Recipes from the garden

A warming, make-ahead breakfast bake using giant pumpkin purée to transform plain oats into a custardy, sliceable morning dish. This recipe is ideal for feeding a crowd from a glut harvest, and reheats perfectly throughout the week. Serve warm with a drizzle of maple syrup.

A striking frittata layered with roasted blue potato slices and silky braised leeks, bound by a light egg custard and finished with goat cheese. The potato's deep violet colour bleeds beautifully into the egg, creating a unique purple-marbled appearance. Equally good warm from the skillet or at room temperature the next day.

A stunning breakfast hash of crushed blue potatoes crisped in a cast-iron skillet with caramelized onions, roasted red pepper, and smoked paprika. Topped with a perfectly fried egg, this is a weeknight dinner or weekend brunch that gets its colour from the potato and its depth from the cast-iron char.

A startlingly beautiful velvety soup made entirely from blue potatoes blended with vegetable broth, sautéed shallots, and a touch of white wine. The colour is a deep slate-violet that holds through blending. A swirl of bright green chive oil on top creates a dramatic contrast that will silence any dinner table.

Crispy cubed blue potatoes seasoned with cumin and chile powder stuffed into warm corn tortillas with avocado crema, pickled jalapeño, and shredded cabbage. The potatoes turn a deep indigo during roasting — a visually wild taco filling that's completely meat-free and completely satisfying.

A twist on the Italian-American classic where the sauce gains an unexpected layer of sweetness and depth from crushed wine grapes added to the white wine and lemon base. The grape juice melds into the sauce beautifully, giving it a fruity complexity that works brilliantly with the capers and butter.

A rich, velvety soup made from roasted Jack-O'-Lantern pumpkin with warming spices. This autumnal classic proves that carving pumpkins make excellent eating too. Serve with crusty bread for a satisfying fall meal.

Whole fingerling potatoes roasted at high heat until their thin skins blister and crackle, their interiors creamy and rich. Served alongside a garlicky aioli for dipping, this is the simplest possible way to let fingerlings shine — and they need almost no help. A restaurant-quality appetizer from very little effort.