Archive for November, 2011

Butternut Squash, Kale and Balsamic Glazed Onion Tart with Whole Grain Flax Crust

Posted by Natalie in Recipes, Vegetarian

SquashTart Butternut Squash, Kale and Balsamic Glazed Onion Tart with Whole Grain Flax Crust

While we’re on the topic of butternut squash I thought I may as well post this improvised tart I made with left over squash from my previous post. I bought one of those jumbo squash this time around so we’ve been eating a lot of it. I have to hold back making my absolute favorit squash loaf as i am trying to control the urge to bake 24/7. Baby Rain even sampled some of the pureed variety and of course he loves it – still haven’t encountered a food he wont eat, including greens, we are so fortunate!

This tart is a little involved as there are many components that require individual cooking and of course anything involving crust will take just a bit longer. It’s definitely worth it though and this crust is now one of my favorits. I have been improvising with different whole grain flours for a while and while I do use a combination of white AP flour you could substitute all whole grain if you like. This is a really flavourful crust which we’ve come to love and it pairs perfectly with these sort of  Autumn root vegetable tarts.

Butternut Squash, Goat Cheese and Sage Crostini

Posted by Natalie in Appetizer, Recipes, Sandwiches, Thanksgiving

SquashCrostini Butternut Squash, Goat Cheese and Sage Crostini

I have been on the hunt for new and exciting sage recipes. I don’t know what it is with this herb but it sure does grows like a weed in my garden. I was looking through some pictures the other day, taken in May just after planting and realized how quickly I forgot about the savory, marjoram and dill I planted – all absorbed by my mutant sage bush. I have cut it back twice now, but this just seems to encourage new and stronger growth to the point where half of one of my vegetable beds is now all sage. I used to love sage but I have to say it is officially getting a little old.

I’ve made several varieties of sage pesto, sage anchovy fritters on 2 separate occasions for a crowd, stuffing, brown butter sage ravioli, crispy fried sage for topping salads, sage in every soup imaginable I even harvested large bundles for bouquets, this thing is unstoppable. I was considering dedicating a whole series of posts to good old sage but this guy thought otherwise and I am bound to obey. A series of posts, ha! You are crazy lady.


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