Blackberry Lime Swirl Cookies by Rosie Berger


Like a summer drink in yummy cookie form!


1/2 cup softened butter

1 cup sugar

2 eggs

1 tsp vanilla

zest from 2 limes

juice from 1.5 limes

2 1/4 cups flour

1/4 tsp salt

1 tsp baking powder

Blackberry Swirl  Filling

2 pints blackberries

1/4 cup sugar

1/4 cup water

juice from half a lime

2 tsp honey

2 tsp cornstarch


  1. Cream butter and sugar with an electric mixer
  2. Mix in eggs one at a time  
  3. add vanilla and lime zest
  4. Mix dry ingredients in a separate bowl, then gradually add to wet ingredients while mixing.
  5. once a dough is formed, divide into 2 equal cylinders on parchment paper
  6. Roll each section into a 6x12” rectangle that is approximately 1/4” thick (a bit thinner if you can). 
  7. In a medium pot,  add all ingredients for filling. Mash berries to combine with water and juice.
  8. Bring mixture to a boil for 3-5 minutes, then reduce heat to a simmer for 10-15 minutes, or until mixture has thickened to coat the back of a wooden spoon.
  9. Strain into a heat-proof bowl - make sure to squish all the flesh and juice from the berries through! 
  10. Set aside to chill, or put in the fridge for speedier cooling.
  11. Spread a thin layer of filling across dough. 
  12. Carefully roll dough as tightly as possible without squishing the filling out (roll so that you end up with a 6” tube, not a 12” tube) .
  13. Wrap in plastic wrap and stick in the freezer to chill for at least half an hour
  14. Preheat oven to 325
  15. Line two cookie sheets with parchment paper
  16. Remove dough from freezer. Keep plastic wrap on and use a sharp knife to cut 1 cm cookies.  
  17. Remove plastic wrap and place cookies on cookie sheets (if your cylinder fell while chilling and your cookies look a bit oval, you can gently reshape them at this point) 
  18. Bake for 15 to 20 minutes, until firm but edges aren’t browned. 
  19. While cooking, brush each cookie with lime juice (optionally, if you have extra lime zest you can also sprinkle some on) 

Makes approx. 30 cookies

Curry Barbecue Pulled Chicken by Rosie Berger


 On a sandwich, with rice, in a wrap. Eat this every way - it’s so juicy and flavourful!


6 boneless, skinless breasts seasoned with olive oil, salt, pepper, paprika, and fresh thyme


Can of tomato paste or diced tomatoes

1/2 cup dark brown sugar

1/4 cup worchestershire

1/4 cup honey

2 tbsp vinegar

1 tbsp grainy mustard

1 Tbsp cumin

2 tbsp paprika

1 tbsp curry powder

2 tsp coriander

3 sprigs of thyme

1 tbsp pepper

2 tsp salt


  1. Preheat oven to 350. Brush a cookie sheet with olive oil, then place seasoned chicken breasts. 
  2. Bake for approx. 40 minutes, until cooked through
  3. In the meantime, mix all ingredients for sauce in a slow cooker.
  4. Remove chicken. Using 2 forks, shred and add to sauce.  mix thoroughly.
  5. Cook on low for 8 hours.


Vegan Curry Black Bean Chickpea Fritters (baked) by Rosie Berger


So Healthy. So tasty. Proud, mom? 


1 can black beans

1 can chickpeas

1 red pepper, diced

1 poblano pepper, diced

3 cloves garlic, diced

3 tbsp paprika

2 tbsp curry powder

1.5 tbsp cumin

2 tsp chili powder

2 tsp cayenne

1/2 tbsp coriander

1 tsp salt

2 tsp black pepper

Juice from half a lime

1/2 tbsp worchestershire

1 tbsp olive oil

1 egg white

1/2 cup quinoa flour

Handful cilantro leaves

1/2 tbsp fresh thyme leaves


  1. Preheat oven to 325. Line 2 cookie sheets with parchment paper
  2. Add black beans, chickpeas and olive oil to a food processor or heavy duty blender. Pulse until mostly smooth
  3. Add all other ingredients except quinoia flour and egg white. Blend until ingredients are evenly combined
  4. Transfer to a bowl. Mix in quinoa flour, and the. The egg white
  5. Form into 2 inch balls (flatten slightly), 12 per cookie sheet
  6. Bake for 15- 20 mins, until outside is firm
  7. Serve with Greek yoghurt for dipping, or use as a replacement burger patty!

