Mangia Con Elena

Roasted Butternut Squash and Sweet Potato Red  Lentil Curry Soup IG: @mangia.con.elena The fall harvest fest continues with this delicious soup!   If you are a squash lover like me then you really need to try this creamy, spicy and healthy soup. There are so many different varieties to this soup but this one is my favourite.  Roasted butternut squash and sweet potato adds another layer of flavour to an earthy, warm and slightly spicy soup. A healthy alternative to cream filled soups. This soup gets its creaminess from a coconut milk and red lentils. Lentils are an excellent source of B vitamins, iron, magnesium, potassium, zinc and plant based protein. Sweet potatoes and squash are both great sources of beta carotene, Vitamin C and antioxidants.  Topped with homemade croutons and a sprinkle of pumpkin seeds for a bit of salty crispiness and crunch. You can leave the bread out and make it gluten free as well!  Have I convinced you to try this yet? I hope so!  As with all of my recipes a

  Mediterranean Turkey Vegetable Bean Soup The coolness in the air means that it is officially soup season and I couldn't be happier! I adore soup. My soups, just like most of my pasta dishes evolve as I cook them. I have a general idea in mind and then I add as I think of what else I can use. This is the way my mother made her soups and having learned by watching and helping her it only makes sense that I cook in the same manner. Nothing was ever wasted in our house. The forgotten carrot at the bottom of the crisper or the little bit of leftover broccoli from the night before were always repurposed into the next night's meal. More often than not, they flavoured a delicious vegetable soup.  This  Mediterranean Turkey Vegetable soup with creamy cannellini beans and fresh Swiss chard (bietola) from my mother’s garden was created with what I had in the house. I used up the last of my plum tomatoes to form a beautiful colour and more flavourful broth. Ingredients are below but plea

  Italian Sausage and Apple Stuffed Acorn Squash It is mid October and the weather has turned cooler. The leaves are changing colours and there is a gentle rain outside. It is time to dig out those sweaters and swap out all the summer outfits in my closet for cozy winter ones. As much as I dread winter, I do love the fall. I love everything about it- the crisp air, the gorgeous colours, the filtered sun and even the rain. It is my most favourite time of the year to go for walks in the many trails that we are blessed to have in our region. There is always something to marvel at, that makes me stop and smile. It is also my favourite time of the year for embracing the amazing harvest that is readily available to us. Squash and apples being my most beloved for this time of the year. So it only makes sense that this apple and sausage stuffed squash is a dish that is on repeat in our house. It is that good. Sweet apples, earthy sage, savoury Italian sausages and saltiness from the parmigiano