Cozy Udon Soup with Greens, Garlic, and Mushrooms



  • 2 leeks 

  • 2 cloves garlic 

  • 1/2 ounce of ginger

  • 1 pint shiitake mushrooms

  • 1 head of bok choy (about 12 oz)

  • 2 cups of spinach 

  • 2 tablespoons soy sauce

  • 4 cups vegetable or chicken stock 

  • 9 ounces of udon noodles 

  • 2 teaspoons of sesame oil  




  1. Clean and prepare leeks cutting lengthwise and then crosswise into 1/4 inch slices. Let leeks soak in a bowl of water to allow any sediment to sink to the bottom, 

  2. Finely mince or grate garlic and ginger and dice mushrooms. Rinse and thinly  slice up bok choy lengthwise. 

  3. Heat a tablespoon of oil in a medium sized pot. Add leeks and sauté for 3 minutes, or until they’ve softened.

  4. Add garlic, ginger, mushrooms, and boy choy to pot and sauté for another 5 minutes, being careful not to burn the garlic.

  5. Stir in vegetable broth and soy sauce and bring soup to a boil. Once boiling, reduce heat to a simmer for about 5 more minutes.

  6. Add udon noodles and sesame oil. Let soup continue to simmer for 3 more minutes. 

  7. Add spinach and cook until bright green (about 1-2 minutes) 

  8. Serve and enjoy!

Bok Choy and Mushroom Stir-Fry



  • 1 lb of bok choy

  • Vegetable oil

  • 2 cloves garlic

  • 2 teaspoons minced ginger

  • 5 ounces mushrooms

  • 2 tablespoons rice wine or dry sherry

  • 1 tablespoon soy sauce

  • 1 teaspoons sesame oil

  • Salt and pepper


  1. Trim bases of bok choy and separate outer leaves

  2. Heat a large frying pan over medium high heat. Add vegetable oil, garlic and ginger and cook until fragrant, stirring constantly

  3. Add mushrooms to the pan and cook for 1-2 minutes, or until mushrooms have softened slightly

  4. Add rice wine and toss to combine

  5. Add bok choy and toss with tongs for about a minute

  6. Add soy sauce, sesame oil, salt, and pepper and cook, tossing often, until bok choy is tender-crisp, another 1 to 2 minutes

Soba Noodles with Mushrooms, Carrots, and Bok Choi (Optional Chicken)

soba noodles with bok choi, carrots, mushrooms, onions and chicken

When we have mushrooms, carrots, and bok choi together, we can’t resist making a delicious noodle bowl like this one! It’s a super-quick dish to make and can make for great leftovers. Mushrooms will provide a nice savory umami flavor for a satisfying vegetarian meal - or - Omnivore & Localvore packages include chicken breast, which you can add for an extra serving of protein.


  • 1 Chicken Breast, sliced into even strips

  • 3 Carrots, peeled and sliced

  • 1 Cup Mushrooms, chopped

  • 1 Small Yellow Onion, chopped

  • 1 Clove Garlic, minced

  • 2 Small bok choi, chop the stalks, but keep leaves intact

  • 1 Bundle of soba noodles

  • 1 Tbsp. Olive Oil

  • 1 Tbsp. Sesame Oil

  • 1/2 Cup Soy Sauce


  1. Prep all vegetables

  2. In a large pan, heat olive oil over medium heat

  3. Season chicken with a dash of salt. Put chicken into pan and cook for five minutes, stirring frequently. Cooking pre-sliced chicken means each piece will cook through quickly!

  4. In a medium pot, boil water over medium-high heat.

  5. Once water in boiling, add soba noodles to the water, and cook for 2-4 minutes until noodles are tender; remove and drain — but be sure to reserve 1/2 cup of noodle water for combining ingredients in a following step! (The starch in the water helps everything come together.)

  6. Once the chicken is mostly cooked, add onions and garlic to the pan; cook until fragrant (about two minutes)

  7. Add the stalks of bok choi, carrots and 1/2 cup of reserved noodle water; cook for 4 minutes

  8. Once carrots begin to tenderize, add mushrooms and bok choi leaves. Stir in soy sauce and sesame oil, and cook for another 3-4 minutes (until bok choi leaves are wilted. You want some liquid to remain to create a nice sauce to coat the vegetables and noodles.

  9. Turn down the heat; add the soba noodles. Mix thoroughly. Season with additional salt or soy sauce if needed. Serve warm and enjoy!

