Roasted Rutabaga Hummus Recipe

There are some constants in life, and hummus is one of them. It’s a dip that’s not going anywhere soon, thankfully, and is still as popular as ever.

Variations on the classic chickpea appetizer abound, although for years I have enjoyed the original version with tahini, lemon, garlic and salt. Why mess with a good thing? Well, sometimes it pays to experiment, as is the case with today’s Roasted Rutabaga Hummus.

Whipped up in a food processor and served with raw rutabaga ‘chips’, it’s absolutely what you want to be snacking on this February.

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Whipped Raspberry Honey Butter and we are off!

Tomorrow we leave for what is sure to be an adventure – a ten-day road trip around Nova Scotia and PEI, hitting as many ocean views, beaches, and lighthouses as we can.

You can follow along on Twitter, Facebook and Instagram for the up-to-the-minute reports, a peek at our current views, and, of course, snapshots of what we’re eating. And I’ll be bringing a full report to the blog when I return home, complete with recommendations and our best tips for seeing the Maritimes with small children.

We’re ready for a change of scenery and are eager to smell the sea. It will be my first visit to Canada’s East Coast. About time, don’t you think?

I’ve been unable to resist the call of the impeccable fresh produce at the markets these days, which is why I was left with a basket of raspberries to use up right before our trip. I could have frozen them, but instead whipped up a batch of raspberry honey butter and froze it in two jars.

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Radishes 3 Ways (Recipe: Radish Sandwiches, Salad and Herb Butter)

Written by Shaina of Food for My Family.

Our farmers markets here in the Midwest U.S. of A are still lacking a bit in the fresh produce selection, though I did see the first few strawberries there just this past weekend, which made me giddy like a teenager on their first date. (Note: I did not go on a single “date” in the traditional sense as a teenager.)

To clarify, there are plenty of the same things over and over: lettuces, chives, spring onions, peas, asparagus out the wazoo and radishes as far as the eye can see.

Three years ago, I was not so interested in radishes. I would eat them when they were available, but seek them out I did not. Then last year I had an awakening. My husband started showing up to our house with bunches of Easter egg radishes purchased from his on-site farmers market after work. He’d proclaim how pretty they were and talk about peanut butter and radish sandwiches as a child.

Not being one to waste, I set about using the bunches as best I knew how, first with just a bit of butter and salt. [Read more…]

Preserving Autumn: Marisa’s Apple Butter Method

Written by Marisa McClellan of Food in Jars.

In recent years, apple and pear butters have become integral parts of my fall. I spoon pear butter into my morning yogurt and spread apple butter on scones (often atop a primary layer of peanut butter).

They are sweet, fairly healthy (as fruit spreads go) and I can’t bear to head into winter without five or six pints squirreled away in my coat closet.

I tend to make fruit butters in a two-day process. Here’s how I typically do it.

Cutting & Cooking

Starting with about seven pounds of whole pears or apples, I simply cut them into chunks (the apples get peeled, but I leave the skins on the pears) and cook them down into sauce with a little bit of water or cider, as Aimee demonstrated with her Classic Applesauce. When they can be squished with the flat side of a wooden spoon, I puree them with an immersion blender.

If you don’t have an immersion blender, you can use a regular blender (working carefully in batches) or a food mill to create a smooth sauce from the cooked fruit. If you simply wanted sauce, you could stop right here. Or you can proceed with cooking the sauce down into butter. [Read more…]