Kohlrabi is a classified as a brassica or cruciferous vegetable, although judging by its bulbous appearance, one would assume it’s a root vegetable, but surprisingly, it’s not. It belongs to the same plant family as arugula, kale, cabbage, broccoli, cauliflower and Brussels Sprouts.read more
This year for Halloween, I decided to decorate our house with smaller pumpkins that could be roasted and enjoyed in a variety of different ways. Don’t get me wrong, we did crave one pumpkin which was set out on our front steps aimed at scaring little trick or treaters. Not sure we successfully achieved that with my amateur carving skills, but we tried.read more
This summer, while travelling though Italy, I had the pleasure of enjoying one of my all time favourite veggies, eggplant. I had pasta with eggplant, pizza with eggplant, grilled eggplant, marinated eggplant and eggplant parmigiana. You name it, I had itread more
Peas belong to the family of plants known as legumes. With most legumes, the seeds of their pods are often dried and re-hydrated during the cooking process. Peas are one exception in that the pod can be snapped open and the seed can be eaten as a fresh vegetable.read more
This week I decided to teach my children about sprouting seeds. I thought it would be fun to have them water the seeds, over the course of 1-2 days, and watch them grow. Many of our friends asked why we were sprouting beans.read more
I received 2 medium sized delicate squash from my food bag last week and quite honestly, did not know what to do with them. So, I thought I would try roasting them.
First off, let me tell you what I learned. Delicata squash is a winter squash that does not grow as big as other varieties of squash such as acorn and butternut.
To make this recipe, I combined one of my favourite recipes for quinoa salad with a recipe for a stuffed acorn squash I found at www.food.com. Below you will also find some of my other substitutes for this great autumn dish.read more