IG Fresh Haul Week 12
The PSL Haul
Ok so I am feeling a little sentimental, I can’t believe this is the last haul for the 2023 season.
So much has happened this year and it has gone by in a flash. There has definitely been highs and lows. Along with a good amount of learning through out the summer.
To finish off this year, I am going to give you an abundance of vegetables that will help you get through the next couple weeks.
*Last of the Potatoes *The Half HaulGreat Success, High Five!
This season has been a roller coaster. It seems like just last month that I was going out to the garden in late April to check on the garlic that was pushing up through the straw. That first sign of life in the spring is something to look forward too. Or looking at the amount of snow that was still left in parts of the garden wondering if it would melt in time.
Loosing most of my broccoli and cauliflower starts was stressful, but I am so grateful that I was able to lean on local greenhouses to supply me with new plants. I also had some pretty awesome people behind the scenes, helping. My buddy Dave came out every week from May until July. My amazing wife Gemma, she started a new career as a real estate agent, but that didn’t stop her from come out to help harvest or pick weeds.
Despite that battle with bugs and all the challenges that come with organic farming. This season has been a success.
Honestly, given the chance to take a break or to start the season over again. I would gladly start again. Thank you to all of you amazing customers that voted with your money and bought fresh local vegetables through out the summer. This dream of mine isn’t possible with out you.
Alright, now that all the sentimental stuff is out of the way. This weeks haul is packed with some fall favourites. Exactly what you need to get ready for sweater weather.
What’s In The Haul
HALF
Cherry Tomatoes
Slicing Tomatoes
Peppers
Lettuce
Fingerling and Purple Potatoes
Celery
Winter Squash
Garlic
FULL
Cherry tomatoes
Slicing tomatoes
Peppers
Celery
Lettuce
Carrots
Beets
Fingerling and Purple Potatoes
Leeks
Onions
Garlic
Winter Squash
Week 12 Recipes
Slicing Tomatoes
Tomato Pie
Fire Roasted Tomato and Pepper Soup
Green Tomato Salsa
Tomato Storage Tips:
Store your tomatoes, upside down (stem side down) on a tray left out on the counter. Ripened tomatoes will store like this for up to 6 days. If they last that long.
Freezing tomatoes has never been simpler, start by coring the tomato. Next place the tomatoes on a baking sheet lined with parchment paper. Freeze for 5 hours. Once frozen solid, remove the tomato from the freezer and put into freezer bags. Put back into the freezer, the tomatoes will last like this for up to a year.
Tomato Pie
3 large beef steak tomatoes, cut into slices
2 small onions, sliced
1/4 fresh basil
1/2 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1 cup mayo
1 tbsp garlic powder
Salt and Pepper
Take the sliced tomatoes and lay them out on a baking sheet. Next sprinkle salt on both sides of the tomatoes. You want the tomatoes to release some of the water. After 5 minutes of sitting remove the tomatoes from the tray and pat with a paper towel to remove any excess moisture.
In a baking dish add a layer of slice tomatoes, one of the sliced onions and half of the basil. Repeat the step one more time. In a bowl mix together the mayo, cheese, garlic powder, salt and pepper. Dump the mayo mixture on top and spread out evenly. Bake in a preheat 350F oven for 15-20 minutes.
Fire Roasted Tomato and Pepper Soup
3-4 large beef steak tomatoes
2 bell peppers
1 jalapeno (optional)
1 large onion
4 cloves of garlic
4 tbsp olive oil
4 cups of chicken broth
2 tbsp fresh oregano
2 tbsp fresh basil
1/4 cup heavy cream
Salt and Pepper
Preheat your BBQ on high heat. Place the tomatoes, peppers, jalapeños and onion directly on the hot grill or open flame. You want to char and blister the skin of the vegetables. Put the tomatoes and peppers in a bowl with plastic wrap over top to seal everything in. (You will notice lots of steam and condensation forming in the bowl, that’s exactly what you want). After sitting for 5 minutes remove the tomatoes and peppers from the bowl and peel the skins off, this should happen easily. Remove the seeds from the peppers. Add the tomatoes, peppers, onion, garlic and live oil to a large pot and cook on medium for 5 minutes. Add in the chicken or vegetable broth and let the soup simmer for 10 minutes.
