For years now we've been sharing this recipe at the end of August or September when the tomatoes are at their height. We often put it together in a pasta night kit. It's also one of the things I can (or freeze) every year, hoping to make it to the next season on tomatoes that we grow.
1 onion 2 cloves of garlic a bunch of basil sprigs of oregano 1 T paprika 1 tsp cumin cayenne to taste 2 red peppers 1 eggplant 1 zuchinni 1 carrot 4 cups tomatoes
Don't be deterred by the apparent difficulty of making risotto. You got this. Garnish with fresh parsley. Serves 4. *Recipe adapted from All of Oils
2 cups Butternut Squash, peeled and diced 2 T butter 2 T Butternut Squash Seed oil (optional) ½ tsp salt, pepper to taste ¼ tsp chili powder 1 onion diced 1 ½ cup Arborio Rice 6 cups chicken or vegetable broth ¼ cup cooking sherry or white wine 1/8 tsp turmeric ½ cup parmesan shavings 1 portobello cap (optional)
This is another seasonal favourite for us. It is from a beautifully illustrated book by Troth Wells called The Spices of Life. It was a gift to Paul the first year we were dating with an inscription from me that says, "you've brought so much spice into my life, thank you. Maybe you can start to grow some of these spices in your garden." Little did we know all the hot sauce and herbs that Paul would go on to grow.
Ingredients: 1 lb pumpkin cut into small cubes (2.5 cups) 1/2 T tumeric 1 green chili 1 onion 5 cloves garlic 1 tsp ginger or grated fresh ginger 2-3 whole cloves 2 tomatoes 1 can coconut milk salt to taste
This is hands down the best veggie burger I've made or tasted! True. It's adapted from the "Farmer John's Cookbook." You think it's not going to hold together but the cheese and oil do wonders. I often double the recipe in order to have leftovers (they freeze well). Serves 4
Directions: Preheat oven to 350 Combine everything in a large bowl. Form patties directly on pan (with parchment paper). Bake the patties until brown around the edges. I like to flip them on the cookie sheet after 10 minutes. Serve on buns with lettuce, tomato, sliced onion, pickles, mayo etc.
Ingredients: 1/2 cup sesame seeds 1 cup sunflower seeds 2 cups grated beets 2 cups grated carrots 1/2 cup minced onion 2 eggs beaten 1 cup cooked rice 2 cups grated cheddar cheese 1/2 cup sunflower oil 1/2 cup freshly chopped parsley 3 T flour (GF is fine) 2 T tamari 1 minced glove of garlic 1/4 tsp cayenne pepper
3/4 lb. butternut squash, diced 1/2 lb. beets, diced 1 red apple, chopped 2 T. olive oil, salt 4 cups mixed sturdy greens 1/2 c. diced feta 1/4 c. toasted nuts or seeds 3 T. raisins
Vinaigrette 1/4 oil, salt 1/3 c. thinly sliced shallots 1 - 1/2 t. fresh ginger 2 T. Balsamic vinegar 1 T. maple syrup 1 T. fresh lime juice 1 T. finely chopped parsley 1 t. Dijon mustard Freshly ground black pepper
This recipe came to us from our friend Ryan (now Ryan works with us here on the farm) when we lived together in East Vancouver. It has been a favourite of our family's every since. It uses a massive amount of greens which feels really satisfying and I love all the spices that get tossed into the pan; this isn't a recipe that you have to be super careful with the measuring, it turns out a bit different each time when I make it but always tasty. If it's not summer I usually substitue the large tomato for a couple of cups of tomato sauce. I usually add a tablespoon of honey at the end.
1 onion (chopped) 1 lb paneer (cubed) 4 cloves garlic (chopped) 2 Tbsp grated ginger 2 red chile peppers (optional) 4Tsp garam masala 4 Tsp ground cumin 2 Tsp ground coriander 2 Tsp ground tumeric 3 lb spinach (chopped) 1 large tomato (chopped) 3/4 cup any cream pepper & salt to taste 8 sprigs fresh cilantro 1 cup cashew
This is our Fall standby. It's so easy and so tasty. One of the things that makes it easy is that you can just roast the squash; cut in half and turn over on a baking sheet. Depending on the size it'll take about 20-30 minutes at 400F.
Ingredients: 500g pasta 1lb Italian sausage 1 medium onion 4 cloves garlic, minced 1 C white wine or chicken broth 1 C broth (chicken or veg) 1 C cooked & pureed winter squash ½ C milk or cream 1 bay leaf 2 T fresh sage 1/8 t cinnamon 6 t nutmeg Salt & pepper to taste Romano or parmesan cheese for topping
This is a fantastic way to use all the goodness of a season - in a bowl. Use this sauce with a bowl full of grains and greens. We like to add hard boiled eggs along with our seasonal vegetables. *Recipe from www.shesimmers.com
Ingredients: One can coconut milk 1/4 cup Thai red curry paste ¾ cup peanut butter ½ tablespoon salt ¾ cup sugar 2 T of apple cider vinegar ½ cup water