It would seem that squash and potato are making regular appearances in my salad world. What other time of year are they readily available!? I rest my case. This delicious salad consists of roasted acorn squash as the base, topped with sliced pear, blueberries, haloumi cheese, and pesto. As it is, this makes a great side salad or light meal. To add a little more sustenance, I added 2 heaping tablespoons of farro to each serving.
What constitutes a salad? Is it that it must contain something green? Then how can certain pastas be considered salad? Is it that it must be cold? Then how can there be warm salads? Whatever it may be, this dish has both green and is cold…therefore it must be a salad (no matter how little green there actually is).
So I’m 23 and I’ve never roasted pumpkin seeds before. Better late than never right? Instead of roasting any old seeds from a pumpkin at your grocery store, we went all out and picked our own pumpkin. We spent the day at a family farm and spent an hour wandering the pumpkin patches searching for the best looking pumpkins. We spent three hours carving the monsters, but at the end were left with a massive bowl of slimey pumpkin seeds. Once washed and roasted with a tad of salt these quickly became my favourite afternoon snack. Such a satisfying crunch and saltiness. Having so many seeds I sought to find a way to use them… That naturally included dark chocolate. My weakness! If you like Turtles than these will be your jam. Dark chocolate goodness, flaked sea salt, and chewy caramel, mmmm what could be better? Let us know how you like these ! Ingredients: 2 C pumpkin seeds, rinsed and patted dry 1 tbsp EVOO sea salt, for sprinkling 2x 100g bars of Lindt …
Fall screams for squash. This is one of the most versatile ingredients a cook can use. With so many varieties, and so many flavour profiles, the combinations are endless. Here are a few ways you can cook squash: Go sweet and bake a delicious pumpkin inspired pie. Switch it up and use butternut squash and sweet potato! Use as a starter for fall soups. Try our Smokey Sweet Potato Leek Soup. Make a thick puree as a base for lamb or pork. Roast and slice into rings for a delicious side. Roast and stuff like we did here for a complete meal.
It’s Sunday night. I’ve got all the time in the world, but no great desire to cook something that requires: Time Effort A ton of dishes… which brought me to this soup. Easy, quick, and all you’ll use for dishes are knives, cutting board, one pot, and a spoon. Hallelujah!
Yes we are fully embracing fall and I know sure well that you will be bombarded with pumpkin-this and pumpkin-that. In and effort to reduce my sugar consumption I am going cold turkey and giving up my sugary Starbucks daily drinks. There’s no lying that when their Pumpkin Spice Latte was release for fall I had 11 of them in the first week. Sure, I got them made with Starbucks’ new coconut milk, and always had them made half sweet, but there’s no kidding that I was sucking back 500 calories of pure sugar every morning. But I needed a substitute, and fast. I have a Nespresso espresso machine and milk frother that I LOVE so homemade lattes are totally possible. I’m proud to say this recipe beats the Starbucks artificially flavoured drinks for me. Sure, they take a little longer to make, but your waistline and blood sugar spike will thank you. These are totally vegan, made with almond milk, and homemade coconut cream as a topper instead of whipped cream. Also, the …
Scones are one of the easiest baked goods to make. Even if you don’t consider yourself a baker, you can make these! There’s no letting the dough rise or rest, there’s no changing the oven temperature – just a simple batter into the oven, and you’ve got yourself a delicious breakfast snack.
Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It’s also ideal for french toast, pie fillings, mousse, and even no-churn ice cream! See it used here in our Pumpkin Spice Lattes and Coconut Slices, and as a glaze on these Pumpkin Scones.
In need of a little pick-me-up? How about a warm, light, flakey, spiced pumpkin scone, it’s finally the weekend! Our family had these for Thanksgiving breakfast. They took my mom 20 minutes to whip up, and even shorter for my family to devour all of them. Needless to say, I didn’t have much time to snap photos before the vultures (my siblings) swooped in. My mom made me an entire batch today to freeze. She puts them in individual freezer bags, so I can pull them out on the weekends and have a warm breakfast. Go mom!
Just in time for Thanksgiving! This year, we decided to stray a little from the norm of pumpkin and sweet potato pies and try our hand at adding a little something modern to the traditional. I’ve had a craving for cheesecake ever since the Japanese style cheesecake revolution has hit Toronto. Anyone else seen those line for Uncle Tetsu’s!? So why not try making our own!