“We don’t know, we always make it differently.” Our Quinoa Tabbouleh is a perfect example.
Basil Pesto
Our family’s favourite pasta sauce is this version of a Basil Pesto. In the spring we plant many basil and parley plants. It is wonderful to have fresh basil available when your tomatoes start to ripen and fresh parsley to add to salads. When the growing season comes to a close, we are busy making our Basil Pesto in bulk.
Red Pepper Pesto
Red Peppers are the main attraction in this pesto sauce. For your convenience, we choose jarred peppers, and this is a good way to start. During the late summer months, an abundance of fresh peppers come to market and you may choose to start with those. Using your barbecue, or oven, you can roast the peppers yourself. Let them cool and peel the skins. You can even skip the roasting and use whole raw peppers. We have used jarred, freshly roasted, and raw peppers, in red, orange, and yellow colours. All the combinations and permutations have resulted in a delicious sauce.
Creamy Carrot Sweet Potato Soup
Our daughter surprised us with a Creamy Carrot Sweet Potato Soup. She chose this soup because it looked tasty. She was right. This bright soup is delicious and gets its wonderfully creamy texture from purèe carrots and sweet potatoes. Those same vegetables are also packed with antioxidants such as vitamins C, A, beta-carotene, other accompanying carotenoids. Plus, there is plenty of fibre and flavour.
