I’ve been spending a long weekend in Toronto visiting friends. The trip has been wonderful, full of relaxing, sparkling wine and great food, good friends and fun! Last night we made a veritable smorgasborg of little vegetable tapas and snacks.

We started with a lovely smattering of parsnip, red potatoes, broccoli, green onions, sweet potatoes, shallots, rutabaga, and fennel. We took most of this and turned it into: Smoky Spanish Tortilla, Spinach and Blue Cheese Phyllo Pastries, Baked Fennel with Shallots and Spicy Dressing, and our favorite of the night, Root Vegetable Chunky Fries with Cilantro Mayo. Stay tuned for recipes to follow!