Ingredients:

Topping:

1 T. butter, melted

¼-⅓ c. bread crumbs

½ T. fresh parsley, chopped

Casserole:

3 medium potatoes, chopped (12-14 oz)

1 small cauliflower or Romanesco, broken into florets (3½ c.)

½ T. fresh parsley, chopped

1 large egg (beaten)

1 c. firm mozzarella, gruyere or fontina cheese (shredded) (4 oz)

¼ c. freshly grated Parmesan cheese (1 oz)

2 dashes pepper

salt to taste

Method:

Preheat oven to 350° F. Lightly drizzle a medium baking dish with olive oil.

In a small bowl mix together topping ingredients, set aside.

In a large pot of boiling salted water, cook potatoes. After 10 minutes add cauliflower/

romanesco; cook until al dente. Drain well.

Place vegetables in a large bowl and lightly mash with a fork a few times (you want big chunky pieces not mush). Taste for salt.

Add chopped parsley, beaten egg, shredded mozzarella (or other) , grated Parmesan, pepper and salt to taste. Gently mix together.

Place mixture in prepared baking dish, top with crumb mixture and bake 20 minutes. Let stand 5 minutes before serving.

Servings: 6

Recipe adapted from: anitalianinmykitchen.com

Ingredients:

1 LB Brussels sprouts, stems removed and halved

½ t. salt

¼ t. freshly cracked black pepper

1 T. avocado oil

1 T. Balsamic vinegar

1 T. pure maple syrup

1 t. fresh thyme, de-stemmed

Method:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Place all ingredients in a large mixing bowl and toss to combine. Spread sprouts out into one even layer on baking sheet.

Roast 35–38 minutes, tossing once or twice, until fork tender and cut sides are golden brown. Serve hot.

Servings: 4

Recipe adapted from: primalkitchen.com

Ingredients:

1 large red kuri squash (2½-3 pounds)

1 t. avocado oil

1 white onion, quartered

1½ c. vegetable broth or bone broth

1 c. coconut milk

2 t. apple cider vinegar

¼ t. sea salt (+ more to taste)

Freshly ground black pepper, to taste

1 t. cumin

½ t. curry powder

½ t. fresh grated ginger

For serving:

Pinch of red pepper flakes

½ c. toasted pumpkin seeds

extra coconut milk

Method:

Preheat oven to 400° F and line a baking tray with parchment paper.

Cut squash into quarters and remove seeds. Place on prepared tray in a single layer. Roast 45-50 minutes, cut side up, until tender when pierced with a fork and lightly browned. When 20 minutes is left on the squash, add quartered onion to baking tray and roast for the remainder of the time.

Allow squash to slightly cool before handling. Gently scrape squash flesh from skin. 

Place squash and onions in blender or soup pot if using an immersion blender. Add remaining ingredients and process until creamy. Taste and adjust seasonings. Reheat and simmer 5 minutes.

To serve, garnish with a dollop of coconut milk and a sprinkle of black pepper, red pepper flakes, and/or pumpkin seeds.

Servings: 4

Recipe adapted from: vegukate.com

Ingredients:

3 beets, peeled and shredded

3 large carrots, peeled and shredded

½ c. chopped fresh mint (about 30 leaves)

½ c. golden raisins

½ c. slivered almonds, toasted

2 T. olive oil

1 T. apple cider vinegar

1 T. honey 

1 t. fresh grated ginger

1 clove garlic, minced

½ t. ground cumin

Salt and pepper

Method:

Place beets and carrots in a salad bowl. Add mint and raisins. Toss to combine.

Toast almonds over medium heat in a small dry skillet. Spread on paper towel to cool. When cool, add to salad bowl.

In a small bowl whisk together oil, vinegar, honey, ginger, garlic, cumin, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Pour over slaw and toss well. Taste and adjust seasonings. Serve immediately, or cover and refrigerate until ready to serve.

Servings: 8

Recipe adapted from: aspicyperspective.com

Ingredients:

1 LB ground Italian sausage (or Italian turkey sausage)

1 T. olive oil

1 onion, diced

2 red sweet peppers, diced

kosher salt, pepper, crushed red pepper flakes

2 T. minced garlic

4 c. chicken broth

2-15 oz cans crushed tomatoes

1-15 oz can cannellini beans drained and rinsed

1 T. Italian seasoning

5 c. chopped kale

1 c. heavy cream

Method:

In a large soup pot over medium heat, add sausage. Cook 5 to 7 minutes, breaking apart as it cooks. Drain excess grease and set sausage aside.

To same pot, add olive oil, onion, pepper, kosher salt, pepper, and crushed red pepper flakes. Cook over medium heat 5 to 7 minutes, stirring occasionally. Add garlic, cook 1 minute; add chicken broth.

Optional step: For a creamier, thicker soup use an immersion blender and blend for 1 minute.

Add cooked sausage, tomatoes with juice, cannellini beans, Italian seasoning, kale, more kosher salt, and pepper. Bring to a boil, reduce heat to simmer for 10 minutes.

Add heavy cream, bring to a boil and simmer 5 more minutes. Taste for seasoning and add more kosher salt, pepper, and crushed red pepper flakes if needed.

Servings: 8

Recipe adapted from: cookswellwithothers.com

Week 2 Pick-up: November 2

Bay View: 3835 S. Logan Ave.

East Troy: Zinniker Farm, N7399 Bowers Rd.

Genesee: S46 W28754 Perren Dale Rd.

Lake Geneva: W1888 N Bloomfield Rd.

Mukwonago: 433 Fritz Way 

Oconomowoc: 826 N. Griffith Rd.

Shorewood: 4213 N. Ardmore Ave.

Whitewater: 185 N. Franklin  (5:00-7:00 p.m.)

TCG: N5105 Pinnow Road, Delavan, WI