Lemon Chia Seed Cake (gluten / refined sugar free) by Rosie Berger


Craving lemon poppyseed cake? Look no further! This recipe turned out WAY better than I expected, and is totally ok to eat for breakfast! 


1 cup oat flour

1/2 cup ground chia seeds

3/4 cup softened butter

2 eggs

1 tsp vanilla extract

1 tbsp lemon zest

2 tsp lemon juice

1/4 cup honey

1/4 tsp salt

1/2 tsp baking soda


1 cup greek yoghurt

1.5 tbsp honey

1/2 tsp almond extract

1 tsp vanilla extract

1 tbsp lemon zest

1 tbsp lemon juice


  1. Preaheat oven to 325. Grease an 8x12 baking dish. 
  2. Combine butter, honey and lemon zest in a mixing bowl with an electric mixer. 
  3. Add one egg at a time, mixing until smooth
  4. Stir in vanilla and lemon juice
  5. In a separate bowl,  mix dry ingredients. Slowly add to wet ingredients while mixing until batter forms
  6. Pour and spread in baking dish. Bake for 20-25 minutes, until a toothpick comes out clean in the middle.
  7. Set aside to cool
  8. In another mixing bowl, add Greek yoghurt, honey, lemon zest, and cornstarch
  9. Mix, starting on slow speed and gradually increase to high. Whip for 5 minutes.
  10. Stop mixed, add the rest of ingredients and mix on high for another 5 minutes
  11. Chill for at least an hour
  12. Frost cake immediately before serving (the Greek yoghurt frosting will dry out if left for several hours) 

Cranberry Caramel Sugar Cookies by Rosie Berger

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These are definitely the hit of the season, according to my loved ones! I also ate four for breakfast. Don’t judge.


1 cup sugar

1/2 cup softened butter

1 egg

1 tsp vanilla extract

2 1/4 cups flour

1/2 tsp baking powder

1/4 teaspoon salt

1-1.5 cups roughly chopped fresh cranberries

1 cup Crunch Caramel Sugar


  1. Preheat oven to 350. Line 1 or 2 cookie sheets with parchment paper

  2. Cream butter and sugar with electric mixer

  3. Add vanilla and egg, mix on medium until smooth

  4. Separately, combine dry ingredients

  5. Gradually add dry ingredients to wet until combined

  6. Add cranberries, mix until your dough turns pink!

  7. On a floured surface, bring dough together and form into a disk. Wrap in plastic wrap and chill for 30 minutes.

  8. Roll dough (with plenty of flour) to 1/4 inch thick (there’s a lot of dough, so I tend to do it in batches)

  9. Use a 2 inch cookie cutter to cut shapes

  10. Place 1/2 inch apart on cookie sheets.

  11. Sprinkle each cookie generously with Crunchy Caramel Sugar

  12. Bake for 10-12 minutes, until caramel is melted and cookies are JUST getting slightly golden on the bottom (I like to poke on on the edge. If it’s mostly firm, it’s done)!

  13. Remove from oven, transfer to cooling rack or plate and sprinkle again with caramel sugar (not as much as before they baked. Just enough to give a bit of texture).

Makes approx. 45 cookies

Vegan Roasted Cauliflower & Potato Soup by Rosie Berger

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Warm, a little spicy, vegan & tasty.  Winter dinners at their finest!


