It's not quite summer anymore, yet still not fall. I wish there was a name for this in-between season, this exciting crossover time when there is such a wide variety of vegetables available - you'll find hearty roots and the first of the winter squash in your shares this week, but the sweet peppers, tomatoes, fresh herbs, and leafy greens are still so beautiful and abundant.
We turn to our sheet pans now - toss a mix of chopped vegetables with a glug of olive oil, a pinch of salt and black pepper and roast at 375 degrees for about 40 minutes. Throw them over a bed of greens and/or cooked farro and you have yourself a full and delicious meal!
A few recipes that feature some vegetables of this moment:
roast chicken with arugula and kimchi-smashed potatoes.
stuffed spaghetti squash with collards and tomatoes
If you have a few spare moments to prepare for the cold days to come, you can stock up with simple tomato sauce, pesto and salsa.
Enjoy!
