#Goat's Cheese Parsnip Soup recipe

[askwhatsforlunch]

Goat's Cheese Parsnip Soup (Vegetarian)

The days are getting chillier and chillier, and a lot wetter, too! Digging up the last of the Kitchen Garden's harvest under the rain deserves a reward! Luckily, this is just what this creamy, warming and tasty Goat's Cheese Parsnip Soup is!

Ingredients (serves 1):

180 grams/6 ounces Parsnips

a small garlic clove, peeled

1/2 vanilla bean

½ teaspoon coarse sea salt

2 cups water

1 cup whole goat's milk

30 grams/1 ounce good soft goat's cheese

freshly cracked black pepper

If you have just dug out your Parsnips from your Kitchen Garden, thoroughly scrub and rinse them under cold water. But you don’t need to peel them. Cut Parsnips into thick slices and place them into a medium saucepan.

Add garlic clove and vanilla bean halve to the saucepan. Add coarse sea salt and cover with water. Bring to the boil over medium-high heat, then reduce heat to medium, cover with a lid, and simmer, 20 minutes, until Parsnips are tender.

Remove from the heat.

Using a hand-held blender, process, gradually adding remaining goat's milk until smooth. Add goat's cheese, and process once more.

Return saucepan over medium-heat until the soup is well-warmed.

Serve Goat's Cheese Parsnip Soup hot, with a sprinkle of black pepper.

[symphorine]

sometimes to pass the time i daydream about opening my own little chill restaurant and what id serve there and how itd work. bc i would want to be the cook but like, id need to make it fit my energy reserves and stuff. id serve mostly different things in rotation (maybe over a week or two) depending on supplies and mood with a few constant staples. id have a couple ppl to do service, and id have to learn good alcohol pairings, and and and

its not realistic id need to have so much money before i could do this but its nice to think about

anyway some dishes: blanquette with baked rosemary diced potatoes, lemon baked fish with those potatoes also and a side of fresh tomato salad or creamy spinach, japanese curry with rice (u could add meat if u want; id make the roux myself to make sure its gluten free), mac n cheese (actually fucking cheesy, and i could basically just assemble it on demand, but i usually add in bacon spinach and mushrooms) (also easy to make gf), pasta with spinach pesto, pine nuts and sun-dried tomatoes (tomatoes optional), roasted garlic and potato soup (my sibling found the recipe, its soooo tasty and the texture is wonderful), my moms bacon wrapped and goat cheese stuffed filet mignon (SO good) w potatoes and garlic-fried broccoli, chicken apple curry on rice (could make lactose free), pasta with a simple mushroom sauce (mushrooms, dijon mustard, white wine, cream - can add extra veggies or meat, and can use lactose free cream), roasted lamb with couscous and veggies cooked with mediterranean spices, salad with cantaloupe, cherry tomatoes, crispy bacon or parma ham, crumbly fresh goats cheese, served in the cantaloupe (and fine lettuce i guess - roquette would work well i think), quiche lorraine, fried salmon fillet with baked herby carrots, potatoes and parsnips

desserts could have cheesecake, fresh doughnuts, miso brownies (kep found the recipe, it is. so good), toffee cake (made recently for a party, it was fun to make!), fruit salad (depending in the season), lava cake (actually benefit from being made in advance and sitting in the fridge!) with ice cream and/or raspberry coulis, tarte tatin (upside down apple pie with caramelized top)

mainly i just daydream about getting to cook nice food at my own pace and sharing it with people and adapting it when i can so ppl with diet restrictions can enjoy it too

[kikiscauldron]

The Yule and Winter Solstice Menu: Recipes for the Winter Holidays

The holiday season offers dishes that warm the body and comfort the soul. At the Winter Solstice the focus is on rich, hearty, and nurturing. The season celebrates displays and masterful cooking through roasted dishes, slow cooked stews, bright salads with pops of fruity flavor, and sweets that double as delicious gifts. Seasonal fruits and vegetables include beets, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, Citrus Fruits, Cranberries, dates, escarole, fennel, horseradish, kale, parsnips, pears, persimmons, pomegranate, radishes, sweet potatoes, and winter squash.

At this time of the year I like to honor the traditions and the foods that my family cooked. I love the nostalgic feeling of creating recipes that my parents had at Christmastime, so you may find recipes inspired by that. Do you have a dish that reminds you of the winter season and December holidays? Is there something you traditionally make for your Yule or Winter Solstice celebrations that I didn’t put on this list? Please let me know and I will add it!

Main Courses

The main courses of the winter holidays are warm and inviting for a full table of friends and family. Common main courses are rich, filling, and lavish – classic main courses include roasted or baked bird, hearty beef dishes, pot roasts, and meat pies.

·      Chicken and Dumplings with Mushrooms

·      Coq au Vin

·      Cranberry Hazelnut Turkey Wellington

·      Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

·      Herb-Crusted Roast Beef with Horseradish

·      Mushroom Wellington

·      New England Lamb Bake

·      Old-Fashioned Honey Glazed Ham

·      Perfect Turkey Recipe

·      Pomegranate and Fennel Chicken

·      Pork Schnitzel with Creamy Mushroom Sauce

·      Roast Goose

·      Simple Crock Pot Turkey Breast and Dressing

·      Slow Cooker Pot Roast

·      Spaghetti with Olive Oil, Garlic, and Anchovies

·      Stuffed Cornish Hens with Cranberries and Apples

·      Tourtiere: French-Canadian Meat Pie

Soups, Stews, and Chilis

There is nothing like a rich and hearty soup to warm you up during the winter season. Soups that kick up their spice game are a great feature at the Winter Solstice.

·      Creamy Spinach and Pear Soup with Pancetta

·      Farro and White Bean Soup with Swiss Chard and Herb Oil

·      Golden Turmeric Chickpea Chicken Soup

·      Pasta e Fagioli with Escarole

·      Parsnip Soup with Pears, Ginger, and Coconut

·      Slow Cooker Winter Vegetable Soup with Split Red Lentils

·      Sopa Azteca (Mexiccan Chicken Tortilla Soup)

·      Swedish Meatball Soup

·      Turkey and Butternut Squash Chili

·      Winter Solstice Soup

·      Winter Solstice Stew

·      Winter White Soup

·      Wintertime Braised Beef Stew

Salads

During the winter months salads become creative dishes featuring root vegetables, nuts, and citrus fruits.

·      Brussels Sprouts Salad with Apples and Walnuts

·      Citrus Endive Salad

·      Millet & Pumpkin Winter Salad

·      Roasted Beet and Winter Squash Salad with Walnuts

·      Roquefort Pear Salad

·      Warm and Roasted Winter Salad Bowl

·      Winter Chicory Salad with Kumquats and Date Dressing

·      Winter Persimmon and Pomegranate Salad

·      Winter Solstice Salad

Breads

There are many traditional breads baked at this time of year all around the world – some favorites are featured in this list below, along with flavors perfect for the holidays.

·      Ham and Cheese Quick Bread

·      Holiday Rum Eggnog Bread

·      Panettone (Italian Christmas Bread)

·      Krendel (Russian Christmas Bread)

·      Pecan Maple Loaf

·      Savory Christmas Bread

·      Savory Rosemary Goat Cheese Quick Bread

·      Spiced Anjou Pear Bread

·      St. Lucia Saffron Buns

·      Stollen (German Christmas Bread)

Side Dishes

Casseroles featuring in season vegetables and rich side dishes, all served piping hot, are familiar fares at the Winter Solstice.

·      Farro Risotto with Walnut Cream and Roasted Butternut Squash

·      Glazed Parsley Carrots

·      Macaroni and Cheese in Acorn Squash Bowls

·      Parsnip Latkes with Horseradish and Dill

·      Persimmons and Watercress Salad with Candied Walnuts and Goat’s Cheese

·      Potato and Parsnip Gratin

·      Roasted Winter Squash with Kale Pipian

·      Seared Radicchio and Roasted Beets

·      Spicy Broccoli Rabe with Parmesan and Pine Nuts

·      Sweet Potato Gnocchi with Rosemary Parmesan Cream Sauce

·      Twice-Baked Cheddar Potato Casserole

·      Winter Pastry Wreath

·      Yorkshire Pudding

Desserts

Sweets flavored with nutmeg, cinnamon, ginger, or peppermint work out perfectly for Yule. Other classic sweet treats for Yule include traditional holiday cookies like shortbread, snowball, caraway, or ginger snaps. Pears and oranges are also a nice touch to a dessert at Yule.

·      Buche de Noel

·      Cardamom Orange Sugar Cookies

·      Chocolate Pavlova with Spiced Pears and Butterscotch Sauce

·      Christmas Pudding

·      Christmas Rice Pudding

·      Classic Yule Log

·      Cranberry and Peppermint Honey Cake

·      Cranberry Bliss Bars

·      Cranberry Chestnut Cake

·      Cuccia

·      English Toffee

·      Gingerbread Oatmeal Cream Pies

·      Grand Fir Dark Nougat: Winter Solstice Sweets

·      La Befana Cake

·      Maple Pecan Shortbread

·      Partridge in a Pear Tree Pie

·      Pecan Pie Truffles

·      Potato Chip Cookies

·      Roasted Chesnut Cookies

·      Salted Caramel Brownie Truffles

·      Salted Dark Chocolate, Pecan, and Rosemary Bark

·      Snickerdoodles

·      Solstice Shortbread

·      Sparkling Butter Toffee Cookies

·      Spiced Brown Butter Linzer Cookies

·      Spice Parsnip Cake

·      Sugar Plum Cupcakes and Sugar Plums

·      Swedish Ginger Thins

·      Tiramisu Yule Log

·      Vanilla Crème Brulee

·      Vegan Gingerbread Man Donuts

·      Walnut Cardamom Snowballs

·      Winter Solstice Cake

·      Winter Solstice Cake (Festive Carrot Coconut Cake)

·      Winter Solstice Cookies

·      Woodland Shortbread: Evergreen Biscuits Three Ways

Beverages

Nothing says “Happy Holidays” quite like a warm and rich drink curled up in front of the fire. Yule and the Winter Solstice feature beverages that warm the soul and bring cheer to hearts.