For roasted veggies

1 Head of cauliflower, quartered

4 russet or yukon potatoes, halved and quartered

2 tbsp extra virgin olive oil

1 tsp salt

2 tsp pepper

2 tsp cumin

2 tbsp mustard

For soup base

1 red onion, chopped

2 cloves of garlic, chopped

1 tsp salt

2 tsp pepper

2 tsp cumin

2 tsp paprika

1 tsp turmeric

2 cartons of vegetable broth (1800ml)


  1. Brush a cookie sheet with olive oil

  2. Place veggies, brush with mustard

  3. Sprinkle with spices, bake at 300 for one hour, or until tender and golden

  4. In the meantime (in a large pot) add olive oil, onion and spices. 

  5. Cook on low-medium until onions become fragrant, add garlic

  6. Cook for 10 more minute, careful not to brown garlic

  7. Add half the broth, turn up heat to boil for 15 minutes

  8. Once roasted veggies are ready, add them to broth

  9. Add second carton to broth and bring to a boil, cook for 15 minutes

  10. Remove from heat.  Using a hand blender, blend soup until smooth

  11. Return to heat, simmer for half an hour

  12. Serve with vegan cheddar, or if you’re a dairy eater a dollop of greek yoghurt and some aged cheddar.


Caramel Pistachio Bark by Rosie Berger

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All I can say is… yum.


1 cup finely crushed pistachios

2 cups Crunchy Caramel Sugar

1 tsp cinnamon

2 tsp cumin


  1. Preheat oven to 250

  2. On a cookie sheet lined with parchment paper, spread & lightly press 3/4 of the caramel sugar in an even rectangle about 1/4 inch thick (will not reach the edges).

  3. Spread pistachios evenly on top

  4. Sprinkle cinnamon and cumin

  5. Sprinkle remainder of caramel sugar

  6. Bake on middle rack for 10 minutes, until caramel has melted.

Crunchy Caramel Sugar by Rosie Berger

Sometimes the best things are born from failures. Right? While trying to make chewy caramels, I ended up with a copycat of a well known hard caramel candy that may or may not start with a W… anyway! I didn’t need an entire cookie sheet’s worth, so I decided to grind it up into a luxurious caramel sugar - to top cookies or be transformed into bark (see my recipe for Caramel Pistachio Bark HERE)


2 cups sugar

1 cup butter

1 tsp salt

1.5 tsp vanilla


1. Melt butter in a medium pot over low-medium heat

2. Add sugar, raise temp to medium and combine

3. Heat until mixture begins to bubble, stirring occasionally

4. Heat until mixture turns a dark golden colour, about 10-12 minutes (if you have a candy thermometer, it should reach about 250 degrees farenheit

5. Line a standard cookie sheet with parchment paper, pour mixture in

6. Let mixture cool and harden (about 45 minutes)

7. Using a knife, bash hardened caramel into the smallest chunks possible

8. Using a food processor or heavy duty blender, pulse caramel until it becomes a powder.

9. Can be stored in an airtight bag for a couple of weeks (store in a cool, dry place)

Festive Chocolate Cheesecake Tart with Gingersnap Crust and Cran-raspberry Coulee by Rosie Berger

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Layers of chocolatey-ganachy-cheesecakey-fruity goodness in this tart. These fillings make enough to fill a 12” tart dish (like the one pictured) PLUS another 7x11 dish (it’s a fairly shallow tart, which is ok since the flavours are pretty rich)!



