Sausage and Spinach Lasagna

Serving the lasagnaLike the rest of the Eastern seaboard, we were hit with a winter storm yesterday.  I’m excited – it’s that beautiful fluffy sparkly kind of snow.  With the winter we’ve had, I’m happy to have snow (not rain) and temperatures that are a little more moderate than -30 C (it’s a lovely -13 in Ottawa this morning), as it seems we’ve been seesawing back and forth between the two extremes this season.  I’m grateful for this snow, and excited to dust off my cross country skis and head outside! Continue reading

Lambs Quarter Pesto Cream Sauce on Whole Wheat Macaroni

Pasta with pesto cream sauceThis recipe was so simple – literally two ingredients added to the pasta made a delicious and flavourful sauce.  I’m happy my Greek yogurt experiment worked out, which made it so much healthier than a traditional cream sauce!  I bet it will be even better once summer rolls around and I have fresh tomatoes and basil to add.  I used frozen pesto from my freezer that I made last summer, but you can use any type of pesto.  This pesto was made from lambs quarters, garlic scapes, parmesan and olive oil (I have another pesto recipe with lemon basil and lemongrass which is perfect on fish!).  I’ll be sure to post the pesto recipes once the ingredients are in season again.  But until then, freezer pesto is almost as good. Continue reading

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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