Make mealtimes faster this fall so you can spend more time enjoying the cooler weather! These recipes will help you empty your weekly Produce Box and leave you feeling warm, full and satisfied.

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Vegetable Soup  from TPB’s Chef Joe
4 tablespoons olive oil
2 cups chopped onions
2 tables finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (2 carrots)
2 cups peeled and diced potatoes
2 cups cabbage diced
2 cups zucchini diced
2 quarts chicken or vegetable broth
2 cups peeled, seeded and chopped tomatoes
1 bell pepper seeded and diced
½ teaspoon freshly ground black pepper
¼ cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
Heat the olive oil in a large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onions, garlic and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, cabbage and zucchini and continue to cook for 4 to 5 more minute, stirring occasionally. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, bell peppers, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice.
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Frittata with Spinach, Potatoes, and Leeks  from TPB’s Chef Joe
1 teaspoon butter
2 cups thinly sliced leek (about 2 large)
1 bunch spinach
1/3 cup fat-free milk
2 tablespoons finely chopped fresh basil
½ teaspoon salt
¼ teaspoon black pepper
4 large eggs
4 large egg whites
4 cups cooked, peeled red potato (about ¾ pound)
Cooking spray
1 ½ tablespoons dry breadcrumbs
½ cup (2 ounces) shredded provolone cheese
Melt butter in a deep pot over medium heat. Add leek; sauté 4 minutes. Add spinach; sauté 2 minutes or until spinach wilts. Place mixture in a colander, pressing until barely moist. Combine milk, basil, salt, pepper, eggs, and egg whites; stir well with a whisk. Add leek mixture and potato. Pour into a 10-inch round ceramic baking dish or pie plate covered in cooking spray. Sprinkle with bread crumbs and top with cheese. Bake at 350° F for 25 minutes or until center is set. Preheat broiler. Broil frittata 4 minutes or until golden brown. Cut into wedges to serve.
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Soy Glazed Sweet Potatoes   from TPB’s Chef Joe

3 large sweet potatoes
1 tablespoon roasted Sesame oil
2 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon minced garlic
3 tablespoons soy sauce
¼ cup water

 

Wash sweet potatoes and cut in half lengthwise. Then cut into quarters lengthwise to make wedges. Mix together remaining ingredients and pour over top of potatoes. Cover with foil and bake 45 minutes at 350 F.
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Courtney’s Kale Chips   from TPB Founder Courtney Tellefsen
1 bunch kale, torn into 1/2 pieces
3 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons sea or kosher salt
Preheat oven to 400° F. Whisk oil and vinegar together; toss kale in the dressing until thoroughly coated. Line a large baking sheet with parchment paper. Place kale on sheet in a single layer and sprinkle with salt. Place sheet on lowest oven rack and bake for 10 minutes or so. Stir and bake another 8-10 minutes, until kale is nice and crisp. Serve immediately and watch them disappear. YUM!!
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