Entries by Engrid Winslow

Pasta Caprese Salad

From the Kitchen of Engrid Winslow (serves 4-6) This is a favorite in our family and is always a hit at a potluck dinner. It keeps well if there happen to be any leftovers. 2 lbs cherry tomatoes cut in 1/2 4 tsp lemon juice 1/4 cup good quality olive oil 1 garlic clove – […]


from the kitchen of Engrid Winslow Chimichuri originated in Argentina but the name is based on a Basque word which can be loosely translated as “a mixture of several things in no particular order”. You can change it into a red sauce by adding tomatoes and/or red bell peppers. Other flavorings can be used such […]

Roasted Carrot Salad

From the Kitchen of Engrid Winslow An exotic and super-easy salad that your whole family will enjoy. Serves 4 4 carrots 2-3 Tangelos 2 oz. Castelvetrano olives olive oil salt pepper Preheat oven to 450. Peel carrots, cut crosswise into 2″ pieces, then lengthwise into 1/2″ thick batons. Toss carrots with a drizzle of olive oil, […]


Who doesn’t love Carrot Cake? Now you can have a less guilty version (no frosting) for breakfast. Carrot Cake Muffins (makes 12) from the kitchen of Engrid Winslow 1 3/4 cup regular or gluten-free flour 2/3 cups firmly packed light brown sugar 1 tsp. Baking powder 1/2 tsp. Baking soda 1/2 tsp. Salt 1 tsp. […]

Winter Smoothies

from the kitchen of Engrid Winslow We know you can’t wait for spring and fresh veggies from your own garden – we can’t either! Here are a couple of smoothies and a juice drink made with readily available winter produce to tide you over. In addition, they are paleo-friendly, gluten-free, vegetarian and low in calories. […]

Roasted Winter Vegetables

January Recipe from the kitchen of Engrid Winslow Roasted Winter Vegetables   Even though your garden is sleeping, you can still enjoy this seasonal recipe. Preheat oven to 425 Dice or chop equal amounts of the following: Potatoes Beets (chop a bit smaller because they take longer to reach doneness) Butternut Squash Parsnips Onions Spread […]