Red Cabbage Coleslaw with Carrots

This cabbage coleslaw is simple to make and makes a great side dish! Enjoy this tasty dish with our maple mustard dressing.

INGREDIENTS

  • Red cabbage

  • 1-2 large carrots

Maple Mustard Dressing

  • 2 tbsp red wine vinegar

  • 2 tbsp oil

  • 1 tbsp dijon mustard

  • 1 tsp maple syrup

  • Pinch of salt and black pepper

DIRECTIONS

  1. Thinly slice cabbage and carrots and place into a large bowl

  2. Make the maple mustard dressing in a separate bowl. Once made, mix the cabbage and dressing together and serve

Red cabbage coleslaw with carrots

Beef Stir Fry with Broccoli and Red Onion

Beef Stir Fry with Broccoli and Red Onion

This week's omnivore package features beef stir fry from Health Hero Farm. Combine the meat with broccoli and red onion from the vegetable package to make a delicious stir fry dish. Serve as is or over rice.

beef stir fry with broccoli and red onion

INGREDIENTS

  • 1 package beef
  • 1 head broccoli
  • 1 small or 1/2 large red onion
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 cloves garlic
  • Salt and pepper

DIRECTIONS

  1. Marinate the beef with the soy sauce, brown sugar, garlic, salt, and pepper
  2. Heat pan over medium heat and cook the beef until cooked entirely through
  3. Take the beef out of the pan and set aside
  4. Add broccoli and red onion to the same pan and cook until broccoli and red onion are tender
  5. Add the beef back into the pan and cook for a minute or two before serving

Autumn Apple and Pear Salad with Cheddar and Candied Pecans

Autumn apple and pear salad with candied pecans

This salad is simple and full of flavor! Drizzle our homemade honey mustard dressing over it, or top with your own favorite dressing. Enjoy as a side or add protein like chicken, tofu, quinoa, or beans for a more complete meal.

Autumn apple and pear salad with cheddar and candied pecans

INGREDIENTS

  • Red leaf lettuce
  • 3 apples
  • 3 pears
  • Cheddar cheese

Candied Pecans

  • 1/2 cup brown sugar
  • Pinch of cinnamon
  • 2 tbsp water
  • 1 cup pecans

Honey Mustard Dressing

  • 2 tbsp dijon mustard
  • 1 tbsp honey
  • 1 tbsp olive oil
  • Salt and pepper

DIRECTIONS

  1. Chop the lettuce and thinly slice the pears and apples
  2. Dice the cheddar and toss all ingredients in a bowl
  3. For the candied pecans, add the brown sugar, cinnamon, and water into a sauce pan at medium heat. Cook for 2 minutes, or until the mixture is bubbling and the sugar is dissolved. Spread pecans out on baking sheet and drizzle the brown sugar mixture over, making sure to evenly coat each pecan on both sides. Once set, add the pecans to the salad
  4. For the honey mustard dressing, combine the dijon, honey, oil, salt, and pepper in a small bowl. Drizzle over the top of the salad

Cheesy Romanesco Cauliflower Bake

Cheesy Romanesco Cauliflower Bake

The crazy-looking romanesco cauliflower is back this week! This cheesy side dish is hard to resist once it comes out of the oven. Give it a try if you're at a loss of what to do with your romanesco. 

Cheesy Romanesco Cauliflower Bake

INGREDIENTS

  • Head of romanesco cauliflower
  • 1 cup mozzarella
  • 1/2 cup black olives
  • 2 cloves garlic
  • 2-3 tbsp capers (optional)
  • Drizzle of oil
  • Pinch of salt and pepper

DIRECTIONS

  1. Cut romanesco florets from stem
  2. Fill a pot with well salted water and boil the romanesco until tender
  3. Transfer the romanesco to a baking dish
  4. Top with mozzarella and olives
  5. Combine the diced garlic, capers, oil, salt, and pepper in a bowl. Drizzle the mixture over the top of the romanesco
  6. Bake at 375 degrees F for 30 minutes

NOTES AND TIPS

  • Feel free to substitute the mozzarella for whatever cheese you prefer/have on hand

Easy Apple Crisp with Oat Crumb Topping

Apple Crisp

You can't have fall without apple crisp! This simple dessert is a great way to use up some of those CSA apples. Serve warm as is or with a scoop of vanilla ice cream.