Add in the herbs, heavy cream, salt and pepper. Blend in the blender or using a stick blender until the soup is smooth. Pour into bowls and garnish with some fresh basil.
Green Tomato Salsa
3 large green tomatoes
1 medium onion
2 tbsp olive oil
Juice from 1 lime
Bundle of cilantro
1 clove of garlic
Salt and Pepper
Slice your tomatoes and onion into half inch slices. Cook in a hot, dry pan (no oil) for 2 minutes on each side.
Remove the seeds from the jalapeño and place all of the ingredients into a blends and blend until everything is combined. Pour into a bowl and eat fresh or chilled with chips or on tacos.
Cherry Tomatoes
Roast Tomato Aioli
Shakshuka
Tomato Storage Tips:
.Store your tomatoes, upside down (stem side down) on a tray left out on the counter. Ripened tomatoes will store like this for up to 6 days. If they last that long.
Freezing tomatoes has never been simpler, start by coring the tomato. Next place the tomatoes on a baking sheet lined with parchment paper. Freeze for 5 hours. Once frozen solid, remove the tomato from the freezer and put into freezer bags. Put back into the freezer, the tomatoes will last like this for up to a year.
Roasted Tomato Aioli
1 cup cheery tomatoes
1 egg
1 clove of garlic
1 cup canola oil (or any nutrial tasting oil)
1 tsp dijon mustard
Basil
Salt and Pepper
Roast tomatoes and a bulb of garlic in the oven at 350 F for 1 hour. In a jar combine the oil and egg and blend until combined. Add in the cooked tomato, roasted garlic, dijon mustard, basil, salt and pepper. Blend until the aioli becomes smooth. Enjoy as a salad dressing or a spread for sandwiches.
Shakshuka
1 medium onion
2 tbsp olive oil
1 bell pepper
4 beef steak tomatoes
3 cloves of garlic
1 jalapeño or hot pepper (optional)
1 tbsp paprika
1 tsp cumin
1 tsp chilli powder
6 large eggs
Bundle of cilantro
Bundle of parsley
Salt and Pepper
Grab a sauté pan and put over medium heat. Add olive oil to the pan and add in 1 medium diced onion and bell pepper. Let it cook for a few minutes until onions and peppers are tender. Add the 3 cloves of garlic and cook for another minute.
Peel the tomatoes by first scoring the tops in a cross pattern, then put in a pot of hot boiling water for 20 seconds. Remove the tomato from the boiling water and put in a bowl of ice water. The shock of going from hot water to ice water will help the skin release.
Add your peeled tomatoes to the onions, pepper and garlic and cook until the tomatoes start to break down. About 10 minutes. To the vegetables add in the spices and let cook.
Now that the sauce is staring to thicken its time to cook the eggs. Make a little well in the tomato sauce and crack an egg into the well. Repeat the process with the rest of the eggs. Cover with a lid and cook on medium low for 5 minutes. Just until the whites are set but the yolks are still runny. Serve with toast or flatbread, Enjoy!
Peppers
Unstuffed Peppers
Pepper Storage Tips:
Peppers will last in your fridge crisper drawer for up to 2 weeks.
To freeze peppers, slice or dice the pepper to the desired size. Next evenly space out the peppers on a baking sheet lined with parchment paper and freeze for 2 hours. After 2 hours remove the peppers from the freezer and place in zip lock freezer bags and put back into the freezer. Peppers will store like this for up to 6 months.
Unstuffed Peppers
1 lbs ground meat
1 medium white onion, chopped
2 peppers, chopped
2 cloves of garlic, crushed
1 Jar of tomato sauce
1/2 can of tomato paste
1 cup water
1/2 cup rice
1/2 cup shredded cheddar
In a pan over medium high heat, cook the ground meat. Once the meat is cooked add in the onion, peppers, and garlic. Cook for 2 minutes. Add in the tomato sauce, paste, water and the rice. Reduce the heat to medium and simmer with a lid on for 30 minutes. Once time is up sprinkle with cheddar cheese and serve.
