This week, my box included:
- black beans
- potatoes, sweet
- salad greens
Ideas for Food Prep:
- Pre-wash your salad greens! Make sure you’ve got salad dressings on hand. Here’s a great article on weekly salad prep.
- Wash and cut up your carrots and turnips for snacks.
- You can pre-roast some of your sweet potatoes to have on hand. You can use them to top pizzas, throw in quick curries or add to pasta.
- Go ahead and cook your beans to have them ready to use.
Here are some recipes to try!
BLACK BEANS (you can just sub in cooked dried beans for canned beans):
Note – it’s a myth that adding salt before cooking beans will make them tough. If you season them at the beginning of cooking, they’ll be better seasoned and creamier.
Roasted Sweet Potato and Black Bean Salad (veg gf v)
Veggie Black Bean Enchiladas (veg)
Black Bean Hummus (veg gf v)
Roasted Carrots and Scallions With Thyme and Hazelnuts (veg gf v) – I made this last week and it was wonderful!
Crisp Carrot Tacos (veg gf)
Carrot and Pistachio Salad (veg gf v)
Warm Quinoa, Sweet Potato and Kale Salad (veg gf v)
Cheesy Panade with Swiss Chard, Beans & Sausage
Slow Cooker Swiss Chard and Sausage Stuffing
Creamed Kale (veg gf)
Creamed Kale Gratin (veg)
Sweet Potato Pie with Marshmallow Meringue (veg)
Sweet Potato Breakfast Skillet with Bacon (gf) – sub in turnips or carrots for the zucchini
Crispy Sweet Potato-Green Onion Cakes (veg)
Cranberry Pecan Salad With Feta Cheese (veg gf)
Apple Walnut Salad with Balsamic Vinaigrette (veg gf)
Autumn Pear Salad with Citrus Dressing (veg gf)
Pear Walnut Salad with a Mustard Orange Dressing (veg gf v)
SOME BONUS THANKSGIVING RECIPES:
- Mushroom, Herb & Gruyere Cheese Mini Turnovers (veg) – great appetizer
- Crostini with Blue Cheese and Roasted Grapes (veg) – another great appetizer
- The Amazing Five-Hour Roast Duck (gf) – if you don’t want to do a turkey, this is the best roast duck recipe I’ve ever made
- Pumpkins Stuffed with Everything Good – leave out the bacon for a great vegetarian main dish
- No-Knead Harvest Bread (veg) – this bread makes amazing stuffing and is the best bread for turkey sandwiches!
- What We Call Stuffing: Challah, Mushroom, and Celery (veg) – I subbed in brioche for the challah.
- Wild Rice Salad With Celery and Walnuts (veg gf) – great gluten free option instead of dressing
- Pretzel Parker House Rolls (veg) – I made these last year, and except for being a little dry, they were great. I’m going to try them again this year.
- Silver Palate’s Thanksgiving Potatoes (veg gf) – my husband is a mashed potato connoisseur. He’s tried many recipes. These are the best.
- Dan Roman’s Buttery Roasted Chestnuts in Foil (veg gf) – we make these every year for the weekend after Thanksgiving. We eat them while we put our tree up. Fresh Market has chestnuts if you need a source.
- Kabocha Squash Pie – I’m trying this with one of the beautiful winter squashes I still have from the CSA
- Perfect Pie Crust – my husband makes wonderful pie crusts, and he just found out a new trick to make them extra flaky. When you cut the butter in (we use a food processor), only pulse them until you still have lima bean size crumbs. Don’t go any further. The extra steam from the larger pieces of butter puffs up the crust even more to make it extra flaky.
Have a wonderful week and a great holiday season, everyone! I really enjoyed sharing recipe ideas with you all!
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!