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Please browse through some our recipes featuring a variety of seasonal vegetables and herbs. And feel free to send us your own recipe that we might be able to feature on our site and any comments about the recipes below.


Seasonal


January

from the kitchen of Engrid Winslow
Roasted Winter Vegetables
Even though your garden is sleeping, you can still enjoy this seasonal recipe.

  1. Preheat oven to 425
  2. 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

  1. Spread in an even layer on a baking sheet large enough that they roast instead of steaming. Toss with some olive oil, salt and pepper and roast for 30-45 minutes, stirring at least once.

Variations:

  • Substitute or add other vegetables such as carrots, Brussels sprouts, mushrooms, turnips, sweet potatoes, kabocha, acorn, delicata or other winter squash.
  1. Drizzle with balsamic before serving.
  1. Add pumpkin seeds during last 20 minutes of roasting.
  1. Add dabs of goat cheese while still warm but not too hot.
  1. Add fresh sprigs of thyme or rosemary

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.
Tangy Apple Kale Smoothie (serves 1)
1 cup water
2 Granny Smith apples, seeded and cut into chunks
2 cups baby kale
1 frozen banana
Combine everything and blend until smooth.
Cinnamon Squash Pear Smoothie (serves 1)
1 pear, seeded and cut into chunks
1/4 cup frozen, cooked winter squash
1 tsp. Honey (or 1/2 tsp Maple Syrup)
1/4 tsp. Cinnamon
Combine everything and blend until smooth.
Early Riser Breakfast (serves 2)
1 beet
1/4 red cabbage
2 carrots
1/2 red bell pepper
1 orange, peeled
1 apple
1/2 lemon, peeled
Juice each item, combine and stir.

from the Kitchen of Engrid Winslow
Pesto is a “secret summer sauce” because it is so flavorful, adaptable and can be frozen to bring back summer memories during the dark of winter.
Some of the best ways to use pesto are:
Tossed into hot or cold pasta, add other veggies, chicken and/or shrimp
Folded into scrambled eggs or as a filling for omelets
Drizzled over grilled chicken, pork, lamb or fish
Smeared onto ricotta-topped, toasted bread
Swirled into mashed potatoes
Drizzled on salads, roasted or grilled veggies
A topping for pizza
Spread onto sandwiches
The best tricks for getting the most flavor out of your pesto are:
1) toast nuts in an even layer in a skillet over medium heat or in a 350 degree oven for 5-10 minutes (be sure to check often to prevent burning them).  You can keep leftover toasted nuts in the freezer so there are always some on hand.;
(2) use a good quality extra virgin olive oil;
3) don’t overprocess the sauce – those flecks of texture are yummy; and
4) grate your cheese fresh by hand each time and mix it in at the end of processing.
Basic Basil Pesto Recipe
1/3 cup olive oil
1 ½ cups firmly packed fresh basil leaves
½ cup toasted pine nuts
2-4 cloves garlic, peeled
¾ cup freshly grated Parmigiana-Reggiano cheese
¼ tsp. kosher salt or fine sea salt
Optional:  2 tsp. lemon juice
Process all but cheese in a food processor, add additional olive oil if a thinner consistency is desired.
Endless variations
-Try substituting any of the following for the basil:
Use a flavored basil such as Cinnamon (also called Mexican Basil), 1 cup arugula, 1 cup mint, 1 ½ cups spinach and ½ cup oregano, 2 cups of baby greens, 2 Tbsp. thyme leaves and 2 cups of broccoli raab, 2 cups parsley (Italian flat leaf works best)
Substitute ½ of the basil with lemon balm
-Use any of the following nuts in place of pine nuts:
Pecans (great with Parsley),
Hazelnuts (try with arugula and mint),
Walnuts (good with spinach),
Almonds (good with baby greens)
-Swap out the Parmesan for Asiago or Manchego