Celery
Waldorf Salad
Caribbean Golden Rice
Cream of Celery Soup
Celery Storage Tips:
Store celery in a resealable plastic bag with a piece of paper towel in the bag. This will help to wick away the moister and make your celery last in the fridge for up to a week.
Waldorff Salad
1 bundle of celery, roughly chopped, use the celery leaves as well
1 onion, chopped
1 apple, cut into cubes
1/4 cup of dried cranberries
1/4 toasted walnuts
1/4 cup mayo
2 tbsp olive oil
Juice from 1/2 lemon or 1 tbsp vinegar
Salt and Pepper
*optional chicken breast*, chopped
Cut and chop all of the ingredients and place in a bow with the mayo, olive oil, lemon juice, chicken, salt and pepper. Mix everything together and chill in the fridge for 2 hours before eating.
Caribbean Golden Rice
1 cup of celery chopped
2 onions, diced
3 carrots, diced
1-2 Jalapenos, diced
1 cup tomatoes, diced
1 zucchini, diced
2 cups Rice of your choice
1 can of light coconut milk
2 cups chicken broth
3 tbsp olive oil
1 tsp turmeric powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
Salt and Pepper
Start by placing a large pot over medium high heat, add in the olive oil. Once the oil is hot add the onion, celery, carrots, garlic and jalapeños. Let all the veggies cook together for 4-5 minutes. Once the vegetables are softened slightly, add in the rice, stir the rice into the vegetables and oil to insure that every grain of rice is coated in oil. Next to the pan add cinnamon, nutmeg, turmeric, cloves and allspice. Let the spices cook for a minute to start to release all of their natural oils.
Add the coconut milk and broth, bring up to a simmer. Once the rice is simmering add the chopped tomatoes and zucchini. Season with salt and pepper, reduce the heat to low and let the rice cook for 20 minutes or until its tender.
Cream of Celery Soup
1 bundle of celery, chopped
2 onions, chopped
3 cloves of garlic
4 cups chicken or vegetable broth
1/4 cup heavy cream
1 tsp garlic powder
1 tsp onion powder
Salt and Pepper
Put a large sauce pan over medium heat, add in 2 tbsp olive oil. Once the oil is heated add the onions, celery, and garlic. Let it cook for 4 minutes. Add the chicken broth, bring the soup to a boil. Reduce the heat and simmer the soup for 15-20 minutes. In a separate bowl mix together the 1/4 cup butter and 1/4 cup flour. Once the roux is smooth with no lumps, whisk the roux into the soup and let thicken. Add the garlic and onion powder along with the heavy cream, salt and Pepper. Remove from the heat. With a stick blender, blend the soup until smooth. Enjoy!
Lettuce
Blue Cheese Dressing
Caesar Dressing
Lettuce Storage Tips
In a resealable container or bag, line the bottom with a paper towel. Place the lid back on or reseal the bag and store in your fridge for up to 7 days. A container works great because it prevents the lettuce from getting bruised.
Blue Cheese Dressing
1/4 cup mayo
2 tbsp sour cream
2 tbsp vinegar of your choice
1 tsp dijon mustard
1 clove of garlic, crushed
1/4 cup blue cheese, crumbled
Salt and Pepper
In a medium bowl combine all the ingredients together and mix well. Spoon over crisp romaine and garden veggies.
Caesar salad
1 tbsp lemon juice
1 tbsp olive oil
1/2 cup mayo
1 clove of garlic, crushed
1/2 tsp anchovy paste
Salt and Pepper
-Mix the ingredients in a bowl and pour over your Caesar salad.
*anchovy paste in the tube stores well in the fridge and is way more convenient than a tin of anchovies.
1 large head or 2 medium heads of Romaine
1 cup of croutons
1/4 cup parmesan
Roughly chop Romaine into bite size pieces. Add croutons, parmesan cheese, and Caesar salad dressing. Mix together and enjoy.
