Apple Cider-Glazed Turnips
From Whole Food Market
Apple cider’s sweetness is a perfect foil for turnip’s earthy character. Serve these alongside roasted chicken, pork or lamb.
Artichokes with Garlic, Thyme, and Parmesan
From Alice Walters
Artichokes are the edible, immature flowers of a cultivated thistle that was introduced to America by Italian immigrants who settled near Half Moon Bay in California.
Arugula, Fennel and Orange Salad
From William Sonoma
The bright flavors of peppery arugula, the anise accent of fennel and the tangy sweetness of oranges come together in this vibrant winter salad. You can make the vinaigrette and prepare the fennel and oranges ahead of time and refrigerate. Combine all the elements just before serving.
Arugula with Strawberries
From Whole Food Market
Apple cider’s sweetness is a perfect foil for turnip’s earthy character. Serve these alongside roasted chicken, pork or lamb.
Arugula Salad with Peaches and Blue Cheese
From Whole Foods Market
Peaches create a balance in this recipe with the peppery arugula, salty cheese and prosciutto.
Autumn Harvest Vegetable Salad
From Whole Foods Market
Flavorful malt vinegar, made from malted barley, is a key ingredient in this rustic autumn side dish. Serve alongside roasted chicken or turkey, if desired.
Baby Broccoli with Garlic
From William Sonoma
A cross between broccoli and Chinese kale, baby broccoli has a sweeter flavor than ordinary broccoli.
Arugula Pistachios and curried egg Sandwiches
From Whole Foods Market
Pistachios add an unexpected, pleasing flavor to this simple curried egg salad.
Baked Penne with Corn, Zucchini and Basil
From William Sonoma
Enriched with two kinds of cheeses, this baked pasta showcases favorite summer vegetables at their seasonal best, including sweet corn, zucchini and fresh tomatoes.
Read MoreBaked Penne with Roasted Vegetables
From Food Network Ingredients 2 red peppers, cored and cut into 1-inch wide strips 2 zucchini, quartered lengthwise and cut into 1-inch cubes 2 summer squash, quartered lengthwise and cut into 1-inch cubes 4 cremini mushrooms, halved 1 yellow onion, peeled and sliced into 1-inch strips 1/4 cup extra-virgin olive oil 1 teaspoon sea salt, [...]
Read More
Weekly Harvest