#locavores

[balifarmcooking]

😋 Delicious meals! 👯‍♂️ Wonderful community! We believe that eating a local diet will have a good environmental, social, and emotional impact on the planet. Agree? ❤ & Share it to your friends! #localgrown #localgrowers #locavores #localfoods #supportlocalfarmers #localbali #localvegan #localcooking (at Bali Farm Cooking School) https://www.instagram.com/p/CkGSDfSy-fq/?igshid=NGJjMDIxMWI=

[eastcliffkitchen-blog]

One of today’s brunch dishes - smoked herring roe, homemade butter with wild garlic, rye toast (from @dockerfermentation ). Photographed beautifully by @bartlehalpinphotography Another lovely group of people, we’ve had such a fun morning. Now heading to @fstonehbourarm for a relaxing drink! #popup #folkestone #seasonalfood #localfood #locavores #chefsofinstagram #kentfood #gardenofengland #yum

[eastcliffkitchen-blog]

Making our own super-creamy butter for brunch on Sunday. Next up, our magic vegan butter! Only a couple of tickets left now, don’t miss out! #brunch #butter #homemade #popup #folkestone #folkestonepopups #folkestonewhatson #kentfood #locavores #chefsofinstagram

[eastcliffkitchen-blog]

What a beautiful haul from @fstonefood today! Prep begins now for our Mothers Day lunch on Sunday. Still a few seats left - link in bio for booking. #folkestone #kentfood #locavores #localbusiness #sustainableliving #seasonalproduce #lowfoodmiles #definitelymeanttogetafullsizebottleofapplejuice #popup #mothersday

[eastcliffkitchen-blog]

2 years ago today we (as Paramour Pie Club) won the Taste of Kent award for best prepared food product. We’re still totally obsessed with using all the beautiful ingredients that this lovely corner of the country has to offer and would even dare to boast that @cherrytruluck has got even better at cooking them! Book now for our Mothers Day lunch - we even have pie on the menu! #locavores #proud #tasteofkent #awardwinning @producedinkent #folkestone #kentfood #pieheaven #fishpie #veganpie #mothersday #popup #chefsofinstagram #memories

[eastcliffkitchen-blog]

We’ve popped to @thegoodsshed_ in Canterbury to pick up beautiful new season Kentish rhubarb for our earl grey & rhubarb pierogi and to test our rhubarb & chocolate cake recipe for the pop up we’re doing with @cocklesandco later this month. It’s all about the #seasonal produce #locavores #rhubarb #pierogi #vegan #nomnom #thefirstcutisthesweetest #brunch #popup #folkestone

[anamnica]

Mi cuarto pedido de @lacolmenaquedicesi No puedo estar más contenta. Está todo buenísimo y es compra #justa y #local #compradeproximidad #locavores Fomentemos el negocio local 😊 (en Madrid, Spain)

[ghjco]

Stuffed Ontario Squash (V, GF)

Today’s plant-based bite is exactly the sort of overachieving recipe we like best. It’s easy to prepare and makes good use of both local, seasonal ingredients and leftovers. (Especially fitting for the culmination of Ontario Agriculture Week, don’t you think?) We’ll be serving this Stuffed Squash to omnivorous and plant-based guests alike this Thanksgiving.

It’s also decadently delicious and bowl-shaped, so you just might consider dinnerware optional. Full disclosure: we’ve plated ours to avoid a mess, and depending on where your family draws the finger food line, silverware may be necessary. (Quick survey: would your family let you eat this with your hands? You’ve got another reason to be thankful for them if so.)

Squash Bowl Ingredients:

2 Ontario squash, halved and hollowed (or more, depending on size)

1-2 tbs olive oil

Salt and pepper, to taste

Filling Ingredients:

1.5-2 cups of quinoa, cooked

1 tbs coconut oil or olive oil

1 cup mushrooms of choice, chopped

1 onion, chopped

2 cloves garlic, chopped

Salt and pepper, to taste

Topping Ingredients:

Spicy greens mix (or arugula)

Avocado, sliced

Pumpkin seeds

Handful of almonds, chopped

Lemon wedges

Plus any seeds, nuts, or leftover veggies of choice

Steps:

Preheat your over to 400 F.

Cut squash in half. Use a spoon to remove the seeds, and poke holes in the remaining meat with a fork.

Place squash halves on a lined baking sheet, drizzling with oil, and season with salt and pepper.

Bake in your oven for 35 to 40 minutes, or until cooked. 

When your squash is nearly done baking, heat oil in a pan on your stovetop. Add chopped onion and cook until wilted. 

Add chopped garlic, mushrooms, and salt and pepper to your pan. Sauté until cooked. 

Add cooked quinoa to your pan, mixing well and remove from heat. Pro Tip: You can prepare your quinoa as your squash is baking, or prepare it the night before to save time. Simply add refrigerated leftovers to your pan as the vegetable mix is sautéing.

Once your squash is fully cooked, remove it from the oven. Add your filling and top with our suggested add-ins, or any suitable leftovers lingering in your refrigerator. 

-Elena Mari and Nathan Legiehn for GHJC