|SALAD STUFF/EAT RAW||RAW OR COOKED (OR HOT OR COLD)||ROOTS/SQUASH||ALLIUMS||OTHER|
|Extras: bushel apples, 5 lb bag wheat flour, 1 block feta, 2 dz eggs, 5 lb watermelon radish|
Beets, Brussels Sprouts, Cabbage, Carrots, Garlic, Leeks, Kale, Lettuce, Popcorn, Spinach or Arugula, Sweet Potatoes, Squash (butternut), Turnips (Gilfeather), Onions, Potatoes
Yellow eye bean soup. Can sub cannellini or other beans and any herbs you prefer to rosemary. Will use some leeks.
Garlicky mushrooms and kale. Serve with grain and eggs or tofu or any protein.
Butternut squash jam – this will be nice to have around for toast around thanksgiving, or as a filling for cookies or a tart. I made David Lebovitz’s pumpkin jam, which is similar, and it’s delicious. Conversions for the butternut recipe are 1 kg=2.2 lbs; 300 mL water=just over 1 cup; 300 g caster sugar=1 ½ c regular sugar; ½ tsp vanilla in place of vanilla bean.
Roasted turnips with cilantro peanut sauce. Can serve with soba noodles or rice.
Spinach or arugula to make roasted squash, pecan, and pomegranate salad.
Use brussels sprouts (perhaps from freezer) and sweet potatoes in an autumn bowl adaptable to your taste and fridge contents. Roast or frizzle some leeks to go with.
Follow the foolproof quiche formula using caramelized onion or leek for the vegetable and gorgonzola, cheddar, or gruyere for cheese. Serve with gilfeather turnip, potato, beets, garlic roasted with olive oil and your favorite herbs. Here is a vegan quiche filling recipe.
Cajun baked sweet potato fries, cabbage cole slaw, black beans or other protein.
Pizza: use leftover caramelized onions on a cheeseless pizza with olives, pine nuts, +/- anchovies. Or go standard tomato sauce and cheese. Serve with radish, orange, pistachio salad.
Leftover tempeh or other protein with roasted potato & onion; cabbage salad made by lightly salting some cabbage and letting sit for 30-60 min or overnight, then add shredded carrot, and balsamic or other vinaigrette or peanut sauce.
Cumin-spiced red lentil burgers, with leftover cabbage salad and roasted potatoes. Make extra lentil burgers to freeze.
Beets with pasta, sage, and brown butter. Salad of bitter greens, kale, or chard. Whatever you can get your hands on.