If there has been one theme in my cooking this CSA season, it has been beets and, specifically, roasted beets. I’d be lying if I said there was “something” about roasted beets that is magically comforting — no, there is something very specific about roasted beets I love, how their flavour is transformed, how the…
Roasted Red-Kuri and Beet Salad with Maple Vinaigrette
When the red kuri squash turned up at the CSA pick up a few weeks ago I thought only for a few minutes about what I was going to do with it — then turned back the clock a couple of years to the first red kuri squash I received and decided to reprise what…
Maple and Bacon-Smoked Turkey Breast
Here’s an antidote for the boring, bland and dry bird … also known as the turkey breast. When Anne and I decided to have her parents over for a Thanksgiving brunch last weekend, I hummed and hawed over whether to do a small turkey for 4 people in the early day or whether to opt…
Roasted Rutabaga with Fall Herbs
Ah, the dreaded rutabaga. I suspect it is one of the veggies that people fear — and avoid — if for no other reason than the name itself scares them off. But truly, with the exception of the overly ubiquitous carrot and potato, most other ground veggies, at least in this country, have fallen hugely…
Roasted Corn Salad
What’s the difference between a salad and a salsa, besides the language? The difference is “sauce” (which is what salsa translates). With the end of summer and the end of fresh corn nearing, I was craving corn to form the basis of salad number four in my five course salad night … and I wasn’t looking…
Roasted Red-Kuri Squash Salad with Walnuts in Maple-Mango Vinegrette
Inspiration comes in all forms. In this case, it is a squash from my CSA share that has been tempting my creativity for a few weeks. I’ll confess, until this squash (delivered by agricultural storks) arrived in my kitchen, I had no idea that a “red kuri squash” existed, let alone what it would taste…