Carrots
Turmeric Carrot Fries
Carrot Mustard Slaw
Carrot Storage Tips:
When you get your carrots, cut the tops off. The carrot tops will literally suck the life out of the carrot. Place the carrots into a zip lock bag with a dry piece of paper towel. The paper towel will soak up any extra moisture the carrot gives off. The Carrots will stay crisp in the fridge up to 7 days.
Freezing carrots, cut into uniform pieces and blanch in boiling water for 3 minutes. This will slightly cook the carrot, but not completely through. With a slotted spoon remove the carrots, or strain with a colander. Dump out the carrots on a baking tray lined with parchment paper. Put into the freezer for 2 hours. Remove the tray and put the frozen carrots into a zip lock bag, and store it in the freezer.
Turmeric Carrot Fries
TURMERIC CARROT FRIES
1 tsp turmeric
1/4 tsp cayenne pepper
10 medium carrots cut in half length wise, tops cut off
2 tbsp olive oil
Dip
1/4 cup tahini
1/4 cup mayo
1 tsp garlic powder
1 tsp onion powder
1 tbsp dill
4 green onions
2 tbsp apple cider vinegar
1 tsp salt and pepper
Preheat the oven to 400 Degrees F. In a roasting pan mix together all the ingredients and roast in the oven for 25 minutes.
In a food processor add all the dip ingredients and blend together.
Carrot Mustard Slaw
1 Bundle of Carrots, shredded
1 onion, sliced
1 cup of micro greens
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp grainy dijon mustard
1 tsp honey
Salt and Pepper
Remove the tops from the carrots, with a box grater, shred the carrots. Thinly slice the onion. In a bowl mix together the carrot, onion, and micro greens of your choice.
In a separate bowl, mix together the olive oil, lemon juice, dijon, honey, salt and pepper.
Add the dressing to the vegetables and mix together. Let it marinate together for 1 hour in the fridge.
Beets
Roast Beet Salad
Pickled Beets
Beets Storage Tips
Take the tops off the beets, putting them into a resealable bag and put in the fridge. Beets will last like this for up to 3 weeks. To prolong the life of the beets poke holes in the bag to allow moisture to escape.
Freezing beets, fill a pot with water. Add the beets and bring the pot to a boil. Cook small beets for 25-30 minutes and larger beets 45-50 minutes. The beets are done when they can be poked with a knife or fork. Put the cooked beets in a bowl of ice water, to cool them down quicker. When the beets are cooled down enough to be handled, peel off the skins. This should come off easily. Next slice or dice the beets and spread out on a baking sheet to flash freeze. Once the beets are fully frozen, package them in a resealable bag and place back into the freezer for later use.
Roasted Beet Salad
Beets, cooked with skin removed
1/4 cup toasted walnuts or nuts and seeds of your choice
1 cup micro-greens of your choice
Goat cheese
Dressing
/4 cup olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp dijon mustard
Thyme
Roast the beets in the oven for an hour at 350 degrees. Once cooked, let the beets cool for a minute and then peel. In a sauté pan over high heat toast the nuts until they are brown and toasted. In a bowl whisk together all the ingredients for the dressing. Next add in the diced cooked beets, toasted nuts, cheese and micro greens. Add salt and pepper and toss everything together.
Pickled Beets
1 lbs of cooked beets
1/4 cup white vinegar
1/8 cup sugar
1/2 tsp kosher salt
Pinch of whole cloves
First start by cooking the beets in simmering water until fork tender. Strain, peel and cut into slices and place into a jar.
To a pot over medium heat add in the vinegar, sugar and salt. Let simmer until the salt and sugar are dissolved. Let the brine cool slightly and then pour into the jar with the beets add in a pinch of whole cloves. Cover with a lid and sit out for 10 minutes, transition over to the fridge and let it marinate for 3 days.
Leeks
Leek, Potato and Sausage Soup
Grilled Leek and Zucchini Flatbread
Chard Leek with Raspberry Preserves Whipped Brie
Leek Storage Tips:
Whole onions can be stored in a cool, dry, dark and well ventilated place. This would be a basement, cellar, or garage. Already peeled and cut onions can be stored in the fridge in a air tight container to prevent the onion odour corrupting other foods. They will store in the fridge for 7-10 days.
