I LOVE this time of year! The weather is getting a little cooler, school is starting. . .a time for re-prioritizing and new beginnings, its officially apple season (my favorite fruit), and there is an incredible abundance of local fruit and vegetables. What’s not to love?
If you have a garden, CSA (community supported agriculture) share, or have been to the farmers’ market lately, you KNOW its harvest season. While the incredible quantity and variety of produce is awesome, it can also be a bit overwhelming. What on earth do you do with all of those veggies???
- Baby kale
What will I do with all of these veggies? Eat them! Combined with a few leftover veggies from last week like cucumbers, carrots, zucchini, and beets, here are some recipes that made their way onto our meal plan and plates last week or will make an appearance this week:
- Sweet and Sour Cucumber Salad
- Tomato Cucumber Salad
- Sweet Potato Quinoa Pilaf with Kale (w/ baby kale)
- Quick and Easy Kale
- Balsamic Roasted Beets (on top of green salads)
- Carrot Beet Salad
- Veggie Omelet (w/ baby kale, parsley, garlic, onions, tomatoes)
- Pecan Pumpkin Seed Basil Pesto (on zucchini noodles)
- Easy Dill Pickles
- Garden Fresh Ratatouille (on polenta)
- Zucchini Vegetable Lasagna
- Grilled Cauliflower Steaks
- Roasted Kohlrabi with Garlic
Be creative and eat those veggies! They are loaded with the most vitamins and minerals shortly after they are picked. As they lost freshness, their nutritional value diminishes as well. What’s on YOUR plate this week? Leave a comment and let us know!