fall finale

This week's box is a colorful and vibrant finale to fall. We've included three recipes below to get your wheels spinning. The first two are very simple and versatile. The third, a butternut squash quiche, comes from a deep dive into my cookbook library courtesy of Yotam Ottolenghi. It is rather fancy, but definitely worthwhile and certainly suitable for a holiday feast.

We do hope you've enjoyed the season. Winter session begins January 4. Sign up now to be a part of it. Until then, Happy Holidays and a very Happy New Year!!

Your Box

Vegetables

Arugula

Green Beans

Butternut Squash

Red Cabbage

Portabello Mushrooms*

Green Peppers

Covington Sweet Potatoes

Fruit

Fuji Apples

Farm Fresh Eggs

*standard and family shares

 

recipes

GREEN BEANS with Ginger and Garlic

Julia Moskin | New York Times

INGREDIENTS

1 lb green beans, trimmed

2 tablespoons vegetable oil

2 tablespoons fresh ginger (about 3" peeled)

2 medium sized garlic cloves, minced

INSTRUCTIONS

Fill a medium saucepan with 2" water and fit with steamer basket over high heat. Steam beans until just tender but still crisp and bright green - approximately 3 minutes. Meanwhile, fill a large bowl with ice water. When beans are done, plunge into ice water to stop cooking, lift out immediately when cool and drain on towels.

Heat 1 tablespoon oil in wide skillet over high heat. Add the beans, ginger, garlic and cook, stirring and tossing constantly until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and serve.

 

Cilantro Lime CABBAGE Slaw

Live Simply

INGREDIENTS

Slaw

3 cups shredded red or green cabbage

1 cup shredded carrots

1/2 cup chopped fresh cilantro

1/2 cup sliced green onions

Dressing

1/4 cup extra virgin olive oil

Juice of one lime

1 tablespoon honey

1 garlic clove minced

1/4 teaspoon red pepper flakes, o

ptional

1/8 teaspoon salt or more to taste

INSTRUCTIONS

In a large bowl, combine the slaw ingredients: shredded cabbage, shredded carrots, chopped cilantro, and sliced green onions.

In a small bowl or jar, whisk together the dressing ingredients: olive oil, lime juice, honey, minced garlic, red pepper flakes, and salt.

Toss the slaw and dressing together. Serve the coleslaw over tacos, on sandwiches, or serve as a side salad. It may be prepped in advance and refrigerated, or served immediately after preparation. Leftover dressing is also delicious over a salad.

 

BUTTERNUT SQUASH, Membrillo and Stilton Quiche

Yotam Ottolenghi | Plenty More

INGREDIENTS

1 medium butternut squash, peeled and cut into 3/4" cubes (5 cups/700g)