Thursday, November 26, 2015

Roasted Cauliflower and Butternut Squash Soup

This time of year soups feature a lot on our table, the abundance of winter squash makes it easy. Soups are nourishing and comforting and perfect for cooler days. I had never roasted cauliflower, I was inspired after a recent trip to Charlottesville Virginia when we ate at a French restaurant we had a wonderful cauliflower soup and it had roasted cauliflower as a garnish. 


  • one cauliflower chopped
  • 1/2 red onion chopped
  • 3 cloves of garlic chopped
  • one small butternut squash cut into cubes with the skin removed
  • a knob of butter 
  • a dash of balsamic vinegar
  • a sprinkle of salt and pepper 
  • a pinch of garam masala 

  1. heat your oven to 400 degrees and bake the cauliflower and butternut squash with a little olive oil, balsamic vinegar and salt and pepper for about 15-20 minutes until soft. Keep a little cauliflower to one side to later use for garnish
  2. meanwhile saute the onion and garlic in a pan with butter, add a little garam masala until soft 5-7 minutes 
  3. add the roasted vegetables and about 2-3 cups of vegetable broth simmer for 5 minutes then blend
  4. return to the stove for a few more minutes, season with salt and pepper to taste 
  5. serve with roasted cauliflower as garnish.
  6. enjoy 

I want to take a minute to tell you all how very thankful I am for you being here, your comments, interaction on social media and friendship means the world to me,
Happy Thanksgiving 


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Sunday, November 15, 2015

The Gardens at Monticello

We recently visited Charlottesville Virginia for a weekend, it was an almost half way point to catch up with my brother and sister in law who live in DC. As a gardener I have always wanted to visit the gardens at Thomas Jeffersons Monticello he was an avid collector of plants on his travels and vegetable gardener in fact he grew 330 vegetable varieties in Monticello's 1000-foot-long garden terrace. There were also 170 fruit varieties of apples, peaches, grapes, and more that grew in the orchards. The gardens are now a gene bank for the world preserving historic varieties of fruits and vegetables. 


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