Hearty Thanks and Hardy Veggies
Only a couple weeks remain of this year's CSA season. What a wonderful year we have been having!
We hope you will be ordering the fall stock-up box, as well! 60 pounds of fall/winter produce that will be sure to help with thanksgiving cooking, and lots to store over the winter too! Check your email for the order info!
Now, what to do with all these yummy and hardy winter veggies you are getting at the CSA? Don't you worry, we've got you covered with some ideas!
Roasted Cauliflower Steaks
Don't shy away from these, you're family will want these every week! Cruciferous veggie power! A great suggestion from Marianne! Thanks Mare!
Vegan Leek and Mushroom Quiche
Enjoy this mushroom and leek vegan quiche. A great idea for a vegan thanksgiving main or side dish for your guests, or a perfect brunch or dinner option! Don't forget to order the mushrooms from Mare for pickup on friday!
Of course if you eat and order the eggs from the CSA, you can make a traditional quiche as well!
Winter Veggie Roast Dinner
This is a quick sheet pan dinner that I created that is easy and pleasing! You can choose any veggies you want to roast! I grabbed cauliflower, broccoli, carrots, potatoes, delicata squash, and onion for the last one, but you can add beets, brussels, kale, sweet potatoes, leeks, string beans, mushrooms, or whatever else you have on hand!
I serve it over a bed of sauerkraut that I make and keep from the cabbages we get! I add some chickpeas and roast them along with the veggies, but you can add whatever you like for protein. Add a creamy dressing, either store bought or homemade, and you're done!
Winter veggie Roast Dinner
Choice of winter veggies, about 6 cups total
(for example, cauliflower, broccoli, carrots, potatoes, delicata squash, beets)
Cut into bite sized pieces
Toss with a little olive oil, salt and pepper
On another pan, you can toss rinsed and drained or fresh cooked chickpeas (1 1/2 or 2 cups), in olive oil salt and pepper
Roast both pans on parchment paper at 425F for roughly 30 min, checking now and then!
Prepare a bed of sauerkraut on your plate or bowl, or some cooked quinoa or mashed potatoes or rice - anything you want.
When veggies are cooked through and a little browned, remove from oven along with chickpeas, and serve over your sauerkraut or whatever you chose.
Top with dressing of choice! I used this creamy cashew based dressing:
Here is a photo of a version I made with pan-fried feild roast apple sage sausages!
Lentil Stuffed Cabbage Rolls
What a great way to use that cabbage in your fridge!
(And you know I always say make some sauerkraut! But why no do both!)
Roasted Delicata squash
Thanks to Marianne for this one! Enjoy! This one looks like a great side for any dinner! and fun for kids!
• 1 large delicata squash - ends trimmed, halved lengthwise, seeded
• 1/2 cup lemon pepper panko
• 1 tablespoon olive oil
• Grated Parmesan cheese
• 1 teaspoon salt
1. Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Transfer slices to a bowl. Drizzle with olive oil; add salt and panko and cheese. Toss to coat squash with mixture.
2. Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
3. Arrange squash pieces in a single layer on prepared baking sheet. Place in preheated oven until bottom of slices is browned and squash is tender, 12 to 18 minutes.
Beet Rueben Sandwhiches
Your family is going to want to eat them every day!
I make these once or twice a month when I have lots of beets available!
This recipe I have attached has you do a quick pickle of your beets. Honestly I dont even bother, i just steam the beet slices and its delish, but if you have a couple minutes, by all means pickled those beet slices! I often skip the cheese but you can use dairy or vegan cheese and it's delish. Store bought or homemade thousand island dressing and sauerkraut are fabulous in this recipe. And add tempeh bacon, or traditional bacon if you like! You can't go wrong.
Enjoy this wonderful beet reuben!
Have a great week ahead, everyone! Happy cooking and enjoy those winter hardy veggies!