2.5 cups gingersnap crumbs

1/2 cup butter, melted

Cheesecake layer

2 bricks cream cheese, softened

1/4 cup whipping cream

2 tsp cornstarch

1 cup granulated sugar

2 eggs

1 tsp vanilla extract

Ganache layer

1/2 cup butter

12 oz of Unsweetened baking chocolate

1/3 cup whipping cream

1/2 granulated sugar (feel free to add a bit more if you like things a bit sweeter)


1 pint raspberries

1.5 cup of cranberries (fresh or frozen)

1/3 cup water

1.5 tsp grapefruit zest

2 tsp ground cloves


  1. Preheat oven to 350

  2. Mix crumbs and butter in a bowl until crumbs stick together

  3. Spread evenly in dishes, including up the sides press down with hands

  4. Blind bake for 15 minutes, until crust turns dark gold and begins to bubble. Remove and let cool until your cheesecake filling is ready (about 20 mins)

  5. While baking your crust, add cream cheese to bowl and use electric mixer to whip and soften

  6. Add whipping cream, mix until fluffy

  7. Mix in sugar and cornstarch

  8. Mix in eggs (one at a time) and vanilla until smooth

  9. Pour & spread cheesecake mixture over crusts, 1-2 cm deep

  10. Bake for 20-30 minutes, until firm. Remove and set aside

  11. In a double boiler, melt butter (instead of a double boiler, use a larger pot of simmering water about 1/3 full with a smaller pot resting on top (be careful it doesn’t let any water in)

  12. Once butter is melted, add chocolate and stir until combined. Careful not to let the chocolate burn

  13. Stir in whipping cream

  14. Pour & spread over cheesecake layer

  15. Add coulis ingredients to a medium pot, stir together and turn heat to medium, until water begins to boil

  16. Turn heat down to medium low, let simmer and stir occasionally until berries are very soft and liquidy.

  17. Strain over a heatproof bowl, pressing all the berry goodness through until only seeds and peels remain (they can be thrown out)

  18. Use a spoon (or a squeeze bottle, if you’re feeling fancy) to distribute the coulis across the tarts.

  19. Refrigerate tarts until right before serving, garnish with fresh sugared cranberries.

Chunky Tomato Garlic Sauce with Bone Broth by Rosie Berger

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Trust me. Double this recipe. Make a big batch, freeze it, put it on everything. Adding bone broth makes this so hearty, and there’s so. much. delicious. garlic.


3 large tomatoes, cubed

4 cloves of garlic, sliced

2 tbsp butter

1 tbsp lemon juice

2 tsp cayenne pepper

2 tsp black pepper

2 tsp salt

handful of fresh thyme leaves

1 cup bone broth


  1. Heat butter on low-medium in saucepan until melted

  2. Add garlic, herbs and spices

  3. Saute until garlic becomes fragrant

  4. Add tomatoes, lemon juice and bone broth

  5. Raise heat until sauce is at simmer, cook for 15-20 mins, until tomatoes are a deep red, and liquid is almost opaque.

Apple Oat Muffins with Cinnamon Glaze (Gluten Free, No Added Sugar) by Rosie Berger

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In my recent journey of non-refined sugar life, I knew I was gonna need something to munch on.  Cue these cute little muffins made with oat flour! If you feel like treating yourself, put a little honey or cream cheese on top!



1.5 cup pureed apple

1 cup softened butter

1 egg

1 tsp vanilla extract

2 cups oat flour

1/4 tsp salt

1/2 tsp baking powder


1 apple in small chunks

1 tbsp cinnamon

2 tsp lemon juice

1/4 cup water


  1. Preheat oven to 350

  2. Grease muffin tin with butter or coconut oil

  3. Mix apple and butter on low in stand or hand mixer until smooth and fluffy (2-3 mins)

  4. Add egg and vanilla, mix.

  5. Mix dry ingredients in separate bowl

  6. While mixer is running, slowly add dry ingredients until combined evenly.

  7. Fill muffin compartments fully

  8. Bake for 30-35 minutes, until light golden brown and a skewer poked into middle comes out clean.

  9. While muffins are baking, add glaze ingredients to a medium saucepan

  10. Cook on low-medium until apples are soft and brown

  11. Strain into heat proof bowl (remember to scrap the thicker stuff off the bottom of the scraper - your’e really just trying to get rid of the peels.

  12. When muffins are removed, brush them with the glaze.

    Makes a dozen regular sized muffins.  Recipe can be doubled!

