Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.

 

 

Puréed cauliflower soup with hazelnut gremolata

Puréed cauliflower soup with hazelnut gremolata

Jill Fergus

Yay for Friday! It quite chilly here today (nothing like 30F temp swings 😳) and I really needed soup! Here, my Puréed Cauliflower Soup with Hazelnut Gremolata. This base for this batch was steamed (hence the white color) or, for more depth of flavor, roasted works beautifully as well. I added a handful of crushed hazelnuts to the gremolata to add some texture and their yummy nuttiness (I love how hazelnuts pair with vegetables) and lemon zest with a cracked pepper blend sprinkled on top with hot pepper for a kick! This is one of my favorite soups, and I'll always be a huge fan of cauliflower, in all of its forms!

Halloumi waffle

Halloumi waffle

Banana chocolate pancakes

Banana chocolate pancakes