September 27 to October 1, 2021: Your Fall Harvest Menu

Cauliflower, kale, kohlrabi, squash and cabbage… Yes, your grocery store’s produce aisle is presently bursting with gorgeous fall vegetables. In this week’s menu, we’re taking a few of our favourites and making the most of them, as should you!

Monday: Gnocchi with Caramelized Cauliflower

Picked up a head of cauliflower over the weekend? Use it up in this 30-minute weeknight dish! Served with gnocchi, the fall veggie is browned in butter, bringing out its inherent sweetness.

Tuesday: Pork Stir-Fry with Kale and Corn

Enjoy kale chips or kale salad? Yes, the leaf cabbage can be enjoyed many ways, but we think it’s especially tasty in a stir-fry. After all, it wilts down just enough to get rid of its tough texture. It’s chewy, but still has bite!

Wednesday: Baked Salmon with Lemony Kohlrabi Slaw

Want to try a root vegetable you may not have had the pleasure of trying before? Look no further than kohlrabi. It’s best enjoyed raw, like in this bright slaw, and when served with baked salmon and topped with a tangy sauce, we guarantee the family will be happy to eat fish regularly.

Thursday: Hearty Noodle Soup with Squash and Tofu

Squash is the fall vegetable par excellence. There are so many varieties (butternut, spaghetti, buttercup, acorn) that seasonal recipes are practically unlimited! We adore this filling noodle soup, with the addition of tofu for protein.

Friday: Curried Cabbage Noodles with Sautéed Beef

We know, you may have bad memories of growing up eating boiled cabbage with that unpleasant smell. That’s why there are other ways to cook cabbage, like in this recipe. The vegetable is thinly sliced and then cooked in a skillet; it remains tender yet still has bite, and takes on the aroma of the curry powder.