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Pumpkin Spice Cookies by Rosie Berger

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So the way these turned out they’re basically a copycat of Starbucks pumpkin scones. And I’m not mad about it. Not overly sweet, cakey and addicting.



1 cup butter, cubed and softened

1 cup white sugar

1 egg

1 cup pureed pumpkin (roast and puree your own, or use canned)

1.5 tbsp cinnamon

2 tsp nutmeg

1 tsp ground cloves

1 tsp ground ginger

3 cups all purpose flour

1/2 tsp salt

1 tsp baking powder


1 250g container cream cheese

1/2 cup icing sugar

1 tbsp cinnamon


  1. Preheat oven to 350

  2. Cream butter and sugar with electric or stand mixer .

  3. Add egg and pumpkin, mix until combined.

  4. Combine dry ingredients in a separate bowl.

  5. Gradually add dry ingredients to wet while mixing

  6. Roll dough into 1 inch balls, place 1.5 inches apart on ungreased cookie sheets (12 per sheet).

  7. Bake for 12-15 minutes, until outside is no longer shiny and bottom is golden brown.

  8. While cookies bake, mix icing ingredients until smooth

  9. Spread (or pipe, if you’re feeling fancy) frosting on cookies. You will have leftovers (you can either half the recipe, or find some other use for it… like eating it with a spoon…)

    Makes approx, 40 cookies.

Roasted Garlic and Spinach Hummus by Rosie Berger



Sometimes I just have to be a little healthier - but I still get snacks. Enter this green, fresh hummus!


1 can chickpeas, rinsed and drained

3 cups fresh spinach

1 head of garlic, roasted (remove papery skin, cut about 1/4" off the top, drizzle with olive oil, wrap in tin foil and bake for approx. 45 mins @ 400, or until soft enough to pierce with a butter knife. Remove cloves from skin before adding to blender).

2-3 tbsp olive oil (start with 2, add more as needed) 

1 tbsp black pepper

2 tsp salt

2 tsp cumin

2 tsp coriander


Add all ingredients to blender or food processor, blend until smooth. Serve with veggies or naan bread! 

Dark Chocolate Candied Cranberry Cookies by Rosie Berger

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So. Chocolatey. And the tart contrast of those cranberries is suuuuuper tasty.


For the cranberry topping

1 cup fresh cranberries

1/4 butter

1/4 cup packed brown sugar

For the cookies

1 cup packed brown sugar

1 cup unsalted butter, softened

2 eggs

1/2 oz of unsweetened baking chocolate, grated

2.5 cups flour

1/3 cup cocoa powder

1/2 tsp baking powder

1/4 tsp salt

1/4 cup of granulated sugar, for sprinkling (optional)


  1. Preheat oven to 325 degrees.

  2. In a medium sized pan, heat butter on low-medium until melted. Add brown sugar and mix.

  3. Add cranberries and stir to coat with butter/sugar mixture.

  4. Cook, stirring occasionally, until cranberries are bright red and starting to split.

  5. Remove berries from heat and set aside (pro tip - pour the leftover “sauce” over some vanilla icecream).

  6. In a bowl or stand mixer, cream butter and sugar.

  7. Add eggs one at a time and combine.

  8. Add chocolate shavings, combine.

  9. In a separate bowl, combine dry ingredients.

  10. Gradually add dry ingredients to wet, mixing constantly.

  11. When dough is mixed evenly, form into 1” balls and place 2 inches apart on cookie sheet.

  12. Create a hole straight down in the centre of each dough ball (to hold your cranberries) that reaches about half way through the door.

  13. Place 2-3 candied berries in each hole.

  14. Bake for approx. 15 minutes, until cookies have spread.

  15. After cookies are baked, but still warm, sprinkle with granulated sugar (optional).

Makes approximately 36 cookies!

