This recipe is great for an easy, protein-heavy weeknight dinner!

Borsch! This beet packed stew is full of iron, folate, and Vitamin C. Whether you’re making a baby (like me) or not, the wholesomeness of this stew cannot be denied. Think smooth, pink, savory, and hearty. Give beets and chance!

Matt’s Chicken Pot Pie won first place in this year’s Harvest Fest Pie Contest! His flaky crush revealed a lush and savory filling of creamy veggies and chicken. This recipe would be a great one for any leftover Thanksgiving turkey! Try it with other proteins or other seasonal veggies.

Looking for something a little different for Thanksgiving? Kar Assaly is a classic Egyptian dessert of spiced winter squash, topped with nuts, raisins, and coconut, and then covered with a bechamel sauce. While it’s called “pumpkin pie,” it’s really neither, as it lacks the crust of a pie and can be made with any sweet winter squash, not just pumpkin. But it can easily take the place of pumpkin pie in your holiday meal.

It’s November, so our pie series is BACK! Starting off with Harvest Fest’s third place winner🏅Caramel Apple Pie by Marie Miller.

This hearty and tasty bowl is quick and easy to make. And it’s packed with seasonal veggies and delicious Crazy Fox chicken from the Tuesday Market.

This dish is a great way to be like Popeye and get your spinach in 🌱 the stewed lentils get soft and creamy, creating a comforting, nourishing lunch or dinner dish.

Indian cooking can be very complex, with sauces containing dozens of ingredients that take hours (if not days) to cook. But that’s high-end cooking, the kind the maharaja’s ate and restaurants specialize in. Home cooks in India make much simpler dishes, using the same flavor palate, but with less complex techniques. Here are some very common, Indian home-cooking dishes.

Made with hearty soaked whole grains, a tangy roasted red pepper sauce, and filled with olives and other veggies, this salad is great as a side or add a protein for a power packed bowl!

When sliced thin and marinated in a blend of soy sauce, sesame oil, honey and more, the eggplants get super jammy and soft when roasted. This bowl is a great way to get your veggies in and makes a great meal prep!

Rainbow Chipotle Pork Soup is a great way to enjoy a rainbow of veggies. Chipotle peppers in adobo sauce add a warmth and spice to this veggie-packed soup. Don’t miss this intro to soup season!

Late summer vegetables are bursting with flavor. Eggplant and tomatoes are a classic pairing, but because eggplant takes so long to cook through, it can be tricky getting them to cook together without ending up with a mush. The hasselback technique, where you cut an ingredient most of the way through in parallel slices, is usually used for things like potatoes, butternuts, beets, and even chicken, but it also works brilliantly to combine eggplants and tomatoes. By stuffing the eggplants with tomato, cheese, and seasonings, all the delicious flavors cook together while holding their shapes. One eggplant per person makes a generous, vegetarian main dish, or you can cut them into thirds to serve as sides.

Welcome the fall weather with this transitional soup! Creamy, late summer Limas pair well with savory bacon and earthy greens.

It’s creamy, it’s crunchy (veggies), it’s hearty, it’s got all the major food groups and is good HOT 🥵 or COLD 🥶! This dish is wonderful for lunch or dinner and doesn’t get soggy in the fridge - hello meal prep!

For me, there is nothing more delicious than fresh picked corn, just steamed or boiled, with a bit of butter and salt, eaten straight off the cob. Frozen corn from the supermarket is nothing like it. So, every year, when corn is in season at the farmer’s market, we buy a couple of extra dozen ears to freeze. It’s easy to do, just slice off the kernels, place enough in a freezer bag to make a ½” deep layer, seal it up, and stick it in your freezer. When it’s mostly frozen, bend the bag a few times to break it up into smaller pieces, then put it back in the freezer and you’ve got delicious, sweet frozen corn to eat all year round.

Jake McDaniel from Local’s Underground suggests this delicious way to use up the endless bounty of summer squash. Instead of carefully layering ratatouille, dump everything into a pot to create this simple, tasty recipe.

Jake McDaniel from Local’s Underground loves this simple sandwich and hopes you do too.

It’s time for summer’s favorite sandwich. The BLT! The creamy, herby basil aioli takes this sandwich from BL-ok to BL-awesome. Shop for enough ingredients to enjoy this all week, because that pack of bacon will be BEGGING to be this BLT down to the last crispy morsel.

Looking for a way to enjoy summer’s favorite vegetable? Stewed Sungold tomatoes create a tangy gravy with which to smother pasture-raised steak and thick slices of Market sourdough bread. Topped with torn mozzarella and basil, the perfect bite is possible with this dish.