Soupe in its Pumpkin

From ‘FestFood’, put together by Action Concertée pour la Sécurité Alimentaire (ACSA) in Pointe Saint-Charles in 2007-2008.

When I was a facilitator for community gardens with ACSA, we had the project of making a cookbook by and for participating gardeners,  Here is one of my favorite recipes taken from this volume.

1 pumpkin (or squash)
a few slices of bacon or caramelized onions
2 cups of vegetables (beans, carrots, celery, zucchini, etc.)
6 cups chicken or vegetable stock
curry to taste
cubed cheese (mozzarella)
1 whole clove of garlic
croutons with garlic (optional)

Cut off the top of the pumpkin. Remove the seeds. Put the grilled bacon or caramelized onions in the bottom.  Add the chopped vegetables. Pour the broth and curry powder to 1 cm from the edge. Add an unpeeled clove of garlic and some cheese cubes.  Replace the top and place the pumpkin in the oven on a baking sheet for about 1:30 or 2 hours for a small squash. Check from time to time by pressing with a knife to determine if the pumpkin is tender! Serve with garlic croutons.

Enchiladas Verdes

1/2 white onion, chopped
Enchiladas Verdes

2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
1 bunch fresh cilantro, chopped

Orzo with Swiss Chard

Taken from

Thanks to Ludmilla for the suggestion!


250 ml (1 cup) of orzo
10 stems of Swiss chard with leaves
3 tbsp. Olive oil 45
2 cloves garlic, minced
1/2 cup chicken broth
Salt and pepper

In a saucepan, cook the orzo in boiling salted water until al dente. Drain and set aside.

Mince the stems and leaves of Swiss chard and set aside separately.

In the same saucepan, soften the Swiss chard stems in oil about 2 minutes. Add the leaves and garlic. Cook for 1 to 2 minutes. Salt and pepper.

Add the stock and reduce by half. Add orzo and cook until they have absorbed the broth. Adjust seasoning.


Orzo is a pasta that looks like a large grain of rice. It is also delicious as an accompaniment to meat and fish.

If you like spinach, you’ll love chard! Not only its giant leaves are fleshy and tender at the same time, but stems from the size of a celery are different colors: pink, red, yellow, purple, white or orange. You choose the color of your dish …

Bounty Rice

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

Serves 6-8


1/2 to 1 pound ground beef or pork

1 cup onion (chopped)

1 cup green pepper (chopped)

1 L canned tomatoes

4 cups Chinese cabbage (shredded)

3 cups cooked rice

1 tsp salt

½ tsp dried oregano

½ tsp dried basil

3 cloves garlic (minced)

½ cup sour cream

1 cup mozzarella cheese (shredded)


Sauté meat in large frypan with onion and pepper until meat is browned and vegetables are soft.

Stir in all ingredients except the sour cream and cheese.  Cover and continue cooking until cabbage is crisp-tender, 10-15 minutes.

Stir in sour cream.  Sprinkle cheese on top and cover until cheese is melted.  Serve.

Baked variation: After all ingredients but mozzarella cheese are mixed together in frypan, pour into greased 2-quart casserole and bake at 325`F until cabbage is tender and casserole is bubbly, 30-45 minutes.  Top with cheese and let melt.

Cajun variation: Omit sour cream and add 1 small chopped banana pepper, 1/4 tsp ground red pepper and a few drops of hot sauce to the meat mixture.

Chunky Tomatillo Salsa

From Food in Jars by Marisa McClellantomatillos

Makes 3 (1-pint/500mL) jars


4 lbs / 1.8 kg tomatillos, husked, washed, and finely chopped

1 cup finely chopped onion

3-4 jalapeno peppers, minced (seeds removed for a milder salsa)

8 garlic cloves, minced

1 tbsp ground cumin

2 tsp sea salt

1/2 cup lime juice

1/4 cup fresh cilantro, minced


Put jars in a large pot of water and bring to a boil.

Combine the tomatillos, onion, jalapenos, and garlic in a large pot.  Bring to a boil, then reduce the heat and simmer 10 minutes.  Add the cumin, sea salt, lime juice, and cilantro.  If you prefer a smoother salsa, you can use an immersion blender to break down some of the salsa at this time.

Cook for an additional 10 minutes.  Taste the salsa and add more salt, cumin, or lime juice if necessary.

