Author: Angela Smith

Carrots

Carrots

Angela Smith

Bolognaise Stuffed Eggplant (scroll down a little for recipe) // Uses Basil, Carrots, Cherry Tomatoes, Eggplant, Garlic, Onions, Tomatoes (substitute fresh for canned)

Braised Beef with Onion, Carrots, and Turnips // Uses Carrots, Garlic, Onions, Parsley, Turnips

Buddha Bowl // Uses Carrots, Kale, Red Cabbage, Sweet Potatoes, Watermelon Radishes // Vegetarian

Carrot, Squash, and Rutabaga Soup // Uses Carrots, Onions, Parsley, Rutabagas, Winter Squash // Vegetarian

Chard Cauliflower Carrot Wraps // Uses Carrots, Cauliflower, Chard, Cilantro // Vegetarian

Chickpea Salad with Carrots and Dill // Uses Carrots, Dill, Garlic, Scallions (called Green Onions in this recipe) // Vegetarian

Deep Mexican Carrot Soup with Tomatillos and Lime // Uses Carrots, Garlic, Onion, Tomatillos // Vegetarian

Fresh Cabbage and Carrot Slaw // Uses Cabbage, Carrots, Garlic, Scallions (called Green Onions in this recipe) // Vegetarian

Ginger Glazed Carrots // Uses Carrots, Parsley // Vegetarian

Grilled Carrots with Lime and Cilantro // Uses Carrots, Cilantro // Vegetarian

Grilled Napa Cabbage Wedges with Carrot-Ginger Dressing // Uses Carrots, Napa Cabbage, Scallions // Vegetarian

Kimchi // Uses Carrots, Daikon, Kohlrabi, Leeks, Napa Cabbage // Vegetarian

Painted Pony Bean Soup // Uses Carrots, Garlic, Painted Pony Beans, Peppers

Quinoa Vegetable Soup // Uses Carrots, Garlic, Kale, Tomatoes (substitute fresh for canned), White Onions, Winter Squash // Vegetarian

Rainbow Chard and Carrot Hash // Uses Carrots, Garlic, Onion, Rainbow Chard (could also substitute Garlic Scapes for garlic cloves) // Vegetarian

Roasted Carrot Soup with Tomatoes and Basil // Uses Basil, Carrots, Onions // Vegetarian

Roasted Daikon Radish, Carrots, and Peppers // Uses Carrots, Daikon, Red Peppers, Shallots // Vegetarian

Roasted Roots with Turmeric Tahini Sauce // Uses Carrots, Parsnips, Rutabagas, Sweet Potatoes, Turnips // Vegetarian

Stuffed Eggplants with Carrots, Peppers, and Tomatoes // Uses Carrots, Eggplant, Garlic, Onions, Red and Green Peppers, Tomatoes // Vegetarian

Sugar Snap Pea and Kohlrabi Salad with Garlic-Scape Yogurt Dressing // Uses Basil, Carrots, Garlic Scapes, Kohlrabi, Snap Peas // Vegetarian

Thai Carrot and Sweet Potato Soup // Uses Carrots, Cilantro, Sweet Potatoes // Vegetarian

Thai Panang Curry with Vegetables // Uses Carrots, Garlic; Green, Orange, and Red Peppers; Thai Basil, Yellow Onion // Vegetarian

12 Ways to Use Carrot Tops

Vegan Poke Bowl // Uses Carrots, Cucumbers, Edamame, Red Cabbage // Vegan

Vegetable Dumplings // Uses Cabbage, Carrots, Garlic Chives, Onions // Vegetarian

Vietnamese Pickled Carrots and Daikon // Uses Carrots, Daikon // Vegetarian

Leeks

Leeks

Angela Smith

Beet Pasta with Caramelized Leeks, Hazelnuts, and Blue Cheese // Uses Beets, Beet Greens, Dill, Garlic, Leeks // Vegetarian

Cabbage, Potato, and Leek Soup // Uses Cabbage, Garlic, Leeks, Potatoes (substitute ours for Russets), Thyme // Can Be Vegetarian or Not

Chicken, Winter Squash, Bacon, and Arugula Parmesan Gratin Casserole // Uses Arugula, Garlic, Leeks, Parsley, Potimarron or Other Winter Squash

