Dr Sandy created this simple soup recipe originally for asparagus, but any vegetable like broccoli or carrots could be substituted.
Dr Greger creates a winning combination with the creaminess of the cauliflower-based alfredo sauce, the bean-based pasta, and roasted asparagus.
October’s harvest features a wonderful variety of squash, including honeynut, acorn, sweet dumpling, and delicata, each with its own unique flavor and texture. These hearty, sweet vegetables pair beautifully with chickpeas or lentils, creating satisfying, plant-based meals full of fiber and protein. Roasted or in stews, this combination offers a comforting and nutrient-packed meal, perfect for the cooler autumn days. Learn to prepare Red Curry Chickpeas with Sweet Dumpling Squash, a vibrant and warming dish, and Apple Pie Squares
November's harvest features sweet potatoes, collard greens, and cauliflower, perfect for comforting fall recipes. Sweet potatoes add natural sweetness, collard greens bring heartiness, and cauliflower offers versatility. Complete your meal with a delicious, spiced crustless pumpkin pie. Join us on November 9, 2025, to embrace autumn's warmth and abundance with Curried French Lentils Over Brown Rice and Crust-Free Pumpkin Pie.
December’s limited harvest includes cabbage, a versatile vegetable that thrives in the cooler months. Perfect for hearty soups, stews, or braised dishes, cabbage also shines in coleslaw or sauerkraut for a refreshing, tangy bite. Its durability and long shelf life make it ideal throughout winter. Join us on December 14, 2025, to make Cabbage Steaks over a White Bean Puree with Farro and a Red Pepper Drizzle.
