Roasted Butternut and Broccoli

When it comes to weeknight dinners I tend to keep it pretty simple.  Especially during the winter and early spring when seasonal veggies can get a bit monotonous this often means roasting whatever I have on hand.  Tossed with some coconut oil and flavored with garlic powder and aleppo pepper is one of my favorite ways to do it. You can really use this technique for almost any vegetable you have on hand – carrot, sweet potato, zucchini, cauliflower,... Read More

Butternut Squash Butter

Due to some unforeseen technical difficulties I had with the blog the past few weeks, I didn’t get a chance to post the rest of my recipes from Pivot’s December Food Demo.  They are all holiday recipes that work well throughout the winter, so I will be burning through these recipes in the next few days so that I can move on to prepping for the January Food Demo.  The theme is All Things Green and will be on January 26th at 3pm.  More... Read More

in season: english peas, green garlic, spring onions, stone fruit and summer squash!

i’m so sorry i’ve been away from the blog for so long.  after a very merry birthday, a bout of illness and some technical difficulties, cooking has been the last thing on my mind for the past few weeks.  it didn’t help that the produce at the market for the last few months has been dominated by dark leafy greens, root vegetables and oranges – lots and lots of oranges.  i had lost total interest in cooking, let alone posting. but... Read More

Chunky Pumpkin Soup

This is a recipe I got from my boyfriend.  When he first started cooking for himself, this was one of the first recipes he learned, I dare even say, mastered.  It’s an easy, wholesome recipe that you don’t have to be a seasoned chef to make, it doesn’t even require any blending.  It is versatile, since you could really use any kind of squash, like butternut or delicata, just as easily.  Plus it’s also perfect for thanksgiving... Read More