Green onions can be stored in the fridge in a zip lock bag with a paper towel for up to a week.
Leek, Potato, Sausage Soup
2 Leeks, cleaned and chopped
3 medium potatoes, cut into 1 inch cubes
Sausage coil, cut into 1 inch pieces
3 cloves of garlic, chopped
1 cup mushrooms, sliced
2 tbsp butter
1/2 cup heavy cream
4 cups chicken broth
1 tbsp onion powder
1 tbsp garlic powder
2 tbsp sage, chopped
3 tbsp flour
3 tbsp olive oil
Salt and Pepper
In a large pot over medium high heat add in the butter, leeks, garlic, mushrooms and sausage. Let everything cook together for 3 minutes. Remember to stir to prevent the leeks from burning to the bottom. Next add in the potatoes and chicken broth. Let the soup come to a boil and reduce heat to medium and let the soup simmer for 15-20 minutes or until the potatoes are fork tender.
Mix together the oil and flour in a bowl and then slowly whisk it into the soup. Allow a couple minutes for the soup to thicken. Once the soup has thickened add in the onion powder, garlic powder, sage and the heavy cream. Adjust the seasoning with salt and pepper and serve.
Grilled Leek and Zucchini Flatbread
Nan bread or flat bread
1 Zucchini
1 leek
1/2 cup kalamata olives
1 clove of garlic
4 tbsp olive oil
Salt and Pepper
1/2 cup feta or cheese of choice
1 tsp orageno
Pre heat the BBQ. Clean the dirt from 1 leek and cut into 1/4’s. Cut the zucchini into ribbons. Toss the zucchini and leeks in 2 tbsp of the olive oil and grill until chard. Heat the flat bread on the grill until just toasted. Cut the clove of garlic in half and rub the flatbread with the cut side of the garlic. (This will release lots of garlic flavour without the intense kick of chunks of fresh garlic). Drizzle the flatbread with olive oil or alternatively use kale pesto as the base. Remove the chard zucchini and leeks from the grill, gently place the zucchini on the flatbread. Roughly chop the leeks and sprinkle over top. Garnish with Kalamata olives, feta cheese, and fresh oregano.
Chard Leek with Raspberry Preserves and Whipped Brie
1 Leek
2 tbsp olive oil
Salt and Pepper
1/4 cup raspberry jam
1 wheel of brie cheese
Clean 1 leek, coat in oil and salt and pepper. Roast and char in a 400 F over for 1 hour. While the leek chars in the oven or on the grill. Peel the rind off of the brie place in a food processor, blitz until smooth. Spread the cheese out on a plate. Spread the jam in the centre. Remove the chard leek from the grill. Chop into small pieces and sprinkle over top of the raspberry and brie.
Fingerling & Purple Potatoes
Parmesan Roasted Potatoes
Potato Storage Tips:
Store potatoes in a cool, dry, dark and well ventilated place. Typically in a cardboard box in the pantry or garage. Do not store them in the fridge. The humidity in the fridge will make them sprout over time and the cold air will make the potato convert its starch to sugar. Making the potato sweet.
Parmesan Roasted Potatoes
1 lbs of baby potatoes
2 tbsp olive oil
1 cup shredded Parmesan
Salt and Pepper
Preheat the oven to 400F. On a sheet pan lined with parchment paper. Drizzle 2 tbsp olive oil. Evenly sprinkle the 1 cup of cheese in a circle on top of the oil. Season the top of the cheese with salt and pepper.
Cut potatoes in half length wise. Place potatoes on top of the cheese cut side down.
Cook in the oven for 30-40 minutes. Cheese will melt and start to form a crust.
Onions
French Onion Soup
Caramelized Onion and Bacon Jam
Onion Storage Tips
Whole onions can be stored in a cool, dry, dark and well ventilated place. This would be a basement, cellar, or garage. Already peeled and cut onions can be stored in the fridge in a air tight container to prevent the onion odour corrupting other foods. They will store in the fridge for 7-10 days.
Green onions can be stored in the fridge in a zip lock bag with a paper towel for up to a week.