Vegetarian Mushroom-Celeriac Stuffing

Vegetarian Mushroom-Celeriac Stuffing.PNG

This recipe puts two spins on the classic- mushrooms make it vegetarian, and replacing celery with celeriac allows you to more easily use only local ingredients! You can use stuffing mix from Red Hen Baking Company, or use a loaf of their delicious bread! Multigrain, whole grain, polenta bread, and other bread varieties will add texture and flavor to your stuffing.


1 Loaf of Crusty Bread, or 1 Package of Stuffing Mix (which you can get from our pop-up shop!)

1 Pint of Mushrooms

1 small Celeriac (2 cups, diced)

2 small Onions (2 cups, diced)

1 Quart of Vegetable Broth

2 ounces and 4 ounces of butter, divided

3 sprigs of rosemary, chopped

2 sprigs of sage, chopped

5 sprigs of thyme, chopped

3 sprigs of winter savory, chopped

Salt and pepper



1. If using fresh bread, rip the bread up into chunks and leave uncovered in a bowl for 1-2 days to get stale. Alternately, you can spread the chunks on a baking sheet and toast in the oven at 325°F for 20 minutes or so, until the bread is dry and somewhat crispy. If using stuffing mix, you can skip this step altogether!

2. Preheat oven to 400°F.

3. Chop the onion, mushrooms and celeriac. Don’t be intimidated by celeriac’s large size or uneven skin! No need to peel it, just cut the vegetable into a cube, thus removing the skin. From there, it is easy to dice. You can even save the leftover pieces for making your own stock.

stuffin 1.PNG

4. Melt the 2 tbsp of butter in skillet over medium-high heat. Add the onions and let them cook for a few minutes, stirring occasionally, until they start to get translucent. Add the celeriac, mushrooms, salt, and pepper, and continue to cook.

5. Meanwhile, while the vegetables are cooking, chop the herbs. Feel free to use whichever herbs you like best in the amounts you prefer. For example, you can increase the amount of rosemary and decrease the amount of another herb if you’d like.

6. After the vegetables have been cooking for a few minutes, add the herbs and cook until fragrant.

stuffing 3.PNG

7. Place bread pieces in a large bowl. Add cooked herbs and vegetables and stir to combine.

8. Melt the remaining 4 ounces of butter. Pour melted butter and vegetable broth over the bread mixture, once again stirring to combine.

9. Transfer everything to a large, greased baking dish and cover with foil. Bake for 30 minutes, then uncover and bake another 15 minutes or so, until the top is a deep golden brown. Serve!

stuffing 4.PNG

Winter Squash and Mushroom Risotto



  • 3 Cups Red Kuri Squash Peeled & Chopped, or other Winter Squash (1/2 in. Pieces)

  • 5 Cups Vegetable Broth

  • 2 Cups Mushrooms, thinly sliced

  • 2 Tbsp. Olive Oil

  • 1 Medium Shallot, thinly sliced

  • 1 Cup Arborio Rice

  • 1/2 Cup Grated Parmesan

  • 1 Tbsp. Fresh Rosemary

  • Salt & Pepper


  1. Place broth in a medium sauce pan, cook at a simmer over medium heat

  2. Peel Red Kuri Squash, halve, scoop out the seeds, and cut into 1/2 in. pieces

  3. Slice mushrooms and shallots

  4. In a second pot, heat Olive Oil over medium-high heat, add shallots and cook until fragrant (about one minute)

  5. Stir in squash and mushrooms, cook for five minutes

  6. Add Rosemary, Salt and Pepper; cook for one minute

  7. Add rice, and cook for one minute

  8. Stir in 1/2 cup of the hot broth, bring to a simmer, and stir constantly until the broth has been absorbed

  9. Continue adding broth, 1/2 cup at a time, until the rice is soft and creamy; 30-40 minutes (you may have some broth left over)

  10. Remove pot from heat, stir in the parmesan

Bok Choi & Mushroom Stir Fry with Honey Glazed Salmon


Ingredients: Stir Fry

  • 1 head Bok Choi, Leaves & Stems Separated

  • 3/4 Cup Mushrooms

  • 1/4 Cup Onion, Chopped

  • 1 Clove Garlic, Minced

  • 2 Tbsp. Soy Sauce

  • 1 Tbsp. Sriracha

  • 1 Tbsp. Olive Oil


  1. In a large skillet, heat olive oil over medium / high heat; add stems of Bok Choi & a pinch of salt; Let cook for three minutes

