For the love of vegetables!
Enjoy their flavor and variety with simple and creative preparations for every day meals

Raw, cooked, for breakfast or dinner ...make the most of what's in your fridge, CSA share, or vegetable garden.





SUBSTITUTE

Substitute one veg for another in template recipes to suit your taste and what you have on hand.



DRESSING

Have a handful of quick sauces/dressings in your repertoire for maximum flavor and ease assembling components.



METHOD

What method works best for your wilting kale. Giant head of cabbage? Odds and ends of herbs?

Salads every day


Keep your lettuce fresh and ready to go. Shake up a jar of the simplest vinaigrette and mix and match it with add-ons or keep it simple and green.



Here's a little taste of what our subscribers are cooking:


Cauliflower and Chickpeas with Turmeric


A quick, satisfying dish you can adapt to suit your taste, with more or different spices or whatever vegetables you have on hand.

Serves 4 as a side or 2 as an entree topped with an egg

1 small-medium head of cauliflower, trimmed and broken into florets
1 1/2 cups (or more) cooked or canned chickpeas, drained
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
Salt
1/3 – 1/2 cup chopped cilantro
1/3 – 1/2 cup plain whole-milk yogurt or plant-based yogurt
Olive, coconut or sunflower oil

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cauliflower and stir and then cook without stirring for a few minutes to let it brown a bit. Add a splash of water and cover the pan and continue cooking for another few minutes until the cauliflower is just tender when pierced with a fork.

Add a little more oil if the pan is dry and then stir in the spices and let cook for a few seconds. Add the chickpeas and stir well and cook until just heated through. Make sure not to burn the spices so turn the heat down if need be. Season generously with salt and serve topped with cilantro and yogurt.