·      Harry Potter’s Hot Butter Beer

·      Hot Buttered Rum and Cider

·      Hot Wassail (Non-Alcoholic)

·      Mulled Wine

·      Old-Fashioned Swedish Glogg

·      Slow Cooker Gingerbread Latte

·      Slow Cooker Mulled Wine

·      Toffee Eggnog

·      Tom and Jerry

·      Vegan Eggnog

·      White Chocolate Peppermint Mocktini

·      Winter Sangria (Non-Alcoholic)

·      Yule Tea

[healtry]

how to make 5 of best healthy dinner recipes vegetarian (2020)

how to make 5 of  best healthy dinner recipes vegetarian (2020).

No m��аt, no рrоblеm—trulу. Just take a lооk through thеѕе delicious ѕаndwiсhеѕ, stir-fries, саѕѕеrоlеѕ, ѕоuрѕ, аnd more. Helpful hint: Sоmе rесiреѕ call fоr chicken broth, but you саn еаѕilу sub in vegetable broth to keep thingѕ vеg-friеndlу. so Hеrе аrе 5 hеаlthу dinnеr rесiреѕ vеgеtаriаn.

orecchiette pasta with broccoli sauce

A simple delicious vegetarian recipe fоr Orecchiette Pаѕtа with Broccoli Sauce – full оf flаvоr and nutriеntѕ!.

Aftеr taking a wееk-lоng сооking class in Italy, a friend brоught bасk thiѕ trаditiоnаl Tuѕсаn rесiре with him аnd made it fоr his wife. Truth be tоld, when she first dеѕсribеd it, how thе brоссоli wаѕ сооkеd dоwn and mеltеd intо a ѕаuсе, I hаd ѕоmе rеѕеrvаtiоnѕ. Thе thоught of muѕhу broccoli ѕееmеd rеаllу оff-рutting, but аѕ ѕhе соntinuеd dеѕсribing hоw luѕсiоuѕ and сrеаmу thе brоссоli ѕаuсе асtuаllу became, the wау the оrессhiеttе pasta cradled it ѕо perfectly, mу intеrеѕt was рiԛuеd.

Sо thiѕ became оur dinnеr last night, аnd I hаvе tо ѕау,  it wаѕ delicious! And a whоlе lоt of broccoli wеnt into thiѕ!.

wаtсh the quick vidео tо ѕее how easy it iѕ!.

ingrеdiеntѕ

12 ounces brоссоli flоrеtѕ- сut оr brоkеn intо very ѕmаll flоrеtѕ аbоut equal size

8 оunсеѕ short pasta- оrессhiеttе pasta, penne, rigаtоni, еtс

2 tаblеѕрооnѕ оlivе oil

6 gаrliс сlоvеѕ- rоugh chopped

generous pinch сhili flаkеѕ

generous pinch ѕаlt and рерреr, more tо tаѕtе

1 tеаѕрооn miѕо раѕtе ( оr ѕub 1–2 mаѕhеd аnсhоviеѕ)

2 cups vеggiе broth оr сhiсkеn broth

Gаrniѕh: grаtеd раrmеѕаn оr ресоrinо сhееѕе,  lеmоn zеѕt, сhili flаkеѕ, frеѕh basil ribbоnѕ, tоаѕtеd рinе nuts, toasted brеаd сrumbѕ, truffle oil оr kаlаmаtа оlivеѕ- all орtiоnаl.

inѕtruсtiоnѕ

1) Stеаm small brоссоli flоrеtѕ until vеrу tеndеr (easily pierced with a fork)and set aside.

2)Cook раѕtа ассоrding tо dirесtiоnѕ, and save some hоt pasta wаtеr whеn уоu drain.

3) In a lаrgе pan, saute thе gаrliс аnd chili flаkеѕ in thе оlivе оil, оvеr mеdium hеаt until frаgrаnt аnd golden, about 2-3 minutеѕ.  Stir in thе miѕо раѕtе (or аnсhоvу), thеn add steamed brоссоli,  ѕаlt, рерреr аnd thе 2 сuрѕ broth.

4) Bring tо a gentle simmer аnd ѕtаrt brеаking араrt the brоссоli with a metal ѕраtulа intо tiny рiесеѕ. As it cooks it will gеt еаѕiеr to break apart. Yоu wаnt the brоссоli to basically mеlt dоwn intо a “ѕаuсе”.  Continue ѕimmеring gеntlу оn lоw hеаt until hаlf of the liԛuid еvароrаtеѕ аnd it becomes the consisancy оf a thiсk ѕаuсе, аbоut 10-15 minutes.

5) If it ѕееmѕ watery аnd ѕераrаtеd, juѕt kеер сооking it dоwn. It won’t bе ѕmооth- but juѕt broken down and very vеrу tender.

6) Add thе раѕtа. Toss well. Add mоrе раѕtа water if уоu like it a littlе mоrе ” ѕаuсу.” Tаѕtе fоr ѕаlt, аdding mоrе аlоng with рерреr, сhili flakes and lemon zеѕt.

7) Dividе among bowls аnd top with аnу оf the garnishes уоu likе. Grаtеd Parmesan оr pecorino  аddѕ depth and ѕаlt, lеmоn zest аddѕ a niсе brightnеѕѕ, whiсh I highlу rесоmmеnd аnd a drizzle оf truffle оil elevates.

8) Enjоу!.

fаrmеrѕ mаrkеt veggie еnсhilаdаѕ

Hеllо Fall!  Thiѕ simple recipe for Vegetarian Enсhilаdаѕ uѕing farmer’s market ingredients bridges the gap bеtwееn seasons bringing еnd-оf-ѕummеr vеggiеѕ together in a cozy соmfоrting mеаl.  A bеаutiful wау tо сеlеbrаtе fall.

Hеrе аrе a few mоrе оf mу fаvоritе Vegetarian Dinnеr Rесiреѕ that аrе реrfесt fоr fall.

What I lоvе аbоut thiѕ rесiре iѕ that the vеgеtаriаn enchilada filling iѕ so flеxiblе. Uѕе whаt you hаvе оn hаnd or can find аt thе fаrmеrѕ market. Here I’vе sauteed оniоn, уаmѕ, zucchini, bell рерреr аnd a stray еаr оf соrn. But other орtiоnѕ соuld include саuliflоwеr, parsnips, саrrоtѕ, diсеd butternut squash оr wilting uр ѕоmе fall grееnѕ likе kаlе оr ѕрinасh. Yоu gеt the idеа!

Lеt your сrеаtivitу flоw hеrе. Yоu’ll nееd аbоut 3 tо  3 1/2 сuрѕ оf ѕаutееd veggies ( inсluding thе оniоn) however уоu сhооѕе.

wаtсh the quick vidео tо ѕее how easy it iѕ!.

ingrеdiеntѕ

1–2 tablespoons оlivе оil

1 оniоn diced

4 garlic сlоvеѕ, rоugh сhорреd

1 red bеll pepper diсеd

1 ѕmаll уаm,  diсеd ѕmаll ( or sub zucchini)

1/2 tеаѕрооn salt

1 еаr оf соrn, kеrnеlѕ сut оff ( аbоut 1 сuр) оr sub оthеr vеggiеѕ!

1  tеаѕрооn сumin

1 teaspoon coriander

1 tеаѕрооn dried oregano

1  14 оunсе саn blасk beans rinѕеd, drained

1/4 cup сhорреd cilantro ( optional)

2 сuрѕ  hоmеmаdе еnсhilаdа ѕаuсе ( оr ѕtоrе-bоught)

8 x 8-inch whole wheat tortillas ( оr ѕub соrn)

2 сuрѕ grаtеd сhееѕе (8-10 оunсеѕ рерреr jасk, Mexican blend, сhеddаr, Mоzzаrеllа) оr sub vеgаn сhееѕе!

Garnishes: sour сrеаm, avocado, рiсklеd rеd оniоnѕ аnd hоt ѕаuсе.

instructions

1) Prеhеаt оvеn tо 400 F.

2) If mаking the hоmеmаdе еnсhilаdа ѕаuсе, рlасе аll ingrеdiеntѕ in a blеndеr аnd blend until ѕmооth.

3) Make thе filling: Hеаt оil in a large skillet оvеr mеdium-high hеаt.

4) Add оniоn and ѕtir 2-3 minutes until frаgrаnt. Lоwеr heat to mеdium add bеll pepper, уаmѕ, gаrliс and ѕаlt. Sаutе thiѕ until уаmѕ and рерреrѕ аrе tеndеr about -7-9 minutеѕ. If mixturе gеtѕ drу, аdd a splash оf wаtеr, lower heat and cover and gеntlу ѕtеаm until yams аrе fork-tender. Fold in thе frеѕh соrn аnd cumin, coriander and оrеgаnо. Saute 3 mоrе minutes. Remove frоm heat. Add thе blасk beans, tаѕtе for ѕаlt, adding mоrе if уоu like. Stir in hаlf thе сilаntrо.