  2. Add Onions, Soy Sauce & Sriracha to the skillet; Cook for another 3-5 minutes until Onions are tender

  3. Add Mushrooms, Bok Choi leaves, and Garlic to skillet; cook for 5 more minutes

  4. Remove from heat

Ingredients: Glazed Salmon

  • 1/2 Lbs. Salmon, Cut into two smaller Fillets (for quicker, more even cooking)

  • 1/4 Cup Soy Sauce

  • 1/4 Cup Honey

  • 3 Cloves Garlic, Minced

  • 2 Tbsp. Lemon Juice


  1. Preheat oven to 350 F

  2. Combine Soy Sauce, Honey, Garlic, Lemon Juice in a shallow & wide bowl; mix thoroughly

  3. Coat Fillets with Sauce

  4. Place parchment paper on baking sheet; lay fillets on paper

  5. Bake for 10 minutes, or until flakey & cook through

  6. Serve with Stir Fry

Bread Salad (Panzanella) with Roasted Cherry Tomatoes & Shiitake Mushroom Confit


Bread Salad (Panzanella) with Roasted Cherry Tomatoes & Shiitake Mushroom Confit

Recipe Level: Creative | Recipe Speed: Leisurely | Season: Summer | Type: Starchy Side Dish | Diet: V

This amazing, simple dish is packed with incredible flavor. Once you have the basic concept, you can make panzanella with a wide variety of ingredients: you just need cubed bread, olive oil, and some kind of acidic liquid to add flavor. 

  1. Preheat the oven to 375-degrees.
  2. Cut the bread into half-inch cubes, and place them on a baking sheet.
  3. Toss the bread cubes with olive oil, salt, and pepper.
  4. Toast the bread, stirring every few minutes, until it is crisp, and golden brown.
  5. In a large bowl, toss the warm bread cubes, the roasted cherry tomatoes and their juices, and the shiitake confit and some of the resulting oil.
  6. Taste for seasoning, and add salt and pepper, if desired.
  7. If the tomato juices didn't make the dish acidic enough, splash in a little bit of vinegar.
  8. Let sit for at least 30 minutes so the flavors can meld. 
  9. Serve at room temperature. 


Shiitake Mushroom & Garlic Confit


Shiitake Mushroom & Garlic Confit

Recipe Level: Basic | Recipe Speed: Average | Season: All | Type: Basic | Diet: V/GF

 You can use this recipe to prepare any kind of mushroom. Mushroom confit can be used as a salad or omelette topping, as a stuffing for meats, it can be puréed and made into soup, as a sandwich topping, and in a variety of other ways, limited only by your imagination! 

  • shiitake mushrooms
  • a few cloves of garlic, quartered
  • salt
  • pepper
  • olive oil (You can cover the mushrooms completely, if you have enough oil, or you can stop shy of that, if you don't. The flavored oil you create will be useful in future recipes!)   
  1. Preheat the oven to 325-degrees. (You can cook this at 350, if you've got other things you need to cook at 350, or at a lower temperature). 
  2. Rinse the mushrooms, remove the stems (you can save them for stock), and slice the caps. 
  3. Place the mushroom slices and garlic pieces in a baking dish.
  4. Season with salt and pepper, and add oil as per note above.
  5. Cook until the garlic is tender, by which point the mushrooms will be, too.
  6. Let cool, and use however you'd like. You can strain the mushrooms and garlic and store/use the oil separately, if you'd like.

Polenta Bread Pudding with Asparagus, Mushrooms & Cheese


Polenta Bread Pudding with Asparagus, Mushrooms & Cheese

Recipe Level: Creative | Recipe Speed: Average | Season: Spring (because of the asparagus) | Type: Main Dish, or Starchy Side | Diet: Veg

Bread pudding isn't just for dessert! This savory version is a delicious vegetarian main course, but could also serve as an excellent side dish to a sausage link or a roasted chicken leg. Once you know how to make bread pudding, you can make it with almost anything. Change up the bread, and the veggies, add meat, whatever makes you happy! 

