Spicy Shrimp and GritsBy Ann Ogden GaffneyThe sauce should have the appearance of a pasta sauce. You can make it ahead of time to this step.Tomato Upside-Down CakeBy Ann Ogden GaffneyWhen you put the tofu mixture into the bowl, blend the first ¼ cup of water you plan to use for the batter in the dirty blender. It will not only get any remaining batter off, it will clean your blender blades as well!Whole Wheat Sourdough BreadBy Ann Ogden GaffneyHomemade wholewheat sourdough bread is about as delicious and as natural as it gets since you’re literally pulling wild yeast out of the air to make it.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 poultryMy Roasted Brussels SproutsBy Ann Ogden GaffneyAdd EVOO to a large bowl. Tip in the halved Brussels sprouts and quartered shallots. Sprinkle with salt. With your hands mix the vegetables together with the oil until coated.Basic Roasted CauilflowerBy Ann Ogden GaffneyAdd the olive oil to a large bowl. Tip in the prepared cauliflower, sprinkle with salt. Using your hands, toss the cauliflower florets in the oil until covered in a thin film of oil. Honeyed Peach TorteBy Ann Ogden GaffneyWith a spatula, spoon the cake batter into the prepared tin and gently smooth it towards the sides. It doesn’t matter if it doesn’t quite reach as the cake will puff up and fill in as it bakes. Take the peach slices and push them into the cake batter until they are all used up.Creamy Broccoli SoupBy Ann Ogden GaffneyAdd the frozen broccoli. Cook stirring until it starts to defrost. Add the Lima beans. Cook 1 minute. Add just enough stock to cover the veggies. Cover and cook 10-15 mins Basic Short Crust PastryBy Ann Ogden GaffneyUsing the tips of your fingers gradually rub the butter into the flour until it has the texture of coarse breadcrumbs. Quick Napa Cabbage SlawBy Ann Ogden GaffneyQuick Napa cabbage slaw is well, quick. It comes together in no time. The secret sauce is literally the vegan hummus-based dressing. Try itSourdough Blueberry PancakesBy Ann Ogden GaffneyIf like me you’re into sourdough bread making, Blueberry Sourdough Pancakes are a great way to use up discarded starter in this easy, special breakfast or brunch treat. Watercress &Arugula SoupBy Ann Ogden GaffneyWatercress and arugula soup has to be one of the easiest, lightest, tastiest soups you can make with these two super greens. The flavor is peppery and refreshing and the color out of this world, plus it’s delicious eaten hot or chilled. It’s delicious.Louisiana Style Andouille & White Bean StewBy Ann Ogden GaffneyThis easy, warming Louisiana Style Andouille & White Bean Stew is a quick, spicy version of cassoulet, the classic French bean dish. It’s a real cold weather dish, satisfying and delicious. Twice Cooked Delicata SquashBy Ann Ogden GaffneyTwice cooked potatoes turns a humdrum baked potato into something special. The same thing happens when you make twice cooked Delicata squash. This recipe from my James Beard nominated cook book has proved a crowd pleaser.Corn Custard & Tomato TartBy Ann Ogden GaffneyA true late summer treat, this easy corn custard & tomato tart is the epitome of the season, putting the combo of sweet, fresh corn and ripe tomatoes to delicious good use.