Parsnip Muffins. Because, why not?

Carrot and parsnip muffins in bowl

We have a lot of carrots and parsnips in our fridge right now. I mean a lot.  We signed up for the fall extension option from our CSA with Roots and Shoots Farm this year, which has been awesome, but as you might expect full of root vegetables.  We don’t seem to have much difficulty making use of the potatoes, onions and garlic – those things always go quickly.  But the carrots have gotten the best of me this year, and also the parsnips, which I find are a bit trickier find to creative ways to use.  Continue reading

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Baked Potato and Leek Soup with Cheddar and Bacon (and Beer)

Baked potato soup

Yesterday was quite a day here in Ottawa. I’m not here to be political, so all I will say is that on some days you crave something comforting and warm and yesterday was one of those days.

Here is a delicious recipe for Baked Potato and Leek Soup which was exactly what a day like yesterday called for.

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Roasted Garlic and Carnival Squash Pasta

Carnival squash and garlicAt the end of the growing season this year we bought some bulk vegetables from our CSA provider, Waratah Downs. While tomatoes were quickly preserved, garlic, onions and squash still abound in our kitchen. This was our first time taking advantage of bulk produce discounts from farmers, and I’m really impressed with how well they’ve lasted and how delicious everything still tastes several months later.

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Peperonata Eggs

Peperonata EggsI just recently learned what peperonata was – although apparently I`ve made it before, as a pizza topping among other things, and just didn`t know what it was called!  But the inspiration for this recipe was a twist on fried eggs, which I made for breakfast on the weekend.  I had tomatoes from our garden sitting out which had just ripened – I had waited weeks, trying to come up with something interesting to do with fried green tomatoes and sort of forgot about them, not thinking they would ever ripen.  But they did!  Continue reading