Photo: Kelly Rossiter My husband is involved with an non-profit organization in Ontario that preserves historic buildings. Every year they have a silent auction as a fundraiser and one of the things people bid on is dinner for four at our house. Everything I serve is from Ontario, down to the wines, so I usually suggest to purchasers that dinner in the spring or early summer will provide a bit more choice in terms of produce. This year our guests chose to have dinner in December, so that meant root vegetables would be on the menu…. Read the full story on TreeHugger
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Weekday Vegetarian: Mashed Potato, Rutabega and Parsnip Casserole
