Anna Varriano
2605 Carling Ave K2B 6V3 Ottawa, ON, Canada

A yummy assortment of veggies about to get roasted for dinner. Sweet potato, radish, and turnip tossed in EVOO, dried thyme, and Himalayan pink salt then roasted at 350F for about 30 min, turning pieces over halfway through cooking time.

Experiment: vegan pumpkin spice muffins. Taste and texture yet to be tested. Stay tuned ...

Harvested the last of my Swiss chard, bok choy, brocolli, parsley, and sage today given the -10C weather forecast. Have chopped up all the parsley to use in a quinoa tabouleh for dinner tonight. What would you do with the sage? I have a few ideas -including drying it and grinding it - but am open to suggestions!

Feels like that time of year to get the Instant Pot out for pot roasts, stews, and soups. We’re going to make a pot roast with a blade roast (grass-fed) that came in our CSA box from Aliments Farmhouse Food. Did you know you can buy an Instant Pot through the store section of my website? I have an affiliate link so your purchase would support my business! Thank you! http://perfectresonance.com/store/products/

A Sunday morning treat! Kalamata olive sourdough bread fresh out of the oven. So yummy drizzled with or dipped in EVOO.

Making carrot ginger soup with all the ‘runts’ of our final carrot harvest! Join my email community at www.perfectresonance.com to make sure you get my next blog about the benefits of soup and 10 soup recipes!