Cranberried Whisky Ginger by Rosie Berger

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A simple step-up from a classic whisky ginger. Definitely holiday ready!


2 oz. whisky or rye

Tsp cinnamon

Handful of fresh cranberries

Ginger Ale


  1. Add cranberries, cinnamon, and whisky to cocktail shaker.

  2. Muddle.

  3. Shake, then strain into glass (ice optional)

  4. Top up with ginger ale

Drink up!

Not Your Normal Coleslaw by Rosie Berger


First of all, who needs more mayo in their life? Not me! The base of the dressing in this slaw is greek yoghurt, so it’s basically a health food.  Caramelized onions add a touch of sweetness. Great on its own or on a chicken or pulled pork sandwich!


1 head of green cabbage, shredded

1 red or yellow onion, sliced thinly

1 red pepper, sliced thinly

2 tbsp butter

1 cup greek yoghurt

1/2 cup yellow mustard

1 tbsp balsamic vinegar

1.5 tbsp cumin

1 tbsp lemon zest

1 tbsp brown sugar

2 tsp coriander

2 tsp black pepper

1 tsp salt


  1. Heat butter in a pan on low-medium heat. Add onions and cook until soft and translucent. Mix with rest of veggies in a large bowl.

  2. Combine rest of ingredients in a separate bowl.

  3. Add dressing to veggies, mix until combined.



Tasty Turkey Mushroom Dumplings by Rosie Berger

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I’ve made these a few times as an appetizer, and they’re maybe TOO good. Like you’ll wonder how you ate so many and feel a little bad but then realize they’re pretty healthy so you’re fine. AND you definitely don’t need a dumpling steamer. A friend showed me the lid trick (see method, thanks Scott) and it works perfectly). This recipe makes a lot (probably 80+ depending on how full you fill your wrappers, so it’s a good thing they also freeze fantastically! Enjoy!

2 450g packages of round dumpling wrappers

Sesame oil for frying

Water for frying and brushing dumpling wrappers


2 lbs lean ground turkey

11-12 mushrooms, finely chopped (white, brown, button will all work fine)

1/4 head of green cabbage, finely chopped

1 cup chopped green onion

4 large cloves of garlic, grated

1.5 tbsp grated fresh ginger

1 tbsp ground coriander

1 tbsp black pepper

1.5 tbsp soy sauce

1.5 tbsp rice vinegar

1 tbsp sesame oil


1. Combine all filling ingredients.

2. Start placing filling in dumpling wrappers - a bit less than a tbsp of filling per wrapper depending on how big they are. Brush half of each wrapper edge with water, so they stick. Pinch edges together, and if you’re feeling fancy give them a few folds (I like doing four in the same direction).

3. Heat a NON-STICK pan on medium-high with approx. 1 tbsp of sesame oil for every 8-10 dumplings.

4. Once oil is heated, place first batch of 8-10 of dumplings in oil. Cook for 2-3 minutes, until golden brown on the bottom (or a little darker, I like a bit of a char)!

5. Cover with a steamer lid if you’ve got one (or a pot lid that fits a bit inside the pan).

6. Pour about half a cup of water around edge of lid (add more if it runs out).

7. Steam for 7-8 minutes, until wrapper is shiny, golden, and clinging to filling.

Serve with soy sauce with a bit of rice vinegar and grated ginger stirred in. Yum!


Peanut Butter Chocolate Blondies by Rosie Berger

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Peanut butter and chocolate is always, and forever, one of the best flavour combos. Don't deny it. These are halfway between a brownie and a peanut butter cookie, so you're welcome.

