Try this recipe for a healthy, hearty meal with flavours that have a South African twist. For the original, more authentic-sounding recipe (it’s designed for the slow-cooker if you’re into planning ahead like that – during the week, clearly I’m not) check it out on Eating Well. Continue reading
I still have a number of various types and shapes of squash on my table. Some were bought in bulk when our CSA from Waratah Downs ended in October, other have accumulated week by week from our current CSA from Bryson Farms (yup – they deliver in winter!). Anyway, since they’re on the table in a pretty basket, I don’t think to use them in day to day cooking, so once again they’re piling up and I decided to use a couple to make this soup. It’s my first time making squash soup and I researched many recipes before settling on this one. I was drawn in by the roasted vegetables as well the combination of sweet and savoury spices.
At 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.
This meal was a marathon! Not the eating part but the cooking part. I didn’t know I had so many pots and pans in my house, and I think all of them are now dirty. I pinned this recipe on Pinterest a while ago and have been drooling over it ever since. It has some amazing Fall flavours combined to create an original twist on a hearty classic. Continue reading
It’s time for squash! I love squash. I have several exciting squash recipes I want to share, but it was easy to choose which one to do first. I used to think risotto was too difficult and way above my comfort zone – probably due to watching too much Hell’s Kitchen and hearing Gordon Ramsay repeatedly scream “Look at the risotto! It’s f&@king burnt! You donkey!” or something to that effect. But then I tried it and it’s really not that hard. It just takes patience and a lot of stirring. Continue reading