5) Grease a 9 x 13 baking diѕh. Pоur 1/2 сuр of the еnсhilаdа sauce аnd ѕрrеаding аrоund ѕо the bоttоm оf the раn iѕ niсеlу соаtеd.

6) Assemble уоur Enсhilаdаѕ: Plасе 1/2 cup filling dоwn thе сеntеr оf the tоrtillа аdd 2-3 tаblеѕрооnѕ grаtеd сhееѕе over tор аnd wrар it up tightly. Plасе еnсhilаdа seam ѕidе down оvеr thе ѕаuсе. Repeat with thе rеmаining 7 tоrtillаѕ nеѕtling thеm side bу ѕidе. Pоur thе remaining Enсhilаdа Sаuсе оvеr thе еnсhilаdаѕ, leaving the еdgеѕ еxроѕеd if уоu like (for crispy edges). Sрrinklе with remaining сuр оf cheese.

7) Plасе in thе hоt оvеn, fоilеd for 20 minutеѕ thеn unсоvеr fоr thе last 6-10 minutеѕ until cheese iѕ nice аnd mеltу. Lеt ѕtаnd 10-15 minutеѕ bеfоrе ѕеrving ( tented with fоil). Sсаttеr thе rеmаining сhорреd сilаntrо оvеr thе еnсhilаdаѕ. Sеrvе with ѕоur cream аnd hоt sauce.

8) Sеrvе with Mеxiсаn Slаw!.

muѕhrооm wеllingtоn with rоѕеmаrу аnd ресаnѕ

Here’s a little numbеr thаt may come in handy for the holidays – Muѕhrооm Wеllingtоn with Rоѕеmаrу аnd Pесаnѕ. Thiѕ, my friеndѕ thе реrfесt, mоѕt еlеgаnt,  vegan mаin diѕh for your Thаnkѕgiving, Chriѕtmаѕ оr holiday tаblе! And the bеѕt part? It iѕ vеrу ѕimрlе!!!

Whаt I lоvе about this recipe, iѕ thаt уоu саn make it in stages, mаking thе filling a dау аhеаd, refrigerating, then rolling and baking right bеfоrе the mеаl. Thаt way it iѕ ѕоооооооо еаѕу. You саn аlѕо bаkе this аhеаd and rеhеаt, but I find it’ѕ “рrеttiеr” baked the dау оf.

Eаrthу, ѕаvоrу mushrooms and tоаѕtу, nuttу ресаnѕ аrе enfolded in a tender golden flaky сruѕt. Nоn-vеgаnѕ will love it too. Dоеѕ it rеаllу gеt better than thiѕ?! It’ѕ made ѕimрlе with ѕtоrе-bоught puff pastry (mаnу brands оut thеrе аrе vеgаn) аnd can bе mаdе ahead – a godsend fоr thоѕе оf uѕ with соmрасt kitchens. Each recipe mаkеѕ twо 12-14 inch rоllѕ.

Kеер bоth vеgаn оr аdd cheese tо оnе fоr mоrе vаriеtу. Eithеr wау, your guests аrе sure to еnjоу. Pluѕ they tаѕtе great thе next dау аnd аrе ѕо еаѕу tо make!.

wаtсh the quick vidео tо ѕее how easy it iѕ!.

ingrеdiеntѕ

2 tablespoons olive oil (or butter)

2 pounds mushrooms, sliced, stems OK (except Shiitake stems)

1 large onion, diced

4–6 fat garlic cloves, rough chopped

1 tablespoon chopped fresh rosemary (or sage, or thyme)

1 teaspoon kosher salt

1/4 cup sherry wine ( not sherry vinegar)  marsala wine, ruby port (or red wine or white wine) – or leave it out! see notes.

1 teaspoon balsamic vinegar

1 cup chopped, toasted pecans ( or feel free to sub hazelnuts or walnuts)

½ teaspoon pepper

2 teaspoons truffle oil ( optional)

OPTIONS -if you want to add cheese, add ½ – 1 cup grated pecorino, gruyere, goat cheese or cream cheese

“Egg” wash – use nut milk, cream or melted coconut oil to brush on the pastry.  If not worried about it being vegan, whisk an egg with a tablespoon of water.

2 sheets vegan puff pastry, thawed in the fridge overnight.

butternut lasagna with mushrooms and ѕаgе.

We саn оnlу bе ѕаid tо bе аlivе in those mоmеntѕ whеn оur hearts аrе соnѕсiоuѕ оf оur trеаѕurеѕ.~ Thоrtоn Wildеr

Hеrе’ѕ a dеliсiоuѕ vеgеtаriаn or vеgаn mаin diѕh, worthy оf уоur holiday table – Buttеrnut Lаѕаgnа with Mushrooms аnd Sаgе. Sо соmfоrting аnd homey.

What I lоvе about this rесiре iѕ thе buttеrnut lаѕаgnа саn be mаdе аhеаd (оr in ѕtаgеѕ) аnd ѕtоrеd in the fridge until rеаdу tо bаkе.  When it соmеѕ оut of the оvеn, bеаutifullу gоldеn аnd bubblу, уоur house is ѕurе to ѕmеll аmаzing!.

wаtсh the quick vidео tо ѕее how easy it iѕ!.

ingredients

 Small butternut squash ( 2.5lbs – 3lbs)   (you’ll need about 4 cups, roasted)

½ a sweet onion, sliced into big wedges

olive oil for drizzling

Mushroom Filling:

2 tablespoons olive oil or butter

1 ½  lb mushrooms, sliced

1 fat shallot or ½ onion, diced

4 garlic cloves, chopped

2 tablespoons fresh chopped sage

½  teaspoon salt

optional – feel free to add a couple of handfuls baby spinach or greens and wilt them.

simple celery soup

Whеn we come tо a great barrier, when wе find a рlасе inѕidе us we do nоt knоw how to nаvigаtе, when we аrе in a painful experience thаt wе cannot avoid, wе need tо sit right dоwn thеrе–аt thе root of thаt experience, at thе rооt оf the tree of life- and bе ѕtill.

Thiѕ rесiре fоr Simрlе Cеlеrу Soup is creamy аnd luѕсiоuѕ оhhhhh ѕо соmfоrting! If уоu’vе been hеrе a while, уоu’ll know hоw muсh I lоvе to take simple, оrdinаrу ingrеdiеntѕ and trу tо elevate them. It’ѕ ѕоmеthing I learned from my very frugal, immigrаnt parents whо wоuld often hоѕt thе mоѕt dеliсiоuѕ dinnеrѕ,  whilе uѕing the humblest, mоѕt соѕt-ѕаving ingrеdiеntѕ.

Thiѕ Celery Soup could be thе start оf a grand mеаl. It соuld аlѕо bе a whоlеѕоmе hоmеmаdе supper, ѕimрlу ѕеrvеd with сruѕtу brеаd. Whаt I love most about thiѕ is, how аdарtаblе it iѕ. It iѕ really easy tо make thiѕ vegan.

wаtсh the quick vidео tо ѕее how easy it iѕ!.

ingredients

2 tablespoons olive oil, or butter

1 onion, diced

4 fat garlic cloves, rough chopped

6 cups celery, sliced thin (about 1 ¼–1 ½ pounds) 1 extra-large head, save some leaves for garnish

2 cups potatoes, sliced into ½ inch thick rounds ( about ¾ lb –  1 extra-large russet peeled, or use a few yukons, unpeeled.

4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)

1 cup water

1 bay leaf (optional, remove before blending)

1 teaspoon salt

½ teaspoon pepper

1/8 – 1/2 teaspoon cayenne, start conservatively or leave it out entirely.

Add:

¼ cup fresh dill (small stems ok)

½ cup fresh parsley (small stems ok)

Stir in: ½ cup (or more) of sour cream, plain yogurt, vegan sour cream, heavy cream or cashew cream.

I hope you liked my post.

Now I'd like to hear from you.

wich recipe from today's recipes you're going to try first?

Let me know by leaving a comment below right now.

source https://www.i9raa2.com/2020/05/healthy-dinner.html

[mrrightandmrbubble]

What I cook when I don’t have the spoons to cook

Avocado on toast is for sure a meal

Instant oatmeal, in a bowl or mug, with some fruit and a spoonful of nut butter

Three words: Foil packet meals. The ultimate whatthefuckever food prep

When my spoon supply is plentiful, I do batches of make-ahead freezer-friendly meals so in an emergency, I just have to defrost something in the sink or microwave depending on time. Soups, curries, meatballs, this pork belly drunken noodles recipe, take your pick

A shitty ex-housemate left a good heavy slow cooker behind so i’ve reclaimed it, and it’s been a lifesaver when I can only bear to stand and chop for a few minutes and just want to dump it all in and forget it exists until dinner

Slice a big juicy tomato. Top slices with feta/goat cheese/vegan cheese/whatever you prefer. Season. Drizzle with oil. Insert into mouth

Tacos. Meat’s a bit of work but I had a vegetarian one tonight with scrambled eggs and leftover pumpkin and parsnip that was so good, I want to eat only that for the next month. If it fits in a shell, it fits in my face

[yorkshiregourmet]

Tasting notes from Montpellier

Montpellier - the city, the Mediterranean, the countryside, the food, the wine…

Where do I begin?! I’ll start with the food (and drink).

Papa Doble

On my first night in the beautiful city of Montpellier I ended up in a cocktail bar called ‘Papa Doble’. Christophe Martinez, an amiable chap, bass guitarist and head bartender, made a cocktail according to my preferences. I told him I like whisky, bourbon, warmth, smoky flavours, so he got to work.

