A nourishing, flavourful salad, autumn on a plate! I used Uchiki Kuri squash for this – easy to grow, sweet, nutty and you can eat the skin – but any firm fleshed squash or pumpkin is fine.
Summer Raspberry and Apple Salad
Sweet, crisp and so fruity, this delicious salad makes use of summery gluts. The raspberry balsamic dressing is delicious poured over mixed leaves and roasted chicories, and is a great way to use less than perfect raspberries.
Courgette and Banana Muffins recipe (vegan)
What do you do when you have an abundance of courgettes and some over ripe bananas? Make muffins, of course!
Vegan “Bubble and Squeak” salad recipe – ideal for using up leftovers
This gorgeous, vegetable-filled salad is ideal for winter meals, a great way of using leftover vegetables from a roast dinner – just like “bubble and squeak”. A tasty way to make the most of a Thanksgiving, Christmas or other roast dinner leftovers! This recipe includes an oil free version, too.
blog/featured/homesteading/No Dig Organic Home and Garden/recipes/seasonal cooking/summer/The Creative Kitchen
Two Summer Salads – Virgin Mojito Cucumbers and Roast Fennel with Beetroot
The vegetable gardens are filling up with gorgeous summer abundance, almost every day it seems we are welcoming back another seasonal delight.
Roasted beetroot, carrot and onion hummus recipe
Beetroot grows in my garden from April right through to the end of autumn, some in the polytunnel over winter too. This tasty root vegetable stores so well that I can make this hummus at any time of year, but there’s something especially autumnal and satisfying about the combination of roasted beetroot, carrot and onion.