Well Rooted

Cue the reign of root vegetables and squash [in the winter]! 

Parsnip Muffins

Warm Root Vegetable Mix 

(I highly recommend adding rutabagas and turnips as well) 

(Another tip: puree the leftovers into a wonderful, thick soup! ...mmm)

Speaking of which...

Butternut Squash Soup

Buttercup Squash - regular baked squash prep

This is rivaling my obsession with butternut -- it has this wonderfully creamy texture and is just sweet enough! Alas, I cannot seem to find it anywhere but the farmers market (which is sadly gone until May). Perhaps a field trip to Whole Foods is in order for a final search?!

And what to do with all of that pumpkin puree left from the holiday season?

Well make Pumpkin Spice Biscotti, of course!

I highly recommend this recipe! I added a bit of cardamom, opted for spelt flour and brown sugar, and garnished the top with a sprinkle of shaved almonds and pumpkin spice seasoning. When you take them out of the oven the first time to slice them, the heels (while still warm and slightly spongy...) taste sensational with some beginning-to-melt butter.... mmmm!!  

Also, once these delectable wonders are nice and stale, pair them with a freshly-foamed latte, lightly drizzle them with honey, and savour them in bliss!

(Clearly my sister and I ate them all before I had the chance to take some pictures!)

Lens Baby #2: Root Vegetable Mix

So the lighting was perfect for capturing that pale-yet-fresh/slightly rustic/crisp (and apparently quite undefinable) coloring. We were preparing a scrumptious winter vegetable mix for dinner... roasted parsnips, sweet potatoes, beets, turnips, and carrots.. topped off with some sliced avocado and cilantro. mmm!

And I was in one of those artsy moods, and the ends and whatnots cut off our veggies were looking quite inspiring.

So... here are just a few of the many veggie pics (taken with the Lens Baby!) :::