Christophe chose Mezcal (Koch El Mezcal Maguey Espadin – 46.75% produced in the town of San Baltazar Guelavila, Oaxaca, Mexico) for my cocktail, a spirit made from four types of agave. This particular mezcal is clear (like silver tequila) unlike the golden mezcal, and this one has a very light smoky, sweet vanilla and lightly roasted aroma with a smooth, medium bodied finish, complex to the palate with a light smokiness and tones of herbs and spices. Given the complexity of the mezcal, a few subtle additions to Christophe’s cocktail was all that was required.

It was a drink to savour although I could easily have drunk many that night in the bohemian atmosphere of the place. According to Christophe, smoky cocktails are popular with the women in France! Upon asking him what his creation is called he asked for my name, “Paul” I said, “so that’s what it’s called!” he replied. Of course, I had to recreate it. Here’s Christophe’s recipe:

1.5oz Koch El Maguey Espadin Mezcal

a drop of cocoa bitters

a bar spoon of homemade cinnamon syrup

Method:

Simply stir all the ingredients together then serve on the rocks in a tumbler with a twist of orange peel.

Excellent judgement of my tastes on Christophe's part. I’ve since made this cocktail using exactly the same ingredients. Bliss. Cheers Christophe!

Contrat

Situated in one of Montpellier’s alleyways is ‘Contrat’ - a small restaurant with great ambience in a cosy cellar-like environment. Head chef, 24-year old Romain Murat, had worked at Contrat for exactly one year to the day when I visited. It was a Monday night and he served 31 covers from the tiniest of kitchens! Romain takes great care in the sourcing of ingredients buying direct from local farmers in the region. Each course came with a superbly matched wine chosen by the manager, Lionel Seux.

I had a butternut squash velouté for starters, gently spiced with cumin and turmeric served with a beautifully light veal sausage from Rieupeyroux in Aveyron and Laguiole, a cow’s milk cheese from the plateau of Aubrac also in Aveyron on toasted crostini, served with a very pleasurable dry white – Mas d’Agalis - Le Grand Carré 2016 from Languedoc-Roussilon.

Shoulder of lamb fillet for the main, again from Aveyron, the flavour of which was distinctly different to British lamb, this lamb was grassy and herbaceous, full of flavour like organic lamb is. The lamb was served with sweetbreads, roast parsnip and parsnip purée alongside another great local wine, a red, La Petite Parcelle 2016, that complimented and accentuated the earthy flavour of the lamb - a beautiful dish.

For dessert, I had Romain’s ‘In the spirit of tarte aux pommes’, a kind of deconstructed apple tart with Chantilly cream and fennel confit. The aniseed from the fennel was a surprising but contrasting addition that worked really well with the apple and Chantilly cream balancing the acidity. Delicious. Imaginative, consistent and skilfully put together plates of food, I’m sure that Romain will go on to great things. Very reasonably priced too at just 33 Euros for three courses and an ever-changing menu. Small restaurant. Great things.

Terminal#1

A ‘gourmet bistro’ at the Marché du Lez in Montpellier. The interior they describe as ‘neo-industrial’ with its polished concrete, cement and metal beams and homely adornments. The restaurant is run by the Pourcel brothers, twins, Jacques and Laurent. I met Laurent in the kitchen after my meal, a humble man but I could sense his years of experience. There was no menu, all the courses for the evening had been set for all diners so everybody ate the same.

First up, canapés of bite size olive and parmesan crostini, mini tacos with a tomato tapenade, mini olive and goat’s cheese soufflés and a delightful chestnut velouté in a shot glass. The starter was smoked salmon with raw scallop with bitter segments of ruby grapefruit, thin slices of cooked fennel adorned with a soft salmon mousse and a thin black pepper cracker. A plate of great contrasts. Veal for the main course, three ways – a mini veal burger, fillet of veal and a veal beignet with a rich gravy on the plate. It tasted a bit like a Sunday dinner, but much lighter and no post-dinner nap required! The dessert was an eye catcher, as to be expected, a sort of pear mille-feuille with lemon ice cream and decorated with an elegant tuile. All in all, delicious food, a trendy place with a great vibe. I’d eat there again if I lived in Montpellier. I love how the menu is different each time leading to the unexpected.

Domaine Tarbouriech

A family run spa. A truly beautiful place - paradise in itself! So much love, thought and care has been put into the interior and exterior design here mixing stone, woods and concrete in a beautiful setting in the French countryside. The place is managed by a young couple, Julie and Flavien Malves, who prefer the Domaine Tarbouriech not the be seen as a hotel but more as a family home. It certainly felt very welcoming, a place of rejuvenation, I took advantage of a relaxing massage and the sauna at the spa prior to my evening meal in the restaurant.

Nicolas Leseurre who worked at L’Atelier de Joël Robuchon Saint-Germain for four years is the head chef. His appetiser came by way of a ‘fake’ oyster or ‘vegetarian oyster’. It was imaginatively conceived - diced kiwi with seaweed and a thin slice of aubergine served in a Tarbouriech oyster shell - refreshing and palate cleansing before the starter. Porcini soup with a perfectly cooked poached egg garnished with crispy salsify. Beautifully presented, it was high in umami, a typical Yorkshireman I mopped up my bowl with crusty bread!

Rump of veal for the main course with a rich beefy jus and stuffed cabbage (chou farci) with a delightfully light creamy ham filling. A good contrast between the rich sauce with the veal. The dessert was petite, far from a Yorkshire portion! But beautiful nonetheless – a palette cleansing anise granita with caramelised hazelnuts with custard and a light pastry base. Elegant food cooked by an experienced chef in a truly beautiful setting. I didn’t want to leave!

Montpellier... The question is - when do I return?

[aloveafare]

Sweet Potatoes Stuffed with Goat Cheese and Spinach

A delicious and simple to make stuffed sweet potatoes meal. Another quick recipe to add to your plant-based diet. 

Sweet potatoes are one of my favorite potatoes. From the color to the sweetness to the texture. It’s all good. And did you know they’re high in vitamins? A little birdie told me. This recipe came out of necessity to get a meal on the table stat. 

I’ve been feeling like our schedule has been filling up so much lately. Weekends are booked in advance and when we finally get a free day we’re all ready to just relax. Don't get me wrong I love being busy and when these days end I will miss them terribly. I want to make sure that we continue to eat healthy foods and that requires time on my part. That requires time to go to the grocery store, buy the food, prepare the food, and even just come up with an idea for the food.

So I'll be trying to keep you covered with sharing quick and easy recipes as well as plant-based recipes because I know a lot of you just like us are trying to eat less meat. Not that I'm not eating meat I'm just trying to eat less meat. This Sweet Potato recipe would go great with this 20 Minute Lemon and Rice Soup.

or this Savory Carrot and Parsnip Galette

Makes 6 halves

INGREDIENTS

3 medium sweet potatoes

1 cup fresh spinach, chopped

1 (4 -oz package) goat cheese

1/2 teaspoon garlic salt or more to taste

black pepper to taste

a handful of pepitas*

DIRECTIONS

Wash and slice potatoes in half. Place halved potatoes in a steamer bag. ( I use the Stasher that I purchased at Target) Steam 4-8 minutes or until potatoes are soft. If you don’t have a Stasher you can steam Sweet Potatoes like this.( This article tells you how)  Let cool a few minutes and be careful removing from the bag. Steam is HOT. Turn oven to broil. 

Scoop out insides keeping skin intact. Place insides in a bowl adding goat cheese, spinach, garlic salt, and black pepper. Mix together. Place sweet potato mixture back into the skins separating somewhat evenly. Place on baking tray and broil for about 2 minutes. Top with pepitas and serve hot. 

*What are pepitas? This article tells you. 

[elfwreck]

Meats:

Sheep, chickens (and ducks, geese, etc.), pigs, goats, rabbit/hare (seasonal), fish (freshwater and ocean, depending on location), cow (for wealthier folks, mostly), game fowl, deer (also wealthier, or poachers), squirrel, and occasionally what ever mammal predator someone in the village managed to kill before it killed them.

Vegetables:

Turnips (...lots of turnips; they’re what the UK and much of Europe had before potatoes, and they were used for the original jack-o-lanterns), rutabagas, beets, cabbage and leafy greens of several types, onions, parsnips, leeks, artichokes, fennel, carrots, beans, peas, asparagus.

Herbs: 

Parsley, sage, rosemary and thyme (heh), lavender, mint, anise, caraway, dill, dittany, horseradish, tarragon, and lots more.

Other:

Since they had hens, they had eggs. (They also used quail eggs, duck eggs, and others from non-domestic birds.) They had milk, either from goats or cows. They had cheese, sometimes made with herbs. They had other milk products that can’t be made with pasteurized milk. They had grain--several kinds of wheat and barley--so they had several kinds of breads, and plenty of fermented drinks. They had fruits and berries: Apples, pears, blackberries, raspberries, strawberries, currants, and plums. Imported spices like pepper, saffron, ginger, cinnamon, and cloves weren’t for everyday use but were sometimes used in feast recipes.

Medieval food is known to be “bland” because most people didn’t have access to all of that, and didn’t have access to much of what they did have. A chicken and turnips and some savory herbs can make a fine meal; one small chicken and four turnips and a handful of rosemary made into a soup for a family of seven is not a fine meal, not even if there’s some barley to stretch it.

this is such a strong opening paragraph for an article about a medieval cookbook

[angelkin-food-cake]

Hello! Could I request some savory meals (and maybe a drink/dessert?) for a more monstrous angel? Your angelkin selection is awesome but seems to be geared more towards light n bright angels, where I'm more storms and deep sea. Good kin flavors for me have been coffee, balsamic, lemon, rosemary, and sea salt. I love veggies and I'm a good cook so complex recipes are awesome. No meat, super spicy stuff, or peanut butter please. I hope this is enough info for you! Thank you--your blog is great!

