Fall

Ingredients:

• 1½ lbs Yukon Gold potatoes, scrubbed & cut into bite-sized cubes

• 10-12 oz fresh green beans, trimmed and cut into 1-2 inch pieces

• 3-4 medium tomatoes, diced (or 1 pint cherry/grape tomatoes, halved)

• 2 tbsp extra-virgin olive oil

• 1 medium onion, thinly sliced (optional)

• 2-3 cloved garlic, minced

• ½ cup vegetable or chicken stock (optional, for a slightly saucy result)

• 1 tsp dried oregano (or Italian seasoning)

• ½ tsp red pepper flakes (optional, for a bit of heat)

• Salt and pepper to taste

• Fresh herbs for finishing: basil and/or parsley

Instructions:

1. Cook the potatoes. In a large pot of salted boiling water, cook the Yukon Gold cubes until just tender, about 10‑12 minutes (they’ll still hold shape). Drain, set aside.

2. Blanch or par‑boil the green beans. Add green beans to boiling water for 3‑5 minutes until they’re crisp‑tender. Drain and immediately plunge into ice water (or just rinse under cold) to stop cooking and preserve color. Drain again.

3. Sauté aromatics. In a large skillet, heat the olive oil over medium heat. If using, add sliced onion and cook until soft and translucent, 3‑4 minutes. Add garlic, cook until fragrant (about 30‑60 seconds), being careful not to burn.

4. Combine potatoes, green beans, and tomatoes. Add potatoes and green beans to the skillet, gently tossing to mix with onions and garlic. Add diced tomatoes. If you want a bit of sauce / moistness, pour in stock. Stir in oregano and red pepper flakes. Season with salt & pepper.

5. Simmer & finish. Lower heat and let everything simmer together for ~5‑10 minutes, until flavors meld and the tomatoes break down a bit. Taste & adjust seasoning. If it dries too much, add a splash more stock or olive oil.

6. Serve. Remove from heat. Finish with chopped fresh basil and/or parsley. Drizzle extra‑virgin olive oil if desired. Serve warm.

Ingredients:

• 1 medium eggplant

• 1-2 medium zucchini

• 2 ears sweet corn, kernels cut off

• Fresh basil leaves

• Optional: head lettuce

• 2 tbsp olive oil

• 1 tbsp lemon juice or vinegar

• 1 tsp honey or maple syrup (optional)

• Salt and pepper

• Optional: ½ small red onion (thinly sliced), honey

Instructions:

1. Prep veggies. Slice eggplant and zucchini; salt eggplant, let sit for 15 min, then pat dry. Cut corn off cobs.

2. Cook. Toss veggies with olive oil, salt, pepper. Roast at 425°F for 20–25 min until tender and lightly charred.

3. Make dressing. Blend or whisk: handful of basil, 2 tbsp olive oil, 1 tbsp lemon juice or vinegar, salt, pepper, optional honey.

4. Assemble salad. Toss roasted veggies with dressing. Optional: add sliced red onion or serve over lettuce.

Ingredients:

• 1 medium spaghetti squash

• 1 small purple eggplant, cubed

• 1 medium zucchini, sliced or halved

• 2 cubanelle peppers, sliced

• 2-3 tbsp olive oil

• 2 cloves garlic, minced (optional, but great)

• 1 tsp dried thyme or Italian seasoning

• Salt and pepper to taste

• Optional: grated Parmesan or crumbled feta, balsamic vinegar

Instructions:

1. Roast Spaghetti Squash. Halve squash, scoop seeds, drizzle with olive oil, salt & pepper. Roast cut-side down at 400°F for 35–40 min.

2. Roast Veggies. Toss cubed eggplant, zucchini slices, and cubanelle peppers with olive oil, garlic, thyme, salt & pepper. Roast on a sheet at 400°F for 25–30 min.

3. Assemble. Scrape squash into strands with a fork. Top with roasted veggies and optional cheese or balsamic.

Ingredients:

• 1 cup koginut squash, peeled and thinly sliced

• ½ cup orange carrots, peeled and thinly sliced

• ½ cup cauliflower, chopped into small florets

• 1 cup napa cabbage, thinly sliced

• 1¼ cups all-purpose flour

• ½ tsp salt

• ½ cup (1 stick) cold unsalted butter, cubed

• 3-4 tbsp ice water

  (or use store-bought pie dough to save time)

• 1 small onion (or shallot), sliced

• 1 tbsp olive oil

• 1 tsp fresh thyme (or ½ tsp dried)

• Salt and pepper to taste

• ½ cup grated cheese (optional: Gruyere, Parmesan, or goat cheese recommended)

• 1 egg (for egg wash)

Instructions:

1. Make Crust. Mix 1¼ cups flour + ½ tsp salt. Cut in ½ cup cold butter until crumbly. Add 3–4 tbsp ice water to form dough. Chill 30–60 mins.

2. Prep Filling. Roast sliced koginut squash, carrots, and cauliflower at 400°F for 20–25 mins with oil, salt, pepper, and thyme. Sauté sliced napa cabbage and onion until soft and caramelized (8–10 mins).

3. Assemble. Roll dough into a 12" circle. Layer cheese (optional), cabbage/onion, then roasted veggies in the center. Fold dough edges over filling; pleat as needed. Brush crust with beaten egg.

