1 large bunch fresh coriander — including the roots
2 cloves garlic
2 small chiles — deseeded and pith removed
1/2 teaspoon salt
1/2 teaspoon finely grated lemon rind — (no pith)
1/4 cup peanuts — roasted
1/2 cup salad oil

Wash the coriander and place in a heatproof bowl and pour boiling water to cover. Drain at once.

Place in a blender with garlic, chiles, salt, lemon rind, roasted peanuts and salad oil. Purée together until mixture forms a smooth paste.

Makes 1 cup

2 cups finely diced butternut squash
1 cup fresh cranberries
2 clementines — peeled
1/3 cup maple syrup
Grated zest of 1 orange
Juice of 1 lime
1 Pinch cinnamon
1/2 teaspoon finely minced fresh mint

Bring a saucepan of water to a boil, add the diced squash and when the water returns to the boil, drain the squash and place in a bowl.

Chop the cranberries fairly fine by pulsing in a food processor. Add them to the bowl with the squash.

Using kitchen shears, snip the clementine segments in small pieces. Add them to the bowl.

Fold in the maple syrup, orange zest, lime juice, cinnamon and mint. Set aside at least 2 hours before serving. May be refrigerated overnight.

Yield 6 servings

1 (14.5-ounce) can diced tomatoes, crushed
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 cup dry red wine
2 tablespoons sugar
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced

Stir together all ingredients in a heavy saucepan over medium heat. Bring to a boil; reduce heat to low, and cook, stirring occasionally, 15 minutes.

Also known as Salsa di Aglio e Olio

2/3 cup virgin olive oil
2 cloves garlic — finely minced
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1/3 cup reserved spaghetti cooking water

In a frying pan, heat the oil. Add the garlic and saute until soft. Add the salt and pepper. Add the reserved pasta cooking water and blend well. Cook over low heat for 1 minute.

Pour the sauce over hot spaghetti and toss to coat. Serve immediately.

Makes 1 cup

2 6 ounce cans tomato paste
2 28 ounce cans whole tomatoes
2 8 ounce cans tomato sauce
1 stalk celery — diced
1 onion — diced
4 cloves garlic — finely chopped
1/4 cup olive oil
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon dried thyme
1/2 teaspoon chili powder
1/2 teaspoon dried rosemary
1/2 teaspoon paprika
1 bay leaf

Place olive oil, celery, onions and garlic in a large pot and sauté until vegetables are tender and onions are translucent. Add all of the remaining ingredients into the pot and bring to a boil, stirring occasionally. Reduce heat to low and simmer for 1 hour. Taste and add additional salt if needed.