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Cinnamon Roasted Butternut Squash

Oct 22, 2021
1 large butternut squash, peeled/seeded and cut into 1 inch cubes 3 tbsp butter, melted 2 tbsp packed brown sugar 1 tsp ground cinnamon 1 tsp kosher salt 1 tsp...

Easy Fall Ratatouille

Oct 22, 2021
The French Fall Classic Made Easy!  4 tbsp olive oil 1 medium eggplant, cut into 1 inch chunks 1 green bell pepper, cut into 1 inch chunks 2 medium zucchini,...

Sausage & Eggplant One Pot Pasta

Oct 22, 2021
Make use of your fall eggplants with this quick pasta.  1 tbsp olive oil 2 links Italian sausage, casings removed ½ medium onion, diced 4 garlic cloves, minced 1 generous...

Southern Style Braised Greens

Oct 15, 2021
PREPERATION  Eaten on their own, bitter greens — like mustard greens, broccoli rabe, collards, turnip greens, and kale — can have a bite that’s strong and assertive. Not everyone loves...

Roasted Spicy Garlic Brussels Sprouts on the Stalk

Oct 15, 2021
These brussels sprouts are roasted directly on the stalk for an easy side dish that makes an impressive presentation! Don’t forget… the stalk itself is edible! 1 Brussels sprouts stalk...

Acadian fiddlehead soup.

A simple and most fabulous soup courtesy of the New Brunswick government web site. I also enjoy making cream of fiddlehead soup using my basic cream soup recipe on this site.

Acadian Creamy Fiddlehead Soup

1-1/4 lb. (570 g) fiddleheads, cleaned well 4 cups (1 L) stock 1 cup (250 ml) evaporated milk 1 tbsp. (15 ml) garlic, minced ½ tsp. (2.5 ml) oregano ½ tsp. (2.5 ml) basil ½ cup (125 ml) celery, minced 1 tsp. (5 ml) parsley 1 cup (250 ml) applesauce 1-1/2 cups (375 ml) green tomatoes, chopped Salt and pepper to taste Purée all but ¼ cup (60 ml) of fiddleheads.  Chop the remaining ¼ cup (60 ml) of fiddleheads into small pieces, set aside. Place all the ingredients in a large pot, except for the milk.  Simmer until the larger pieces of fiddleheads are tender, about 40 minutes on low heat.  Add milk and simmer 20 more minutes.  Serve piping hot with biscuits, bread or dumplings.