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Carrot Celery Apple Soup to Soothe the Soul

November 11, 2020 By Jittery Cook 2 Comments

The sky has been falling. Henny Penny aka Chicken Little called it, along with Cocky Locky, Goose Loosey, Turkey Lurkey and Ducky Lucky. And then, just in the knick of time, something big transpired to soothe our collective souls. Someone eliminated Foxy Loxy. Here’s a little Carrot Celery Apple Soup recipe to help you continue healing…

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Arugula Roasted Pumpkin Seed Pesto – A Versatile Condiment

February 2, 2020 By Jittery Cook Leave a Comment

Arugula Roasted Pumpkin Seed Pesto on ravioli

When it comes to pesto, my mom was an early adopter — it became popular outside of Italy in the eighties and nineties. We craved her spaghetti with pesto, She kept large pots of sweet-smelling basil on the balcony and whipped up Genovese style pesto, adding garlic, olive oil, pine nuts and plenty of Parmesan….

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Mushroom Marinara Orangetti Squash

January 17, 2020 By Jittery Cook Leave a Comment

Mushroom Marinara Orangetti Squash in a white shallow bowl.

Do you believe in magic? There’s something magical about spaghetti squash. It appears to be solid, but  cook it and coax it out of its shell with a fork — and voilà, you’ve got spaghetti strands. Take that, pasta! Orangetti squash is even more magical. Developed in Israel in 1986, it’s smaller and thus more…

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Ginger Lime Squash Soup – Cilantro Pumpkin Seed Garnish

January 10, 2020 By Jittery Cook Leave a Comment

Instant Pot Ginger Lime Squash Soup in a white bowl, garnished with cilantro and pumpkin seeds, a bowl of salad on the side.

Even before the ball dropped on 2020, I’d been hankering to try a plant-based diet — a combo of wanting to contribute to climate action and to eat simple, healthy foods.  So far, so good — a frenzy of vegetables, legumes, grains, nuts, seeds and fruits, all enjoyable and satisfying.  Ginger Lime Squash Soup with…

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Roasted Red Pepper Pesto – I give five forks

July 15, 2019 By Jittery Cook Leave a Comment

Roasted Red Pepper Pesto served on roasted zoodles in small black bowls with small black forks and colourful napkins on a white background.

This Roasted Red Pepper Pesto clamours for your attention. The condiment shakes up your taste buds, whether you serve it as sauce, dressing or dip. Did I dream up this recipe? No, I discovered it in Mareya Ibrahim‘s Eat like You Give a Fork, and I give it five (out of five) forks.

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Rigatoni Primavera – Take Two

July 8, 2019 By Jittery Cook 4 Comments

Rigatoni Primavera in 2 large casseroles just finished baking in the oven

When my son asked for some advice on what to bring to a work potluck lunch party, I just had to volunteer my services — and my sister’s. She’s my go to food prep buddy. For all you fans of pasta, roasted veggies, sun-dried tomatoes, artichoke hearts, arugula, fresh mozzarella, Parmesan and basil, this Rigatoni…

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