- arugula/beet greens
- green beans
- green onions
- peppers, sweet
- sweet potatoes
Ideas for Food Prep:
- Go ahead and pre-wash your salad greens! Make sure you’ve got salad dressings on hand.
- Wash and cut up your carrots and sweet peppers for snacks.
- Clean and chop your leeks so they’re ready to go.
- I like to prep my green beans when I get them, so they’re ready to cook.
Here are some recipes to try!
Roasted Moroccan Carrot Salad with Chickpeas (veg gf)
Roasted Carrots and Red Onions with Fennel and Mint (veg gf v)
Vegan Carrot Soup with Caramelized Onions (veg gf v)
Sweet Potato Green Beans Shrimp Skillet (gf)
Sheet Pan Smoked Sausage Dinner (gf)
Garlic Herb Roasted Potatoes Carrots and Green Beans (veg gf v)
Roasted Sweet Potato Rainbow Salad with Lime Crema (veg gf) – sub in green onions for the red onions
Sweet Potato Gumbo (veg gf v)
Coconut Shrimp Curry with Red Pepper and Spinach (gf) – sub in chard or kale for the spinach
Spicy Kale and Chipotle Chickpea and Roasted Butternut Squash Salad (veg gf v) – sub in sweet potatoes
Instant Pot Sweet Potato Chicken Curry (gf)
Baked Garlic Herb Chicken with Sweet Potatoes
Have a wonderful week, everyone!
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!