Hello!

I’m glad you enjoy my blog! Here are some more complex and deep flavors for you. ^^

Black Forest Pavlova With Espresso Cream

Salted Nutella Latte

Dark Chocolate Avocado Mousse with Coconut Caramelized Bananas

Mushroom Pizzettas with Reduced Balsamic

Balsamic Blueberry Grilled Cheese Sandwich

Carmelized Onion, Kale, and Goat Cheese Pizza with Balsamic Drizzle

Sweet Potato Gnocchi with Balsamic Sage Brown Butter

Grilled Steak and Gorgonzola Pizza with Balsamic Glaze

Balsamic Roasted Baby Carrots

Fresh Fig and Lemon Cream Tart

Roasted Strawberry & Thyme Tart

Roasted Garlic and Parsnip Soup with Sage Lemon Butter

Lemon, Ricotta and Almond Flourless Cake

Baked Fish with Lemon Butter and Capers

There you go! We actually have a very similar flavor profile, I also tend to gravitate toward deeper more complex flavors. =D Hope you enjoy!

Thanks for the request! ♥

[honeysproutvalley]

here's my cheat sheet for the non bachelor/ette villagers if anyone needs it!

i’m sure something like this has already been done, but i needed an easy printable cheatsheet so here it is

not all loves and likes are listed, just the ones that are easiest to find!

CAROLINE Bday - Wi 7 Loves - summer spangle, fish taco Likes - daffodil 3H1 - caroline sends you parsnip soup 3H2 - caroline begins sending you vegetables 6H - enter general store while caroline and abigail are there 7H - caroline sends you vegetable medley

PIERRE Bday - Sp 26 Loves - fried calamari Likes - dandelion, daffodil 3H - pierre sends you the recipe for blueberry tart 6H - enter pierre’s shop

JODI Bday - Fa 11 Loves - pancakes, diamond Likes - eggs, milk 2H - go into jodi’s room and check her bedside drawer to find a letter from kent 3H - jodi will send you the recipe for fried calamari 4H - leave your farmhouse btwn 6am - 9:30am 7H1 - jodi will send you the recipe for ice cream 7H2 - jodi begins sending you gifts

KENT Bday - Sp 4 Loves - fiddlehead risotto, roasted hazlenuts Likes - daffodil, eggs, fruit 3H1 - enter kent’s house while he and jodi are both there 3H2 - kent will send you the recipe for crispy bass 4H - kent will begin sending you gifts in the mail 7H - kent will send you the recipe for super meal

ROBIN Bday - Fa 21 Loves - goat cheese, peach, spaghetti Likes - hardwood, quartz 6H - enter robin’s house while she is home (gives you crafting recipes for drum block and flute block) 7H - robin will send you the recipe for pumpkin soup, and also begin to send wood

DEMITRIUS Bday - Su 19 Loves - ice cream, rice pudding, strawberry Likes - eggs, purple mushroom 3H - demitrius will send you the recipe for fried mushrooms 6H - enter demitrius’ house while he and robin are there 7H1 - demitrius sends you the recipe for autumn’s bounty 7H2 - demitrius begins sending gifts

LINIUS Bday - Wi 3 Loves - cactus fruit, coconut, yam Likes - any foraged food, eggs, milk 0H - enter town btwn 8pm - 12am 3H - linus will send you the recipe for sashimi 4H - enter mountain btwn 8pm - 12am (learn to craft wild bait) 7H - linius will send you the recipe for fish tacos, he will also begin to send gifts

LEWIS Bday - Sp 7 Loves - hot pepper Likes - blueberry, cactus fruit, coconut 3H - lewis sends you the recipe for spaghetti 6H (if marnie is also at 6H) - enter pelican town, sunny, btwn 7pm - 11pm 7H - lewis sends you the recipe for eggplant parmesian

MARNIE Bday - Fa 18 Loves - diamond, pink cake, pumpkin pie Likes - quartz, eggs, milk 3H1 - leave farmhouse btwn 6:30am - 9:30am 3H2 - marnie sends you recipe for pale broth, may also begin to send hay 6H (Lewis is at 6H) - enter town btwn 7pm - 11pm 7H - marnie sends you recipe for rhubarb pie

JAS Bday - Su 4 Loves - fairy rose, pink cake, plum pudding Likes - coconut, daffodil

VINCENT Bday - Sp 10 Loves - cranberry candy, grape, pink cake Likes - coconut, daffodil 8H - speak to vincent

GUS Bday - Su 8 Loves - diamond, orange Likes - daffodil 3H - gus sends you the recipe for salmon dinner 4H (Pam is at 2H+) - enter saloon during open hours 7H - gus sends you recipe for cranberrt sauce, also begins to send you meals

PAM Bday - Sp 18 Loves - beer, cactus fruit, parsnip Likes - daffodil, milk 3H - pam will send you the recipe for cheese cauliflower, will also start sending gifts 7H - pam will send you the recipe for stuffing

EVELYN Bday - Wi 20 Loves - beet, diamond, fairy rose, tulip Likes - daffodil 4H - enter evelyn’s house while she is there 7H - evelyn sends you the recipe for rice pudding, also begins sending gifts

GEORGE Bday - Fa 24 Loves - leek, fried mushroom Likes - daffodil 1H - george will send you stone 3H - george will send you the recipe for fried eel 6H - enter george’s house while he is there 7H - george will send you the recipe for spicy eel

CLINT Bday - Wi 26 Loves - gems, gold bar Likes - copper bar, iron bar 3H1 - visit saloon btwn 7pm - 11pm 3H2 - clint sends you the recipe for algae soup 4H - clint will start sending you gifts 6H (not married to Emily) - enter town from cinderstap forest, on foot, btwn 9am - 6:30pm 7H - clint sends you the recipe for bean hotpot

WILLY Bday - Su 24 Loves - diamond, pumpkin, catfish, mead Likes - gold bar, quartz, tiger trout 3H - willy sends you the recipe for chowder 5H - willy sends you the recipe for escargot 7H - willy sends you the recipe for fish stew 9H - willy sends you the recipe for lobster bisque

WIZARD Bday - Wi 17 Loves - purple mushroom, solar essense, void essense Likes - quartz, geode minerals 4H1 - can access wizard’s basement 4H2 - wizard sends you gifts

SANDY Bday - Fa 15 Loves - crocus, daffodil, sweet pea Likes - goat milk, quartz, wool 4H - sandy will send you gifts 7H - sandy will send you the recipe for Tom Kha Soup

KROBUS Bday - Wi 1 Loves - diamond, pumpkin, void egg Likes - gold bar, quartz

DWARF Bday - Su 22 Loves - amethyst, aquamarine, emerald, jade, ruby, topaz Likes - dwarf scroll, dwarf helm 0H - enter the sewers after buying a stardrop from krobus

[kikiscauldron]

Samhain Menu Masterpost 

The Samhain flavors are warm, inviting, and comforting. They incorporate in the vegetables of the season, such as kale, leeks, potatoes, squashes, and our favorite pumpkin. Sweets include apples, cranberries, and pomegranate. Spices include sage, rosemary, garlic, cinnamon, and nutmeg. If you eat meat this is a great holiday for roasting and slow cooking pork or chicken. Since Samhain celebrates ancestry, consider cooking a recipe from an old family cookbook. Here are some wonderful recipes that would fit into the Samhain menu perfectly!

Main Courses:

Main courses at Samhain are warm and comforting: think of roasted meats, slow cooked meals, and oven baked foods seasoned with rosemary, garlic, and sage. 

Butternut Lasagna with Mushrooms and Sage

Cranberry Crock Pot Pork Loin

Easy Shepherd’s Pie

Make Ahead Vegan Samosa Shepherd’s Pie

Polenta with Wild Mushrooms, Garlic and Sage

Pork Chops with Apples and Garlic Smashed Potatoes

Rosemary Garlic Chicken Quarters

Sausage Cauliflower Spaghetti

Shepherd’s Pie (Alton Brown’s recipe)

Skillet Roast Chicken with Fennel, Parsnips, and Scallions

Skillet Rosemary Chicken

Slow Cooker Pot Roast

Spaghetti Squash Meatball Casserole

Vegetable Shepherd’s Pie

Soups, stews, and chills: 

Soups and stews are also warm and comforting, incorporating seasonal root vegetables and slowly cooked meats.

Brie and Cheddar and Apple Beer Soup with Cinnamon Pecan Oat Crumble

Cheeseburger Soup

Colcannon Soup

Cozy Cabbage and Farro Soup

Creamy White Chili

Grandma’s Crock Pot Beef Stew

Harvest Soup for Samhain

Hunter’s Stew

Irish Beef Stew

Scotch Potato Soup

Slow Cooker Loaded Potato Soup

Roasted Garlic and Parsnip Soup with Sage and Lemon Butter

Salads

Fall salads also contain more root vegetables and kale, apples, nuts, and seeds.

Arugula, Apple, and Parsnip Salad with Buttermilk Dressing

Autumn Kale, Apple and Quinoa Salad

Fall Salad with Beluga Lentils, Grapes and Roasted Pumpkin

Farro, Roasted Beet and Goat Cheese Salad

Favorite Fall Orzo Salad

Pear Salad with Pomegranates and Cranberries

Quinoa Salad with Roasted Squash, Dried Cranberries, and Pecans

Radicchio Salad with Caramelized Carrots and Onions

Shaved Carrot and Radish with Herbs and Pumpkin Seeds

Breads

Traditional Irish breads and pumpkin breads are a perfect addition to the Samhain menu. 

