Sweet Potato… not just for fries and soup! Did you know it also makes a delicious base for bread? Sweetened with our favourite honey, this quick bread is moist and full of warm spices – perfect for a snack or even breakfast. If you love everything pumpkin spice, give this recipe a try!

Ingredients

• 1¾ cups all‑purpose unbleached flour
• 2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp all‑spice or pumpkin pie spice
• 1½ cups sweet potato puree
• ¾ cup honey
• 2 eggs
• 1/4 cup oil (avocado, grapeseed, olive, or coconut)
• 1 tsp vanilla extract

Instructions

1. Make the Sweet Potato Puree: Wash, dry, and peel the sweet potatoes. Cut into similar‑sized cubes and place them in a large pot. Cover with cold water and boil over medium‑high heat for 15–20 minutes until tender. Drain the water, then blend the sweet potatoes in a food processor or blender (adding a little water to reach your desired texture). Let cool; leftovers can be stored in the fridge for up to a week.
2. In a stand mixer bowl (or using an electric mixer), combine the dry ingredients: flour, cinnamon, baking soda, salt, and all‑spice.
3. Add the wet ingredients: sweet potato puree, honey, eggs, vanilla, and oil. Mix until just combined.
4. Pour the batter into a prepared loaf pan and bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean.

Notes

1. Prepare your loaf pan by lightly oiling it and lining it with parchment paper. The oil helps the paper stick for easier removal.
2. For an extra twist, try adding your favorite chocolate chips to the batter.

This quick and easy vegetarian soup showcases the delicious, nutty flavour of Jerusalem artichokes. It’s the perfect warming lunch and can be made on the weekend to enjoy throughout the week!

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion
• 2.2 lbs Jerusalem artichokes
• Salt and pepper, to taste
• 2 large potatoes (or Yukon gold potatoes)
• 1 litre vegetable stock

Instructions

1. Heat the oil in a large saucepan or casserole.
2. Peel and roughly chop the onion and Jerusalem artichokes; add them to the pan. Season with salt and pepper and fry very gently for about 15 minutes until the onions are translucent and the artichokes begin to soften.
3. Peel and chop the potatoes, then add them to the pan.
4. Add the vegetable stock and simmer for 20 minutes.
5. Remove from heat and let cool slightly. Blend the soup until smooth using a food processor or hand-held blender.
6. If the soup is too thick, add a little water until you reach your desired consistency.

Chicken and Bell Peppers Skillet is one of those dishes that will become a staple in your family dinner rotation—it pleases everyone! Loaded with spices, it’s both flavorful and satisfying.

Ingredients

For the Chicken:

• 4 chicken thighs (bone‑in and skin‑on)
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp Italian seasoning
• Salt and black pepper, to taste
• 1 TBSP olive oil

For the Bell Peppers:

• 2 large red bell peppers
• 1 small red onion, sliced
• 1 tsp minced garlic
• ½ tsp paprika
• 1/8 tsp red chili flakes (or ground chili pepper)
• Salt and black pepper, to taste

Instructions

1. Preheat a cast iron skillet over medium‑high heat. Meanwhile, in a large bowl, toss the chicken with the seasonings.
2. Add olive oil to the skillet and place the chicken in, skin side down. Cook for 4–6 minutes until browned, then turn and cook for 1 minute more. (The chicken will finish cooking later.)
3. Remove the skillet from the heat and add the bell peppers, onion, garlic, paprika, red chili flakes, and additional salt and pepper. Stir well.
4. Arrange the chicken on top of the vegetables and transfer the skillet to the preheated oven. Bake at 400°F for 15–20 minutes or until the chicken’s internal temperature reaches 165°F.

Notes

1. Pat dry the chicken beforehand so the oil and seasoning adhere better.
2. To store: Keep the chicken and bell peppers in the fridge for up to 4 days in airtight containers.
3. To reheat: Microwave until warmed through.
4. To freeze: Place in a freezer-safe bag or container for up to 3 months.