i was just at our honor stand yesterday afternoon (where you can find me most days) and noticed the first batch of sweet peas have arrived! i may (or may not) have popped open one of the pretties and downed the peas right there on the spot. i grew up despising canned peas, but fresh sweet peas are a whole new ball game. no more hiding them under my potatoes! when i ran across this recipe for sweet pea pancakes on kitchenist, i knew i had to share. i’ll be making these soon (vegan-izing the recipe, of course), click over to get the recipe and make them along with me!

what’s new at your farmer’s market?

wrap up: {farmer's market} {green peas} {harvest} {honor stand} {pancakes} {seasonal} {spring} {sweet peas}

it’s been a long time since i’ve been sick. sometimes i feel like i have an immune system made of steel, but yesterday i woke up with an urgency to get myself to the doctor. i have to admit, i knew i had been hovering just above the ‘sick line’ for about a week, but alas, my immune system gave in. i woke up with a sore throat, headache and stuffy sinuses, oh no! afraid that it was strep, i headed to the doctor. after a negative test and no prognosis, he sent me home with a dose of antibiotics. really? i have some pretty mixed feelings about taking them since i’m not sure that i need them, so i put on my wellness hat and got to work on a few things i know would make me feel better. below you’ll find what i came up with.

there are several ways to stay well when the odds are against you. here are a few of my favorite, tried-and-true methods:

1. pound the green tea. that’s right, get to steeping! with it’s immune-enhancing boosters, green tea is known to help fight colds and reduce flu symptoms.

2. neti. do you use a neti pot? it’s a simple way to irrigate the nasal passages with unbeatable results. it’s safe, easy and soothes the lining of your nose as it removes the excess mucus that lingers in the sinuses as fertile grounds for infections and bacteria (and it’s been known to bring me back from just about near-death).

3. up your vitamin c. up your vitamin c intake to 1000-2000 mg a day. my favorite way is through taking a few emergen-c’s (my favorite flavor is cranberry pomegranate).

4. hydrate. simply staying hydrated by drinking lots of water will help you feel better and wash your cold away.

5. stay warm and rest. pay attention to your body and rest if you feel tired. that orange do-hicky-thing up there is my new ceramic heater, and it keeps me warm and toasty!

6. eat lots of garlic. garlic has antiviral, antifungal and antibacterial properties that can help ward off minor infections.

7. eat honey. honey is great for soothing a sore throat. try adding some to your tea, or melting 2 teaspoons in a mug of hot water to sip on.

8. avoid phlegmy foods. that is sugar, white flour, wine, dairy and red meat- as these enhance the build up of mucus.

9. gargle. gargle with warm salt water to help soothe and heal sore throats.

10. soup. eat warming, nourishing foods such as veggie soup. here is my favorite recipe to fight seasonal sniffles:

wrap up: {cold} {flu} {health} {recipes} {seasonal} {sick} {sniffles} {veggie soup} {wellness}

 
this savory soup was a delicious addition to our dinner last week. you know my mister doesn’t care for soup, but he called this one an exception (yeah!). it’s perfect for those cold blustery days as the cozy flavors of winter warm you up from the inside out.

ingredients:

 
2 butternut squash – roasted
2 granny smith apples – chopped to 1″ pieces
1 onion – chopped
3 cloves of garlic
2 tbs olive oil
1-1/2 cups apple juice
1 cup coconut milk
3 cups veggie stalk
2 tsp salt
1 tsp minced ginger

now, i would like to say season to taste with the following spices, but if you need a starting point, this is what i recommend. then, adjust as necessary:

1/2 tsp cinnamon
1/4 tsp cloves
1 tsp curry
1/2 tsp cumin
1/2 tsp crushed red pepper
1/2 tsp nutmeg

directions:

roast the butternut squash (click here for the how-to). meanwhile, heat the olive oil over medium heat in a heavy saucepan. add onions, apples and garlic and saute until onions become translucent (~7 mins). add the roasted butternut squash, ginger, apple juice, coconut milk, veggie stalk and bring to a boil. puree soup (i use this handy gadget or you could transfer the soup to a blender and return it to the pot). season with salt and spices and serve hot. enjoy!

