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Creamy Orzo with Peas and Parmesan

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1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

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2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

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2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

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Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

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Lemony Beet Hummus

1. 1 cup chickpeas, drained

2. 1 cup roasted beets, peeled (about 4-5 small beets)

3. 1 tbsp lemon zest

4. 2 lemons, juiced

5. 4 small garlic cloves

6. 2 tbsp tahini

7. Sea salt and pepper to taste

Preheat oven to 400F. Wrap your cleaned beets in tinfoil and roast for 20-30 minutes, or until a fork can easily pierce them. Remove from oven, allow to cool slightly and then remove the skins. It should slide off pretty easily, but use a knife if needed.

Add all ingredients to food processor and process until the hummus is smooth and combined evenly. If the hummus is too thick for your liking, add a little water or extra lemon juice to thin it out. Adjust flavouring by adding salt and pepper to taste.

Serve as a dip for your fresh garden veggies, or with your favourite crackers or tortilla chips.