this week’s Remembrance cheese

• Buttermilk Blue - perfect for a burger or a cheese plate

• or Feta - the crumbly, salty classic- for everyone!

on our plates…

Share what you’ve been cooking, we’re always glad to know, and eager to pass along. Just email Molly. Find this week’s ingredients in bold.

A couple of fall classics…

Root Veggie Roast

• 2-3 pounds root vegetables, such as carrots, parsnips, radishes, turnips, sweet potatoes, beets

• 1 small onion

• 2-3 cloves garlic

• 1/4 cup olive oil

• 1 1/2 teaspoons kosher salt

• 1/4 teaspoon freshly ground black pepper

• 2 tablespoons coarsely chopped fresh rosemary leaves

• Tip: a light drizzle of maple syrup or honey is also a delicious touch

PREPARATION

1. Arrange a rack in the middle of the oven and heat the oven to 425°F.

2. Peel 3 pounds root vegetables, if desired, then cut them into rough 1-inch chunks. Cut 1 small red onion into 1-inch chunks. Place the root vegetables and red onion on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/4 teaspoon ground black pepper, and toss to evenly coat. Spread out in an even layer.

3. Roast for 30 minutes. Meanwhile, chop until you have 2 tablespoons coarsely chopped rosemary leaves.

4. Remove the baking sheet from the oven, sprinkle the vegetables with the rosemary, and toss to combine. Spread back out in an even layer. Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.

Braised Beans & Greens

• 1 lb dry beans

• 3 tablespoons olive oil

• 2 small onions chopped

• 6 cloves garlic, thinly sliced

• 7-8 cups water

• 2 bay leaves

• 1-2 teaspoons salt*

• 1 large bunch or 1 lb cooking or braising greens (spinach, chard, kale etc)

• Freshly ground black pepper to taste

• Red wine or sherry vinegar to taste

PREPARATION

Heat the oil over medium heat in a large soup or stock pot. When the oil is shimmering, add the onions. Cook for 5-7 minutes, or until the onions are tender and clear. Add the garlic and cook for another 2 minutes, stirring constantly.

Add the beans, 7 cups water, and bay leaves to the pot. Bring the beans to a boil, then reduce the heat to low. Cover and simmer for 1 hour.

Remove the bay leaves. Add the salt and greens to the pot (you may need to add the kale gradually, stirring as you go, in order to wilt it down and fit all of it). If the mixture you have is too thick, add an extra cup or more of water: you want the beans and kale to be less soupy than a soup, but still pretty soupy.

Cover the pot again and continue to simmer the beans and kale for another 15-30 minutes, or until the greens are meltingly soft and the beans are tender. Taste the beans and add salt as needed; then, add freshly ground black pepper and a splash or two of red wine vinegar to taste.

More in-season inspiration…

• Broccoli, carrots: Broccoli Salad with Carrots & Currants

• Beets, Carrots: Farmer John’s Beet Carrot Burgers

• Winter squash, onion, greens: Winter Squash Risotto with Leeks and Greens

• Greens: Braised Asian Greens, Broccoli Raab Bruschetta, How to Freestyle a bright, zingy Green Sauce, Braised Greens with Crispy Garlic and Miso Butter

• At last it’s CABBAGE season! make cabbage wraps / a slaw / a soup / roast it / sautee it / boil it / caramelize it / fry it / stir fry it

• Fermented Ginger Carrots (or watch video) with member and integrated dietician and nutritionist Erin Harner

Reminder that you can always find general recipe inspiration under Member Resources on our website—check out the Recipes and Past Newsletters pages!