Archive | Squash

Keep It Real Thursday – Roasted Squash and Cashew Salad with a Yogurt Lime Dressing

I have been accused of cooking with expensive ingredients. And that’s not completely wrong.

Sometimes I do. I love food and some of the foods I love aren’t cheap.

That being said, it is good to have some balance.  This is one of those. I bought a 2 pound squash from a local farm for 2 dollars. From that one squash I was able to make this recipe and the Cumin Spiced Squash with White Beans (and a few other ingredients of course).

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By on October 4, 2012 in Blog, Dairy Free, Gluten Free, Keep It Real Thursday, Main Course, Main Ingredient, Recipes, Salad, Side Dish, Squash, Vegan, Vegetarian

Cumin Spiced Squash with White Beans and Scallions

Some days, prepping food for the week feels like sooo much work.

I’m standing in the kitchen, roasting beets, peeling and roasting squash, processing pepper, toasting squash seeds for a healthy snack or salads, making beans, toasting raw cashews, blah blah blah. When it’s all done, I don’t even have a meal!

I hate feeling unproductive. I feel unproductive if I’ve cooked and have no meal. That’s a problem I have. If I spend any amount of time doing anything, I have to feel like I got oodles of stuff done or my head space gets funky.

It’s something I’m working on. After all we can’t be productive all of the time.

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By on September 23, 2012 in Blog, Dairy Free, Gluten Free, Main Course, Main Ingredient, Recipes, Salad, Squash, Vegan, Vegetarian

Kabocha Squash Gnocchi with Curried Fig Butter

Gnocchi often gets put up on a pedestal. It has a reputation for being finicky, precise, and time consuming. I’ve made traditional potato gnocchi before and it’s definitely a lot of work. Well, if something takes a lot of work, my sneaky little mind always goes to work thinking, “How can I still enjoy this food, but make it faster and taste better?”

Enter squash gnocchi.

It’s easier, faster, tastier, and more colorful than potato gnocchi and also allows for a much bigger margin of error. There is nothing worse than working on gnocchi for a couple of hours and then they fall apart once you cook them. It sucks (I know, I know, first world problem).

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By on January 14, 2012 in Blog, Main Course, Pasta, Recipes, Squash

One of My Favorite London Salads: Roasted Pumpkin and Arugula Salad with Pine Nuts and Feta

When I was quite a bit younger, like most young adults in their early twenties, I took some time to travel. Luckily, being Canadian, I qualified for a traveling work visa for countries that are part of the Commonwealth. The beauty of traveling this way is that not only can a person make a little money while exploring new countries, but a person can stay for quite some time and really get to know an area. If you ask me this is so much more enjoyable than the whirlwind trips we often take and only remember through the pictures we snap because everything happens so fast.

My first stop was London, UK. I still remember my walk to work past Trafalgar Square, the Asian restaurants that served beer in tea pots after hours, the people watching and my favorite Donair shop (who, if you ask me, was personally responsible for my 15 lb weight gain while I was there).

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By on October 10, 2011 in Blog, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Recipes, Salad, Side Dish, Squash, Vegan, Vegetarian

Zucchini Chorizo Sausage Lasagna (no pasta was harmed in this recipe)


With the vegetable bounty we are currently experiencing, I think it’s timely to start posting recipes that can use up a bunch of veggies. Now I know that zucchini is coming full force and most of us are scrambling to figure out how to use it up. I could have done a chocolate zucchini cake, zucchini boats or a number of other tasty dishes, but a recent visit from a friend who is doing a reduced carbohydrate and gluten free diet, helped make this recipe come to life. The chorizo sausage is, of course, optional for those vegetarians out there.

The truth is that this lasagna is so tasty that no one at our dinner table even missed the pasta. Actually, the lasagna was very filling, which was quite surprising. I loved the idea of pasta-less pasta dishes that I even carried it forward to our next post which will be on parppadelle.

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By on August 15, 2011 in Blog, Gluten Free, Lunch, Main Course, Main Ingredient, Recipes, Sauce, Squash, Vegetarian

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