4. Bake. Bake at 400°F for 35–40 mins until the crust is golden.

5. Serve. Cool slightly, slice, and enjoy warm

Ingredients:

• 1 small sunshine kabocha squash (or ~2 cups cubed)

• 2 medium potatoes (Yukon Gold, red, or your choice), cut into ~1 in cubes

• 2-3 rainbow carrots, peeled & cut into chunks

• 1 small head cauliflower, cut into florets

• Olive oil

• Salt & freshly cracked black pepper

• 1 tsp smoked paprika

• 1 tsp dried thyme (or fresh if you have)

• 1-2 cloves garlic, minced

• Optional: a handful of green beans or diced mixed peppers for color

• Optional finishing: chopped fresh parsley, a drizzle of balsamic, or a sprinkle of feta

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet.

2. Chop vegetables (kabocha, potatoes, carrots, cauliflower) into 1-inch pieces.

3. Toss with olive oil, garlic, salt, pepper, smoked paprika, and thyme.

4. Roast on baking sheet for 20 minutes. Flip, then add optional green beans or peppers.

5. Roast 15–20 more minutes until tender and golden.

6. Finish with parsley, balsamic, or cheese if desired. Serve warm.

Ingredients:

• 1 small sugar pumpkin, peeled, seeded, and cubed

• 2 medium red beets, peeled and cubed

• 1 bunch broccoli rabe, trimmed

• 2 leeks, white and light green parts, thinly sliced

• 2 tbsp olive oil

• 1 tsp maple syrup (optional, for roasting)

• Salt and pepper to taste

• 1 tsp fresh thyme or rosemary (optional)

• Cooked grain for serving (ex: quinoa, farro, brown rice)

• Optional: goat cheese or feta, toasted pepitas, or walnuts for topping

Instructions:

1. Roast Pumpkin & Beets. Toss cubed sugar pumpkin and beets with olive oil, salt, pepper, and herbs (if using). Roast at 400°F for 25–30 min, flipping halfway.

2. Sauté Leeks & Broccoli Rabe. Cook sliced leeks in olive oil until soft (6–8 min), then add chopped broccoli rabe and sauté until wilted (4–5 min). Season with salt and pepper.

3. Assemble Bowl. Serve over cooked grains, topped with roasted veggies and sautéed greens. Add optional toppings like cheese or nuts.

Ingredients:

• 1 medium onion, diced

• 1 small sugar pumpkin, diced (about 3 cups)

• 7 oz collard greens (about 7 leaves), sliced

• 1 tbsp olive oil

• 1 clove garlic, minced

• ½ cup dry white wine

• ¾ cup vegetable broth

• Salt and pepper to taste

• 8 oz pasta (ex: linguine)

• 1 tbsp olive oil

• Juice of one lemon (abt 2 tbsp)

• 1 can white beans, drained and rinsed

• ½ cup grated Parmigiano-Reggiano cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin with olive oil, salt, and pepper; roast 20–25 minutes until tender.

2. Sauté onion in olive oil until golden, add garlic for 1 minute, then deglaze with white wine. Stir in vegetable broth, roasted pumpkin, and white beans; season to taste.

3. Cook pasta until al dente, reserving ½ cup pasta water. Sauté collard greens in olive oil until wilted; add lemon juice.

4. Toss pasta with pumpkin mixture and greens, adding reserved pasta water as needed. Stir in cheese if desired and serve warm.

Ingredients:

• 1 small honeynut squash, halved, seeded, and cubed

• 1 bunch hon tsai tai, trimmed and chopped into 2-in pieces

• 2 cups arugula

• 1 cup red cabbage, thinly sliced

• 1 carrot, shredded or julienned

• 1 cup cooked faro (or quinoa, brown rice, or barley)

• 2 tbsp olive oil

• 1 tbsp maple syrup

• 1 tsp Dijon mustard

• 1 tbsp apple cider vinegar

• Salt and pepper to taste

• Optional: toasted pumpkin seeds or chopped walnuts for crunch

• Optional: a sprinkle of feta or goat cheese

Instructions:

1. Roast the honeynut squash. Toss cubes with 1 tbsp olive oil, salt, and pepper. Roast at 400°F for 20–25 minutes, flipping halfway, until golden and tender.

2. Sauté the Hon Tsai Tai. Heat 1 tsp olive oil in a skillet. Add chopped greens and a pinch of salt; sauté 2–3 minutes until just wilted but still bright.

3. Whisk the dressing. In a small bowl, combine olive oil, maple syrup, Dijon mustard, and apple cider vinegar. Season to taste.

4. Assemble your bowl. Layer farro, arugula, roasted squash, cabbage, carrot, and Hon Tsai Tai. Drizzle with dressing, toss gently, and top with seeds and cheese if you’d like.

Ingredients:

• 1 medium sweet potato, peeled (or unpeeled) and cut into ~½-in cubes

• 2 medium red beets, peeled and cut into cubes

• 1 small red or sweet onion, sliced or chopped

• A few handfuls of fresh arugula (or mix arugula and collards if you’d like extra greens)

• Olive oil

• Salt and pepper

• Optional: cinnamon/coriander or paprika for sweet potatoes

• Dressing: balsamic, olive oil, mustard, honey/maple syrup (or lemon and olive oil)

• Optional toppings: nuts (walnuts, pecans), cheese (goat, feta), dried cranberries, apples or apples.

Instructions:

1. Preheat oven to 400°F.

2. Toss cubed sweet potatoes, beets, and sliced onions with olive oil, salt, and pepper.

3. Roast on a baking sheet for 25–35 minutes, stirring halfway, until tender.

4. Whisk dressing (olive oil + balsamic or lemon + mustard + honey/maple).

5. Combine arugula with warm roasted veggies; drizzle with dressing and add optional toppings (nuts, cheese, dried fruit).