From Chow.com
Slow Cooker Butternut Squash and Pepper Soup
Vegetables
Waldorf Cobb Salad
Adapted from a recipe from Southern Living.
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.
Grilled Okra
Cannot remember where this simple idea came from – but it’s delicious.
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.