- peppers, hot
- peppers, sweet
- summer squash
- tomatoes (currant and cherry)
- winter squash
Ideas for Food Prep:
- Think about pre-chopping your onions. It’s nice to have them already done and ready to go.
- Slice up your sweet peppers for snacks.
- If you can’t use up your tomatoes soon enough, just pop them whole in the freezer. Come winter, just toss them in a pan with some olive oil, onions, and garlic and roast them at low heat for a couple of hours for a fantastic sauce.
- Go ahead and pre-wash your arugula so it’s ready to go! Make sure you’ve got salad dressings on hand.
Here are some recipes to try!
Cucumber Edamame Salad with Ginger-Soy Vinaigrette (veg gf v)
Cucumber Salad with Grapes and Almonds (veg gf v)
Asian Green Salad with Soy-Sesame Dressing and Sesame Seeds (veg gf v)
Roasted Eggplant & Feta Dip (veg gf)
Aromatic Vegan Pasta with Eggplants and Cherry Tomatoes (veg gf v)
Eggplant, Caramelized Onion and Tomato Pasta (veg gf v)
Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil (veg gf v)
Italian Sausage and Peppers (gf)
Italian Frying Pepper Bruschetta (veg)
Wheat Berries with Butternut Squash, Edamame, and Cranberries (veg gf v)
Winter Squash Pizza with Goat Cheese and Caramelized Onion (veg)
Butternut Squash with Browned Butter and Thyme (veg gf)
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!