It’s the bleak midwinter in most Canadian cities, and sometimes difficult to get jazzed about cooking, with so little locally grown food available and nothing green poking out of the ground quite yet. It’s time to rethink those winter veg – squash and root veggies that get little celebration. Fortunately they do well with hearty dishes like soups, stews and braises – stick-to-your-ribs winter comfort food. But they also do well in salads and a breakfast-style hash, or turned into sweet potato skins.
Here’s a new use for butternut squash – in a breakfast hash, topped with poached eggs! Eating breakfast for dinner doesn’t necessarily mean a stack of pancakes.
Butternut Squash Breakfast Hash
Photo credit: Dan of Dans Good Side
This sticky pot of deliciousness is perfect for a winter evening, and utilizes those root veggies so many of us don’t know what to do with. Here, they are in their element, braised with rich beef and tangy balsamic. Yum!
Balsamic Beef Stew with Root Vegetables
Photo credit: Amy of Family Feedbag
Hearts shouldn’t be limited to Valentine’s day – spread a little love with roasted beets, cut into hearts with little shaped cutters. The crispy fried cheese is popular with kids – it’s just like something you’d get from a restaurant appetizer menu. Separate all the elements of the meal for kids who don’t like everything mixed together.
Heart Beet Salad with Fried Goat Cheese
Photo credit: Jamie of Sophistimom
Sweet potatoes make divine potato skins – and are rich in fibre and beta carotene. Look for the darker-fleshed varieties, which are more nutrient-dense.
Sassy Sweet Potato Skins
Photo credit: Brooke of Cheeky Kitchen
A healthy dose of garlic is good for what ails you – especially in the middle of winter. And if anyone in your house is fighting the flu, the leftover carcass makes a pretty fab soup – especially when there’s some meat left clinging to the bones.