French Onion Soup
2 Leeks
2 Onions
4 cloves of crushed garlic
3 tbsp Olive Oil
2 tbsp butter
1/2 cup white wine
2 Liters of chicken broth
2 bay leaves
1 bundle of thyme
Salt and Pepper
French bread
1 cup Gruyere cheese, cheddar, or swiss; shredded
In a large pot over medium heat, add the oil and butter. Roughly chop the onions and leeks (remember clean the dirt between the leeks). Add them to the pot and cook the onions and leeks for 5 minutes and add in the garlic. Add the white wine to the onions and reduce the wine until it is nearly dissolved. Pour in the broth, and add in the bay leaves and thyme. Reduce the heat to medium and simmer for an hour. Remember to stir every 10 minutes to prevent sticking to the bottom.
Preheat the oven to 350 degrees. Slice the bread in 1 inch thick pieces and toast in the oven for 7 minutes. Remove from the oven and drizzle with olive oil and put the cheese on top and put back into the oven for 5 minutes. Remove the croutons from the oven.
Ladle the soup into a bowl and top with warm croutons.
Caramelized Onion and Bacon Jam
4 Onions, sliced
6 strips of bacon
2 cloves of garlic, sliced
1/2 cup strong coffee
1/2 cup sugar or honey
1/4 cup apple cider vinegar
1 tbsp water
1 tsp cornstarch
Salt and Pepper
In a pan over medium heat cook the bacon until crispy and remove from the pan. Turn the heat down to low and add the sliced onions and garlic to the pan of bacon fat and cook for 8-10 minutes. Remember to stir every couple of minutes to prevent the onions from burning. Once the onions have changed to a caramelized colour increase the temperature to medium and add in the apple cider vinegar, coffee and sugar or honey reduce by half. When the the jam is reduced mix together the water and cornstarch and add to the onions to thicken. Add in the chopped bacon and stir. Place in a container and store in the fridge. This jam is great on burgers and sandwiches.
Garlic
Roasted Garlic Cheese Toast
Garlic Storage Tips
Store garlic in a cardboard box or paper bag in a cool dark area. The paper bag or box still creates air flow and ventilation allowing the garlic to breath. Avoid storing the garlic in a plastic bag. This will create moisture build up and make the garlic spoil faster.
Roasted Garlic Cheese Toast
1 garlic bulb
1 tbsp Olive oil
1 loaf of French bread or crusty bread of your choice
1/2 cup butter
1 cup of cheddar and mozzarella blend (or any cheese you like)
1/4 chopped parsley
Salt and Pepper
Cut the top off the garlic exposing the cloves inside. Put the garlic in a piece of aluminum foil, drizzle 1 tbsp olive oil over to and salt and pepper the top. Wrap the garlic bulb in the foil and roast in the oven for 1 hour at 350 degrees. Once cooled you can squeeze the garlic from the cloves.
Add the roasted cloves to the room temp butter, add in the parsley and salt and pepper and mix well. Add a thick layer of the butter to the cut half of bread. Add cheese to the top and bake at 350 degrees for 10-15 minutes.
Winter Squash
Stuffed Butter Cup Squash
Winter Squash Spice Cake
Roasted Spaghetti Squash with Feta and Tomatoes
Spaghetti Squash with Red Sauce and Mozzarella
Pumpkin Pie Bars
Chili and Honey Roasted Pumpkin
Winter Squash Storage Tips:
Squash store great in a dark 10 degree room. Typically a basement or closet. They can be stored like this for up to 4 months.
Stuffed Buttercup Squash
1 butter cup squash, seeds removed
1/4 cup walnuts, toasted and chopped
1/2 cup chopped mushrooms
1 cup cooked grains (rice, quinoa, barley)
1/2 lbs ground meat of your choice
1 onion, chopped
2 cloves of garlic, crushed
1 tsp fresh thyme
2 tbsp olive oil
In a saute pan over medium high heat, add in the oil. Once the oil is hot, cook the ground meat, or skip the step and put in the onions, mushrooms, thyme and garlic to cook for 5 minutes. Next add in the cooked grains and toasted walnuts and heat through. Put the stuffing to the side to cool down.