wrap up: {apple} {butternut squash} {cold weather} {recipe} {seasonal} {soup} {winter}

recipe time! i made this roasted butternut squash and red onion pasta last night and boy was it yummy. it goes together quickly and makes for an easy kitchen clean-up, too. perfect for guests!

ingredients:

 
- 1 medium butternut squash

- 1 medium red onion; sliced

- 2 cups fresh spinach

- 16 oz of pasta (i used campanelle)

- 1 tbs olive oil

- 1 tsp sage

- 1/2 tsp thyme

salt & pepper to taste

*make sure to preserve 1 cup of the salty pasta water as you drain the pasta

directions:

preheat the oven to 450°F. quarter, peel, remove the seeds and chop the butternut squash in 1″ pieces (to help peel the squash, you may boil it in about an inch of water for ~15 mins first). toss the squash and the onion together with the olive oil and the herbs and place on a baking sheet. roast in the oven until browned, about 25 minutes. meanwhile, bring some salted water to a boil and add the pasta; cook until al dente and drain, preserving about 1 cup of the salty water. remove the squash mixture from the oven and toss with the pasta, fresh spinach and reserved pasta water. serve and enjoy!

wrap up: {butternut squash} {pasta} {recipe} {red onion} {roasted} {seasonal} {winter}

that’s right! i roasted some pumpkins last week and have been trying to figure out what to do with them ever since!  i love using pumpkins for dishes other than sweets, and this one hit the spot. with caramelized onions, apples, sage, and spinach- this ‘pizza’ envelops you with the flavors of fall.

ingredients:

• - whole wheat pizza crust dough (here’s one of my favorite recipes)
• - 2 cups of roasted pumpkin puree (see recipe at step 3)
• - 1 cup of caramelized onions
• - 1 tbs butter (vegan: earth balance butter)
• - 1 crispy apple (like fuji, honey crisp, etc); chopped
• - 2 cups of fresh spinach
• - 1.5 cups of mozzarella cheese (vegan: daiya cheese)
• - 5 leaves fresh sage
• - 2 sprigs fresh oregano
• - 4 tbs olive oil
• - fresh parmesan for the topping (vegan: leave off)

*i know this looks like a lot of ingredients, but keep in mind that you can substitute or leave out anything you like! once you have your pizza dough, you can fill it with anything that floats your boat.

step 1: roll out your dough into a long oval.  mine turned out to be about 10″ by 25″.  using a knife, cut strips about 1″ wide down each side,  just make sure to leave about 5″ in the middle to stack your goodies.

step 2: caramelize the onions. heat 1 tbs of butter in a pan and add the onion.  cook on medium for about 15 minutes stirring often, until the onions have become translucent and are caramelized.

step 3: begin stacking your goodies! spread about 2 cups of pumpkin puree first, then add the caramelized onions and the apple.

how do you roast a pumpkin?

it’s easy! preheat your oven to 475 degrees. 1-3 lb pie (or sweet) pumpkins work best.  remove the stem and cut the pumpkin in half, then remove the seeds.  place on a pan cut side up and add 3-4 tbs of water to the center of each pumpkin ‘boat’.  cover with tin foil and roast until tender, about 45 minutes.  remove from the oven, let cool and scrape the pumpkin from the skin (discard skin).  use immediately or freeze in baggies to last you all winter long!

step 4: continue stacking by adding the spinach, gorgonzola and mozzarella.  sprinkle with half of the sage and oregano.

step 5: begin crossing over your dough strips to cover the filling.  you can criss cross, ‘braid’ or just lay them horizontally.

step 6: carefully pick up each end to turn them up and around to make a wreath.  pinch the open ends to seal. tip: i’m working on a lightly greased sheet of parchment paper to prevent sticking.

step 7: top your wreath with the parmesean and remaining sage and oregano.

