Recipe: Roasted Carrots, Leeks and Fennel

roasted carrots, fennel and leeks

I am beyond happy to report that the Calgary Farmers Market has reopened!!! It actually opened three weeks ago. We stopped by on opening day, but after a 40 minute wait to get into the parking lot, I was a bit frazzled and it was a bit too busy to enjoy. We were back there this weekend and it really is beautiful and amazing. There was something about the old farmers market that was so charming. Perhaps it was the familiarity of the faces and routine that we had, or perhaps I, like many, cling a bit too tightly to things I love. I’m sure the new market will grow to have charm for me like the old one. It is however, beautiful and spacious and there are some incredible new vendors, and so many yummy food choices. Highlights: Fratello Analog serves a ridiculously good traditional cap, Silk Road Spice Merchants have a great little location in the market and I’ve heard rumors that the Vietnamese Subs are the best in the city! I bought a ridiculous amount of produce at the Cherry Pit, mostly because I was just excited about all the options. Interestingly, we are almost out of produce, which proves my theory that shopping at the Market makes us eat better.

Anyway…I whipped this up for dinner last night, to use up some of the vegetables I picked up. It was delicious and super easy(but takes a while in the oven, so plan ahead!) Hope you enjoy!

Roasted Carrots, Leeks and Fennel

In a large glass baking dish, place 1 fennel bulb, thinly chopped, 4 leeks(pale and white parts) thinly sliced, about 10 large carrots, sliced into 1 inch thick rounds, and 4 garlic cloves(peeled). Drizzle with olive oil, honey, and a generous amount of balsamic vinegar. Roast at 375 for about 1 hr. Remove from oven. Add half a loaf of sourdough bread chopped into 2 inch cubes, a handful of fresh rosemary, a handful of chopped walnuts and some sea salt. Stir to coat bread with oil and vinegar. Put back in the oven for about another 20-30 minutes, until bread crumbs are toasted, and everything is golden and delicious. This serves about 4 as a side dish.


Recipe: Leek Potato Cauliflower Soup

warm soup on a cold day

Tricky as it’s proving to be, I have tried very hard today to have a good attitude about the snowy rooftops that greeted us this morning, the dreary grey forecast and the slight blue tinge to my fingers. The day started off well with a trip to the Farmer’s Market. Always a highlight. Usually we go as a family, but today, Picky Princess was busy at preschool, so Sexy Husband and I took Foodie Baby for a morning visit. We don’t get to do a lot with just her and she clearly loved all the attention, being extra sweet and charming. After a predictably great coffee from Phil & Sebs, inspiration greeted us in the form of produce that just seemed to be begging to be turned into soup. This recipe is what came from our need to be warm, comforted and together around the table. So tasty, so easy.

Leek Potato Cauliflower Soup

Serves 4

3 tbs extra virgin olive oil

3 leeks, pale green and white parts coarsely chopped

1 large russet potato, coarsely chopped

2 cups (approx) cauliflower, coarsely chopped

1 garlic clove, minced

sea salt

1/2 tsp red chili flakes (I used Aleppo chiles)

3 cups water

shredded parmesan

Directions: In a large pot, heat olive oil over medium heat. Add all the vegetables, sea salt to taste and chiles. Saute for a few minutes, stirring with a wooden spoon. Add water and simmer until potatoes are soft approximately 20 minutes. Using a wire whisk, smash large chunks of vegetables so that soup thickens a bit. Serve garnished with shredded parm.