Cut the top of the squash off and take out the seeds like you would with a jack-o-lantern. Add the stuffing into the squash and place the lid back on. Bake in a 350 degree oven for 1 hour. Remove from the oven and let sit for 10 minutes. Cut into wedges and serve.
Winter Squash Spice Cake
3 1/2 cups flour or Gluten free flour
2 cups sugar
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/3 cup melted butter
3 eggs
3 cups cooked buttercup squash
1 tsp vanilla
1 cup chopped walnuts
Bake a buttercup squash for 1 hour at 350 degrees. Once cooked let cool and reserve 3 cups of cook squash. In a bowl mix together all the dry ingredients. Create a well in the dry ingredients add in the eggs, butter, vanilla and squash. Mix together well and add in the chopped walnuts. Pour the batter into a greased loaf pan and bake at 350 degrees for 1 hour.
Roast spaghetti squash with Feta and Tomato
1 Spaghetti squash
1 brick of feta
2 cups cherry tomatoes
2 cloves of garlic
2 tbsp olive oil
1 tbsp fresh oregano
Preheat your oven to 350F. Cut the spaghetti squash in half length wise. Remove the seeds and drizzle with olive oil and season with salt and pepper. Roast in the over for 1 hour.
Place the block of feta in a baking dish. Add the whole cherry tomatoes around the feta. Add in couple garlic cloves, olive oil, salt and pepper. Bake in the oven with the squash for 30 minutes.
Once tender and cook remove the squash and let cool slightly. Using a fork scrape the spaghetti squash out and setting to the side. Sprinkle the oregano on the cooked tomatoes and feta. With the back of the fork mash the tomatoes and cheese together. Add the squash to the tomato and feta mixture and mix together. Enjoy.
Spaghetti Squash with red Sauce and Mozzarella
1 Spaghetti Squash
1 onion, diced
2 stalks celery, diced
1 carrot, diced
3 cloves of garlic
1 lbs of ground beef
1 tbsp fresh basil
1 tbsp fresh oregano
1 jar of Marinara sauce, or home-made tomato sauce
Ball of fresh mozzarella or a block of grated mozzarella
Salt and Pepper
Preheat the oven to 350F. Cut the spaghetti squash in half length wise. Remove the seeds and drizzle with olive oil and season with salt and pepper. Roast in the oven of 1 hour.
Place a pan over medium hight heat, add the olive oil and let the pan heat up. Chop the onion, celery, carrot and garlic. Cook for 5 minutes until the vegetables are tender. Add in the ground beef and cook. Add in the marinara to the pan along with the herbs, salt and pepper.
Remove the squash from the oven and let cool slightly. Using a fork scrape the spaghetti squash out and add to the sauce. Mix together, add the mixture back into the hollowed out squash shells. Cove with fresh mozzarella, and put in the oven under the broiler just until the cheese melts and the goes golden brown on top.
Pumpkin Pie Bars
Gluten Free Crust:
1.5 cups walnuts
5 dates, soaked in hot water
1/4 cup almond butter
Pumpkin Pie Filling:
2 cups pureed pumpkin
2 eggs
1 tbsp cornstarch
1/2 cup liquid honey
1 cup coconut milk
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger, fresh grated
1/8 tsp of cloves
1/8 tsp ground black pepper
In a food processor combine the pureed pumpkin, dates and almond. Bake in a 350F oven for 30 minutes.
To make the filling to a bowl add together all the ingredient and mix. Pour the pie filling on top of the crust and bake for another 30 minutes. You are looking for the centre of the pie to be stiff or if you can insert a knife and it comes out clean. Let it cool and enjoy.
Honey, Chilli Roasted Pumpkin
1 sugar pumpkin
3 tbsp honey
1 jalapeno pepper or 1 tsp dried chilli flakes
1 tbsp olive oil
Salt and Pepper
Carefully peal the pumpkin, cut in half and remove the seeds. Cut the pumpkin into 1 inch cubes. Drizzle with olive oil, honey and season with chilli, salt and pepper. Roast in a 400F oven for for 30-40 minutes. Makes a great side dish for meals or special occasions.
