Eat Your Veggies Recipes

From Red Kuri squash and Asian pears to orange cauliflower and heirloom Ozette fingerling potatoes, this week’s lineup highlights the beautiful vegetables of fall, plus accoutrements like our preserved lemon-olive tapenade and truly-colorful Nootka Rose garlic to help you enjoy these veggies in all their glory. Also included in this autumnal feast: Cream cheese-filled pumpkin loaf, a crispy baguette, smooth Italian red wine and farm-fresh eggs. Enjoy!

Here are a few recipe ideas for the week:

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

Roasted Balsamic Radicchio
This incredibly-simple method produces tender, flavorful wedges fit for serving alongside your favorite protein.

Asian Pear Salad with Mesclun Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.

Roasted Cauliflower with Preserved Lemon-Olive Tapenade
Roasted and tossed with our housemade tapenade, this flavorful, incredibly-easy cauliflower recipe is a keeper.

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.

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