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December 14, 2014

Shredded Brussels sprouts salad with dried blueberries, pecans, and maple-miso dressing {vegan}

Thinly shredded Brussels sprouts with dried blueberries get tenderized by maple dressing. A quick and easy salad! #vegan #salad

A huge stalk of Brussels sprouts, on sale at the local market for $4.99, caught my eye last week. Too large for the grocery bags I'd brought, the stalk nestled under my arm as I left the store. By the time I arrived home, I had lost the will to cook, but not the will to eat. This salad requires no cooking, save a brief toasting of the pecans while you're throwing everything else together. You can make the maple-miso dressing ahead of time, and store it in the refrigerator for a week or more. Trim the sprouts and toss them into a food processor fitted with a slicing blade, to save time. Or attack them one by one with a sharp knife; cut off the very bottom edge, slice each sprout in half lengthwise, and then make cross-wise cuts to get very thin pieces. The blueberries add extra antioxidant power to an already-powerful side dish, but if you can't find them, swap in dried cranberries, which are available in any grocery store. And to serve as a vegetarian main course or Meatless Monday entrée, add some crumbled feta or blue cheese.

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November 5, 2014

Curried butternut squash and apple soup {vegan, gluten-free}

Curried butternut squash and apple soup, with Thai flavors. #glutenfree #vegan

In our house, Fall doesn't begin officially until the first pot of butternut squash soup hits the stove. Most often, I combine butternut (my favorite, though buttercup, acorn or Hubbard are wonderful substitutes) with apples from our local orchards, and bind them together with Indian curry spices like cumin, coriander and turmeric. Lately, I've been craving the raw heat of Thai red curry paste, and that sent this year's butternut squash soup in a new direction. (The recipe calls for a tablespoon of curry paste, which won't make the soup very spicy, but please use half that amount if you're worried about too much heat. You can always add more.) The thick and creamy soup is vegan, gluten-free and dairy-free, thanks to coconut milk. A little bit of brown sugar and a hit of fresh lime juice add a light, bright finish. If you're doing a soup swap this winter, put this soup on your make-ahead-and-freeze list.

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October 1, 2014

Pear and pluot chutney with raisins and ginger {vegan, gluten-free}

Turkey and cheese roll-ups with pear and pluot chutney.

In my house, Thanksgiving comes twice a year: once in mid-October, when we celebrate Canadian Thanksgiving with my husband Ted's family, and again in November, when the Americans take their turn. It wouldn't be Canadian Thanksgiving without my sister-in-law's decorated baked potato turkeys, maple-leaf printed napkins, little paper Canadian flags on toothpicks scattered here and there, and moose-shaped cookies. We do love our traditions. Every year, I cook turkey and mashed potatoes and apple pie, and from the harvest from our pear trees, I make mildly-peppery tart chutney to serve alongside the more traditional cranberry sauce. A few weeks ago, I found some wonderful pluots at the market and thought they'd make a sweet counterpart to the pears. A pluot is a cross between a plum and an apricot; sometimes they're sold as plumcots. If you can't find them at your market, substitute ripe plums in this recipe. Chutney, an Indian condiment often served with curries, likes to "bloom" for a few weeks in the refrigerator in order to reach its peak flavor. Make it now, and it will be perfect for whichever Thanksgiving you celebrate. (In the photo above, I've slathered it on a turkey and provolone roll-up.)

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September 3, 2014

Quick and easy chilled miso noodles with broccoli, bell pepper and peanuts {vegan}

Quick and easy miso noodles, for school night dinners.

In all ways, my husband Ted is a good sport. For the many years of our life here in the country, he has driven miles on Sunday mornings to fetch the New York Times, and then willingly handed over the crossword puzzle to me. He has faced down tenacious weeds, mound ants, garden snakes and an enormous runaway pot-belly pig from our neighbor's farm. Most heroic of all, Ted has tasted every recipe I've shared on this blog, plus more than a few that haven't made the grade. It's a tough job. When I first sampled these miso noodles, I knew I couldn't be trusted alone with them. I'm a bit of a noodle-holic (okay, more than a bit), and after I tasted to make sure the flavors were balanced, I kept on tasting. And then, I begged Ted to have some so I wouldn't finish the whole bowl myself. I needn't have begged; he happily polished off the remaining noodles in one morning. What better recommendation can I offer? If your family loves peanut or sesame noodles, they will love this recipe. With school back in session, you'll want to add these quick and easy miso noodles to your weekday repertoire.

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August 31, 2014

Sliced carrot and almond salad with roasted lemon, basil and mint dressing {vegan, gluten-free}

Sliced carrot and almond salad, with a minty lemon dressing.

Sometimes, you have to test the theory that a great salad dressing can make anything -- car upholstery, old shoes, vegetables you don't love -- taste wonderful. It's not uncommon to find a bag of carrots languishing in the vegetable drawer of my refrigerator, because, to be honest, I don't love carrots. I use them in soups as part of the mire poix of aromatic vegetables, but I seldom cook them on their own, or even add them to garden greens and tomatoes. This little salad provided the ultimate test of the roasted lemon dressing I first used on cucumbers. Could the dressing make me love carrots? Yes! Is it worth the little bit of effort to roast the lemon? Yes! I don't recommend trying this dressing on shoe leather, but it just might work on cauliflower. That's my next experiment. Make this carrot salad now, while there's still plenty of mint in the garden.

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  • My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives. Thanks so much for visiting.

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