Barmbrack

Holiday Stuffed Pumpkin

Irish Soda Bread

Irish Soda Bread with Raisins

Pumpkin Bread with Salted Maple Butter

Samhain Pumpkin Bread

Sides

Rich, filling, and warm sides made from cool weather vegetables like kale and Brussel sprouts, fall squashes, potato, nuts, and seeds fit in well for Samhain. 

Baked Parsnip Fries with Rosemary

Boxty Pancakes

Brussel Sprouts, Apple, and Pomegranate Salad

Colcannon

Crusty Baked Cauliflower and Farro

Kale, Cranberry, and Sausage Stuffed Acorn Squash

Perfect Roasted Pumpkin Seeds

Roasted Brussel Sprouts with Bacons, Pecan, and Maple Syrup

Roasted Cauliflower with Pumpkin Seeds, Brown Butter, and Lime

Root Vegetable Gratin

Sautéed Kale

Stuffed Butternut Squash with Tempeh

Turnip and Kale Gratin

Desserts

Samhain desserts are sweet, aromatic, and use autumn classics like apples, cranberries, and pumpkins. Caramel and pecan are key players at Samhain as well.

Apple Caramel Cheesecake Bars

Apple Crisp Blondies

Apple Pie by Grandma Ople

Apple Pie Cookies (Vegan)

Autumn Spice Cake

Baked Apple Cider Donuts

Brown Butter Caramel Rice Krispies Treats

Caramel Apple Golden Oreo Icebox Cake

Chunky Apple Cake

Cinnamon Apple Cheesecake

Crabapple and Rosemary Tarts

Fig, Plum and Rosemary Galette

Halloween Bark

Maple Pecan Praline Crepe Cake

Pumpkin Cookies with Cream Cheese Frosting

Pumpkin and Walnut Squares

Rosemary Remembrance Cake

Samhain Ritual Cakes

Salted Rosemary Pecan Brittle

Soul Cakes for Samhain

Soul Cakes (Gather Victoria)

Spiced Fairy Cakes

White Chocolate Pumpkin Snickerdoodles

Beverages

Top of your meal with a warm and fuzzy beverage! Mulled ciders, cinnamon and nutmeg spices, and fall fruit flavors are all comforting drinks for Samhain.

Apple Cider Floats

Festive Sparkling Cider

Harry Potter Pumpkin Juice

Homemade Starbucks Caramel Apple Cider

Minty Kale Limeade Mocktail

Mulled Apple Cider

Pumpkin Pie in a Mug

Pumpkin Spice White Hot Chocolate

Refreshing Pomegranate Spritzer for Fall

Salted Caramel Pumpkin Latte

S’mores Latte

[bastedbatteredfried]

Mini Party

Had a bit of a dinner party on Saturday but I was too busy to write up anything about it... but I’ve got time now XD It wasn’t many people but it was a pretty important one, so i put my all into it: a three course meal with two different options for a lot of it...

Starter: leek and potato soup or lamb kofte and salad. 

Main: spiced roast lamb, with spiced (and regular) roast potatoes, special recipe carrots, honey roasted parsnips and broccoli 

Pudding: chocolate sponge and ice cream

It all worked out pretty well and... well I thought I would share the two best recipes: 

Spiced Lamb

1x 2kg Lamb Leg

1x Lime

Salt 

Pepper

Cumin

Oil

Squeeze the lime over the lamb, getting out as much juice as possible but avoiding dripping the pulp on. Sprinkle on a pinch or two of salt and pepper and then add a similar amount of cumin. Cover with foil and place in an over at 180c for 2-2 1/2 hours 

Special Recipe Carrots

6x Large Carrots 

100g Soft Goats Cheese

Handful of fresh cut dill (enough to fill a fist full)

Slice the carrots and then roast them in oil for 1/2-3/4 hour, so that they go soft. Drain off the oil and then add the cheese, having cut it into 1/2cm cubes (about the size of your little fingernail). Sprinkle with the dill and serve immediately. 

On a note: next time I’m going to try adding some lemon juice and garlic to the carrots before serving, just to see what happens...

[manxfile84-blog]

September Seasonal Produce Guide

Late Summer and Early fall leads to heavy loads at the farmers market and thus very long lists in this Seasonal Produce Guide for September.  Bear with me because there are so many good recipes to enjoy right now!  Fruit is still making a good appearance as are all of the vegetables and you can’t forget the big, busty, ripe tomatoes right now!  This time of year I love making a big batch of marinara to store up for the winter. I also serve this One-Pan Farro with Tomatoes, Sausage, and Kale  frequently for a quick dinner and a big bowl of apples once again graces our kitchen island.

Though I’ve given you plenty of ideas below for recipes, I also wanted to add a few end of harvest ideas for you.  Just pick one of the ingredients listed above and find a way to store it up for a mid-winter celebration.  This year try shucking a lot of corn to freeze for winter meals, or make your own jam (this maple vanilla apricot jam is a little taste of heaven), can some peaches in this honey simple syrup (one of my favorite things to enjoy mid winter), or try your hand at pickling – this strawberry pickled radish recipe is fun and I always make at least one batch of these pickled vegetables every year.

I look forward to seeing what all of you are making this harvest season.  Don’t forget to tag your seasonal food photos with #eatseasonal!

Apples

Salmon with Apple, Cucumber, Avocado Salsa (pictured above)

Apple Fennel Salad

Sweet Potato, Apple, Cranberry Saute with Hazelnuts

Peach Apple Sauce

Maple Cashew Baked Apples by Cookin’ Canuck

Blackberries

Berry Frangipane Brioche Toast

Triple Berry Coffee Cake with Walnut Streusel

Almond Torte with Blackberries

Berry Scones

Arugula Salad with Blackberries and Chèvre by Cafe Johnsonia

Blackberry and Almond Coffee Cake by Floating Kitchen

Broccoli

Broccoli and Cheese Soup

Roasted and Charred Broccoli with Pasta (vegan)

Roasted Broccoli Stuffed Shells (pictured above)

Slow Cooker Cheesy Broccoli and Chicken with 3 grains

Healthy Broccoli Salad

Cheesy Baked Quinoa with Chicken and Broccoli

Slow Cooker Vegetable Curry

Cabbage

Thai Chicken Cabbage Wraps with Peanut Sauce by Floating Kitchen

Lean Grilled Hamburgers with Hot Sauce Cabbage Slaw by Cookin’ Canuck

Asian Cabbage Slaw with Mint and Scallions by The Lemon Bowl

Carrots

Honey Roasted Carrots with Goat Cheese and Pomegranates

Butternut Squash, Carrot and Orange Soup

Classic Carrot Cake

Spanish Carrots with Fennel and Toasted Hazelnuts

Carrot and Date Bran Muffins

Creamy Carrot Soup with Crispy Chickpeas (dairy-free)

Carrot Cake Cookies (vegan and gluten free)

Cauliflower

Kung Pao Cauliflower

Cauliflower Chickpea and Kale Tacos

Cauliflower Fried Rice

Quinoa Crusted Cauliflower Steaks

Cauliflower Pizza Crust

Cauliflower Couscous Greek Salad

Chilies

Slow Cooked Chicken with Roasted New Mexico Green Chilies

Green Chili Cream Cheese for Bagels by Project Domestication

Corn

Chicken Corn Chowder

Coconut Creamed Corn

Fresh Corn Cakes with Pulled Pork and Cherries

Sweet Potato Black Bean and Corn Salad (pictured above)

Farro Risotto with Squash and Corn

Bluberry Corn and Feta Salad

Cucumbers

Greek Yogurt Cucumber Salad Dressing

Chinese Cucumber Salad

Tzatziki Chicken Salad

Cucumber and Chickpea Salad with Creamy Za’ahtar Dressing by Project Domestication

Quick Refrigerator Pickles by Mountain Mama Cooks

Eggplant

Eggplant Rollatini with Pancetta and Spinach by Kitchen Confidante

Quinoa Crusted Eggplant Parmesan by Kitchen Confidante

Grilled Eggplant with Corn Chimichurri by Kitchen Confidante

Grilled Eggplant Parmesan Stacks by Flavor the Moments

Ratatouille Polenta Stacks by Project Domestication

Fennel

Apple Fennel Salad

Spanish Carrots with Fennel and Toasted Hazelnuts

Fava Bean and Fennel Risotto with Sautéed Radicchio (pictured above)

Orange Fennel Tea Cakes

Chickpea and Butternut Squash Soup with Fennel

Grapes

Roasted Chicken and Grapes over Polenta

Roasted Grape and Walnut Rice Pilaf

Chicken Salad with Grapes and Almonds

Green Beans

Roasted Pork Chops with Peaches and Green Beans

Curry Chicken with Green Beans

Green Bean Side Dish with Feta and Pecans

Easy Green Bean Salad by Simple Bites

Melons

Melon Coolers

Melon Rainbow Sherbet

Baked Salmon with Watermelon and Tomato Salad

Watermelon Mojitos

Watermelon Wedge Salad with Basil Goat Cheese and Almonds (pictured above)

Melon Caprese Skewers with Herb Oil by Floating Kitchen

Parsnips

Parsnip Hash Browns

Chicken and Root Vegetable Pot Pie

Parsnip Apple Soup by Kitchen Confidante

Sweet Potato, Turnip, Parsnip Latkes by Kitchen Confidante

Roasted Carrots Parsnips and Turnips with Thyme by Project Domestication

Peaches

Peach and Prosciutto Pizza

Peach and Ginger Cream Tart

Coconut Macaroon Filled Peaches

Canned Peaches with Honey Simple Syrup

Peach and Proscuitto Salad

Chicken and Peach Curry

Classic Peach Pie

Peach Buckle (similar to coffee cake)

