1 Acorn Squash 1 Butternut Squash 1 Sugar Pumpkin or 1 bunch Cilantro and 1 bunch Rosemary 1 Red Onion or 1 Yellow Onion 1.5 lb Turnips or 1 Kohlrabi 1 bunch Carrots or 1 bag Carrots 1 bag Sweet Potatoes 1 head Garlic 1 bunch Kale
I made these today and substituted the whole egg for an egg white. Shara had hers with mini chocolate chips and Alan and I typed ours with the strawberry cassis topping from the other night. They were fantastic and I made them completely in my blender.
1 Acorn Squash or 1 Butternut Squash
1 bunch Carrots
1 Red Onion 1 stalk Brussels Sprouts or 1 head Broccoli - they only had one stalk of spouts because the weather was so cold and it shouldn't be picked when still frozen. I was happy with the broccoli though. Roasted the florettes and sauteed the stalk with some of the Kale and Turnip greens.
1 bunch Hakurei Turnips or 1 bunch Radishes - sauteed the greens 1 bunch Collard Greens or 1 bunch Kale - Kale chips - our new favorite! Clean & dry the kale. We got the Lacinato variety. I tore up the leaves, sprayed with some oil, sprinkled with kosher salt and garlic powder, then baked for about 10 minutes at 350. Awesome! Shara stood at the counter and ate almost a whole tray.
1 bunch Spinach - sauteed, served with miso glazed cod
1 bunch Tat Soi or 1 head Lettuce