  • 1 loaf polenta bread, or any other kind of bread you'd like to use. The bread can be slightly stale.
  • olive oil
  • 1 cup shiitake mushrooms
  • 6 spears asparagus
  • 2 cloves garlic
  • 1 pint half-and-half
  • 6 eggs
  • salt
  • pepper
  • nutmeg
  • 6 ounces cheddar
  1. Preheat the oven to 375-degrees.
  2. Cut the polenta bread into half-inch cubes. Spread the cubes on a baking sheet, toss with a drizzle of olive oil, and toast, stirring every 10 minutes, until dry on the outside. If the bread is a bit stale to begin with, the toasting time will be shorter.
  3. While the bread is toasting, rinse, de-stem and slice the mushrooms, saving the stems for stock. 
  4. Rinse the asparagus spears and cut into rounds.
  5. Heat some oil in a heavy bottomed pan over medium heat. Sauté the mushrooms until they've browned slightly. Add the asparagus and cook for another minute or two until it turns bright green. Remove from the heat. 
  6. If you haven't already, check the bread. When it's done, turn down the oven temperature to 350-degrees. 
  7. Mince the two cloves of garlic. In a medium-sized mixing bowl, whisk together the garlic, half-and-half, and eggs. When they're well mixed, season with salt, pepper, and nutmeg.
  8. Add the bread cubes, stir to combine, and let sit for at least 10 minutes, and up to 30 minutes. Grate the cheese, and stir half of it in with the bread. Reserve the other half.
  9. Transfer the bread cubes to a greased glass baking dish. Sprinkle on the asparagus and mushroom mixture. Top with the remaining cheese. 
  10. Bake the bread pudding until the custard has set, around 45 or 50 minutes, depending on your oven. 
  11. Let cool slightly, and serve in squares. 

Baked Polenta with Asparagus & Mushrooms


Baked Polenta with Asparagus & Mushrooms

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish, or Starchy Side | Diet: Vegan/GF

You can make baked polenta with any toppings you'd like. Tomato sauce and cheese would be great. So would a smear of pesto. Make a batch, and experiment! 

  • 1 recipe cooked polenta, spread on a greased cookie sheet to cool, or 1 tube shelf-stable, cooked polenta
  • 1/2 pint shiitake mushrooms
  • 6 spears asparagus
  • Olive oil
  • 1 clove garlic
  • An acidic ingredient, such as vinegar or lemon juice
  • Salt
  • Pepper
  1. When cool, cut the polenta into squares or triangles with a butter knife, or use a cookie cutter to cut them into another shape you like. Place the polenta pieces on a greased cookie sheet, or one that's covered with a sheet of parchment.
  2. Rinse the mushrooms, pull out the stems and set aside for making stock, and make thin slices from the caps. 
  3. Rinse the asparagus, cut off the bottom half-inch, cut the lengths into inch-long pieces, and cut those pieces into slices. 
  4. Heat the oil in a heavy bottomed pan over medium heat. When the oil shimmers, add the mushrooms and asparagus, and season with salt and pepper. 
  5. Preheat the broiler.
  6. While the mushrooms and asparagus cook, mince a clove of garlic. When the spears are bright green and the mushrooms are tender, add the garlic, and cook, stirring, for one more minute. 
  7. Remove the veggies from the heat, and pop the polenta in the oven. While the polenta is cooking, taste the veggies for seasoning. Add salt and pepper as needed, and drizzle in some lemon juice or vinegar, for brightness.
  8. When the first side of the polenta has developed golden spots in the heat, remove it from the oven. Flip the polenta pieces, and top with the mushroom asparagus mixture. return to oven to heat through. 
  9. P.S. If you're not vegan, this would be excellent with cheese. 

Seared Steak with Sautéed Mushrooms & a Pan Sauce


Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Omnivore

This recipe is made by combining three of our other recipes: seared steak, sautéed mushrooms, and pan sauce

All you've got to do is follow those recipes, pile the mushrooms atop the meat, and pour the sauce over, and you've got a delicious main course. 

Sautéed Mushrooms


Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type:  Side | Diet: Vegetarian/Vegan/GF

Sautéed mushrooms are incredibly versatile. They can be used in omelettes, as a topping on burgers, to garnish salads or vegetable dishes, atop seared meats, or simply eaten as a side dish.

  • mushrooms
  • butter or olive oil
  • salt
  • pepper
  1. Rinse the mushrooms, pull out the stems and save them for stock (I keep a "stockpile" in my freezer, in which I save bones and veggie scraps. When I have enough, I make a batch). Slice the mushroom caps. 
  2. Heat the fat in a large saucepan, and when hot, add the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, and slightly browned. 
  3. Use in whatever way suits your fancy. 

