A pumpkin recipe round-up

November First is always the day I buy my pumpkins to roast and preserve for winter.

There’s a farm up the road that displays them proudly all October, right through to the 31st, and then as soon as the calendar turns, they are tossed into the back of trucks and carted away. If I am there early enough in the morning, I can save a bunch from the rubbish heap – and save a pretty penny in the process.

Tomorrow, I’ll fill my trunk with pie pumpkins (also called sugar pumpkins) and dedicate a portion of my day to scooping seeds, roasting the squash and turning it into puree. Here’s a step-by-step tutorial of what that looks like, in case this is new kitchen territory for you.

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Quick Homemade Harissa from ‘Whole Bowls’

Step into any book shop these days and you will be greeted by a fresh array of new spring cookbooks. It’s hard to know which ones are keepers amid the wide selection.

A large percentage of these books come across my desk, and I spend many evenings reading them cover to cover. In spring and in fall, the busiest times for publication, cookbooks are my novels. I binge on them like a cult Nexflix show. A few make it to my kitchen, a handful more remain on my shelf, and the rest go on a pile to give away.

Fellow Canadian food blogger Allison Day has a new cookbook, Whole Bowls, and it landed in my hands a few short days before my Noah was diagnosed with pneumonia. This was a few weeks ago, when I was sufficiently ‘done’ with winter produce, yet I became excited to cook while reading Whole Bowls – the first sign of a great cookbook.

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24 recipes for the Year of the Pulse

This new year I’m keeping my food resolutions relevant and attainable. In fact, I only have one: eat more pulses in 2016.

I’ve just returned from a quick trip to Toronto to celebrate Pulse Feast, the kick-off to the International Year of the Pulse (#IYP2016). United Nations has declared 2016 the year we sit up and take notice of this incredible crop, a harvest that is mainly grown here in Canada.

What is a “pulse”? That’s a good question and one that I am getting asked frequently. Chances are you already are familiar with beans, chickpeas, lentils and dried peas – yep those are all pulses. They are good for your health, good for the environment, and mighty good to eat. The following list demonstrates the sheer variety of pulses available.

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Inspiration to Spring Clean the Pantry

Technically it’s still spring, folks, and never too late to do a little kitchen cleaning and organizing.

A well-stocked pantry of wholesome ingredients goes hand-in-hand with great home cooking. If your staples stay clean and organized, family meals can happen more efficiently.

Sounds good, right?

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Eat Well, Spend Less: Week One Link Round-Up

Thank you all for the fantastic response to yesterday’s post, Homemade Substitutes for Grocery Staples. It definitely showed that this Eat Well, Spend Less series is coming at a good time for many of you.

Remember, the list of pantry staples to make from scratch is posted for inspiration, not assignment! A few commenters felt overwhelmed by the enormity of the task, but the idea is to start small. Baby steps all the way.

Can I just share one response? I so loved what reader and friend, Julie, commented on the post:

“Such a brilliant topic. This is the meaning of true convenience food – not the availability of prepared foods at every corner store! True convenience is the skill to make it yourself.

Isn’t that so true.

Now hit the jump for the full Eat Well, Spend Less round-up of posts from the other bloggers.

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