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Ingredients 8 new potatoes, skin on 2 celeriac, cleaned and peeled 4 tbsp butter ½ cup cream Salt and pepper to taste Instructions Cube both the potatoes and celeriac, making...
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Ingredients 2 cups finely shredded parmesan cheese 2 cup ripped kale (chip sized) ½ tsp. The Garlic Box ( Lemon Garlic & Rosemary seasoning) ⅛ tsp. Black pepper Instructions Preheat...
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Maple Garlic Butter Carrots INGREDIENTS 1.5 Kg carrots washed and peeled (or unpeeled) 1/2 cup butter 4.5 tablespoons maple syrup 6 garlic cloves minced 1/2 teaspoon salt Cracked black pepper...
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Sweet Swiss Chard Smoothie 1/2 cup  Orange Juice  1/2 cup Almond or Oat milk 1 cup  firmly packed chard leaves 1 medium-sized frozen sliced banana 1 teaspoon minced fresh ginger, ...
Kale & Pimento Crustless Quiche

Kale & Pimento Crustless Quiche

Aug 21, 2022
Ingredients• Olive oil• 1 small yellow onion, halved and thinly sliced• 2 cloves garlic, minced• 1 cup chopped mushrooms• 1/2 small pimento pepper, halved and thinly sliced• ½ teaspoon dried...

Winter Squash Agro dolce

1 2lb kabocha squash, peeled and seeded, cut into 1” wedges

2 small delicatta squash, seeded, cut into 1.5” wedges

2 tbsp olive oil

Sea salt and pepper

¾ cup red wine vinegar

1/2 cup brown sugar

2 tbsp golden raisins, chopped

1-1/2 small chile, finely chopped (depending on heat preference!) OR a good pinch of chile flakes

Preheat the oven to 400. Place squash on a rimmed baking sheet. Drizzle with olive oil and season generously with sea salt and pepper. Roast, tossing lightly occasionally, for about 30-35 minutes.

Meanwhile, bring the chile, vinegar, sugar, and a pinch of salt to a boil in a saucepan over medium heat. Reduce heat and mixture until syrupy, about 8-10 minutes.

Transfer the squash to a platter, and drizzle with the agro dolce. Serve!