Eat Your Veggies Recipes

From golden frying peppers and red Cipollini onions to gorgeous Delicata squash and petite fennel bulbs, this week’s lineup highlights the beautiful vegetables of fall, plus accoutrements like our signature chicken stock and tangy feta cheese to help you enjoy these veggies in all their glory. Also included in this autumnal feast: Golden Challah bread, sweet-tart cranberry cakes and farm-fresh eggs. Enjoy!

Here are a few recipe ideas for the week:

Stir-Fried Vegetables with Chile, Garlic & Ginger
Serve this colorful stir-fry alongside potstickers and steamed rice for an easy weeknight dinner.

Fall Vegetable Frittata
Packed with fingerling potatoes, frying peppers, leeks and spinach, this easy frittata boasts incredibly fresh flavor.

Fresh Fennel, Radicchio & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.

Roasted Squash & Cipollini Onions
Dark brown sugar and fresh sage leaves lend an autumnal feel to this side dish.

Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.

Challah Bread Pudding with Bourbon Sauce
Drizzled with a warm bourbon sauce, this dessert is sure to wow guests.

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