step 8: bake at 375 degrees until golden brown on top, about 20 minutes.

enjoy! xox, bonnie

wrap up: {fall} {pizza} {pumpkin} {recipes} {seasonal} {wreath}

speaking of pumpkins, i made some last night!

so many times pumpkin is used for dessert dishes, wish sugar, cinnamon and everything sweet.  though i love me some pumpkin pie, it was nice to prepare the pumpkin in an unusual way: as-is!  roasting it brings out all the savory flavors of fall and the added sage and nutmeg are perfect for the season.

here’s your recipe- hand stitched just for you! (need it bigger? just click on it!)  xo, bonnie

wrap up: {recipes} {roasted pumpkins} {sage} {seasonal}

now that the boxes are unpacked and the kitchen is stocked, we can get back to some of ghtr’s usuals.  i feel like it’s been ages since i’ve been able to share a recipe with you!  our lovely neighbor gave us a gigantic butternut squash last week, and i’ve been using it for quite a few meals- and this one is a keeper.  it’s the best pasta i’ve ever made.  the best..? yes, yes, the best.

this meal envelops you with the season’s best.  i served it with an easy apple crisp for dessert and felt that fall had officially arrived.  it’s so rich, different and comforting- it warms you up from the inside out!

ingredients:

• - 1/2 lb whole wheat pasta
• - 1 butternut squash (about 3 cups), skinned and cubed
• - 3/4 cup of finely chopped walnuts, toasted
• - 2 cups of fresh spinach
• - 1/4 cup honey
• - 1/4 cup nutritional yeast
• - 4 tbs olive oil
• - salt and pepper to taste
• - 2 cloves of garlic, minced

directions:

preheat oven to 425F. place the butternut squash in a bowl and toss with 2 tbs olive oil, honey, salt and pepper.  place on a pan and roast in the oven until tender; about 40 mins.  meanwhile, bring a pot of salted water to a boil and cook the pasta, reserving 1 cup of the salted water after the pasta is finished.  in a pan, saute the garlic in the remaining 2 tbs of olive oil until fragrant, about 1 minute.  add the butternut squash, walnuts, nutritional yeast and spinach and cook until the spinach has wilted.  add the 1 cup of reserved pasta water.  add the pasta and toss to cover- serve and enjoy!

wrap up: {butternut squash} {fall} {pasta} {recipes} {seasonal} {spinach} {walnuts}

happy friday lovelies!  i made a yummy seasonal soup of potatoes and kale this week that i wanted to share with you! (sorry for my poor photography skillz, i hate shooting after dark)!

my mister just isn’t very fond of soup. he has issues with the how mushy they are, i think. does that mean i don’t make them? nope, it just gives me a challenge!  this soup made servings for 8, i ate one serving (ok, maybe 2) and the rest of it disappeared.  where could it have gone? needless to say, someone enjoyed it, which means it’s gotta be pretty darn delish.

ingredients:

• 2 tbl olive oil
• 8 shallots; peeled and chopped
• 3 garlic cloves; minced
• 1 tbl of minced ginger root
• 1 tbl all purpose flour
• 4 cups of vegetable stock
• 1 cup of milk
• 2 tbl heave cream or half and half
• 4 tbl soy sauce
• 4 medium potatoes; quartered and chopped
• 4 cups of kale
• salt and pepper to taste

directions:

heat oil in a medium sauce pan and sauteed the shallots, garlic and ginger for about 5 minutes. add the all purpose flour and stir to coat. add the vegetable stock, milk, cream, soy sauce and potatoes. bring to a slight boil then reduce heat to a simmer for about 15 minutes. add the kale and return to a simmer for another 15 minutes. you can either leave your soup chunky as-is, or puree it in a blender (or with a hand blender) as i did.  serve in a bowl and drizzle soy sauce over the top for a little added flare. ;)

want to learn more about eating seasonally?  check out the eating local page for seasonal veggies, recipes and tips on eating in season!

wrap up: {eating} {kale} {local} {potato} {recipe} {seasonal} {soup}