Adapted from a recipe from Southern Living.
Waldorf Cobb Salad
Recipes
Ginger Sesame Collard Slaw
If you try this recipe, it will make a small dent in a big bunch of collards. It’s from Becky Striepe of Glue and Glitter (https://www.glueandglitter.com/). And of course, you can always increase the quantities.
Kahari Bhindi (Crispy Okra)
Published in the New York Times. This is the most delicious way you will ever serve okra. The chaat masala and chickpea flour can be found at any grocery that sells Indian foods and you’ll find many other uses for them.
Apple Butternut Squash Soup
In a large saucepan, melt butter over medium heat. Add onions and cook 4 minutes or until crisp-tender. Stir in nutmeg and cook 1 minute more. Add broth, squash and apples. Bring to a boil, then reduce heat and cover. Simmer 50 minutes or until squash and apples are tender, stirring occasionally. Cool soup slightly. Read More…
Carrot Top & Quinoa Soup
A gorgeous bunch of carrots is such a gift!
Now – don’t waste those greens. This soup is delicious and the greens are a great addition. You can use the remaining greens to make pesto, which would be nice as a garnish for this soup.
Brown Butter Cauliflower with Apple
And finally, a recipe for that sweet little cauliflower.
Thai Salad with Orange Ginger Vinaigrette
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.
Pork Loin with Spiced Butternut Squash
This recipe is adapted from Everyday Food magazine. And yes, the spiced squash is just as good without the pork!
Spaghetti Squash with Squash Seed Broth
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.
Collard Salad with Spicy Brittle
But …. if you want to eat them up right now, try this luscious salad from Bon Appetit magazine.