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Chickpea Stew with Six Vegetables

"This hearty stew is best served with a big platter of couscous. You may also serve it with Morrocan bread or with a crusty Fench or Italian loaf and Moroccan salads or any green salad. In Morocco a very hot sauce known as harissa, made up of Moroccan Chile-Garlic Paste (page 674) and some liquid from the stew is passed around in a bowl."

Vegetarian

Beet Burgers

Originally published as "Vegetarian Cutlets", we informally call them beet burgers and dress them like a regular beef burger. Fry them on the first side to get a little crust so they hold together when flipping. I sometimes use two spatulas to flip the burger, one to lift the burger out of the pan and then carefully place another spatula on top. Turn them over and slide the burger off the 2nd spatula, now on the bottom, back into the pan.

Lechasseur
Lucinda

Roasted Squash Salad with Crispy Shallot & Balsamic Reduction

"An incredibly flavorful fall roasted squash salad with macadamia nut cheese, crispy shallot, and balsamic reduction! A hearty side or main. Just 30 minutes and 10 ingredients required!"

We substituted some pan fried Halloumi cheese in place of the macadamia nut cheese. And we baked some sweet potato fingers at the same time as the squash for our non-squash eating picky eaters. We baked at 375°F to prevent burning of the sweet potato.

salad
Vegetarian
Lucinda

Asian Roasted Carrots and Broccoli

Lemony Pasta with Cauliflower, Chickpeas, and Arugula

Vegetarian
Lucinda

Thai Basil Sesame Cashew Chicken with Coconut Rice

Laurie

Lucy Waverman's Squash Brûlée

Thanksgiving

Beet Salad with Arugula and Balsamic Vinaigrette

Lucinda
Instant Pot

Coconut-Braised Curry Short Ribs

Serves 4 | Total Time: 5 hours (4 hours braising time)

Sauteed Patty Pan Squash

Vegetable
Farm
Farmers' Market

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