Miso Soup with Tofu, Carrots, Mushrooms, and Bok Choi

Recipe Level: Creative | Recipe Speed: Average | Season: Spring/Summer | Type: Soup - Hot | Diet: Vegan/DF

  • ½ package soba noodles

  • Salt

  • Sunflower oil, or another kind of oil that you prefer

  • 3 carrots

  • 1 package of mushrooms

  • 1/2 block tofu

  • 1 medium-sized bok choi

  • 1 tablespoon tamari or soy sauce

  • 1 tablespoon rice wine vinegar

  • 4 tablespoons miso, plus more to taste (we like either of the varieties from Rhapsody, which is made in Cabot)

  • 1 scallion (optional)

  • Toasted sesame oil, to taste (optional)


Miso Soup with Carrots, Mushrooms, and Bok Choi
  1. Boil water in a medium pot, add salt until the water tastes nice and briny, and cook half of the soba noodles according to the package directions. Once they’re done, rinse them in cold water, coat with a small amount of sunflower oil, and set aside.

  2. Wash the carrots, trim off their ends, cut them in half to make two carrot “logs,” and then cut those halves lengthwise. Cut the carrot sections into half-moons.

  3. Remove the stems from the mushrooms, and add them to the “stockpile” you keep in your freezer. (If you don’t already have one, you can start one, now! Just store vegetable scraps in a bag or other container in your freezer, and throw them in when you make stock. Don’t make stock, yet? We’ll give you a couple recipes, next week!)

  4. Trim the stem end of the bok choi so there’s no brown, and peel off the individual leaves. Cut them into strips the long way.

  5. Heat sunflower oil in a medium-sized, heavy-bottomed pan. Add the carrots first, sprinkle with salt, and cook, stirring, until they start to tenderize, around 4 minutes. Add the mushrooms and tofu, sprinkle on more salt, and continue stirring. After another three or so minutes, add the bok choi. Cook until the green of the choi is a little brighter, and the leaves are slightly wilted.

  6. Add enough water to cover the vegetables and tofu, 1 tablespoon tamari, and 1 tablespoon rice wine vinegar, and bring to a simmer. Turn off the heat.

  7. Slice the scallion into thin rounds. Portion the soba noodles into bowls, and top with scallion. Drizzle on toasted sesame oil.

  8. Ladle about ½ cup of liquid from the pot into a bowl, and add miso paste (this is easier than adding a blob of miso directly to the soup pot, and then trying to get it evenly dispersed). Stir until blended, and pour the miso into the soup pot.

  9. Taste the soup for seasoning. If it’s not salty enough, you could add more tamari, or more miso. If it needs to be brighter, add additional vinegar. If you’d like it to be nuttier, you can splash on extra sesame oil.

Slicing up bok choi

Slicing up bok choi

Carrots, Mushrooms, and Bok Choi ready for soup!

Carrots, Mushrooms, and Bok Choi ready for soup!

Pasta with Mushrooms, Kale, and Collard Greens

Recipe Level: Basic | Recipe Speed: Average | Season: All | Type:  Main Dish| Diet: Vegetarian/GF


From your basket:

  • 1 cup mushrooms

  • 1 ½ cup kale and collard greens, roughly chopped

From the pantry:

  • · 2 cups (uncooked) of your favorite pasta

  • · Salt and pepper

  • · Butter and/or olive oil

  • · Parmesan cheese



1.     Heat water in a large pot. Prepare pasta according to package instructions.

2.     Roughly chop your veggies.

3.     Heat oil in a pan over medium heat. Add mushrooms. Sauté for about 5 minutes and then add greens.

4.     Sauté for another 5 minutes, or until veggies become tender, but not too soft. Add salt and pepper to taste.

5.     When pasta is ready and drained, add oil or butter to prevent sticking.

6.     Mix cooked veggies into pasta, adding more butter or oil as necessary.

Finish with a touch more salt and pepper, and your favorite cheese! 


Quesadilla with Cheddar and Sauteed Mushrooms, Spinach, and Onion

Quesadilla with Cheddar and Sauteed Mushrooms, Spinach, and Onion

Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type:  Meal | Diet: Vegetarian

Check out our blog post for Sauteed Mushrooms, Spinach, and Onions for step-by-step instructions for how to quickly prepare these delicious spring vegetables!

