For November 5th we received carola potatoes, bunched carrots, baby bok choi, dried beans, arugula, parsley, crimini mushrooms and tomato puree.

Right away I used the tomato puree, carrots, some of the beans, potatoes and parsley in a big pot of soup.

I just chopped and chucked it all in along with whatever else looked interesting in the fridge like cauliflower and celery, added water to cover it, a parmesan rind, some salt and pepper, and simmered it uncovered for about an hour.

I missed out on the bok choy and arugula but managed to stick the mushrooms in Ellie Krieger’s Quesadilla Recipe.

For the past few orders I’ve not focused on using all the ingredients in my order. Sometimes it’s just too hard to be creative! But I came back with a vengeance on November 19th….

Pumpkin, Carrots, Brussels Sprouts, Onions, Celery Root, Potatoes and Spinach above.

The onions got diced up and put into Ina Garten’s Turkey Meatloaf recipe, it’s one of the staple meals that the entire family will eat.

I used some of the pumpkin, brussels sprouts, celery root and potatoes together for a roast vegetable dish. Tossed in olive oil, salt and pepper and roasted on high heat until they are both crispy and soft. Delish!

But I still have more of almost everything left over, besides the celery root. And I was determined to stop wasting!

So, I used up the rest of the pumpkin, carrots and potatoes in this gorgeous Pumpkin, Carrot and Potato Soup from Nigella Lawson.

I also had left over brussels sprouts. I found a tasty Shaved Brussels Sprouts Salad that even Ben ate!

Brussels sprouts shaved in the food processor with hard boiled egg, pine nuts and grated parmesan doused in a lemon mustard vinaigrette.

And spinach, simply sautéed in olive oil and garlic. Sometimes simple is the best way…

I’m always amazed how much it cooks down!