KINGFISHER FARM MARKET RECIPES

This is not the only winter squash/pumpkin curry on in my recipe collection.  It is one I tried last week and really loved.  I liked the variation of having chunks of chicken, carrots and onion as well as stirring in a creamy squash puree.  The flavours held extra depth and richness with the tamari and miso paste being added to the red curry paste.  It hit the spot. This recipe is based on a Vegan Thai Kabocha Squash Curry recipe from Nisha Vora. Serves 8.   Ingredients: 3 c

·2 cups fresh cilantro ·1 garlic clove ·¼ cup lime juice ·2 teaspoons maple syrup or honey ·½ teaspoon ground coriander ·½ teaspoon sea salt ·½ cup extra-virgin olive oil Instructions In a food processor, place the cilantro, garlic, lime juice, maple syrup, coriander, and salt and pulse to combine. With the blade running, pour in the olive oil and process until smooth. Option: Make it creamy - blend with 1 avocado or ½ cup plain whole milk Greek yogurt from loveandlemons.com

Ottolenghi from Comfort Ingredients: 1 lb 3 oz/550g zucchini, cut on the diagonal into chunks 3 tbsp olive oil 1 lemon: finely shave the...

Despite being ridiculously easy, this dish was super flavourful and creamy. We were living with an abundance of cauliflower so it really...

Our favourite way to use an abundance of spinach. 1 onion (chopped) 1 lb paneer (cubed) 4 cloves garlic (chopped) 2 Tbsp grated ginger 2...

CHIMICHURRI SAUCE SERVINGS: 4 PREP TIME: 5 min TIP: a flavorful South American condiment (or marinade) made with cilantro to spice up...