That head of cabbage can be daunting, too, if you haven’t used the one from last week (or the week before). This recipe is adapted from “The 30-Day Vegan Challenge” by Colleen Patrick-Goudreau.
This recipe is adapted from Everyday Food magazine. And yes, the spiced squash is just as good without the pork!
I was surprised to see a spaghetti squash in this week’s box, but it’s a great chance to share this recipe from Steven Satterfield of Miller Union and his cookbook, “From Root to Leaf.” Fresh turmeric and ginger are still available at your local farmers market. Typical of Satterfield, he uses every bit of the squash.
But …. if you want to eat them up right now, try this luscious salad from Bon Appetit magazine.
Adapted from a restaurant from Sweet & Vicious Restaurant in New York City.
No idea where this recipe came from originally, but it’s delicious.
Oops – this is another recipe that came from seriouseats.com but I couldn’t resist sending it when I saw that pretty bunch of kale in our boxes. You could make this with grits and just cook it a little longer until the grits are tender.
Everybody needs a good cornbread recipe and maybe you have one. But if not, try this one from seriouseats.com.
In some years we’ve received small jars of sorghum in our boxes. This recipe works with sorghum, or honey, or agave, or maple syrup, or any other sweetener you prefer. Are you buying the gorgeous fresh ginger now available at every local farmers market? If not, what are you waiting for? this recipe was in Bon Appetit ages ago.
Take your roasted butternut squash to a new level with this recipe also from the New York Times.