Menu ideas for this box (October)

Salad! Still lots of greens coming out of the field with this gorgeous fall weather, so I think salads are still on the menu. My suggestion for making them super tasty- higher ratio of stuff to greens. Go for at least 1/3 or 1/2 of your salad as non-greens. Last night I made a spinach salad with tons of toasted nuts, roasted beets, chopped apples, feta cheese, scallions and parsley. I also chopped my spinach in thin little strips so that it all tossed together nicely. It was super good and hearty. We ate it with roast chicken and mashed potatoes.

I love a good Lasagna- Max brought me a piece of veggie lasagna last week and it hit the spot. It’s a great way to use up greens. I would put chard, broccoli and carrots in it.

Inspired by my camping trip- Potato Hash- lunch, dinner, breakfast- make it whenever you have the time to relax. Potatoes, onions, peppers and celery are a must. Throw in some of that Chinese Cabbage at the end. yes.