INGREDIENTS

  • 3-4 apples
  • 1/4 cup brown sugar
  • 3 tbsp butter
  • 2 tbsp flour
  • 1 tbsp lemon juice
  • 3 tbsp milk
  • 1/2 tsp cinnamon

Oat Topping

  • 1/2 cup flour
  • 1/2 cup oats
  • 1/2 cup brown sugar
  • 2 tbsp butter
  • Pinch of cinnamon
Easy apple crisp

DIRECTIONS

  • Preheat oven to 375 degrees F
  • Peel and core apples and then thinly slice them
  • In a bowl, combine the apples, butter, flour, lemon juice, milk, brown sugar, and cinnamon. Make sure all apples are evenly coated
  • Make the oat topping by mixing the flour, oats, brown sugar, butter, and cinnamon until crumbly
  • Place apple mixture into a baking dish and top with oat mixture. Bake for 30-35 minutes

Sweet Potato Casserole with Brown Sugar Topping

Sweet potato casserole

This classic sweet potato casserole is easy to make and worth every bite! The fluffiness of the sweet potatoes combined with the crunch of the brown sugar pecan topping makes for a dish that is guaranteed to be a crowd favorite. This recipe is perfect to keep around throughout the holidays. But in the meantime, try giving it a trial run with this week's sweet potatoes.

Sweet Potato Casserole with Brown Sugar Topping

INGREDIENTS

  • 1 large or 2 small sweet potatoes
  • 2 tbsp butter
  • 5 tbsp white sugar
  • 1 egg
  • Pinch of salt

Topping

  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 3 tbsp butter
  • handful of pecans

DIRECTIONS

  1. Bring a pot of water to a boil with the sweet potatoes and cook until sweet potatoes are soft
  2. Mash sweet potatoes in a bowl with a fork or potato masher
  3. Stir in butter, sugar, egg, and salt
  4. Put sweet potato mixture into a baking dish
  5. In a separate bowl, combine the brown sugar and flour. Then cut in the butter and hand mix until the mixture is coarse and crumbly. Toss in the pecans
  6. Top the sweet potato mixture with the brown sugar topping
  7. Bake at 325 degrees F for 30 minutes, or until the topping is brown

NOTES AND TIPS

  • Try doubling our recipe to make a larger serving of this dish

Brussels Sprouts Salad with Feta

Brussels Sprouts Salad with Feta

The flavor and texture of this salad isn't something to be missed! The raw brussels sprouts in this dish take the place of lettuce, which lends itself to a hearty, crunchy fall salad! The recipe can easily be adapted and is quick to make, so give this delicious side dish a try!

Brussels Sprouts Salad with Feta

INGREDIENTS

  • Brussels sprouts
  • 1/2 cranberries
  • 1/2 chopped almonds
  • 1/2 small red onion
  • 1/2 cup feta
  • 2 tbsp lemon juice
  • 3 tbsp oil (we used olive)
  • 1 tbsp dijon mustard
  • 1 tsp honey
  • Pinch of dried thyme and oregano

DIRECTIONS

  1. Thinly slice brussels sprouts or use a mandoline if available
  2. Place brussles sprouts, cranberries, almonds, diced red onion, and feta into a bowl
  3. Make the dressing with the lemon juice, oil, mustard, honey, and herbs and pour into the bowl
  4. Toss salad well until everything is coated

 

Curried Pan-Fried Potatoes with Carrots

Curried Potatoes with Peas and Rice

This tasty dish is sure to warm you up on these cooler fall days! Serve over rice and with a protein like chicken or tofu for a full meal or serve on its own as a side.

Curried Potatoes with Carrots

INGREDIENTS

  • 3 small potatoes, peeled
  • 2 carrots
  • 1/2 cup frozen peas (optional)
  • 1 cup rice (optional)
  • 1 tbsp curry powder
  • 1 tsp oil (we used olive)
  • 1 tsp fresh grated ginger
  • Pinch of pepper

DIRECTIONS

  1. Peel potatoes and chop into bite-sized pieces. Place potatoes into a bowl
  2. Add curry powder, oil, ginger, and pepper and mix with the potatoes
  3. Chop carrots and set aside
  4. Heat a pan at medium low with oil. Once hot, add potatoes and carrots and cover, stirring occasionally
  5. In the last 3-4 minutes, add in the frozen peas if using
  6. Let cook until potatoes and carrots are soft enough to pierce with a fork
  7. Serve over rice or another grain

NOTES AND TIPS

  • Chickpeas in place of the frozen peas would taste great in this dish
  • Double the recipe and make enough to have leftovers throughout the week

Potato Gratin with Feta and Spinach

Potato Gratin with Feta and Spinach

This classic potato gratin dish turned out crispy and delicious! The potatoes, spinach, feta, and cream mixture bake perfectly to give you a fluffy, yet crunchy bite each time. Although it has a long baking time, this dish is simple to make and is worth every bite!

