- arugula
- beets
- bok choy
- chard
- eggplant
- garlic
- green beans
- green onions
- okra
- peppers, hot
- peppers, sweet
- pumpkins
- radishes
- salad turnips with greens
- summer squash
Ideas for Food Prep:
- Roast the beets to have on hand
- Go ahead and pre-wash your arugula or spring mix! Make sure you’ve got salad dressings on hand.
- Trim the greens off your radishes and turnips. Wash the greens, so they can be cooked spur of the moment. Or cook them and have them available to add to recipes.
- Wash the turnips and radishes to have on hand for snacks.
- Consider pre-baking your pumpkin. It makes it easier to use spur of the moment when you’re making dinner
Here are some recipes to try!
ARUGULA/SPRING MIX:
Vinaigrette For Green Salad (veg gf v)
Thai-Style Beef Salad With Mint (gf)
Warm White Bean Arugula Salad (veg gf)
BEETS:
Easy Pickled Beets with Apple Cider Vinegar and Honey (gf veg)
Chocolate-beet brownies (veg)
Beetroot and Feta Cheese Salad (veg gf)
BOK CHOY:
Sautéed Ginger Bok Choy (veg gf v)
Sichuan Bok Choy Tofu Stir-Fry (veg gf v) – vegan if you leave out the honey
Sauteed Bok Choy with Lemon and Capers (veg gf) – I think a couple of anchovies in this would be fantastic
CHARD:
Rainbow Chard and Mushroom “Quiche” (veg gf)
Green Chickpea & Chicken Curry with Swiss Chard (gf)
Thai Butternut Squash Red Curry (veg gf v) – leave out the fish sauce to make it vegan. Sub in chard for spinach
EGGPLANT:
Eggplant Parm Bites (veg
Moroccan Honey Glazed Eggplant (veg gf)
Eggplant Parmesan (veg)
GREEN BEANS:
Autumn Kale Apple and Quinoa Salad (veg gf)
Sweet Potato and Kale Hash (veg gf v)
Creamy Kale and Pasta Bake (veg)
OKRA:
Farmer’s Market Fritters (veg gf)
Spicy Pickled Okra (veg gf v)
Roasted Curry Eggplant – see below
PEPPERS, SWEET:
Sweet and Sour Chicken – supplement the sweet peppers with diced eggplant
Shrimp In Thai Coconut Sauce (gf) – add in your hot peppers!
Roasted Summer Squash With Sweet Peppers And Onion (veg gf v) – again, this would be great with diced eggplant added to it
PUMPKIN:
Pumpkin Puree – almost every recipe you’re going to find uses canned pumpkin. Here’s what to use instead
Pumpkin Pecan Cobbler (veg)
Roasted Pumpkin Risotto with Blue Cheese and Toasted Pine Nuts (veg gf)
RADISHES:
Lemony Lentil and Chickpea Salad with Radish and Herbs (veg gf v)
Bacon & Radish Salad (gf)
Chicken Posole Verde (gf) – I’ve used both canned tomatillos and green tomatoes when making this.
SALAD TURNIPS:
Turnip Salad with Yogurt, Herbs & Poppy Seeds (veg gf)
Chicken Stew with Turnips & Mushrooms (gf) – use your turnip greens instead of kale
Pot Likker Soup (gf) – I think chopped up turnips would be a great addition
SUMMER SQUASH:
Corn Chowder with Yellow Summer Squash (veg gf) – Whenever it’s not corn season, I just use frozen corn.
Tortellini with Pesto and Roasted Veggies (veg) – you can also roast diced eggplant Sub in chard for the spinach
Summer Squash Risotto (veg gf) – I make this all the time. You can vary the cheese to mix it up.
Roast Curry Okra
Set your oven to 425 degrees. Take your okra. Wash and trim the tops. Toss with olive oil (I usually use around 2 tablespoons, but I don’t measure). Add a couple of pinches of salt and around a tablespoon of curry powder. Put on a sheet pan. Do not crowd the okra or it will steam instead of roasting. Roast for 15-20 minutes, stirring the okra every 5 minutes. When it is nice and toasty brown, it’s done.
Have a wonderful week, everyone!
veg: vegetarian
v: vegan
gf: gluten free
Please read! If a recipe can very easily be made vegetarian, vegan or gluten-free using simple substitutes like non-dairy spread, vegetable stock, gluten free pasta, gluten free soy sauce or a small amount of gluten free flour, or by leaving out an ingredient, I’ve coded them with that in mind. If they include things like mayonnaise, eggs, milk, honey or large quantities of flour, I haven’t coded them as such. I don’t have experience using things like egg substitute, non-dairy cheese or subbing in gluten-free flours. Please double check the ingredients for your own safety!