1 cup butter, softened

1/2 cup white sugar

1 cup brown sugar

1 tbsp pure maple syrup

3/4 cup smooth peanut butter

2 eggs

2 1/2 cups flour

1/2 tsp salt

1/2 tsp baking powder

Chocolate topping

1 cup semisweet chocolate

3 tbsp butter

2 tbsp milk


Preheat oven to 350, line a 8x12 baking dish with parchment paper (butter any exposed area)

1. Cream sugars and butter with electric or stand mixer.

2. Add eggs and peanut butter, mix until smooth (a few lumps are fine)!

3. Combine dry ingredients separately, add to main bowl gradually while mixing.

4.  Spread mixture in baking dish, flatten with fingers if necessary.

For chocolate topping

5. In a double boiler, melt butter.

6. Add milk and chocolate chips

7. Stir until melted.

8. Pour over blondie batter, spread as far to edges as you'd like (I like to leave a little room on the edges so you get those perfect crispy edge pieces, and to test baking time)

9. Bake for 30-35 minutes, until edges are light golden brown.

10. Cool, slice and serve.

Roasted Pumpkin Soup by Rosie Berger

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This is a much requested recipe.  It’s super warm, comforting and brings on all the autumn feels.  If you’re lucky enough to own a Vitamix (or something similarly tough), you can blend the soup in batches that way, otherwise a hand blender will do just fine!

P.S., This recipe can easily be vegan - there’s no dairy (except the butter, which can easily become olive oil), and vegetable broth works great!


2.5 lbs (approximately) fresh pumpkins (I actually like to use Pumpkin Pie pumpkins, but other varieties will work), in quarters, brushed with extra virgin olive oil, sprinkled with salt and pepper

2 shallots, sliced

2 cloves garlic, sliced

2 large carrots, chopped

1 celery stalk, chopped

1/4 cup butter

7-8 leaves of fresh sage, picked and cleaned

1 tsp ground mustard seed

1 tbsp pepper

2 tsp salt

1 tbsp nutmeg

1 tbsp paprika

2 tsp coriander

1 tbsp dried parsley

2 litres of vegetable or chicken broth


1. Preheat oven to 300. Place quartered pumpkin on cookie sheets. Bake until soft (approx. 2 -2.5 hours

2. In a large, deep pot (at least 7-8 litres), melt butter on low-med heat.

3. Add shallots, cook in butter until fragrant.

4. Add garlic, herbs and spices and stir into butter (trust me, it brings out the flavours more)!

5. Add celery and carrots

6.  Cook until veggies begin to soften.

7. Add broth and stir. Bring to a boil for 5 minutes, then reduce to a simmer for 15.

8. When pumpkin is fully cooked, remove skin and slice into rough chunks.  Add to broth mixture.

9. Let simmer for another 20 minutes to soften the pumpkin even more (it’ll be super creamy)!

10.  Blend with hand blender until smooth.  Serve by itself or with a dollop of sour cream and, of course, a slice of good bread and butter!


Caramelized Pluot (or Plum) Crumble by Rosie Berger

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This might be my favourite desert to date - the pluots are just slightly tart, and combined with the caramel and buttery crumb it's just the most comforting thing ever.  Pre-caramelizing makes the filling less liquidy, more sticky and indulgent. So. Dang. Good.


4 large pluots or sweet plums, sliced thinly

1 cup of brown sugar

1/2 cup butter

1 tbsp cinnamon

1/2 tsp salt

Crumb topping

1 cup flour

1 cup brown sugar

1/2 cup butter, softened


1. Preheat oven to 350

2.Butter a 9x13 baking dish

Prepare filling:

3. Melt butter in a wide, deep pan.  Add brown sugar

4. Stir butter, sugar, cinnamon and salt together, add plums.

5. Bring mixture to a low boil, let cook for 5-10 minutes until caramel is smooth and plums are soft.

6. Combine crumb ingredients in a bowl until crumbs form.

7.  Create a 1/4 inch crumb later in baking dish

8. Scoop pluot slices into baking dish creating an even layer.

9. Set aside excess caramel sauce - it's great as extra topping or on ice cream!

10. Top with a 1/2 inch crumb later

11. Bake for 30-40 mins, or until crumb layer is golden brown.

12. Serve warm, maybe with a scoop of vanilla ice cream on top?

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