INGREDIENTS

  • 3 small potatoes, peeled and thinly sliced
  • handful of spinach
  • 1/2 cup feta
  • 1/2 cup heavy cream
  • 1 egg
  • Pinch of salt and pepper

DIRECTIONS

  1. Preheat oven to 375 degrees F
  2. Spray a small baking dish with cooking spray, or lightly butter the dish
  3. Thinly slice potatoes into coins
  4. Put potatoes on the bottom of the dish, slightly overlapping the potatoes
  5. Place a layer of spinach on top of the potatoes
  6. Place a layer of feta over the spinach
  7. Place a layer of potatoes slightly overlapping over the spinach
  8. In a separate bowl, mix heavy cream, egg, and salt and pepper
  9. Pour the heavy cream mixture into the dish
  10. Cover the dish with tin foil and bake for 40 minutes. Then take the tin foil off and bake for another 40 minutes

Roasted Beet Salad with Pears and Feta

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This warm spinach salad is simple, yet delicious! Serve as is with your favorite dressing as a side or load up with extra add ins like quinoa, chicken, grilled tofu, or extra roasted veggies. 

INGREDIENTS

  • 3-4 beets
  • Drizzle of oil
  • 1-2 pears
  • Feta
  • Spinach

DIRECTIONS

  1. Preheat oven to 375 degrees F
  2. Chop beets and place on baking sheet. Drizzle with oil and place in oven for 25 minutes, or until fully cooked
  3. In the meantime, chop pears and feta
  4. Place spinach in the bottom of a bowl and top with beets, pears, and feta
  5. Drizzle with your favorite dressing and serve

NOTES AND TIPS

  • We think a honey balsamic dressing would taste great on this salad!

Baked Pears with Feta

Baked Pears with Feta

This simple dish is the perfect mixture of sweet and salty! Top with walnuts, honey, cinnamon, or whatever else you have on hand and enjoy as an appetizer or dessert.

Baked pears with feta

INGREDIENTS

  • 3 pears
  • 1 tbsp butter
  • 1 tbsp honey (optional)
  • crumbled feta

DIRECTIONS

  1. Preheat oven to 350 degrees F
  2. Core and halve pears
  3. Put pears in a baking dish and place equal parts butter into the wells of each pear
  4. Place feta on top of the butter
  5. Bake for 35 minutes
  6. Drizzle honey over the top just before serving (optional)

Roasted Maple Mustard Brussels Sprouts

Roasted Maple Mustard Brussels Sprouts

These aren't your average roasted brussels sprouts! The maple dijon sauce packs a lot of flavor and the crispy edges give the brussels sprouts some crunch, while the inside remains tender. This simple and easy side dish is sure to not disappoint.

Roasted Maple Mustard Brussels Sprouts

INGREDIENTS

  • Brussels sprouts
  • 1.5 tbsp maple syrup
  • 1.5 tbsp dijon mustard
  • 1 tbsp lemon juice
  • 3 tbsp oil (we used olive)
  • 1/2 cup chopped almonds
  • 1/2 cup dried cranberries

DIRECTIONS

  1. Preheat oven to 400 degrees F
  2. Slice brussels sprouts lengthwise and put into a large bowl
  3. Put the maple syrup, dijon, lemon juice, and oil into the bowl and mix
  4. Add the almonds and cranberries to the bowl and mix again
  5. Pour the brussels sprouts onto a baking sheet and bake for 40 minutes

Pasta with Sausage and Spinach

Pasta with Sausage and Spinach

This creamy, delicious pasta is the perfect fall comfort food! It's sure to warm you up and is easy and quick to make. Double our recipe and enjoy leftovers throughout the week.

Pasta with Sausage and Spinach

INGREDIENTS

  • 2 pork sausages
  • Spinach
  • 1 cup pasta
  • 1/2 cup heavy cream
  • 2 tbsp flour
  • Cheese (we used chin clip, but feel free to use whatever you have on hand)

DIRECTIONS

Pasta with Sausage and Spinach
  1. Cut sausages into coins
  2. Cook sausage in a pan at medium high heat until cooked through. Add spinach and wilt down
  3. In the meantime, cook the pasta in a separate pot
  4. In a separate pan, heat up heavy cream, cheese, and the flour. The flour will act as a thickening agent so add more flour a little at a time if the sauce isn't as thick as you'd like
  5. Once sauce is thickened enough, add the sausage and spinach to the pot and allow to cook together for a couple minutes
  6. Combine the sausage and pasta and serve immediately

NOTES AND TIPS

  • If you don't have heavy cream, try using milk and butter instead. For 1/2 cup, use 2 tbsp melted butter and slightly less than 1/2 cup milk
  • Use whatever pasta you have or like. We used shell pasta, but you could use penne, rotini, linguine, or any other type

Savory Honeynut Squash Mash

Savory Honeynut Squash Mash

Mashed potatoes are a fall staple across many households, so we figured we'd give mashed squash a try this week! The honeynut squash is sweet and lends itself perfectly to this side dish.

