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This Week’s Vegetable Recipe Blog Feature
Needing some new ideas?! If you associate radishes with veggie platters, cherry tomatoes for salad, cabbage for coleslaw, or shallots for soups—this week’s blog is for you! I’ll be sharing fresh ways to use these veggies from your bundle. Easy and delicious recipes for sides and mains—what will you try first?
The Best Shallot Salad Dressing
Created by: Alyssa
Shallots add amazing flavor, even raw! This dressing pairs perfectly with lettuce, cucumber, carrots, and tomatoes.
Ingredients:
- 1 small shallot*
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- Juice of 1/2 a lemon
- 1 TBSP Dijon mustard
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp salt & pepper each
Instructions:
- Dice the shallot into small pieces.
- Combine all ingredients in a mason jar or bowl and whisk together.
- Let sit for 5 minutes before using.
- Store in fridge for 2–3 weeks.
Crispy Garlic Dill Chicken with Roasted Radishes
Created by: Worthy Pause
Perfect for a busy weeknight dinner!
Ingredients:
- 1 lemon (zest and juice)
- 1/4 cup olive oil or melted ghee
- 6–8 garlic cloves, minced (2 TBSP)
- 2 tsp kosher salt
- 1 tsp black pepper
- 2/3 cup fresh dill, chopped
- 1/2 cup fresh parsley, chopped
- 4 bone-in skin-on chicken thighs (about 2 lbs)
- 1 lb radishes*, quartered
- 1 red onion*, sliced
- 2 potatoes*, diced
Instructions:
- Preheat oven to 400°F. Zest the lemon and set aside.
- Mix olive oil/ghee, half the lemon juice, garlic, salt, and pepper.
- Add half of the herbs to the seasoning. Toss remaining herbs with zest and set aside.
- Dry chicken, rub with seasoning (under skin too).
- Toss radishes, onion, and potatoes with oil, salt, and pepper in a casserole dish.
- Place chicken on top, skin stretched. Remove garlic from skin to prevent burning.
- Roast 45–55 min. Broil 3–5 min if needed for crisp skin.
- Rest chicken 5–10 min, then top with zest, herbs, and remaining lemon juice.
Pasta with Cherry Tomatoes
Created by: Yumna Jawad
This easy pasta dish comes together in 15 minutes!
Ingredients:
- 8 ounces spaghetti
- 1/4 cup olive oil
- 2 pints cherry tomatoes*
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp crushed red pepper
- 1/2 cup fresh basil, chopped (plus more for serving)
- 1/4 cup grated Parmesan cheese (plus more for serving)
Instructions:
- Boil salted water and cook pasta al dente. Reserve 1/2 cup pasta water, drain pasta.
- Sauté cherry tomatoes in olive oil over medium heat, ~5 min.
- Add garlic, salt, red pepper. Cook 1 more min, then mash tomatoes to release juices.
- Cook until sauce forms, ~5 more min.
- Toss pasta with sauce, basil, Parmesan. Add pasta water as needed for consistency.
- Serve with more basil and Parmesan if desired.
Baked Cabbage
Created by: The Soupy
A crispy, flavorful side dish that pairs well with any protein.
Ingredients:
- 1 medium head of green cabbage*
- 3 TBSP olive oil
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan (optional)
- Fresh parsley, for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Remove cabbage outer leaves and cut into wedges, keeping core intact.
- Mix olive oil and spices in a bowl.
- Brush cabbage wedges generously on all sides.
- Place wedges on a parchment-lined baking sheet.
- Sprinkle with Parmesan, if using.
- Bake 25–30 minutes until edges are crispy and cabbage is tender.
- Cool slightly before serving.
- Garnish with parsley.