Butternut Squash and Kale Salad

A nice, simple salad for your Thanksgiving table.


1 bunch of kale

2 cups large diced butternut squash

1 15 ounce can chickpeas (garbanzo beans), drained and rinsed

2 tablespoons extra virgin olive oil

1 tablespoon curry powder

pinch of cayenne pepper

Kosher salt

½ cup pecans


For the Dressing

2 tablespoons tahini

¼ cup extra virgin olive oil

1 tablespoon white wine vinegar

1 teaspoon honey

½ teaspoon kosher salt



Oven-roasted fall veggies

If you're looking for a last-minute veggie side for Thanksgiving (or any day in the long winter months ahead), here's your go-to. Easy, uncomplicated and tasty.


5 Carrots, Peeled and Chopped

1 Large Yellow Onion, Sliced

3 Large Sweet Potatoes

1 c. Rutabaga, Peeled and Chopped small

2 c. Butternut Squash, Peeled, seeded and chopped small

2 Tbsp. Extra Virgin Olive Oil

¼ tsp. Salt

½ tsp. Garlic Powder

¼ tsp. Ground Black Pepper

½ tsp. Paprika

½ tsp. Cumin

1 tsp. Brown Sugar



Tomato, Peach and Basil Salad

Something about adding fruit to this salad brings it to a whole different level. You could easily switch the peaches for nectarines if you wanted.

Tomato, Peach & Basil Salad

Serves 2



2 large handfuls grape tomatoes, sliced in half lengthwise

2 fresh yellow peaches, halved and sliced

1 small bunch basil leaves

3 oz. mozzarella pearls

1-2 tsp balsamic vinegar

2 tsp olive oil

Freshly ground black pepper




Zucchini Chips

Does your zucchini alsways end up in a variation on the same side dish? What if they coud be a snack instead? If you're willing to try something a little different, these might be the thing for you.



Garlic Parmesan Zucchini Chips


3 medium fresh zucchini, sliced into ¼-inch rounds

cooking spray

3 tablespoons grated Parmesan cheese

1/8 tsp garlic powder (or more to taste)

freshly cracked black pepper, to taste

pinch of Kosher salt




Roasted Vegetables with Scallion Miso Butter

A tasty recipe with a butter sauce you could put on almost anything. If you have a grill or grill pan, you could grill the veggies instead. If you have that option, some larger pieces of grilled scallions (three-inch pieces) would be a great addition to this dish.



for the miso butter:

3 tablespoons of butter, softened

3 teaspoons of sweet white miso

2 scallions, thinly sliced

black pepper


for the vegetables:

a quart of cherry or grape tomatoes, sliced in half


Breakfast Plum Bake

So, all those plums. You could carry three (or six) to work every day, or you could try a new breakfast dish.

Breakfast Plum Bake


3 lbs plums, washed, pitted and quartered

2 tsp vanilla

1/3 c maple syrup(optional)

1½ c oats

1 tsp salt

1 tsp cinnamon

½ c unsalted butter divided, cut into small pieces


Preheat oven to 400 degrees.

In a large bowl, combine peaches, vanilla and ⅓ cup maple syrup, if using. Set aside.


Zucchini and Ricotta Pasta


 Extra-virgin olive oil

1 small onion, finely diced

2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)

 Salt and pepper

2 garlic cloves, minced, or 2 tablespoons chopped green garlic

1 ounce basil, about 2 cups loose leaves

1 pound ziti or other dry pasta

8 ounces ricotta, about 1 cup

 Pinch of crushed red pepper

 Zest of 1 lemon


Sesame-Roasted Snap Peas

I served these with dinner this week, and even my vegetable-hating husband liked them!

Sesame Roasted Snap Peas

1 pound sugar snap peas, trimmed
1 teaspoon toasted sesame oil
1/4 teaspoon sea salt
1/2 teaspoon black sesame seeds

Preheat oven to 475° F

Toss snap peas, sesame oil, and salt in a bowl. Spread in a single layer on a baking sheet.

Place in the oven and roast, turning halfway through, until snap peas are tender and lightly browned, about 10-15 minutes.

Toss with sesame seeds and serve.


Cilantro-Mint Chimichurri

Chimichurri is a great, easy sauce to add bright and complex flavors to many meals, meat or chicken, fish or grilled vegetables. If your Fourth of July feast needs a little extra flavor, consider this sauce, using this week's cilantro and any mint and scallions you might have left over from last week's share. You could probably also thin it out a little with extra lemon juice and olive oil to use it as a salad dressing (use up this week's lettuce too!)


2 cloves garlic

1/2 c packed fresh cilantro

1/2 c packed fresh mint


Lettuce and Mint Soup

If you're like me, finding new ways to use up all the CSA lettuce is one of the big challenges of the season. This recipe just came into my inbox and I must say, it looks pretty good, not to mention taking only about 30 minutes to prepare from start to finish. So, I'm sharing it with you.

Lettuce and Mint Soup
from "Vegetables from an Italian Garden" by Phaidon Press




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