We are just starting to recover from heavy snows and temperatures in the negative digits. The snows provided promises of lots of outdoor fun, the wonderful sunshine beckoned us outdoors, but the negative temperatures plus the wind chill of -25 degrees kept us in the house with the wood stove burning and the kitchen full of wonderful aromas.
The items that we cooked for this week are:
- Chickpea and Kale Soup (vegan & gluten free)
- Butternut, Barley and Lentil Pilaf (vegan)
- Creamy Pumpkin Macaroni and Cheese (vegan & gluten free)
and for our sweet tooth I made a gluten-free blueberry crumble with some of last years blueberries.