Welcome to March. That point in the winter when you wonder why you have chosen to relocate to a frozen tundra when you lived in Sydney, Australia not six months ago. While it is true that I miss the fine weather and the white-sand beaches I could never sacrifice the community I current have here in Toronto for a sun-tan.
A week ago I posted a photo of this spaghetti with cauliflower Alfredo and grilled radicchio on Instagram. It was an impromptu meal that I threw together with leftover ingredients. Anyways, I think it’s my most liked post yet, which is funny given the circumstances. It was so easy to make and the photo was shot at my dining table in the worst lighting ever.
This recipe is the result of my weekly fridge clean-out. I was partly inspired by the pumpkin curry I had last weekend at the markets and lucky enough to have a bunch of leftover vegetables on hand. My measurements are not precise because I was cooking with leftovers so use the recipe below as a basic guide and clean out whatever happens to be in your fridge. While your pumpkin curry is simmering check out my top ten tips for reducing food waste.