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…
Baked Rice & Cabbage + Spicy Jackfruit (the Cabbage Chronicles Continue)
Note to Mom: another one of the Cabbage Chronicles for your dining pleasure!
A summery quinoa salad to serve cool on a hot day.
Creemy Leeky Quinoa
This pillowy bed of quinoa is a dreamy backdrop for roasted veggies of all kinds.
Vegetable-Topped Tart with Pecan Crust
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.
Creamy Potato Casserole
Cashew-creamy potato casserole oozing with comfort for a cold and snowy day.
Spicy Tomato Soup
A thick and unctuous tomato soup, fragrant with Indian spices and naturally sweetened with lots of squash and a wee bit of beets.
Spicy Squash Muffins (Vegan, Sourdough) and Variations
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.
Potato and Rutabaga Curry
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.
Curried Pumpkin, Plantain and Adzuki Bean Stew
A curry that’s great right off the burner and gets even better after a couple of days in the fridge.