Spa Cuisine
Miso Harissa Squash
Ingredients- Serves 2 to 4.
1/2 pound small fingerling potatoes, washed and dried
3/4 pound delicata squash
1/4 cup extra virgin olive oil
1/4 cup white miso
1 tablespoon harissa paste
3 tablespoons freshly squeezed lemon juice
1 1/2 ounce kale, de-stemmed and finely chopped
1 1/2 ounces Marcona almonds, toasted pepitas, or other toasted nuts
Preheat the oven to 400F / 200C degrees. If the potatoes aren't tiny, slice them into pieces no larger than your thumb. Cut the delicata squash in half length-wise, and use a spoon to clear out all the seeds. Cut into 1/2-inch wide half-moons. You can leave the peel on these squash.
In a small bowl whisk together olive oil, miso, harissa. Place the potatoes and squash in a large bowl with 1/3 cup / 80 ml of the miso-harissa oil. Use your hands to toss well, and then turn everything out onto a baking sheet. Bake until it’s baked through and browned, for about 25-30 minutes. Toss once or twice along the way after things start to brown a bit. Keep an eye as you can go from brown to burn in a flash.
In the meantime, whisk the lemon juice into the remaining miso-harissa oil. Taste, it should be intensely flavorful, but if yours is too spicy or salty, you can dilute it with a bit more olive oil or lemon juice. Stir the kale into the leftover dressing and set aside. Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, and almonds. Feast!
Blueberry Mojito
1.5 oz Bacardi Superior
2 oz lime sweet n’ sour
12 mint leaves
10 fresh blue berries
2 oz club soda
Method
- add mint leaves, lime sweet n’sour in a highball glass
- muddle for about 5 seconds
- add ice, rum and soda
- stir and serve
- garnish 3 blueberries on a cocktail stick and sprig of mint
Enjoy! Please visit our facebook page and comment on what you'd like to see in our monthly Heavenly Spa features and specials of the month.
View our Spa Cuisine Menu
View complete spa menu
