16 ounces butternut squash, seeded and cut into 1-inch cubes
4 stalks asparagus, slicd
½ teaspoon smoked paprica
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
2 tablesppoon olive oil
1 cup chicken or vegetable broth
1 cup plain couscous
¼ cup parsley, chopped
½ cup pomegranate
4 eggs
1 avocado, cut into 4 pieces


Preheat oven to 425 degrees F. In a medium bowl, combine squash, asparagus, paprika, salt, pepper, garlic powder and 1 tablespoon olive oil. Toss well to coat. Spread squash evenly onto a sheet pan and roast for 15-18 minutes, or until browned and tender.

Mentime, in a medium saucepan, combine 1 tablespoon oil and broth, and bring to a simm...

Ingredients:

2 large diced tomatoes
1 mango, peeled and diced 1 can of cra Ingredients:
2 large diced tomatoes
2 mango, peeled and diced
1 medium red onion, diced
3 garlic cloves, finely minced
1 fresh jalapeño pepper, diced
1 roll of green onions, cut into thin slices
¼ bunch cilantro, finely chopped
½ lime, its juice
Salt to taste
Preparation:
Combine all ingredients in a medium bowl and season. If the chiles make the sauce too hot, add more chopped tomato. If it's not too hot, add another jalapeño pepper. Check the seasoning.

Serve with grilled chicken or fish
© Chef LaLa