Tonight, I'm relying on leftovers and using up some pantry items to make dinner. ❄️Creamy Pumpkin Mac & Cheese with dehydrated Kale & crunchy crumb topping (pumpkin purée frozen from the dozen I picked up at @mackenzieproduce last fall and have been using to make lots delicious pumpkin smoothies, pumpkin chia pudding (inspired by the wonderful @drtarasunshine ) pasta dishes, loaves and perhaps a soup this winter) ❄️Steamed broccoli, cauliflower & roasted turnip slathered in leftover Caper Raisin Vinaigrette (from "Six Seasons: A New Way with Vegetables" page 39) and buttery toasted breadcrumbs. The Vinaigrette is a new recipe this week, as the Food52 Cookbook Club has selected the aforementioned book to cook from this month. I really like the mix of sweet and salty flavours of this vinaigrette, although I will use half of the anchovies next time I make it because of personal preference. ❄️"Lasagna" with dehydrated zucchini strips & thin sliced homegrown butternut squash posing as noodles, homecanned meatsauce (the meatsauce is my favourite new time/ life / sanity saving pressure canned item that has come in handy on a few hectic week nights) lots of cheese, thawed roasted tomatoes, and garlic scape pesto from my freezer stash. I made double the lasagnas last night for a cook once, eat twice dish.
The next photo I found on my iPad and might as well post it because I actually remembered to snap a photo before throwing it down my throat last week- toasted bread with @theoriginalmarouns Garlic Spread (amazing stuff) marinated white beans in homecanned (and sub-par TBH, never again) brushetta mix, brightened up with basil pesto, balsamic vinegar, roasted tomato & melty Parmesan
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