Being creative with vegetables takes some imagination.

Let’s be creative with some vegetables!  Focus on squash… acorn, banana, winter… and add some flavour so your children won’t turn it down but ask for more!

Directions:

• Cut squash into wedges.  Remove and discard seeds.
• Mix some ‘Flavour options’ (See below)
• Brush ‘Flavour’ over the inside of the wedges.
• Place on aluminium baking sheet or pan (or a foil-lined baking sheet)
• Roast at 400℉ oven until fork-tender (approx 25-30 mins)

6 Diffferent Flavour Options – try any one of these…or make one up yourself.

Tip: balance the flavours – something salty, sweet, spice and oil.

1. Mix 2 tbsp olive oil with 1 tbsp liquid honey, 1 tbsp minced ginger (or lemongrass), sprinkle of salt
2. Mix 2 tbsp vegetable oil, 2 tbsp brown sugar, 1 tbsp Madras-curry paste, pinch of salt.
3. Mix 2 tbsp olive oil with 2 tbsp white sugar, juice of 1/2 lemon, pinch of salt and pepper.
4. Mix 2 tbsp vegetable oil, 1 tbsp soya sauce, 1 tbsp liquid honey, juice of 1/2 small lime.
5. Mix 2 tbsp vegetable oil with 2 tsp sesame oil, 2 tbsp brown sugar, 2 tsp soya sauce, sprinkle of salt and whole sesame seeds.
6. Mix 2 tbsp olive oil with 2 tbsp brown sugar (or honey), 1 tbsp balsamic vinegar, pinch of salt, squeeze of lemon or lime.

Another tip:  Roasting anything is best in the old-fashion Aluminum pans or sheet.

Ideas:

• Try this with cut pumpkin wedges
• Add cut up onions and/or other ‘root veggies’ around wedges when cooking

Go ahead.  Get messy! Be creative. Have fun with flavour and veggies!

I am going to share with you a recipe I found on a wonderful blog site of a company called Peacock Pottery.  Link here to see the recipe blogpost of this recipe.  Growing up enjoying my Ukrainian Baba’s cooking, this recipe jumped out at me and I had to post.  Plus I am a fan of this kind of pottery.  Peacock Pottery has some beautiful and time-less pieces!

As detailed by Leah, Bigos is Poland’s national dish.  It can be made with any kind of meat even wild meat.  This is the perfect cold winter dishes that tastes better and better every time you reheat it!  Make a big pot, slow cook and enjoy for days or freeze into smaller portions so you have something to pull out, heat up and feed hungry families when your calendar is jam packed with activity!  Go ahead. Get messy!

• 4 slices of bacon, cut into small pieces
• 1 lb lean pork – cut into cubes (may substitute venison, wild boar, elk etc.)
• 1 large onion – chopped
• 3 apples – cored and cubed
• 1 – 10 oz can of beef broth
• 2 cups water (can substitute 1 cup water & 1 cup red wine)
• 2 cup Carrots – diced
• 1 lb Kielbasa (Polish/Ukrainian meat sausage) – cut into chunks
• 1 can of Sauerkraut
• 4 cup shredded Cabbage
• 2 cloves Garlic – chopped
• 1 T caraway seed
• pinch allspice
• Salt & pepper to taste

Add all ingredients to your crockpot, stir, cover and cook on low 8 – 10 hours.

Here is my Grandma’s secret to making sure we ate up all our carrots (not that her little garden carrots weren’t sweet enough!).  I found my Grandma’s little recipe book!  A treasure it is.  Like a memory journal as dinner at our Grandparents was always a weekly joy.

This is an easy glaze to make to toss any steamed vegetable in but what I remember was the lovely pretty glazed orange carrots!  Be adventurous cut the carrots in shapes, try long julienne style carrots, carrot wedges or  mini-carrots.  Make veggies fun to eat and delicious.

Combine in a saucepan:

• 2 Tablespooons brown sugar
• 2 Tablespoon butter
• 1 tablespoon white corn syrup

Add carrots and heat until carrots are all glazed.

• Season with salt and pepper
• Garnish with chopped parsley

Perfect for about 2 cups of carrots (diced, chopped, slivered, wedged, shaped etc.)