Similar in technique to zucchini fritters they do take a bit of time, but can easily stay warm and crispy in the oven while you do other things. This recipe makes quite a few cauliflower fritters, but not to worry the leftovers are also delicious, try them for breakfast topped with a poached egg.

Here is a wonderful Brussels sprouts recipe with lightly toasted walnuts, sweet shallots and lots of pungent lemon. What I love about this recipe is that if you do a bit of prep ahead of time – by steaming the sprouts and sweating the shallot – you are only a few minutes away from a fabulous side dish that you can serve with anything from an elaborate roast turkey dinner to a quick meal of grilled steak.

Do drain the asparagus well before serving with the butter sauce, otherwise you will water down all your hard work – as evidence in my photo above. Culinary errors are frequent in this house too, I have to remind myself daily that every mistake made is one I won’t have to make again.

So with this sentiment, I made a fresh and easy Spring quinoa recipe, speckled with peas and asparagus and flavoured with fresh basil. Peas, asparagus and basil aren’t in season locally quite yet, but we are close. Last week, in protest of it all, I braved the drizzle and planted peas, chard, and spinach in my garden. I truly can’t wait until I can harvest from my own lawn, but until then I will use whatever I can get my hands on to enjoy the fresh produce of spring. Try serving this green vegetable quinoa with some grilled fish or roasted chicken.

This spaghetti squash recipe is a nutrient packed healthy side dish which still screams comfort food. Try serving it alongside some grilled chicken and a big salad, or alternatively throw in some black beans and pack it for lunch!

Braising leeks is an easy way to bring out their sweetness and highlight this seasonal ingredient all on it’s own. If you are vegetarian the anchovies can be omitted but I find they bring an extra richness to this simple dish.

Although the season begins in July, I find that October is when this ruby vegetable is at its highest demand in my house. They are wonderful served alongside hearty braised meat dishes or tossed and roasted with other root vegetables.

Wondering which Squash to Pick?
Each of the squash varietals has their own personality. Frequently, they are interchangeable but still have their own strengths. Butternut is the most pricy and popular, I like using it for soups because its texture is so creamy and its flavour is very clean. Kabocha is new to the North American market, although it has been a popular Asian varietal for some time. It has an earthier taste and a fluffy texture which I enjoy roasted with herbs and spices. Acorn is easily recognizable for its ridged shape, and is a perfect vessel for stuffing with grains, vegetables, and spices. Spaghetti squash is named for the long strands its flesh separates into when cooked. It is generally not interchangeable for other squashes in recipes.

ROASTED
At it’s most simple you can chop a squash into a few pieces, scope out the seeds and rub with olive oil and spices. Roast it in a hot oven, and cut the pieces into similar sizes so they cook evenly. A simple and healthy way to enjoy a good winter squash.

Balsamic Roasted Kabocha Squash Recipe

Sweet and Spicy Winter Squash Recipe

SOUPS
Squash works very well both in pureed or chunky soups. Make double and stick in it your freezer for wholesome meals on a rushed night.

Curried Squash Soup Recipe

Butternut Squash, Red Lentil, and Coconut Soup Recipe

RISOTTOS
Squash cooks into risotto beautifully, especially when paired with butter-fried sage or blue cheese. Leftover roasted squash can also be stirred into risotto as a great way of transforming leftovers.

Kabocha Squash Risotto with Blue Cheese

Butternut Squash and Sage Risotto Recipe

CASSEROLES
Casseroles are always a great way to make entertaining easier and they don’t have to come with a heavy calorie count. Here are just a few great squash recipes where the squash is cooked, and then combined with cheese, spices or other flavours and then baked again.

Spaghetti Squash Gratin Recipe

Twice Baked Butternut Squash

This recipe for a ginger tofu stir fry first bakes the tofu and then quickly finishes it in a homemade Thai ginger sauce. Serve with lots of fresh vegetables and some steamed brown rice or quinoa and it makes for a healthy dinner.

Unfortunately, this isn’t vegetarian unless you find a substitute for the fish and oyster sauce. For substituting the fish sauce I would suggest a combination of miso and soy. The oyster can likely be substituted with a thick black bean sauce. Do you have any recommendations for vegetarian substitutions for Asian seafood sauces?

This beet and potato roesti is a perfect appetizer eaten on the couch during a cozy night in. Eat the crunchy slices with your fingers, dipping them in sour cream or yogourt. Almost as good as homemade perogies.

Possibly explaining why I can’t stop making it?