This is a perfect fall dish highlighting the mellow flavors of butternut squash, courtesy of Parade Magazine. Can also substitute other winter squashes such as pumpkin, kabocha, or acorn for different flavors.
Colorful rainbow carrots make this veggie side dish, found on the Meal Makover Moms’ Kitchen food blog, impossible to resist. If you don’t have rainbow carrots, regular carrots work well too! Serves: 3-4.
Found on Royal Rose’s radicchio.com, this recipe is easy, colorful, and readily combines some of our veggies this week. The recipe serves 6.
This recipe, from Bon Appétit Magazine is a perfect way to use your fall root vegetables (feel free to substitute), and would make a great Thanksgiving dish. Serves 8. The key to gratins is...
Here’s an easy recipe found on mercola.com for a sweet soup made with your extra squash and rutabagas. Try it out!
We usually roast winter squash, but you can braise your winter squash instead if you are willing to trade more prep time for less cook time. Braised or simmered squash cooks in just a...
Here’s another recipe from “Simply Organic.” Although the recipe calls for tatsoi, any of the greens that we get in our shares would work well in this recipe.
This recipe from the New York Times is a delicious way to use up a LOT of cabbage. This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just...
From cooksillustrated.com, this recipe that serves 4 cooks the beans in an unconventional way, thereby keeping them crispy and bright green. Give it a try!
While this recipe, from the magazine Whole Living, calls for Yukon potatoes, any potato will work. As presented, the recipe serves 6.