This week’s Vegetable bundle blog feature:November Harvest: Making Farm to Table Cooking Easy & Delicious 

This time of year, the local harvest starts to shift toward hearty, comforting vegetables, while also still offering vibrant seasonal greens. It's the perfect moment to explore recipes that highlight the richness of fall produce and the last of the fresh local crops before winter sets in.  

With that I decided this week’s blog would focus onrecipes featuring many of the box items, thesedishes bring together the best of autumn’s root vegetables, greens, and hearty flavors. 

As always, my goal is to help you makefarm-to-table cooking easy, healthy and delicious while using your in-season vegetables.  

Happy cooking! 

 

 

Recipes 

 

 

Roasted Potato and Cauliflower Soup 
Created by: Emily’s Fresh Kitchen 

 
Makes a delicious lunch or dinner on a cool fall day. 
 

Ingredients: 
1 head of cauliflower cut into florets 
4 cups of potatoes, diced 
1 head of garlic 
Olive oil 
2 tsp of salt divided 
1 tsp black pepper 
3 cups vegetable broth 
Chopped chives, green onions or microgreens for serving 
 
 
Instructions:  
1. Preheat the oven to 400 degrees. 

2. Line a sheet pan with parchment paper.
3. Place the cauliflower and potatoes on the sheet pan and drizzle with olive oil.
4. Sprinkle the vegetables with 1 teaspoon of salt.
5. Cut off the top of the head of garlic and rub the exposed part of the cloves with olive oil.
6. Place the garlic on the sheet pan with the potatoes and cauliflower.
7. Roast in the oven for 35-40 minutes until tender and lightly golden, stirring halfway through.
8. Place the roasted potatoes and garlic in a blender reserving about 1/3 cup of the smaller pieces to top the soup.
9. Squeeze out half of the head of roasted garlic and add it to the blender. (Save the remaining garlic to spread on bread or add to butter, or add to roasted meats and vegetables.)
10. Add the vegetable broth and blend until smooth.
11. Pour the blended soup into a large pot and place over medium heat.
12. Add the remaining teaspoon of salt and the black pepper. Adjust seasoning to taste.
13. To serve, ladle the soup into bowls and top with a drizzle of olive oil, black pepper, chopped chives or green onions and the reserved roasted potatoes and cauliflower.

 

 

Honey Garlic Oven Roasted Carrots 
Created by: Christina – It’s A Keeper 
 

Oven Roasted Carrots with Garlic are a sumptuous side dish that are so full of flavor it will make you appreciate carrots in a whole new way. The roasting process just takes them to a whole new level of delectableness. 

 
Ingredients: 
3 cups Carrots, matchstick size 

5 TBSP Butter 

1 TBSP Garlic, minced 

1 tsp All Purpose Seasoning, or salt and pepper to taste 

1 TBSP Honey 

Instructions: 
1. Preheat oven to 425 degrees. 

2. Cut carrots into matchstick sized pieces and arrange on foil lined baking sheet.
3. Place butter in a microwave safe bowl; add garlic.
4. Microwave butter and garlic for 30 seconds, or until butter is completely melted.
5. Pour melted butter and garlic over carrots.
6. Add House Seasoning Blend; toss to coat.
7. Roast for 25 minutes or until carrots are tender and slightly golden.
8. Transfer carrots to a serving bowl and drizzle with honey.

Tips: 
Experiment with Different Fresh Herbs: Chopped parsley, fresh thyme or even a hint of heat from red pepper flakes. 

Vegan: How about Olive oil instead of butter. This recipe is already gluten free. 

Alternate cooking method tip: Make these roasted baby carrots in the air fryer, it works great. Cook at 375 degrees for about 12 minutes. 

Parchment: For easy clean-up always use parchment or foil. 
 
 

 

Cozy Celery Soup 
Created by: The Endless Meal 
 
Celery soup is a 6-ingredient soup recipe that is healthy, cozy, and delicious. It's a budget-friendly recipe that takes 30 minutes to make and is always a hit at the table. 

Ingredients: 
2 TBSP butter, olive oil or ghee 
1 medium onion, chopped 
4 cloves garlic, chopped 
8 cups chopped celery, about 12 stalks 
1 lb potatoes, peeled and diced 
4 cups chicken or vegetable stock 
Optional ½ cup parsley, for color 
Sea salt and pepper, to taste 
To serve: dill and sour cream 

Instructions 
1. Heat the butter in a large pot over medium-high heat. Add the onion and let it cook for 3 minutes. Add the garlic and cook for 1 minute more. 

2. Add the celery, potatoes, and stock to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes, or until the potatoes and celery are soft.
3. Add the parsley to the pot (if using) then blend the soup either with an immersion blender or in small batches in your blender. Season to taste with salt and pepper. Serve with a dollop of sour cream and some fresh dill over top.
   

 

 

Herb and Maple Roasted Cauliflower with Chickpeas 
Created by: Olivia Adriance 
 
An easy and healthy fall side dish that comes together on one sheet pan, this dish is sure to wow your crew!  It’s the perfect blend of savory and subtly sweet, making it an incredible side dish. 

Ingredients: 
1 head of cauliflower, cut into small florets 
1 can chickpeas, drained, rinsed, and towel-dried 
3 TBSP olive oil 
2 TBSP maple syrup 
1 TBSP fresh rosemary, chopped 
1 TBSP fresh thyme, chopped 
1 tsp salt 
½ tsp pepper 
5 ribs of celery, cut into ¼ inch moons 
4 slices of bacon, cut into ½ inch pieces 
½ cup dried cranberries 
Top with Microgreens (optional) 
 
Instructions: 
1. Preheat the oven to 425°F. 

2. Combine the cauliflower florets, chickpeas, olive oil, maple syrup, fresh rosemary, fresh thyme, salt, and pepper in a large bowl and toss evenly to coat.
3. Add the cauliflower mixture to a baking sheet and bake for 25 minutes.
4. After 25 minutes, add the diced celery and bacon. Toss together.
5. Bake for another 20-25 minutes.
6. Remove from the oven, add the cranberries, and toss lightly.
7. Serve and ENJOY!!

 

 

 

 

Quick & Easy Red Pepper Chicken Recipe 
Created by: Everyday Savvy: Melissa 
 
A delicious and easy dinner idea, perfect for a busy weeknight meal and tastes great for lunch next day! 
 

Ingredients: 
2 Pounds chicken breasts 
1 Red pepper sliced 
3 Garlic cloves minced 
¼ Cup green onions sliced 
½ tsp chili pepper chopped 
1 tsp onion powder 
½ tsp ginger powder 
Salt and pepper to taste 

Instructions: 
1. In a bowl, season the chicken with the salt, pepper, chili pepper, onion powder and ginger powder. 

2. Transfer to a skillet or pan over medium heat and cook each side for 8 minutes.
3. Add the red pepper and cook for additional 4-5 minutes.
4. Serve, side with rice and corn.
5. Enjoy.

Tips: You can also make a sauce with a bit of cream cheese, heavy cream and bacon and top everything with it. 

 
 
 

 
 

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