SantaFe.com

• Yield: Makes 6-8 dinner portions

From Jason Aufrichtig, chef/owner of Counter Culture

• 2 zucchini
• 3 yellow squash
• 1 onion
• 1 carrot
• 2 stalks celery
• 2 cloves of garlic
• 2 tomatoes
• 1 green pepper
• 1 cup garbanzos
• 2 tablespoons garam marsala-curry powder
• 1 tablespoon ginger
• 1 tablespoon cardamom
• 1/4 cup olive oil

• 2 cups French lentils
• 1 chopped onion
• 2 cloves garlic
• 1 chopped carrot
• 1 chopped celery stalk
• 1 tablespoon thyme
• 2 tablespoons cumin
• 3 bay leaves
• Salt and pepper to taste

• 4 cups mango
• 1 tablespoon ginger
• 1/2 chopped onion
• 2 chopped Serrano chiles

by Jason Aufrichtig • localflavor magazine