Enjoy on salad or a simple bowl of sliced cucumbers.
Collard Spring Rolls with Carrot Ginger Dressing
Recipes
Sheet Pan Minestrone
Adapted from Hetty Lui McKinnon and “To Vegetables, With Love.” This sheet pan minestrone is wonderful. I’ve become a fan of refrigerated filled pasta. My husband loves it and will gladly consume vegetables when there’s filled pasta on the same plate. Plus we got lots of tomatoes this week and you’ll want to use them in this dish. ~Conne
Fall Harvest Salad
From Cook’s Warehouse
Wild Rice and Pumpkin Soup
Adapted from Serious Eats. In this case, there is no wild rice in my pantry, but I do have many other varieties of rice on hand. I made this with basmati rice, which thickened up the soup so it became more of a stew than a soup. And no greens in this week’s box but thanks to the bountiful supply of greens last week. I still had both kale and turnip greens in my refrigerator. I used the kale. ~Conne
Spicy Peanut and Pumpkin Soup
Adapted from Yewande Komolafe. I didn’t have the peppers specified so I used a jalapeno from a previous week’s box. ~Conne
Golden Potato and Green Soup
From Andy Baraghani in The New York Times.
Raw Collard Green Salad with Roasted Honeynut Squash, Almonds and Parmesan
From Alexandra’s Kitchen
Pasta with Roots, Sausage, and Greens
Adapted from Dishing up the Dirt by Andrea Bemis.
Vegetable Egg Rolls
From the chefs at Community Farmers Markets. I love this recipe which was demoed at a recent market from Community Farmers Market. What caught my eye was the sweet and sour apple sauce. It’s delicious. It won’t make much of a dent in that big cabbage, but lucky that Napa is such a good keeper. Just pull off as many leaves as you need for your recipe and store the rest in the refrigerator. And make extra sweet and sour apple sauce to top a Riverview pork chop or grilled chicken.
Broccoli Rice With Eggs
From Hetty Lui McKinnon and The New York Times