Kimchi // Uses Carrots, Daikon, Kohlrabi, Leeks, Napa Cabbage // Vegetarian

Leek and Spinach Risotto // Uses Leeks, Shallots, Spinach, Thyme // Vegetarian

Potato Leek Soup (Version 1) // Uses Chives, Garlic, Leeks, Potatoes, Thyme // Vegetarian (if you use veggie broth)

Roasted Poblano, Sweet Corn, and Potato Soup // Uses Cilantro, Garlic, Leeks, Poblanos, Potatoes

Roasted Tomatillo Chicken Soup // Uses Cilantro, Garlic, Jalapenos, Leeks, Tomatillos

Slow Cooker Sweet Potato and Butternut Squash Chili // Uses Butternut Squash (or substitute any other winter squash), Garlic, Leeks; Orange or Red Peppers; Sweet Potatoes, Tomatoes // Vegetarian
Recipe from The Leek & The Carrot

Takes 20 minutes (active time) + 4 hours (in slow cooker)
Serves 8-12

1/4 cup olive oil
1 large leek, white and pale green parts only, roughly chopped
2 garlic cloves, minced
2 cups diced red, orange or yellow pepper
4 cups water
6 cups diced tomatoes (from fresh tomatoes, canned tomatoes or things you froze earlier in the year)
2 cups chopped sweet potatoes
4 cups chopped butternut squash
1 can (15-ounce) spicy chili beans
1 can (15-ounce) black beans, rinsed
1/4 cup brown sugar
1/4 cup chili powder
2 tablespoons Kosher salt
2 tablespoons cumin
1/2 teaspoon cayenne powder
Pinch cinnamon

  1. Add olive oil to crock pot or slow cooker along with leek, garlic and peppers. Turn crock pot up to high and let cook on it’s own with the lid off for 10-15 minutes while you peel and dice your squash and sweet potatoes and get the rest of your ingredients assembled.
  2. Add remaining ingredients to the crock pot. It will be a tight fit even in a standard 8-quart crock pot. Place lid on crock pot and cook for at least four hours on high heat. If you are making it and leaving for the day, eight hours on low heat will work just as well.
  3. Enjoy with cheese, diced raw onion, Greek yogurt and a handful of chives. Store whatever remains in your fridge to eat throughout the weekend/week.

Spinach, Feta, Watermelon Radish Quiche // Uses Garlic, Leeks, Spinach, Watermelon Radishes // Vegetarian

Potatoes

Potatoes

Angela Smith

Big Heart Artichoke and Parmesan Soup // Uses Artichokes, Garlic, Shallots, Thyme, Yukon Gold Potatoes // Vegetarian

Crispy Italian Fried Potatoes and Peppers // Uses Italian Frying Peppers (recipe calls for Green but you can use also use Red and Yellow), Potatoes (whatever variety you receive in your box) // Vegetarian

Crispy Smashed Potatoes with Onions and Parsley // Uses Onions, Parsley, Potatoes // Vegetarian

Easy Curried Red Potatoes // Uses Parsley, Red Potatoes, Scallions (called Spring Onions in recipe) // Vegetarian

Garlic Scape Soup // Uses Garlic Scapes, Potatoes, Spinach // Vegetarian

Garlicky Roasted Potatoes with Wilted Greens and Bacon Gremolata // Uses Garlic, Mizuna, Parsley, Potatoes, Thyme

Old-Fashioned Lovage and Potato Soup // Uses Lovage, Onions, Potatoes // Vegetarian
(Add twice as much veggie stock and milk for a lighter soup.)

Potato and Acorn Squash Gratin // Uses Acorn Squash, Garlic, Substitute whatever potatoes come in your box for Russets // Vegetarian

Potato Asparagus Salad with Green Garlic // Uses Asparagus, Green Garlic, Potatoes // Vegetarian

Potato Leek Soup (Version 1) // Uses Garlic, Leeks, Potatoes // Vegetarian (if you use veggie broth)

Potato Leek Soup (Version 2) // Uses Leeks, Potatoes (use whatever variety that comes in your box) // Vegetarian

Roasted Poblano, Sweet Corn, and Potato Soup // Uses Cilantro, Garlic, Leeks, Poblanos, Potatoes

Roasted Potatoes and Brussels Sprouts // Uses Brussels Sprouts, Red Potatoes, Rosemary // Vegetarian

Roasted Red Potatoes // Uses Parsley, Red Potatoes, Red Peppers, Scallions // Vegetarian

