A NOVEMBER BOWL WITH BALSAMIC VINAIGRETTE

November is always a weird eating month for us. Caught in between all the incredible Fall produce and the warm bowls of winter stews and curries, our meals often feel confused. I'll make a light soup, a giant bowl of noodles, or some sort of bulked up salad - light on the greens, heavy on the grains and roasted veg.

I was running out of weekday lunch time inspiration, so turned to the menu at a salad joint in Toronto for some inspiration. Modelled after their "maple greens" bowl, this November bowl is perfect for this time of year - with brussels sprouts, roasted squash, dried cranberries, and balsamic vinaigrette laced with maple syrup.

ROASTED SQUASH, CHICKPEA AND WHEAT BERRY SALAD

While in Chicago with my mom back in November, we had lunch at this fabulous little neighbourhood restaurant called Birchwood Kitchen (merci vicky for the recommendation). It was one of those restaurants where everything on the menu tempts you, and you leave your decision to the very last minute and just trust your gut. I chose mushroom ragu on toast (think something like this), and my mom ordered a roasted squash salad, with chickpeas, wheatberries, hazelnuts and pecorino. To say that we were happy with our choices would be an understatement. We left with full bellies, big smiles, and a promise that I would attempt to replicate my mom's dish once back home. It may have taken a little while, and I may have abandoned a few ingredients along the way, but I never break a promise - had to get it just right. Enjoy!

A MISO + RED CURRY ROASTED VEGGIE AND SOBA BOWL

There are some tools and ingredients in the kitchen that are totally life changing. Like that time I bought a mandoline, or a julienne peeler; or starting using coconut oil when making granola, or discovered epic red curry paste.

This is the story of life changing red curry paste. We had been on the hunt for a good red curry for a while -- probably since this lady whipped up an amazing thai curry two years ago in her adorable little mountain home. She had the good stuff, and as hard as I looked, I couldn't find it anywhere on my side of the ocean. I was unimpressed with the brands I'd find at the grocery store -- pricey, lacking kick and really just not that good.

We live quite close to Chinatown, and stumbled into the curry aisle of a local supermarket a few weekends ago. We bought a brand we had never seen before, and our curry lives will never be the same. A few panangs and massamans later, I decided to switch it up and mix the curry paste with miso, then smother some seasonal veg and soba noodles with it. Yum.

A MISO + RED CURRY ROASTED VEGGIE AND SOBA BOWL // serves 4

Inspired by Heidi Swanson.

Preheat oven to 375.

Ingredients:

1 small butternut squash
1/2 head cauliflower, cut into small florets
1 yellow onion, roughly chopped
~5 kale leaves (2-3 cups)
1/3 cup pepitas, toasted
2 sprigs cilantro

1/4 cup olive oil
1/4 cup miso
2 T red curry paste
juice 1 lemon

soba noodles, cooked as per manufacturer's directions, for serving
optional: chicken or tofu pieces for some added protein

What to do:

Whisk together the olive oil, miso, red curry paste and lemon juice. Set aside.

Cut the ends off the butternut squash, then carefully, using a carrot peeler, peel off the skin (trust me, this step makes cutting the squash that much easier). Cut the squash into cubes and transfer into a large bowl. Toss the squash with 2 spoonfuls of miso curry and spread onto a parchment lined baking sheet.

Repeat with the cauliflower florets and chopped onion - toss with 2 spoonfuls of miso curry, then spread onto a parchment lined baking sheet.

Roast for 30 minutes. Remove the cauliflower/onion tray and continue roasting the squash for another 30 minutes.

While the veggies are roasting, rinse the kale and tear (or cut) it into medium-small pieces. Toss the kale in a large bowl with 1-2 spoonfuls of miso curry. In a separate bowl, toss the soba noodles with some dressing as well.

After an hour in the oven, the squash should be ready. Add the squash, cauliflower and onion to the kale and gently toss everything with your hands. If you're adding chicken or tofu, do it now.

To serve, place a mound of soba noodles in a bowl and top with a large serving of vegetables, and a sprinkle of toasted pepitas and fresh cilantro.

