Butternut Squash and Carrot Puree

By this time in the Fall, butternut squash and carrots tend to be “surplus” items in my pantry. They are two of my favorite root vegetables that I love to dice up to add to a vegetable soup, roast with herbs and olive oil for a side dish, or puree after roasting to create a versatile base that can be transformed into several dishes.

When packaged in smaller containers or zip-top bags, this butternut-carrot puree can be thawed a little at a time to use as a quick sauce, soup, or side dish. The portions are flexible, so it’s perfect to use up whatever you have on hand.

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Farmers Market Finds for June 2016

Originally posted on Fuchsia-Revolver.org.

The passing of the Memorial Day weekend means that some of my favorite times of the year are approaching. It’s not so much the summer weather, which tends to get too hot for my comfort, but the other things that come along with it that I enjoy.

I’m talking, of course, of grilling outdoors, going to farmers markets and food festivals, taking trips to the beach to eat lobster rolls… the things that, for shameless food-obsessed people like me, make dealing with the hot weather a little more tolerable.

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