Who doesn't love the simplicity of splitpea soup? It's warm, comforting and filling - an autumn trifecta!
Pea soup has been a cold-weather staple in my household for as long as I can remember. When I haul out my grandmother's recipe, I know I need to dedicate at least half an hour to washing, peeling and chopping all sorts of vegetables. That's why I have been so keen to streamline her recipe without sacrificing flavour. I think I have a winner here!
Using frozen chopped vegetables significantly reduces that precious prep time without losing any of the great flavour my grandmother worked so hard for. Give it a try!
Happy first day of autumn! Bring on the sweaters, blankets, scarves and slippers - I’m ready! After being spoiled by an amazing Island summer, I welcome the change of seasons (and the slower pace).
Cooking in the summer usually features quick meals with light flavours and the only heat comes from the BBQ or a campfire (I wouldn’t dare turn on my oven in August!). With a slight chill in the air and an abundance of vegetables from our garden harvest, I’m anxious to heat things up in my kitchen again! I’ve already planned some big batches of chili for the freezer to use up the smorgasbord of tomatoes, peppers and jalapenos grown in our garden this summer.
The inspiration for my first fall meal came to me after a visit to the vegetable garden last week. Peppered throughout the green vines were the most perfect butternut squash, ripened by the sun and nourished by the red Island soil. I waited ever so patiently all summer to use them in all kinds of cozy and comforting dishes...