For the quesadilla, you'll need

  • a small amount of sautéed vegetables,
  • 2 All Souls tortillas per quesadilla
  • about 1/4 c of shredded cheddar cheese (or whatever kind you like) per quesadilla


  • In a small pan (just big enough for your torillas), heat butter or oil over low heat.
  • place one tortilla in the pan and top with a sprinkle of cheddar
  • spread the sautéed veggies out over the cheese and tortilla, and top with cheese
  • you can put a lid on the pan to help melt the cheese
  • When the cheese is gooey, top with a second tortilla, then flip so that the fresh tortilla can heat up.
  • Cook until crispy and all the cheese is melted and the veggies are heated through
  • Serve and enjoy!

Sautéed Mushrooms, Spinach, and Onions (for Pasta, Eggs, Quesadillas, or Side Dish)

Sauteed Mushrooms, Spinach, and Onions

Recipe Level: Basic | Recipe Speed: Quick | Season: Spring | Type:  Side - Veggie | Diet: Vegan/Vegetarian

This is one of our favorite veggie combos for Spring. We sautéed all the mushrooms and about 3/4 of the spinach with one whole onion to make a large batch. It's amazing how quickly spinach cooks down! 

This veggie trifecta can be added to a lot of dishes. Our suggestions would be to

a) add it to your favorite pasta (with more butter and/or olive oil, and maybe a sprinkle of parmesan cheese or red pepper flakes)

b) make an egg scramble, and stir in a scoop of these veggies in when the eggs are about 1/2 cooked, for a super-easy and super-healthy breakfast. 

c) serve as a side dish to fish or chicken

d) check out our Quesadilla recipe, where we added veggies and cheddar cheese between 2 All Souls Tortillas for a delicious snack!


  • Slice mushrooms into strips, and slice onion in halves and then into strips (we like this texture better than dicing the onion in to little cubes)
  • In a medium or large pan, heat 2 tbsp (at least enough to cover the bottom of the pan) of oil over medium-low heat.
  • First, add the onions, and add some salt and pepper. Let the onions cook, stirring a few times, until they start to become translucent and smell delicious, for about 5 minutes. If the onions are starting to brown already - turn down the heat! It's better to cook them a little more slowly than to burn them, because they'll get a bitter flavor. 
  • Then, add the mushrooms and stir, and cook for another 5 minutes, until the mushrooms are soft. 
  • Finally, add a big heap of spinach, and cook, stirring regularly because the greens cook quickly. When the first heap of spinach cooks down, in just a couple of minutes, you can decide if you want to add more spinach, or if you're done. You don't need to cook the greens any longer than it takes for them to wilt down. This will preserve their color and nutrients.

Add to one of the recipes above, and save the leftovers in tupperware!

Butternut Squash Lasagna with Mushrooms & Greens


Recipe Level: Creative | Recipe Speed: Leisurely | Season: Spring | Type:  Main Dish | Diet: Vegetarian/Omnivore


From your basket:

·      1 medium Butternut squash, cubed

·      2 Yellow onions, diced

·      1 package Oyster mushrooms, diced

·      2 cups braising greens, sliced thin

·      1 cup yogurt


From the pantry:

·      Lasagna noodles

·      Salt and pepper

·      Mozzarella cheese

·      Parmesan cheese

·      Olive oil



1.     Preheat oven to 400˚F.

2.     Place butternut and half of your diced onions on a baking sheet. Coat with olive oil, salt, and pepper. Roast until very soft, about 20-25 minutes.

3.     While veggies are roasting, heat oil in a medium sauce pan.

4.     Add onions, sautéing until almost translucent, about 2-3 minutes.

5.     Add mushrooms, sauté 3-4 minutes.

6.     Add braising greens and continue to sauté. Season with salt and pepper.

7.     Remove from heat and place in a separate bowl.


8.     Put roasted squash and onions in a bowl and mash with a potato masher or fork. You can also use a blender here if you want a smoother filling. Mix in half a cup of yogurt, and mozzarella and parmesan cheese to your liking. More salt and pepper here too!

9.     Put greens and mushroom mixture in a bowl add half a cup of yogurt, and mozzarella and parmesan cheese to your liking. You guessed it – more salt and pepper!

10.  Prepare lasagna sheets according to package instructions. You will need enough noodles for three even layers across your dish.

11.  Put a small amount of butternut mixture on the bottom of your baking dish to prevent sticking, and then an even layer of noodles.


12.  Spread half of the butternut mixture evenly across the noodles. Sprinkle more mozzarella and parmesan.

13.  Cover with another even layer of noodles. Then spread your greens and mushroom layer evenly across the noodles. Sprinkle with more cheese if you would like!

