This week’s veggie box feature… Easy Weeknight Dishes 

Happy September! 
 
With many of us getting back into “Routines” with the new school year starting, this week’s blog is all about easy dishes featuring this week’s vegetables bundle. 

 

The recipes can be made as either a side dish for your favourite protein or make for the perfect school/office next day lunch! 

This week’s bundle we start to see the seasonal transition to more root vegetables with the arrival of turnip! 
 
The recipes this week will not only inspire you to try something new, it will also help to ensure you are using all the items in your bundle! 
 
Enjoy!  

 

 

 

Creamy Apple Salad 
Created by:Pam Lolley 

 

Not only is it Cabbage Season, it’s also apple season! This creamy apple salad is crunchy, sweet and just a tad bit tart thanks to dried cranberries. Make this easy salad ahead and take it for office/school lunch. 

 

 

Ingredients: 

¼ cup mayonnaise 

2 TBSP sour cream 

1 ½ TBSP honey 

1 ½ TBSP lemon juice 

2 tsp Dijon mustard 

½ tsp salt 

2 medium Gala apples, cut into 1/2- to 1-inch pieces 

1 medium Golden Delicious apple, cut into 1/2- to 1-inch pieces 

1 cup seedless red grapes, halved 

1 cup thinly sliced red cabbage 

1 cup thinly sliced celery 

½ cup dried cranberries 

⅓ cup toasted chopped walnuts 
 

Instructions 

1. Whisk mayonnaise, sour cream, honey, lemon juice, mustard and salt together in a large bowl. Gently stir in apples, grapes, cabbage, celery, dried cranberries and walnuts. Cover and refrigerate for at least 1 hour. Toss well before serving.
   
   2. Keeps in the fridge 3-4 days 
    
   Garlic Butter Yellow Beans 

Created by: Andi Anne 

 

These yellow waxy beans have golden edges with a little bit of crunch. All you need is a frying pan and 10 minutes to make them. The perfect weeknight side dish! 

 

Ingredients: 
1 lb yellow beans - with edges trimmed 

2 TBSP butter 

1 TBSP olive oil 

3 garlic cloves - minced 

½ tsp salt 

¼ tsp ground black pepper 

 

Instructions: 
1. Snip the edges off of the yellow beans using kitchen scissors or a knife. 

2. Heat the butter and oil in a large sauté pan over medium-high heat.
3. Add the yellow beans and cook until tender when poked with a fork. This will take about 3-5 minutes. Stir occasionally during the process.
4. Sprinkle the salt and pepper overtop in the last minute of cooking and stir together.
5. Once beans are done, scoop onto a serving dish. Add all the crispy bits on the bottom of the pan (those are the best part). Serve and enjoy!

 
 
Carrot Soup Recipe with Ginger 
Created by:  Love and Lemons 

 
Makes an easy dinner served with a side salad (this week’s bundle makes the perfect salad) and/or bring to school/work for an easy lunch! 
 
Ingredients: 
1 TBSP extra-virgin olive oil 
½ medium yellow onion, chopped 
½ tsp sea salt 
3 garlic cloves, smashed 
1 pound carrots, roughly chopped 
1 tsp grated fresh ginger 
1 TBSP apple cider vinegar 
3 cups vegetable broth 

Freshly ground black pepper 
1 tsp maple syrup, optional 
Coconut milk, for garnish, optional 

 
Instructions: 
1. Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 minutes more, stirring occasionally. 

2. Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
3. Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
4. Serve with a drizzle of coconut milk, if desired.

 
 
Baked Turnip 
Created by: Wholesome Yum! 
 
This turnip recipe is a sweet & savory lower carb side dish with a starchy texture like roasted potatoes. Make it in about 30 minutes! 

Ingredients: 
1 lb Rutabagas (peeled and cut into 3/4-inch pieces) 
2 TBSP olive oil 
1 tsp garlic powder 
1 tsp sea salt 
1/2 tsp black pepper 

Instructions: 
1. Preheat the oven to 400 degrees F (204 degrees C). Line a sheet pan with parchment paper, or spray with cooking spray for better browning. 

2. In a large mixing bowl, toss the turnip cubes with the olive oil, garlic powder, salt, and pepper.
3. Spread the pieces evenly on the baking sheet, making sure each piece touches the pan.
4. Cook rutabaga in the oven for about 25 minutes, until golden brown and tender.

 
 

Green Salad with Spicy Honey Mustard Dressing 
Created By: Kelly Jensen 
 
This Spicy Honey Mustard Dressing is a sweet and tangy dressing for your favourite salad greens and toppings. 

Ingredients: 
Dressing: 
1/3 cup liquid honey 
1/2 cup mayonnaise or Greek Yogurt 
4 TBSP apple cider vinegar 
4 TBSP yellow mustard 
2 TBSP whole grain mustard 
3 cloves garlic pressed or finely minced 
1/2 tsp cayenne pepper 
Black Pepper 
 
Salad items: 
Lettuce 
and your favourite salad toppings from this week’s bundle: carrots, red peppers, red cabbage, field tomatoes and cucumber 
 
Instructions: 
1. In a mason jar, add all ingredients together and stir well to combine.  Seal with an airtight lid,  
     refrigerate, and use within 1 week. 
 
2. Slice/dice your salad toppings of choice and sprinkle over lettuce. 

3. Drizzle dressing over salad/vegetables and lightly toss together. Enjoy!

 
 

 

 

 

 

 

Spaghetti Salad 
Created by: 
 
Spaghetti salad is an easy, delicious, and colorful dish with fresh veggies, cooked spaghetti, a tangy Italian dressing, and your favorite add-ins. 

It's excellent for a healthy school/office lunch or family dinner. 

Ingredients: 
Salad 
12 oz spaghetti 
2 cups cherry tomatoes halved 
1 cup cucumber diced 
1 cup red bell pepper diced 
⅓ cup pitted olives halved 
1 small shallot finely chopped 
2 TBSP parsley chopped 
2 oz feta cubed or crumbled 

Dressing 
¼ cup extra virgin olive oil 
2 TBSP lemon juice 
2 tsp grated lemon zest 
½ tsp dried oregano 
½ tsp dried basil 
½ tsp garlic powder 
½ tsp salt or more to taste 
¼ tsp black pepper 
 
Instructions: 
1. Cook the pasta in a large pot with salted boiling water per package instructions. 

2. When cooked, drain it, and cool it under cold water to prevent it from overcooking.
3. Transfer the pasta to a large mixing bowl, and if you don't use it immediately, toss it with two teaspoons of olive oil to prevent it from sticking.
4. In a small bowl, make the dressing by whisking together ¼ cup extra virgin olive oil, 2 tablespoons lemon juice, 2 teaspoons grated lemon zest, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
5. Chop 2 cups cherry tomatoes, 1 cup cucumber, and 1 cup yellow bell pepper into small dice; cut ⅓ cup pitted olives in half, and finely chop 1 small shallot and 2 tablespoons parsley then add them to the bowl with the pasta.
6. Drizzle with the dressing, then toss to combine.
7. Optionally, you can add 2 ounces feta in cubes or crumbled, and a pinch of dried oregano.

 

 

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two plus years are available on the blog for reference.😊