BUTTERNUT SQUASH, BRUSSELS SPROUT + THYME FRITTATA

I'm all about efficiency in the kitchen; how to create a dish that can double as multiple meals. Meet the frittata - the perfect Sunday breakfast, and Monday (or midweek) work lunch. Frittatas are so simple to make, and you can never really go wrong when pairing your veggies and herbs. If I'm making one that I anticipate eating for lunch as well, I'll be sure to add a substantial starch - like sweet potato, squash or grains. An additional sprinkling of goat cheese is never a bad thing either. As for the herbs and spices, toss in whatever you have lingering in the fridge or on the pantry shelf. I promise you, almost every combination will taste delicious, so let loose and get creative!

BUTTERNUT SQUASH, BRUSSELS SPROUT + THYME FRITTATA // makes enough for 4 as a meal, or 8 as a side

Preheat oven to 425.

Note: I had pre-cooked the butternut squash the day before to save time. Simply chop the squash into small cubes, season with olive oil, balsamic, salt and pepper, and roast in a 400 degree oven for roughly 30 minutes.

Ingredients:

8 eggs
1/2 cup milk (regular, soy, almond)
salt and pepper
leaves from 2 sprigs thyme

1 small-medium size butternut squash, roasted as per note above
8-10 brussels sprouts, separated into leaves and washed
1/2 tsp smoked paprika

What to do:

In a small bowl, whisk the eggs, milk, thyme, salt and pepper. Set aside.

In a cast iron skillet on medium heat, reheat the squash with a drizzle of olive oil. Be sure to keep the squash in a single layer lining the bottom of the pan. After a few minutes, sprinkle the smoked paprika and brussels sprout leaves over the squash. Cook for about 3 minutes - do not stir.

Remove the pan from the heat, pour the egg mixture on top and transfer into the preheated oven.

Bake for 12-15 minutes, until eggs are just set. Broil for 2 minutes to crisp up the brussels sprout leaves.

Serve with a drizzle of siracha hot sauce.

A THANKSGIVING FEAST

I spent Thanksgiving this year with my family in the Eastern Townships. Typically, all Thanksgiving is to us, is an excuse to come together in the country, go hiking, ignore the leaves that need raking, relax and drink good wine on the dock. This year, because we all hadn't been together in so long, we decided to take the holiday one step further and cook up a traditional feast!

My dad was on turkey duty, so I took it upon myself to plan the sides. The country kitchen is as basic as they come, so the recipes had to be simple. I turned to Martha's "Everything Thanksgiving" for guidance and I couldn't be happier with how the meal turned out. I've described the turkey and stuffing below, while the lemony brussels sprouts, roasted carrots and potatoes with dill, and butternut squash with sage, can all be found online.

TURKEY

Though my dad was in charge of the turkey, I kept a close eye so I could learn the way of the bird.

Preheat oven to 500.
Stuff your turkey with stuffing of your choice, and place in a large baking pan.
Pour apple or orange juice over the turkey, and bake, covered, for 20 minutes.
Lower the temperature to 375 - continue cooking, with the lid on - basting a few more times with juice.
Rough rule of thumb: 20mins/lb.
When the turkey is almost cooked, remove the lid to crisp up the skin.

WILD RICE STUFFING // makes enough to stuff the turkey and then some.

My sister is celiac, so our stuffing had to be wheat free.

Ingredients:

2 large onions, halved and thinly sliced
1 lb mixed mushrooms, sliced
2 apples, chopped
olive oil

4 cups vegetable broth
1 cup water
1 1/2 cups brown + wild rice blend (any rice will do)
3 tsp fresh sage, chopped
1/2 cup chopped fresh parsley

What to do:

Bring the vegetable broth, one cup of water, and half the chopped sage, to boil.
Add the rice and lower temperature, cover and simmer for about 30 minutes.

While the rice is cooking, saute the onions in olive oil, about 10 minutes; transfer to a large bowl.
Saute the mushrooms in the same pan, tossing in the apple just before the mushrooms are ready; transfer into the onion mixture.

At 30 minutes, check the rice. If there is still too much liquid, remove the lid and cook for an additional 10 minutes. When ready, transfer to the bowl, adding in the remaining sage and parsley.

Eat as is, or stuff into turkey.