Roasted Pork Chops with Peaches and Green Beans

Peach Ice Cream

Butterscotch Peach Ice Cream Sandwiches

Pears

Chocolate Pear Tartlets

Mashed Rutabaga with Ginger Roasted Pears

Pear Butter

Chopped Salad with Tomato, Avocado and Pear

Peppers

Roasted Red Pepper Sauce with Cashews

Egg Muffins with Peppers, Kale and Cheddar

Spanish Romesco Sauce

Roasted Vegetable Enchiladas

Roasted Cauliflower and Farro with Red Pepper Sauce

Pumpkins

Homemade Pumpkin Puree

Pumpkin Sweet Potato Pie

Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Maple Granola

Pumpkin Bread with Maple Icing (pictured above)

Pumpkin Yogurt Waffles

Pumpkin Oatmeal with Pecans

Pumpkin Caramel Sauce

Potatoes

Yukon Gold Potato and Leek Soup with Sorrel

Potato Gnocchi (step-by-step guide)

Boiled Potatoes with Olive Oil, Basil and Mint by Cookin’ Canuck

Polenta Crusted Roasted Potatoes and Rosemary Hashbrowns by Simple Bites

Maple Bacon Red Potato Salad by Flavor the Moments

Radicchio

Fava Bean and Fennel Risotto with Sautéed Radicchio

Spaghetti with Radicchio and Chèvre by Cafe Johnsonia

Radishes

Chicken Gyro Bowls with Radishes

Strawberry Pickled Radishes

Farro Pesto Salad with Edamame and Radishes

Radishes with Vegan Coconut Butter by Cafe Johnsonia

Raspberries

Raspberry Popovers

Raspberry Apricot Galette (pictured above)

Beet Banana Raspberry Smoothie

Raspberry Coffee Streusel Muffins by Floating Kitchen

Summer Squash

Roasted Vegetable Pasta Sauce

Savory and Sweet Summer Squash Custard

Farro Risotto with Squash and Corn

Summer Squash Gratin by Project Domestication

Tomatoes

One-Pan Farro with Tomatoes, Sausage, and Kale

Marinara Sauce for Canning (pictured above)

Freezer Tomato Sauce

Strawberry Tomato Dessert Sauce

Homemade Bolognese Sauce

Tomato Gravy

Zucchini

Greek and Italian Zucchini Noodle Salads

Zucchini Chocolate Chip Cookies

Hazelnut Zucchini Bread

Zucchini Noodle Salad with Spicy Peanut Sauce

Quinoa Primavera with Zucchini

Source: https://www.thevintagemixer.com/september-seasonal-produce-guide-2/

[marketerarena-blog]

6 Healthy Root Vegetables You Have to Try This Fall

Root vegetables are the edible parts of plants that grow underground, but these super-nutritious, health foods are finding their way into the spotlight and onto the plates of healthy eaters. Carrots are the most familiar root vegetable—we eat the long, orange bottoms, not the leafy tops. These six other roots are, like carrots, rich in flavor and nutrients, and they’re ideal for slow-cooking in diet dishes that warm you up on cool fall days. Here’s why each is a healthful addition to your diet plan and a few ideas for enjoying them: 1. BEETS Most of us recognize the dark red roots, though you can also find varieties that are striped with white inside and some that have golden yellow skin and flesh. All are naturally sweet—beets are a raw ingredient in table sugar—yet they’re low to medium on the Glycemic Index, so you can enjoy them even when you’re trying to lose weight. Nutrisystem category: Vegetable Nutrition facts: A cup of raw beets has 58 calories, 3.8 grams of fiber, 13 grams of complex carbohydrates, 22 milligrams of calcium and 442 milligrams of potassium. Try: Beet salad with arugula and goat cheese blends the sweetness of the roots with peppery greens and the creamy texture of the cheese. When you roast beets, the sugars are caramelized, giving them an even deeper, richer flavor.

2. PARSNIPS They look like large, white carrots and they have a similar mildly sweet flavor and crunchy texture. When cooked, parsnips become very tender and even sweeter. Nutrisystem category: SmartCarb Nutrition facts: A half-cup of raw parsnips has just 50 calories, yet gives you 3.3 grams of fiber, 250 milligrams of potassium, and more than 10 percent of your RDA of vitamin C, folate and manganese. Try: Steamed and pureed parsnips make a hearty foundation for low-fat, creamy soups. Slice raw parsnips into “sticks” and bake them in the oven with a little oil, salt and pepper to make crispy “fries.”

3. TURNIPS A roundish bulb shaped a bit like a large radish, turnips often have purplish tops and white bottoms but some varieties are all white. The insides of both are a creamy white color. They taste lightly spicy. When shopping, look for smaller turnips, which are more tender than larger ones. Nutrisystem category: Vegetable Nutrition facts: In a cup of raw turnips, you get 36 calories, 2.3 grams of fiber, 27 milligrams of vitamin C, and no fat or cholesterol. Try: Instead of ordinary mashed potatoes, try boiled and mashed turnips with apples, a sweet and spicy weight loss combination that just might become a new family favorite. And don’t toss the green tops in the garbage—they’re also loaded with nutrients and they taste delicious raw or sauteed.

4. RUTABAGAS Sometimes called swedes or wax turnips, rutabagas are a hybrid created from turnips and cabbage. Rutabagas are mildly spicy but become more sweet-tasting when cooked. They look a bit knobby on the outside, but they have smooth, starchy texture inside. Nutrisystem category: Vegetable Nutrition facts: In a cup of raw rutabaga, you get 52 calories, 3.2 grams of fiber, 60 milligrams of calcium, 35 milligrams of vitamin C, and 427 milligrams of potassium. Try: With their sturdy texture, rutabagas make a solid base for a vegetable tart made with layers of potatoes, carrots and garlic. For a hearty and healthy side dish, toss chunks of rutabaga with mustard and dill, then roast them to tenderness.

5. KOHLRABI The bulbous exterior of kohlrabi may be light green or deep purple, but all are white inside. Like its close relative broccoli, kohlrabi has a mild peppery flavor. Nutrisystem category: Vegetable Nutrition facts: A cup of raw kohlrabi has 36 calories, 5 grams of fiber, and 83 milligrams of vitamin C, 472 milligrams of potassium, and a substantial amount of vitamin A. Try: You can eat kohlrabi raw, sliced into salads or grated into your favorite slaw. Add cubes of kohlrabi to vegetable soups, where they become tender after slow cooking. Shredded kohlrabi mixed with egg and a little flour make tasty fritters your family will love.

6. CELERIAC Also called celery root or knob celery, celeriac is a variety of celery grown for its edible roots. While celeriac won’t win the vegetable beauty pageant, its scent is fresh and sweet, and when cooked its aroma has a savory smell that may remind you of Thanksgiving dinner in the oven. The taste is mild, with gentle herbal notes that make it an ideal companion to stronger flavors. Nutrisystem category: Vegetable Nutrition facts: In a cup of raw celeriac, you get 66 calories, 2.8 grams of fiber, 67 milligrams of calcium, 12.5 milligrams of vitamin C and 468 milligrams of potassium. Try: Celeriac’s smooth texture (after peeling the rough skin) lends itself to purees that can be used to add flavor and nutrients to soups and stews. Roast it with pears to make a sweet side dish for broiled fish or turkey breast.

Did you snap a picture of your root vegetable dish? We want to see! Share your weight loss inspired recipe creations.

The post 6 Healthy Root Vegetables You Have to Try This Fall appeared first on The Leaf.

https://askfitness.today/6-healthy-root-vegetables-you-have-to-try-this-fall/

[jenguerrero]

The Cottage Kitchen: Cozy Cooking in the English Countryside by Marte Marie Forsberg Edition: Hardcover

The author grew up in Norway, and moved to the English countryside after she finished at University. The book reflects both in wonderful Norwegian British fusion. Her photography is exquisite, full of charm and bold contrasts of rustic and posh, with an eye for very dramatic lighting. The food is delicious and interesting.

I’ve put in a request with the author to share a recipe with you. If I hear back, I’ll update this!

Pictured below: 1-2) Marie’s Meatballs – p 113, Brown Gravy – p 41, Parsnip and Cardamom Puree – p 114, and Cranberry Sauce – p 115. This dinner was divine. I usually make roast potatoes with Scandinavian meatballs and gravy, and adore the parsnip and cardamom puree. The house smelled amazing! In the gravy, she lists just a tablespoon of brown goat’s cheese. It’s optional, and everything will be wonderful if you skip it. I happened to have some in the fridge, so I thought I’d add a pic in case anyone’s unfamiliar and is cheese-curious.

3) Orange and Clove Roast Chicken with Pears and Butternut Squash – p 213. Really yummy and the taste is so different. I love it when that much produce is packed in a recipe. On this one, I found that mine took a considerable amount of time longer than the recipe mentioned. I’ll probably move half the fruits and vegetables to a second pan next time to increase surface area, and try to decrease the time. That said, as long as you go with an internal temperature on the chicken to determine doneness instead of the time, you’ll have a lovely dinner. 4) Baked Mont D’Or with Honeycomb and Garlic – p 83. I couldn’t get my hands on a Mont D’Or, so I had to go with another soft, flavorful cheese. I love the addition of honeycomb, garlic, and rosemary.

5) Truffled Yorkshire Pudding – p 28, with Onion Gravy – p 29. Yum! It’s kind of like a savory Dutch baby. 6) Ruby-Red Rhubarb Soup – p 120. My daughter smiled, “This tastes like Christmas.” It’s filled with vanilla bean and cinnamon.