Roasted Potato Salad with Kale // Uses Kale, Parsley, Potatoes, Yellow Onion
Recipe from Raleigh’s Hilltop Farm

2 lbs. unpeeled potatoes, cut into large chunks
2 tablespoons olive oil
Seasonings, as desired
3 stalks kale, stem removed and roughly chopped
3/4 cup mayonnaise
3/4 cup plain yogurt
1/2 teaspoon Dijon mustard
1 teaspoon dried parsley (can also substitute fresh)
3 to 4 slices thick-cut bacon, cooked, drained and chopped
1/2 yellow onion, diced

1. Preheat oven 350 degrees. Toss potatoes with olive oil and 1-2 tablespoons seasoning of your choice (my mom uses a mix of season salt, garlic salt and pepper). Roast potatoes for 35 minutes in a preheated oven until edges begin to brown and potatoes are tender.
2. Add kale to pan, toss to coat with oil and seasonings, and roast 10 minutes longer. In a small bowl, combine mayo, yogurt, mustard and parsley. Add bacon and onion.
3. Allow potatoes and kale to cool slightly. Toss with dressing, stir to coat. Adjust seasonings as needed/desired.

Shishito and Potato Breakfast Bake // Uses Onions, Potatoes, Shishitos
Recipe from The Leek & The Carrot

Serves 6 to 8
Takes 1 hour (most of it inactive)

1 tablespoon olive oil
3 to 4 cups shredded potatoes
6 to 8 shishito peppers, sliced (about 1 cup)
1/2 yellow onion (or 1/2 bunch scallions), diced
1 pound breakfast sausage, browned**
8 eggs
1/2 cup whole milk
1 teaspoon hot sauce
1 teaspoon mustard powder
1 teaspoon Kosher salt
1/2 cup favorite cheese (I used a lovely dill havarti)

  1. Preheat oven to 350 degrees.
  2. Grease a 9×13 casserole dish with olive oil.
  3. Combine potatoes, peppers, onion and pork sausage in prepared casserole dish. Toss to combine.
  4. In a medium bowl, whisk together eggs and milk. Add hot sauce, mustard powder, and salt. Pour evenly over potato mixture.
  5. Place in preheated oven and bake for 30 to 40 minutes until the eggs are set. Add cheese and cook 5 minutes longer just to melt (or lightly brown).
  6. Enjoy!

**If you are vegetarian, feel free to substitute in 16 to 20 ounces of the most flavorful mushrooms you can find for the sausage. Then add in a couple cloves of garlic, a tablespoon of dried sage, and a pinch or two of red pepper flakes while sautéing them.

Thyme-Roasted Chicken with Potatoes // Uses Potatoes, Thyme, Throw in some Carrots, too

Beets

Beets

Angela Smith

Beet and Berry Smoothie // Uses Beets // Vegetarian

Beet Pasta with Caramelized Leeks, Hazelnuts, and Blue Cheese // Uses Beets, Beet Greens, Dill, Garlic, Leeks // Vegetarian

Fudgy Vegan Beet Cupcakes // Uses Beets // Vegan

Beet and Rye Panzanella // Uses Beets, Herbs (like Dill, Mint, Parsley, and/or Tarragon), Red Onion // Vegetarian

Beet, Sugar Snap Pea, and Avocado Salad // Uses Beets, Mint, Red Onion, Snap Peas // Vegetarian

Refrigerator Pickled Beets // Uses Beets // Vegetarian

Roasted Beets with Goat Cheese and Toasted Walnuts // Uses Beets //Vegetarian
This is a super easy and super delicious way to make beets. Simply wash one bunch of beets, cut off the top part of each beet where the stems had been, pierce each beet several times with a fork, coat them in olive oil, stick them on a baking sheet, and cover the pan loosely with foil. Bake at around 375 degrees until the beets are soft when pierced with the tip of a sharp knife or skewer. While the beets are baking, toast about 1/4 cup of walnuts in a non-stick frying pan on the stovetop over low heat, until they are warm, being careful not to let them burn. Cool the walnuts and then coarsely chop them. Sprinkle the cooked beets with between 2 and 4 ounces of crumbled goat’s cheese according to your taste, toasted walnuts, and a little salt and pepper. Enjoy!

Roasted Zucchini and Beets // Uses Beets, Garlic, Zucchini (can use Yellow Crookneck or Patty Pan instead) // Vegetarian