Ann's favourite healthy recipes

RECIPES

Lamb Tagine with Winter VegetablesBy Ann Ogden GaffneyAdd the ground cumin, cinnamon, ginger and turmeric to the pan. Cook stirring to mix for 1 minute to coat the lamb and onions

Mediterranean Winter Squash SaladBy Ann Ogden GaffneyLine a shallow platter or serving bowl with the baby spinach. Tip the dressed squash on top of it. Sprinkle with the crumbled feta. Serve.

Creamy Vegan Winter Squash and White Bean SoupBy Ann Ogden GaffneyThis creamy vegan winter squash and white bean soup is a cozy cold-weather soup that’s easy to make and pure comfort to eat. It has it all

Roasted Winter Squash SaladBy Ann Ogden GaffneyRoasted Winter Squash Salad is a fabulous way to use up leftover roasted or baked squash by tossing with some dark leafy greens.

Basic Roasted Winter SquashBy Ann Ogden GaffneyBasic Roasted Winter Squash is the sweetest, tastiest method of cooking of these winter veggie staples. Once cooked, they can be pureed for pies or soups, tossed into salads, turned into pasta sauce or ravioli filling, folded into frittatas ]or simply eaten as side top fish or poultry

Warming Winter SoupBy Ann Ogden GaffneyWarming winter soup makes you feel cozy from the inside. It’s total, delicious comfort. The combo of sweet tasting Kabocha squash and middle eastern spices, gets a sweet and sour hit from salty miso and sharp lime.

Citrusy Kabocha and Chickpea StewBy Ann Ogden GaffneyCitrusy Kabocha and Chickpea Stew. It turns simple ingredients like winter squash, chickpeas and potatoes into a deliciously aromatic dish.

Creamy Roasted Carrot SoupBy Ann Ogden GaffneyCreamy roasted carrot soup is completely vegan, but it’s so smooth and rich you’d never know. The recipe uses roasted carrots made specially for the soup, but I’ve found it to be a great way to repurpose leftover roasted veggies too.

Kabocha & Chickpea SoupBy Ann Ogden Gaffney Kabocha & Chickpea soup is a rich, warming and satisfying. For a bit of extra spiciness, I often add a dollop of chermoula to each bowl. I adore kabocha. I just love its mealy starchy quality for soups, stews and pies.