Ginger Honeynut Squash Mash

INGREDIENTS

  • 2-3 honeynut squash
  • 1 tsp cinnamon
  • 1 inch knob grated ginger
  • 1 tsp lemon
  • Dash of milk

DIRECTIONS

  1. Preheat oven to 400 degrees F
  2. Roast the squash for 20 minutes
  3. Allow to cool briefly and then scoop out the flesh into a bowl, leaving just the skins
  4. Mash with cinnamon, ginger, lemon, and milk. Add more milk until you get the consistency you prefer
  5. Serve while still warm

Honey Baked Chicken Wings

Honey Baked Chicken Wings

These baked chicken wings are perfect for serving up alongside some of your favorite fall side dishes. We served ours with honeynut squash mash, quinoa, and a small salad with apples and cheese. This week's omnivore package includes two of the ingredients that you need to get started on these wings, so give this recipe a try!

Honey Baked Chicken Wings

INGREDIENTS

  • Chicken wings
  • 1 small onion
  • 4 tbsp honey
  • 3 tbsp soy sauce
  • 2 tbsp sugar (we used cane)
  • 1 tsp of thyme
  • 1 tsp of oregano
  • Pinch of pepper

DIRECTIONS

  1. Preheat oven to 325 degrees F
  2. Place chicken wings into a bowl and toss with other ingredients
  3. Bake for approximately 90 minutes or until chicken is completely done

NOTES AND TIPS

  • Marinate your chicken with the sauce in the refrigerator anywhere from 1 hour to overnight if you have the time

Honey Grilled Plums

Honey Grilled Plums

These delicious honey grilled plums can be served as breakfast or dessert! Serve over greek yogurt for breakfast or with a scoop of vanilla ice cream for dessert. Either way you choose to eat them, you can't go wrong with this simple recipe.

Honey Grilled Plums

INGREDIENTS

  • Plums
  • 2 tbsp honey
  • Yogurt or vanilla ice cream

DIRECTIONS

  • Cut plums in half, being mindful of pit
  • Place plums in a bowl and toss with honey, making sure each plum is evenly coated
  • If you have access to a grill, fire it up and place the plums flesh down. Grill for about 3 minutes. If you don't have a grill, heat a pan on the stove over high heat. Place plums flesh down and allow to cook for 4-5 minutes. You won't get those nice grill marks if you do it in a pan, but it will still taste good!
  • Serve over yogurt or vanilla ice cream

Quinoa Stuffed Honeynut Squash

Quinoa Stuffed Honeynut Squash

This "cute" honeynut squash resembles butternut squash, but is smaller, a bit sweeter, and much easier to work with. Stuff with a grain and whatever add-ins you have on hand to make a delicious hearty, fall meal!

INGREDIENTS

Quinoa Stuffed Honeynut Squash
  • 1 honeynut squash
  • 1/2 cup quinoa
  • 1/2 cup broth + 1/2 cup water (or 1 cup water)
  • 1/2 of a small onion
  • 1 clove of garlic
  • handful of toasted almond slivers (optional)
  • Drizzle of honey

DIRECTIONS

  1. Preheat oven to 400 degrees F
  2. Cut squash lengthwise, then scoop out seeds
  3. Drizzle squash with honey and place on lined baking sheet. Roast for 20-25 minutes, or until golden brown
  4. In the meantime, put quinoa, diced onion and garlic, broth, and water into a pan and bring to a boil. Once boiling, reduce to a simmer, cover with lid, and allow to cook for 15 minutes
  5. Once squash is done, allow to cool briefly before scooping out some of the flesh at the top to make room for the quinoa. Set aside flesh for our honeynut mash recipe also listed on the blog and newsletter
  6. To assemble, scoop quinoa onto the honeynut squash and top with toasted almond slivers

NOTES AND TIPS

  • Feel free to use a tsp of broth concentrate in place of liquid broth. Or, omit broth altogether and just use water to cook your grain.
  • Get creative with your add-ins for this. Dried cranberries, pecans, mushrooms, cheese, etc. would all work well in this dish!