7) Tomato Tarte Tatin with Burrata – This one’s amazing. I love the contrasts of honeyed tomato with olives and a buttery puff pastry. If you can’t get your hands on Burrata at your store, it’s like mozzarella’s creamier cousin. The burrata’s awesome, but you could sub in really fresh mozzarella if you had to.

Some others I have flagged to try: Fig and Pecan No Knead Bread – p 24 * Waldorf Salad – p 27 * Tarragon Butter Baked Scallops – p 33 * Chorizo Macaroni and Cheese – p 36 * Truffled Vegetable Toad in the Hole * Kale and Almond Soup – p 87 * Roast Potatoes – p 107 * Fennel and Potato Soup – p 116 * Caramel Popcorn – p 130 * Artichokes with My Mother’s Creamy Lemon Butter Sauce – p 144 * Summer Panzanella – p 163

*I received a review copy to explore and share my thoughts on.

The Cottage Kitchen by Marte Marie Forsberg. Norwegian British Fusion. The Cottage Kitchen: Cozy Cooking in the English Countryside by Marte Marie Forsberg Edition: Hardcover The author grew up in Norway, and moved to the English countryside after she finished at University.

[samirgianni]

Seasonal Ontario Food's Top Ten - The Heart of the Blog - Vegetable Side Dishes

Here are the recipes that to me define the purpose of this blog. There is any amount of information out there about cooking meat based dishes, vegetarian cookbooks abound, and the making of desserts is an art and a science and yet a good dessert is easily had. But damn, it can be so hard to find a nice, simple vegetable side dish that isn't swimming in butter, cream, cheese, bacon etc, and yet has that special touch that makes it stand out. I get all excited when I come up with one. (But you'll also note that I'm don't exactly turn down the butter, cream, etc when it seems like a good idea.) Ten recipes won't cover my enthusiasm for these, but ten recipes for each vegetable seems excessive, so I'll go with breaking them down by season. That's admittedly a very crude division. Some things are available for months, with others if you miss the week they are available they are gone. Still, here goes... Spring: Sautéed Parsnips - These could be made in the fall or the winter; anytime the parsnips will have been touched with frost which sweetens the roots. I'm putting them here because it is so nice to have delicious vegetables at that difficult time in the early spring. This is also my most viewed vegetable side dish recipe. They are certainly very good, but I think I like Parsnip Fritters just that little bit more even though they are also more work. Cabbage & Bean Sprouts with Shiitakes - Lets face it, when it comes to "green" vegetables in the winter and early spring, we are talking about cabbage. Also cabbage, cabbage, and cabbage. Fortunately, cabbage is good, bean sprouts are a crispy treat, and shiitake mushrooms are sublime. Leeks & Spinach - Leeks and anything, really, but this was the first of that genre, and remains a favourite. To have leeks in the spring you must grow them yourself or find them (maybe) at a farmers market, but they are worth looking for. Portobello Mushrooms Stuffed with Goat Cheese & Asparagus (or Spinach) - This is probably more of an appetizer or main dish than a side dish, but too bad. It's also fine as a side dish, as long as you can put up with it stealing the show.

Hodge-Podge - Is more of a seasonal Nova Scotia recipe than an Ontario one, but I have no qualms about stealing it. It's delicious, versatile, and a bit too on the rich side, what with the cream and butter.  Never mind, it also has lots of vegetables. The yummiest, most excellent vegetables of the year.  Asparagus & Wild Leeks - There are probably about 2 days a year when this could be made, but sometimes I love these fleeting little pleasures just because they are so fleeting. And pleasures, of course - it's an excellent combination. Endive & Mushrooms au gratin - More of late-winter/early spring dish than a later spring one, when you long for bright zingy vegetables but cheesy baked things still seem far too appropriate. Why not both? Stir-Fried Radishes with Their Greens - Cooked radishes! Entirely possible and quite charming. One Pot Creamed Spinach with Mushrooms -"Creamed". "Spinach". "Mushrooms". Need I say more? Oh, all right. "One Pot". Swedish Colcannon - Not Swedish and not exactly Colcannon, but nevermind. It's awfully good. Summer: Green Beans & Cabbage "Scandia" - This one has been made in the family since the 1930s. It's a bit of job, for a side dish, but it's a real marker of summer for us. And also really, really, tasty. Green Beans in Tomato Sauce - Just about every country around the Mediterranean has some version of this dish, on account of because it is just so easy, logical, and perfect. Yes, perfect.

Fried Cauliflower, Mexican Style - Just greasy enough to give it that air of decadence, while being perfectly wholesome, really. Or is it that soft, mild cauliflower obtains some substance and presence from the eggy coating? Eat some and decide. Lambs Quarters as a Vegetable - Not a recipe, but a much read and commented upon post. What it says on the tin. Puréed Peas - This is what it says on the tin too. How to make slightly past-it peas better and good peas sublime. Visualize whirled peas, said one joking commenter, but you don't have to visualize. There's a photo. Buttered Beans - Here it is in the summer, because that's when beans are in season, but really I do this all winter with frozen beans. So simple, so tasty. Fresh Corn Polenta - I tried to get a corn recipe in here - this is it - but admittedly I mostly boil it, butter it, and eat it. This is pretty good too though. Green Beans a la Poutine - Yes we eat a lot of beans. I used to not like them that much, then we started growing them. What a difference. This is definitely gilding the lily, but sometimes that's good. Bean & Zucchini Curry - More beans. With zucchini - another popular summer veg around here - in a sprightly curry sauce. This is substantial enough to be a main dish, but it could also play second fiddle. Lively and satisfying. Ratatouille - No new culinary ground being broken here, but this is a staple for us. We've taken to freezing it in vats, then using it in the winter for soups - it does get a bit soupy once frozen - pasta sauces, and casseroles. It's also delightful fresh in season, of course. Pizza Style Zucchini, or Possibly Eggplant - Another one that could be a side dish, or a main dish. It's fun, it's easy, it's flexible, and it uses up those overly large zucchini. Fall: Broccoli Stem, Cabbage & Carrot Stir Fry - I originally cooked this in the summer but it is really more of a fall dish. There's something about the combination of vegetables, and the fine grated texture that really appeals to me here. I make this one again and again; and I enjoy the same combination as Broccoli Stem Cole Slaw.

Pattypan Squash Stuffed with Corn & Cheese -A late summer or early fall dish, and again it could step  up and be the main course. It's not just tasty, it's also ridiculously cute. Brussels Sprouts with Bacon & Onion - Well just about anything green goes well with bacon and onion. But in this case, it's Brussels sprouts. Roasted Squash, Brussels Sprouts & Shallots - A really well-balanced trio; each one the better for the presence of the other two. Brussels Sprouts & Jerusalem Artichokes - I wish we called them Topinambour and I wish we ate them more. Jerusalem artichokes, that is; they are not from Jerusalem (they are one of the very few vegetables that are historically from Ontario) and they are not artichokes. They sure do go with Brussels sprouts though. Ginger-Lime Mashed Sweet Potatoes - I love ginger and lime, and I love sweet potatoes, and they all love each other, and yes! It's just a great big orgy love-fest. Kale and Parsnips a l'orange - Oh look! It's a way that I will eat kale and like it, and there isn't even any greasy meat involved. That's an accomplishment. Cauliflower with Mushrooms & Garlic - And paprika. Sautéed. Excellent, in other words. Rosemary-Garlic Rutabaga - Rosemary is an underused herb; at least underused by me. Along with garlic it raises rutabaga to new levels of subtlty and sophistication. Beans & Kale with Tomatoes -Greens, beans, and tomatoes are one of the all-time great food combinations. You can swap out different greens, you can use all kinds of beans, and fresh, sauced, diced, tinned, or just about any form of tomato but ketchup can be used. (Hmm. That sounded like a challenge. Did that sound like a challenge to you? Fortunately I'm too old and canny to fall for that.) Winter: Clapshot; a Mash of Rutabaga, Carrots & Potatoes - Smooth or rustically mashed, these three are greater than the sum of their parts. A classic of Scottish cuisine - stop laughing - and a really delicious comfort-food dish. Red Cabbage Braised with Beets - Like so many of these vegetable combos, better together than apart. Rich, flavourful, and an amazing colour. 5-Spice Parsnips - Two slightly nerdy flavours that are just soul-mates. Rum & Raisin Sweet Potatoes - Sweet potatoes, with rum-soaked raisins, honey, and butter. How could it not be good? Belgian Endives with Blood Oranges & Honey - Sweet, juicy, crunchy, and just a little bit bitter - a symphony on your plate.

Roasted Carrots on a Bed of Lentils - Visually lovely, complex in textures and flavours, this is inspired by Turkish cooking. Yet another one that could be the leading actor but will play a character part with grace and style. Lemon Cabbage with Poppy & Sesame Seeds - It's winter, so it's cabbage. So much cabbage. This is an easy and delightful way of changing it up. Maple-Balsamic Glazed Onions - Onions - always a bridesmaid, never the bride. Except they can take centre stage very well, as this dish shows. Sweet Roasted Beets - I spent 30 years hating beets. Then I started doing things like this with them. Beets? They're terrific! Braised Red Cabbage & Onion with Goat Cheese - I made this a year and a half ago, and when I saw the photo I started to drool. I remember it very well - I don't know why I haven't made again. It was simply amazing. Goat cheese is a little spendy, I suppose, but some things are worth it. from Seasonal Ontario Food http://seasonalontariofood.blogspot.com/2017/06/seasonal-ontario-foods-top-ten-heart-of.html