Fall Harvest Recipes

As the days get shorter and the air gets crisp, our cravings turn to warm, comforting foods. Here are a few reliable recipes using this week's harvest.

Roasted Squash Soup

Ingredients:

• 1 large butternut squash, cubed
• 1 onion, chopped
• 2 cloves garlic
• 4 cups vegetable broth
• 1 tsp sage

Instructions:

1. Roast squash, onion, and garlic at 400°F until tender (about 30 mins).
2. Blend with broth until smooth.
3. Season with salt, pepper, and fresh sage.
4. Serve with crusty bread.

Kale and Apple Salad

Don't let the cold weather stop you from eating raw greens! This salad is hearty enough for winter.

• Massage kale with olive oil and lemon juice.
• Toss with sliced apples, toasted walnuts, and goat cheese.
• Drizzle with a honey-mustard vinaigrette.

Enjoy the bounty of the season!