This recipe is adapted from one in Saveur magazine.
Spicy Cabbage and Chicken Salad
Recipes
Beef and Butternut Chili
Butternut chili recipes abound because butternut is a delicious addition to any chili recipe, soaking up and complementing the flavors in a way few other vegetables can do. This recipe started out in Bon Appetit. Use whatever dried whole peppers you have on hand. And if you don’t have any, then chili powder will do. Lots of great chili recipes start with this toasting/soaking/grinding step for dried chiles and so I keep a few small bags on hand in the freezer. If I were more of a connoisseur, I suppose I would be more stringent about which peppers I use, but I find they all turn out pretty delicious.
Ratatouille Stuffed Eggplant
This lovely recipe comes to us from Garnish & Gather, the Atlanta-based local organic dinner delivery service. It will use up three of the vegetables in your box. No farro on hand? Substitute whatever grain – bulgur, rice, quinoa – you have in your pantry.
Grilled Okra
Cannot remember where this simple idea came from – but it’s delicious.
Deborah Madison’s Romesco Sauce
This is an all-purpose recipe. Delicious on crostini, on roast vegetables or potatoes, stirred into a soup or served with beans. I remember reading about Romesco sauce for years and never thinking it would be something I’d like. Then I had to make it for a column for the paper – delicious! Now I’m a huge fan. This recipe comes from “Vegetable Literacy” by Deborah Madison.
Butternut Squash and Collard Tacos
This recipe will work with all kinds of greens. Just chop the greens finely. It’s adapted from a recipe in “Tacolicious” by Sara Deseran and Joe Hargrave.
Curried Tempeh and Apple Salad
Adapted from “Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love” by Terry Hope Romero.
North African Spiced Spaghetti Squash
A recipe from “The Sugar Solution Cookbook.” If you’ve tired of savory preparations for this year’s bumper crop of spaghetti squash, try this slightly sweet version.
Eggplant Caviar on Grilled Bread
From the “Chez Panisse” cookbook. A simple way to serve eggplant.
Creamed Butternut Squash with Sweet Peppers
This recipe is adapted from one prepared by Asha Gomez of Spice to Table at the Peachtree Road Farmers Market. No lemongrass? It will be fine without it.