Mid-winter is here. We are half-way between winter solstice and spring equinox. This is a time to savor the warmth of the hearth, the delight of soup, and the crunchy texture of a little bit of winter green food.

Enjoy these recipes and remember to breathe in the scents of the spices as you savor your meal.

Lentil Squash Soup

Thanks to Rebecca Katz for this recipe inspiration.

You will need:

• 2 tablespoons olive oil

• 1 yellow onion, chopped

• 2 carrots, chopped

• 3 celery stalks, chopped

• 1 teaspoon each: salt, black pepper, turmeric, cumin, coriander, cinnamon

• 1 medium butternut squash, baked

• 1 cup dried green lentils, rinsed and boiled

• 1 cup kale or Swiss chard, chopped

Preheat oven to 375. Place the squash on a cookie sheet in the oven and bake it for 1 hour, or until it is soft when you cut through it with a knife.

Meanwhile, rinse the lentils and bring them to a boil in a sauce pot with 3 cups water. Reduce heat to simmer, skim off any foam that rises, and simmer for 30 minutes.

Rinse, drain, and set aside.

Now, chop vegetables.

Heat olive oil in a soup pot over medium heat. Add diced yellow onion and vinegar and sauté until translucent, about 5 minutes.

Add diced carrots, celery, and spices. Sauté until vegetables are just tender, about 5 minutes.

Add cooked lentils and 3 cups water.

Bring to a boil, reduce to low, and cook, covered, while you peel and de-seed the squash.

Once it’s peeled and de-seeded, add the squash to the pot.

Add the kale or Swiss chard.

Simmer for 15 more minutes.

Taste for salt and serve immediately.

Roasted Root and Chopped Egg Salad

Thanks to Bon Appetit for this recipe inspiration.

You will need:

• 2 large carrots, chopped

• 3 large parsnips, chopped

• 1 celeriac (celery root), chopped

• 5 whole cloves garlic

• 1/4 cup olive oil

• 1 teaspoon each salt and black pepper

• 4 large eggs

• 1½1/2 pounds frisée and/or arugula, torn and washed

• Walnut mustard vinaigrette (see recipe below)

Preheat oven to 400 degrees.

Toss carrots, parsnips, celeriac and garlic with oil and season with salt and pepper. Arrange in a single layer on a rimmed cookie sheet. Roast, tossing halfway through, for 30 minutes total.

Meanwhile, bring water to a boil in a large saucepan.

Add eggs and boil for 5 minutes. Run them under cold water, peel them, chop them, and place them in a large bowl with the roasted roots. Toss well.

Add frisée and/or arugula and dressing.

Toss again, serve, and enjoy!

Walnut Mustard Vinaigrette

You will need:

• 1/2¼cup walnuts, chopped

• 2 tablespoons whole grain mustard

• 2 tablespoons apple cider vinegar

• 1/4½cup olive oil

• 1 teaspoon tamari

Place all ingredients in a mason jar, screw on the lid, and shake well. Pour over salad and enjoy!