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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...

Sesame Chicken Celery Root Salad

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Celery Root (Celeriac) Mash with Sage and Blue Cheese

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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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1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Meyer Lemon Lemonade

It will feel like spring with this delicious Meyer lemon lemonade! We made one regular and one with some added raspberry syrup. 

The raspberry syrup is made to be mixed in with something like this lemonade or your favourite drinks. 


  • 1/2 cup granulated sugar or sugar alternative
  • 2 cups water
  • 2 cups Meyer Lemon juice


  1. In a small saucepan, heat the sugar with the water until it's dissolved. Remove from the stove and pour it into a large pitcher. 
  2. Add the lemon juice.
  3. Once the lemonade has cooled to room temperate, place it in the fridge.
  4. Serve chilled over ice. 

For the Raspberry Syrup

  • 2 cups water
  • 1 cup granulated sugar or sugar alternative
  • 2 cups fresh or frozen raspberries
  1. In a saucepan add water and sugar and cook on medium-high heat until sweeter dissolves. Add raspberries and bring to a boil. Lower heat to simmer and remove any foam that forms over the raspberries. Simmer for 25 minutes.
  2. Remove from heat and strain syrup over a clean bowl. Discard fruit and continue to simmer in a clean pan for an additional 15 minutes. 
  3. Cool and strain into clean jars. Store in the fridge for one week.