No recipe – apologies – garden season has been keeping us so busy that as per usual in the summer; it’s tough to keep up with weekly recipes. Furthermore, when the food is so freshly picked, our usual method of cooking tends toward grilling or steaming and simple dressings of oil, acid, salt and spice…
Note to Mom: another one of the Cabbage Chronicles for your dining pleasure!
A summery quinoa salad to serve cool on a hot day.
This pillowy bed of quinoa is a dreamy backdrop for roasted veggies of all kinds.
A labour of love for the eyes and belly.
Kale for breakfast? On Christmas Eve? In my world – yes. This also makes a super speedy side dish for any spread, so feel free to use it that way if greens to start the day aren’t so much your thing.
Cashew-creamy potato casserole oozing with comfort for a cold and snowy day.
A thick and unctuous tomato soup, fragrant with Indian spices and naturally sweetened with lots of squash and a wee bit of beets.
What maximum quantity of grated squash can be held together successfully by what minimum amount of batter? My answer is this moist, spicy and addictive muffin.
This quick curry is a good introduction for the rutabaga-reticent.
The natural sweetness, moistness, depth and flavour of winter squash means that you can reduce on sugar and oil, creating a dessert that combines decadence with health.
A curry that’s great right off the burner and gets even better after a couple of days in the fridge.