Roasted Root Vegetables - Jordan Marit

2 Butternut Squash, peeled, seeded ad cut into 1 1/2 inch pieces
2 lb new potatoes, cut into 1 1/2 inch pieces
1 lb red onion, quartered
1 lb carrots, cut into 1 1/2 inch pieces
5 cloves garlic, crushed
3 tbsp olive oil
course salt and freshly ground pepper

Directions:
1. Preheat oven to 450 degrees F, with racks in upper and lower thirds.
2. Divide vegetables and garlic evenly between two rimmed baking sheets, drizzle with oil and season with salt and pepper. Toss to combine and spread in single layers.
3. Roast vegetables 40-50 minutes (rotating from top to bottom rack halfway through) until tender and beginning to brown.

Moroccan Couscous - Kiel Luhning

1 cup couscous
2 cup water or low sodium stock
1 tbsp curry powder
Handful of raisins
1 sweet bell pepper
1 white onion
1/2 tsp cinnamon
Sprig of thyme
Dash of chili flakes
1 tbsp coconut oil
Sea salt

Directions:
Bring water to boil. Add couscous, raisins, sea salt. Simmer with heat off and lid on. Fry pepper and onion in coconut oil. Add spices. After 15 minutes, fluff couscous with fork. Combine veggies and couscous. Enjoy!

Creamy Dill Potatoes

INGREDIENTS

5-7 small potatoes ( or roughly the amount you want to eat)
1 Tbs butter
1 small carton Whipping cream(250 ml)
Pinch of flour
Dill to taste
Salt and pepper to taste

DIRECTIONS

-Cut the potatoes into desired size I prefer to cube them. Then boil for 15-20 mintues or until tender.
-Cut dill to desired size and amount.
-Once the potatoes are done, drain the water. Start a pan heating with butter to fry the potatoes.
-Put potatoes in heated pan and lightly fry, while adding the dill to fry along side the potatoes.
-Once the dill and potatoes are just slightly fried, take a small pinch of flour and dust the potatoes. ( Truly just a pinch, you can always add more)
-Pour in small amount of whipping cream and turn potatoes over. (they should be thick while coated with flour and cream.
-Add cream and flour to your liking as flour makes it thicker and cream makes it more liquid. But too much flour can make for very thickand unflavoured potatoes.
-Reduce until at desired thickness and serve with salt and pepper.