Remove and drain jars from boiling water.  Ladle the hot salsa into the prepared jars, leaving 1/2 inch of headspace.  Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.  When the processing time is up, remove the canning pot from the heat and remove the lid.  Let the jars sit in the pot for an additional 5 minutes.  This helps to prevent the salsa from reacting to the rapid temperature change and bubbling out of the jars.  Make sure the lid has sealed before storing at room temperature.

Crispy Garlic Crumbs

From Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz

Makes ~1 cup

These savory breadcrumbs are a delicious topping to a whole range of dishes: pastas, casseroles, steamed veggies… Let your imagination, and your love for garlic guide you!


1 cup fresh breadcrumbs

4 cloves garlic, minced

1/4 tsp salt

1/4 tsp cracked pepper

2 tbsp olive oil


Combine all of the ingredients in a small bowl and mix well.  Spread onto a baking sheet and bake in a 325′F oven until golden and crispy, about 10 minutes

Spaghettini all’arrabbiata

with whole wheat pasta, fresh basil and garlic crumbs

From Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz

Serves 4


2 Tbsp olive oil

1 yellow onion, or white parts of a bunch of green onions

1 1/2 tsp salt

6 garlic cloves, minced

2 bay leaves

1/2 tsp red chile flakes, or more to taste

1 cup red table wine

1 x 28oz can whole or diced tomatoes

4 Roma tomatoes, seeded and diced, or cherry tomatoes, halved

10 fresh basil leaves, coarsely chopped

1/2 tsp cracked pepper

1 lb whole wheat pasta

1 cup crispy garlic breadcrumbs


Heat a saucepan over medium heat.  Add oil and heat until a piece of onion sizzles on contact.  Saute onion with 1/2 tsp salt for 10 minutes, stirring often.  Add garlic, bay leaves, chile flakes and saute another 5 minutes.  Deglaze the pan with red wine and let it reduce until thick and syrupy.  Add the fresh and canned tomatoes, bail, pepper and remaining salt.  Simmer gently, partially covered, for up to one hour.  Meanwhile, put a large pot of water on to boil to cook the pasta.

Before serving, season the sauce with more salt, pepper, fresh basil and/or chiles to taste.  Add sugar to balance acidity, if required.  To thicken, stir in a few tablespoons of tomato paste.

To serve, cook spaghettini until al dente.  Drain and return the pasta to the pot.  toss with half of the arrabbiata sauce and transfer to a serving dish.  Serve remaining sauce on the side along with grated Parmesan, chopped fresh basil and crispy garlic breadcrumbs to sprinkly on top.

Roasted Hakurei Turnips with Israeli Couscous Salad


Makes 3-4 servings

1 bunch hakurei turnips with fresh-looking greens
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste

Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.

Rapini and Cannellini Beans

From The Greengrocer’s Kitchen, by Pete Luckett

Serves 4

This recipe can be served as a quick pasta sauce, or can be spooned over thick slices of crusty white bread or focaccia.


1Tbsp olive oil

1 onion, chopped

2 garlic cloves, chopped finely

5 plum tomatoes, peeled and chopped coarsely, or 1 can of stewed tomatoes

1 tbsp balsamic vinegar

1 bunch of rapini, rinsed, trimmed and chopped coarsely

1 19-oz (540mL) can of cannellini beans, drained

a pinch paprika

salt and freshly ground black pepper


Heat the olive oil in a saucepan, and saute the onion and garlic for 2-4 minutes, until softened but not browned.  Stir in the tomatoes and balsamic vinegar, and bring to a gentle simmer.  Cook for 10 minutes, and stir in the rapini and beans.  Cook for 3-5 minutes, and then season to taste with paprika, salt, and pepper.

Nut-Stuffed Delicata Squash

Adapted from

Serves 2


1 Tbsp butter

1 onions, finely chopped

2 garlic cloves, minced

½ tsp    salt

1 tsp     dried sage

3 Tbsp chopped walnuts

3 Tbsp chopped pistachios

1/3 cup chopped almonds

3 Tbsp chopped pine nuts

3 Tbsp plain yogurt

1 egg, lightly beaten

1/4 cup parmesan cheese, grated

1 Delicata squash, halved lengthwise and seeded


1. Preheat oven to 350°. Melt butter in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.

2. In a large bowl, combine yogurt, egg, and parmesan. Stir in nut mixture. Divide stuffing among squash halves, sprinkle with more parmesan, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.