Tag Archives | acorn squash

Steamed Veggie & Quinoa Bowl with Garlic ‘Butter’

Published on in Grains, Greens, Main course, Nightshade-free, Roots, Sauce By |
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Steamed Veggie & Quinoa Bowl with Garlic 'Butter'

This recipe may win the prize for the simplest one on this site so far. It is simply steamed veggies with quinoa and melted coconut oil with garlic. Maybe this is why it took so long to make it onto the blog, I don’t know, do you really need a recipe for this? But then someone pointed out to me it’s not always about the recipe but the inspiration to make something. So I hope this inspires you, it really is worth the effort.

Steamed Veggie & Quinoa Bowl with Garlic 'Butter'

I have to admit, this isn’t something I make for us very often. I guess it’s humble enough to forget about by grocery list/dinner-making time. It’s inspired by a stall at the Granville Island Food Court that always sold salad rolls that my sisters and I would get for lunch when we were little (to go with our donut holes and pizza pretzels).

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Radicchio Salad with Roasted Acorn Squash & Hazelnuts

Published on in Greens, Nightshade-free, Nuts, Salad, Salad dressing By |
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My obsession with radicchio doesn’t appear to be going anywhere. Luckily, although she turns the colour of of one when she’s mad, my baby didn’t come out an actual radicchio, despite the amount that I ate while pregnant.

Besides its fresh, subtle bitterness, crisp lettuce-y texture and nostalgia it brings for the outdoor markets on the cobblestones of Rome, there’s another reason that we eat a lot of it in our house. It’s the same reason that versions of this salad and this salad happen an awful lot at our place too. Radicchio, despite its fragile-seeming texture, is robust and lasts for quite a while in your fridge.

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Warm Roasted Squash & Frisée Salad

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Warm Roasted Squash & Frisée Salad

Sweet roasted winter squash goes together with bitter greens like chocolate and peanut butter (high 5 if you made it through Halloween without at least one dirty little pb cup). They balance out each other’s decisive flavours and textures so well. This salad embraces all things naturally sweet and bitter plus the health benefits that come with both.

Warm Roasted Squash & Frisée Salad

Plain, roasted squash is a staple in my house this time of year. There is a different type for every day of the week and it goes with practically everything. And all of that orangey-yellow pigment means that it is full of carotenoids (anticancer pigment power) and that you are getting SO MUCH beta-carotene (that, if all goes well, your body will turn into vitamin A).

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Lentil Salad with Roast Squash and Babaganoush

Published on in Legumes, Main course, Nuts, Salad By |
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At first things started really simply, I was going to do a post on roasted squash. It is the right time of year, and I personally can’t get enough right now (what tomatoes?). But then, pomegranates are suddenly here too. They have joined the morning cereal, and I have rogue red splatter all over the kitchen. And what about all of those warming spices as it gets chillier outside? Roast squash quickly became a part of a recipe instead of the recipe itself because apparently it’s been an inspiring week for my food brain.

We are in the Eastern Mediterranean this week, mostly because I was cleaning out my cookbooks last week and my Ottolenghi book, Plenty is now in my line of vision every day. You know the one with the eggplant and pomegranate seeds on the cover? This book is so full of some of the best food porn, I rarely get past the pictures. So, a bit of Ottolenghi/Vancouver fusion is the result. Don’t worry, it tastes good.

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