As I walked out to my office early this morning, I was greeted with a damp cool breeze. One that was a bit chillier than I expected. While I am looking forward to the cooler temps, I was a bit caught off guard this morning. I definitely didn’t have the right shoes on and I really had wished that I would have had a heavier sweatshirt with me. Oh well!
With the official welcome of Fall tomorrow, I am ready to welcome the new season. Today’s share is full of fantastic items that will be perfect for cool fall days. One of my favorite things about this time of year is getting back into cooking. It’s not that I didn’t cook this summer, but I typically keep my summer recipes quite simple. I don’t get fancy and enjoy eating produce as fresh as possible. As the seasons shift, the thought of being in the kitchen is a bit more tolerable. Fall is the perfect time of year to break out the crockpot or instapot, make a warm apple crisp, or roast a pan full of veggies for dinner. Let’s dive into this week’s share!
Potatoes and Leeks: The potatoes and leeks will be turned into Potato & Leek soup. This recipe is a family favorite that I look forward to each fall. It’s easy to whip up, and there are always leftovers for enjoyment later in the week. A warm soup on a cool evening….a true sign of fall! If you are looking to make the soup a bit fancier, try adding some crumbled bacon to it and topping with fresh parsley as well.
Beets: A big helping of beets for everyone this week! I will be roasting all of mine and eating them throughout the week. I like to wrap each beet individually in some tinfoil and then roast for 45 minutes to an hour at about 400. I let them cool and unwrap them, at which point the skin is super easy to remove. Some will be enjoyed warm with a little butter and salt, while others will be perfect for adding to a steak salad with some goat cheese. If I’m feeling adventurous, I might even try Beet Risotto. Risotto takes a bit of time to make, but the results are always worth the wait.
Buttercup Squash: There are a million things to make with squash, but I like to keep things simple. Baked with a bit of butter, salt and pepper. You can always add the classic brown sugar or maple syrup, but I encourage you to try at least a bite without it…it truly is fairly sweet on its own. If the texture of squash is a bit difficult for you, try turning the squash into soup! This Buttercup Soup recipe would be a perfect addition to dinner or even a great lunch option for the week.
Honeycrisp Apples: The saying goes: “An apple a day keeps the doctor away.” Well, an apple a day is a pretty easy task at this time of year. These apples offer a sweet, crisp bite that is perfect for afternoon snacking. If you are in the baking mood, try baking an apple or two and enjoying it with a bit of vanilla ice cream drizzled with a dash of maple syrup for a divine dessert option.
Grape Tomatoes: A great addition to dinner salads, lunches, or at my house I enjoy them as a little snack as I cook dinner. You can always chop them up and add to tacos too! Enjoy these little beauties as the season will soon be over.
Jicama: A little rough and ugly on the outside, but a crisp white color on the inside! Jicama offers a crisp, sweet taste that is a great addition to a veggie plate. A jicama slaw is another awesome option to try. The apple and jicama slaw would make a great addition to any dinner this week.
Carrots: Peeled, sliced and roasted is the plan for the carrots in my household. I see many bowl type meals for lunches and dinner this coming week. Roasted carrots, beets, even some leftover potatoes from weeks past. These carrots are sweet and crunchy, perfect for lunches or that 3pm afternoon slump.
Parsley: A helping fresh parsley for everyone this week. Parsley is the most versatile herb that can really brighten any meal. It’s perfect for topping a soup, adding to a marinade for meat or fish, or turn it into a fresh pesto for use on sandwiches, a dipping sauce, or try adding some to your morning scrambled eggs.
Mini Bell Peppers: These are a snack time favorite for me, but you can always roast them and add them to pasta for a lovely dinner option as well. Roasting the peppers is super easy. Just toss them in a bit of olive oil, salt, and pepper and roast them at 400 for about 25 minutes. Not only can you add them to a pasta dish, but roasted peppers make a great side dish as well.
There you have it. Hopefully some of these ideas will inspire you to cook your way through the box this week. If I have one recommendation, try roasting a few of the vegetables as soon as you get the share home on Tuesday. By simply having one step out of the way, you can then save some steps later in the week as you make meals. Enjoy your week!