Turkey-pesto meatballs are one of my cold-weather staples. They are easy to make on busy weekday nights and are equally delicious over pasta or stuffed into sub rolls with giardiniera and melted mozzarella or provolone cheese. This week they were accompanied by Parmesan-roasted cauliflower and a simple apple crisp.
Cauliflower roasted with lemon and Parmesan
In addition to the cauliflower and apples, the week 25 box included daikon radishes, cabbage, German butterball potatoes, sunchokes, yellow onions, sweet potatoes, carrots, and white beets.
Clearly, I love roasted beets, but this week, I finally managed to come up with a different way to prepare them—a pickled beet salad from my Tupelo Honey Cafe cookbook. I thinly sliced the beets along with an onion and put them in a bowl with olive oil, apple cider vinegar, honey, salt, pepper, and crushed garlic. Once refrigerated overnight, it was a great quick pickle to serve alongside cheeseburgers and baked sweet potatoes with tons of toppings.
I’ll be honest, carrots are not one of my favorite vegetables. But being part of a CSA has allowed me to find a couple of carrot recipes that I really enjoy. One is roasted carrots with a spicy crust, and the other is honey-glazed carrots, also from the Tupelo Honey Cafe cookbook.
Honey-glazed carrots
The honey-glazed carrots, mashed potatoes with chives, and pork chops and roasted apples were a perfectly comforting cold weather meal.
The next box will be filled with good things for Thanksgiving. In addition to the usual Thanksgiving staples—turkey, dressing, and cranberries, I’m excited to try a recipe for an everything-spice coated cheddar cheese ball. After all, I need something to munch on while I’m preparing the big meal.