Rain. Its pattering on the roof and outside is green, gray and brown. The ocean is a silver jade picture of droplets and ripples. Cedar branches tipped with waterbead are still against the dark morning sky. It’s January on the coast, and the days are wetly nourishing, the shades of green feast your soul. It’s too early for spring-smells, but some eager shoots are poking through the damp earth. On the high shelf in our kitchen we still have green and orange squashes. Leeks and parlsey, kale, brussels sprouts and potatoes in the garden. Only a few days ago, we ate the last red ripe tomatoes – and we’ll be enjoying our fat garlic past when the spring onions sprout. Here’s a favourite easy winter dinner at Coast Mountain:

Rosemany Winter Squash Dinner
A hearty and flavourful stovetop-casserole that can be served with rice or pasta or any other grain. If you still need your daily greens, toss some chopped leafy kale or spinach  into the saute before you add the cheese and nuts.   Serves 4-6 people as main course

1 medium winter squash (butternut, or similar orange-fleshed vegetable – yam works, too!)
1-2 onions
olive oil
4-6 garlic cloves, roughly chopped
½ tsp salt
pinch red pepper flakes
2 tsp. rosemary leaves, dried or fresh (more to taste)
¼ c. dried tomatoes (or fresh, 1 c. chopped)
water (a few tbsp, if/as necessary)
1 red pepper, pieces 2 cm (~ ¾”)
½ -1 c. diced cheese (feta or mild white cheese)
½ c. walnut pieces (or pinenuts)
chopped fresh parsley

•Slice the onions and saute them slowly in a heavy fry pan, with a few tablespoons of olive oil. When the onions barely begin to colour, stir in the salt and put the garlic on top of the onions. Cover and slow-cook the onions, stirring once or twice while you prepare the vegetable.
•Peel the squash (or yam) and cut the flesh into 1-inch chunks. You should have 5-6 cups.
•Crush the rosemary to release its flavour and sprinkle it onto the onions along with some red pepper flakes.
•Place the squash on top of the onions in the fry pan.
•Add the dried tomatoes, cut in smallish pieces. (If they aren’t packed in oil, soak the tomatoes in boiling water for a few minutes before you put them over the squash. If you are using fresh tomates, add them later – they just need to warm.)
•Cover the fry pan and let the squash bake-steam over low heat. You can gently lift or shake the veggies as they caramelize but don’t stir hard. Do make sure they don’t burn – if necessary add a little water.
•Seed and cut the pepper into bite-size pieces. When the squash is just soft enough to pierce with a fork, stir the saute gently (so the bottom layer doesn’t get dark) and strew the pepper pieces over the top. Now is also when you could add some healthy greens and the fresh tomatoes. Stir gently to combine.
•Sprinkle on the cheese and nuts. Cover a few minutes more -- to cook greens and the melt the cheese.

Serve the saute with brown or white rice or a chunky pasta cooked al dente. Garnish with the chopped parsley and pass the sweet balsamic in a little pitcher.

Sweet Balsamic Vinegar
This simple picante sauce is a delicious’ tweak’!
1 c balsamic vinegar
4 tsp honey
Combine in a small sauce pan and simmer until syrupy, about 10 minutes