14.  Again, another layer of noodles, followed by the rest of your squash mixture. Top with a little more cheese.

15.  Bake in your 400˚F oven for 20-25 minutes. If the top starts to brown too much, loosely cover with a sheet of tinfoil.

16.  Let cool 5-10 minutes before serving!

Noodle Bowl with Roasted Squash, Cabbage, and Mushroom


Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Main Dish | Diet: Omnivore - GF - DF

This recipe combines your leftovers from the week in a new and tasty way! You may also want to add a soft boiled egg!


From your basket

  • Joe's Kitchen Chicken Broth
  • Roasted Butternut Squash
  • Cabbage, thinly sliced
  • Mushrooms

From the pantry

  • Salt and pepper
  • Rice noodles
  • Soy sauce



1.     Prepare rice noodles according to package instructions.

2.     Heat chicken broth over medium-low heat.

3.     Pour chicken broth over finished and drained noodles in a small bowl.

4.     Add in your veggies! Roasted Squash, sauteed cabbage, and mushrooms. 

5.     You might also fry some extra wontons wrappers and add them to the edge of your noodle bowl.

6.     Enjoy! 

Cabbage, Mushroom and Onion Wontons - Steamed or Fried!



1.     Place cabbage in a pan with oil, salt, and pepper.

2.     Cook down, 4-5 minutes, then add half a cup of water to steam, covering with a lid.

3.     Steam until most of the water has evaporated, about 5 minutes.

4.     Remove cabbage from the pan, then add mushrooms and onions. Sauté until onions are translucent, about 5 minutes.

5.     Add cabbage back to pan. Add soy sauce, red pepper flakes, salt and pepper.  Cook together for another 5 minutes. Remove from heat. Let cool before folding into wonton wrappers.

6.     Fold your wontons into whatever way is most comfortable for you. For steaming, we recommend folding into a style that gives a “bottom” to comfortably fit on the pan while steaming. For frying, it is best to have two flat sides that can be easily placed in oil and fried completely. Check out our pictures for inspiration!


To steam (for more of a dumpling style): Lightly oil the bottom of a pan. Add a small amount of water to the pan and let heat up. Place your wontons in the pan. Move the wontons around with some tongs, just to make sure they don’t stick. Then add another splash of water to your hot pan and cover with a lid. Steam 3-4 minutes or until the dough is cooked through!


To fry: Pour about a ¼ inch layer of your preferred cooking oil into a pan. Wait for it to heat, being careful of splatting oil. Once oil is hot, place a wonton into the oil and fry for about 1 minute on each side or until the wrapper appears textured and golden brown. Be mindful of your oil temp as it may continue to heat up on your stove! 


From your basket:

            2 cups thinly sliced or grated cabbage

            1 cup finely diced mushrooms

            ½ cup diced onions


From the pantry:

            Wonton wrappers

            Soy sauce

            Red pepper flakes

            Salt and Pepper



Cabbage Galette


Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Main Dish | Diet: Omnivore - Vegetarian


From your basket:

            2 cups cabbage, thinly slices or grated

            ½ cup diced mushrooms

            ½ cup diced yellow onion

            ½ cup Yogurt (¼  for the pastry and ¼ for the filling)

From the pantry:

            Salt and Pepper

            1 ¼ cup all-purpose flour

            8 tablespoons unsalted butter

            Olive oil



Preheat your oven to 400˚F.


For the pastry:

1.     Combine flour, and ¼ tsp salt in a medium bowl.

2.     Add butter and combine using a fork or pastry cutter. Dough should become crumby, but not hold together.

3.     Add yogurt and combine, at this point you should be able to knead into a proper dough. Adding more flour or yogurt if need be.

4.     Consider adding a touch of honey for some sweetness.

5.     Roll out into a circle about a ¼ inch thick.


For the filling:

1.     Sauté onions in a pan with olive oil over medium heat until translucent.

2.     Add your cabbage and mushrooms and continue to cook until soft.

3.     Add salt and pepper.

4.     Remove from heat and move to a bowl.

5.     Add the yogurt and more salt and pepper to taste.

6.     Place your mixture in the center of your dough and press out, leaving about 2 inches of crust on all sides.

7.     Fold crust up onto the filling. Look at the picture for help!

8.     Bake until crust appears golden brown. About 25 minutes.