This week’s veggie box feature… Welcome Fall with Seasonal Inspired Dishes 

With the official arrival of Fall on Sunday, this week’s blog will feature easy and delicious fall inspired recipes using this week’s local vegetables. 

As always, my goal with the weekly blog is to inspire you to create recipes that allow you to easily eat meals that are not only delicious but also in season. 

 

Wishing you a wonderful Fall Equinox on Sunday whether you are joining us for Yoga and the Bees in the morning or creating a delicious meal for yourself, family and/or friends!

 

Happy Fall! 

 

 

Recipes 

 
Sauteed Sweet Potatoes 
Created by: Louisa 

The potatoes soak up the warming spice mixture that compliments sweet potatoes so well. This quick and healthy Fall vegetable side pairs well with just about anything. 

Ingredients: 
3 medium sweet potatoes 
3 TBSP olive oil 
½ tsp garlic powder 
½ tsp chili powder 
½ tsp cumin 
½ tsp salt 
¼ tsp black pepper 

 

Instructions 

1. Gather your ingredients.
   
2. Peel and dice the sweet potatoes into approx. ½ inch cubes.
3. 
   Heat the olive oil in a skillet on a medium setting. Add the sweet potato and sauté for 15 minutes, stirring frequently to prevent burning.
    
4. Sprinkle over the spices, salt and pepper and sauté for another 5 minutes or until the sweet potatoes are tender and slightly browned.

 

 

 

Moroccan Carrot Quinoa Salad 

Created by: Alexandra Daum 

 

A simple 15 minute Moroccan carrot salad with quinoa and chickpeas for busy days. Healthy, vegan, and ideal for packed lunches or a quick dinner. Dates, lemon, and parsley round out this filling salad. 

 

 

Ingredients: 
 

Quinoa 

1 cup dry quinoa 

2 cups water 

½ tsp sea salt 

 

Salad 

1 1/2 cups cooked or canned chickpeas rinsed 
1 cup packed carrots shredded 

1/4 cup dates chopped 

2 cups spinach 

1/4 cup sunflower seeds 

1 handful parsley about 1/2 cup, chopped 

1 clove garlic minced* 

 

Lemon Ginger Vinaigrette 

1/4 cup olive oil 

Juice of a lemon: 3 TBSP 

1/2 tsp fresh ginger finely grated 

1/2 tsp honey  

1/2 tsp sea salt to taste 

1/2 tsp cinnamon 

1/4 tsp black pepper 

1/4 tsp cayenne pepper 

 
Instructions: 

1. Start by cooking the quinoa. Go by your package instructions on whether it needs to be rinsed or not. Add the quinoa to a pot with the water and salt, cover, and heat on high, covered, until boiling. Reduce the heat and simmer, covered, for 12-15 minutes, or until all of the water has been absorbed.
2. 
   While the quinoa is cooking, prepare the other salad ingredients and place them into a large mixing bowl.
    
3. Make the vinaigrette by adding the olive oil, lemon juice, ginger, maple syrup, salt, cinnamon, pepper, and cayenne pepper to a jar or container. Shake or whisk until fully combined.
4. 
   Once the quinoa is cooled, remove the pot from the heat and uncover to let the quinoa cool for a few minutes.

 

Add the quinoa to the bowl with the other salad ingredients, then top with the vinaigrette and mix well to combine. Serve immediately. Leftovers will keep well in a sealed container in the refrigerator for 2-3 days. 

 

 
 
Ruby Red Beet Soup 
Created by: Foodland Ontario 

 
As the days get cooler who doesn’t love a warming bowl of soup for lunch or dinner? 

 
Ingredients: 
1-1/2 lb Beets 
1 Onion 
1 large Baking Potato 
6 cups sodium-reduced chicken broth 
2 strips orange peel 
1 TBSP red wine vinegar 
Salt and pepper 
Thick plain yogurt (such as Greek yogurt) 
Chopped fresh Chives 

 

Instructions: 
1. Peel beets, onion and potato. Shred in food processor fitted with shredding disk (or use a box grater). Place vegetables in large saucepan along with chicken broth and orange peel. Bring to boil; reduce heat and simmer 20 minutes or until vegetables are tender. 

2. Let cool slightly. Discard orange peel. Purée in batches in blender or food processor until smooth. Return to saucepan and reheat until hot. Remove from heat. Stir in vinegar; season with salt and pepper to taste. If making ahead, cool, cover and refrigerate (for up to 2 days). Reheat to serve. Garnish with dollop of yogurt and sprinkle of chives.

 
 
 

Cheese Tortellini with Roasted Cauliflower & Hazelnuts 
Created by: Sobeys 

An easy weeknight fall dinner! 
 

Ingredients: 
1 small head cauliflower, cut into small florets (3 cups) 
1 TBSP olive oil 
3 slices bacon, cut into 1-in. (2.5 cm) pieces 
1/4 tsp each salt and pepper 
1/3 cup chopped hazelnuts 
2 small shallots, finely diced 
2 TBSP chopped fresh thyme leaves 
1 pkg (350g) fresh Cheese Filled Tortellini 
2 TBSP finely sliced fresh chives, for garnish  

     

Instructions: 
 
1. Preheat oven to 425°F (220°C) and bring a large pot of salted water to a boil. 

2. Meanwhile, in a large bowl, combine cauliflower, olive oil and bacon. Season with salt and pepper and mix. Spread mixture out in a large roasting pan and roast, stirring occasionally, until cauliflower is golden and bacon is crisp, about 15 to 18 min. Stir in nuts, shallots and thyme. Return pan to oven and roast 3 to 5 min. longer.
3. Cook tortellini according to package directions, drain well and toss gently with the roasted cauliflower mixture. Taste and adjust seasonings, if necessary, garnish with chives and serve.

 

 

Fall Stuffed Peppers 
Created By: Celebrate More 
 
Nothing says comfort food quite like these Fall Stuffed Peppers. With so many wonderful fall flavors in one place, what’s not to love? 

Ingredients: 
6 Medium Red Peppers, halved and seeded 
1/2 White Onion, diced 
2 TBSP Extra Virgin Olive Oil 
1 lb Ground Turkey 
1 Large Sweet Potato, diced into 1/2-inch cubes 
1 1/2 cups Wild Rice, cooked 
1/2 cup Dried Cranberries, unsweetened 
1 tsp Dried Rosemary 
1 tsp Dried Thyme 
2 cups Reduced Sodium Chicken Broth 
7 oz Mozzarella Cheese, shredded 
Salt & Pepper, to taste 

Instructions: 
1. Preheat the oven to 400F. 

2. Spread the diced sweet potato on a sheet pan. Toss with 1 Tbsp. of olive oil, salt, and pepper. Bake for 30-35 minutes, or until cooked through. Once the sweet potatoes are cooked, remove the tray from the oven and change the oven temperature to 350F.
3. Meanwhile, arrange the halved bell peppers in two 9x13 baking dishes, cut side up. Set aside.
4. Heat the remaining olive oil in a pan over medium heat. When hot, add the onion and cook for about 2 minutes until softened. Add the turkey and cook about 6 minutes, until it reaches a temperature of 165F. Season with salt and pepper and make sure to break the turkey up as it cooks.
5. In a large bowl, combine the turkey mixture, sweet potatoes, rice, dried cranberries, rosemary, and thyme. Mix to combine.
6. Pour 1 cup of chicken broth into the bottom of each baking dish.
7. Evenly fill the bell peppers with your filling and sprinkle the top with cheese.
8. Cover the pan with foil and bake for about 40 minutes, until the peppers have softened. Remove the foil and bake for an additional 5 minutes.

 
 

 

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