add mushrooms and remaining garlic; season with salt/pepper.  Cook for 5 minutes.  Add wine and cook until the liquid is evaporated, set aside.  
3.  Cook pasta. Drain and toss together with vegetables.  Add parmesan, ricotta, walnuts and parsley.  Add a dash of lemon.  Serve immediately.
4.  Serves 4

​
Makes 6 servings
5 c Savoy cabbage, thinly shredded
1 c red cabbage, thinly shredded
1/2 c grated carrots
2 green onions, chopped
For dressing:
1/2 c buttermilk
1/3 c mayonnaise
1 1/2 tsp sugar
1 1/2 tsp coarse mustard
1/8 tsp celery seed
​

​1. Mix vegetables together in a
large bowl. Toss with hands.
2. Combine dressing ingredients
in jar or bowl. Shake or stir
until sugar is dissolved.
3. Add dressing to vegetables,
toss, and serve.

Image by Lisa Barclay