9/11/17 Medium Bushel
Apples (1 lb avg) or Asian Pears (1 lb avg), Carrots (3/4 lb avg), Lettuce (1 head), Red Potatoes (1 lb avg) or Sweet Potatoes (1 lb avg), Summer Squash (1 lb avg) or Crimini mushrooms (1/2lb), Sweet Corn (2 ears)
9/11/17 Large Bushel
Apples (1 lb avg) or Asian Pears (1 lb avg), Carrots (3/4 lb avg), Green Bell Peppers (1 lb avg), Okra (1 lb) or Crimini mushrooms (1/2lb), Lettuce (1 head), Red Potatoes (1 lb avg) or Sweet Potatoes (1 lb avg), Summer Squash (1 lb avg), Sweet Corn (4 ears), Butternut Squash (1 lb avg) or Spaghetti Squash (1 lb avg)
Vegetables, Front and Center
Does anybody celebrate #MeatlessMonday every day? We truly believe eating a primarily plant-based diet can provide so many benefits to you, your family, and the environment. You don’t have to call yourself a vegetarian to put protein-rich plants front and center on your dinner table, but we believe those meals can be the most delicious. Check out our veggie ideas for this week’s Use Your Bushel with Sweet Potato and Mushroom Quinoa Burgers, Creole Okra and Corn Soup, and Butternut Squash and Apple Salad.
Photo Courtesy of Food52
No Need For Beef: Sweet Potato and Mushroom Quinoa Burgers
Not all veggie burgers are created equal; if you think of it more like a veggie ‘sandwich’ and eliminate the comparison to actual beef, you’ve got a tasty, plant-based meal on your hands. These Sweet Potato and Mushroom Quinoa Burgers (Source: Food52) are chock-full of Vitamin A-rich sweet Potatoes and immune-boosting crimini mushrooms and folded into a quinoa base. You can also throw in extra vegetables like green bell peppers to pack in as many vegetables as possible. Simply smash an avocado as a ‘sauce’ or drizzle with your favorite hot sauce for extra flavor. Sub in a lettuce wrap for a low-carb option or Gluten-free bun as well.
Photo Courtesy of Healthy Slow Cooking
Louisiana in a Bowl: Creole Okra Corn Soup
If you’re looking for a rich, vegetable-heavy soup to add to your weeknight rotation, this Creole Okra Corn Soup (Source: Healthy Slow Cooking) is what your dinner table needs. Find some canned tomatoes in the back of your pantry to create the base for this soup and add fresh sweet corn kernels and sliced fresh okra as the star of the dish. Chopped summer squash, carrots, and red potatoes could be used to bulk up this soup as well. Serve with crackers, warm bread, or a bright green salad.
Fall Salad on Repeat: Kale, Butternut Squash and Apple Salad with Maple Vinaigrette
We can’t resist a great salad, and this Kale, Butternut Squash and Apple Salad with Maple Vinaigrette (Source: Little Broken) is one we want to have over and over again. Make the maple vinaigrette to toss in cubes of roasted butternut squash (or shred a steamed spaghetti squash!) and diced apple or Asian pear. Since kale isn’t in the Texas season right now, we suggest swapping for fresh butter leaf lettuce for extra freshness.