November 7


  • Fresh turmeric

Community Food Collaborative:

  • Arugula

Local Food Hub:

  • Organic Butternut squash (Riverstone Organic Farm--Floyd County)

Shalom Farm:

  • Green cabbage

  • Broccoli


  • Stayman apples (Hollabaugh Orchard--Biglersville, PA)

From Plant-Based by Thess food blog November 2017

Golden sorghum salad with roasted broccoli, butternut squash, herb hummus and hazelnuts

Serves 2


1/3 C uncooked sorghum (Double or triple to get your meal prep going!) (Substitute for pearled barley or farro, if sorghum unavailable.)

1/2 TSP ground turmeric

1/2 TSP ground cumin

1 broccoli

1/2 a medium butternut squash

1 small zucchini (Sub for delicata squash! You can eat the skin and cooks just as easily.)

2 handfuls of chopped kale (Use your arugula for a peppery kick OR sub for your cabbage for a heartier, sweeter flavor!)

2 TBSP roasted, peeled hazelnuts (make sure to remove the peel by toasting them in the oven and then rubbing them off wrapped in a clean tea towel if you can't find already peeled as it can be a bit bitter) 

2 TBSP cold pressed olive oil 

fresh herbs of your choice to serve (I used Thai basil) (Try using your arugula for a burst of peppery flavor! Or other seasonal herbs like thyme, oregano, or sage.)

Herb Hummus:

1-15oz canned chickpeas 

2 TBSP tahini 

2-3 TBSP water 

1/2 garlic clove

2 handfuls fresh herbs of your choice (I used parsley and basil)

1 TBSP good quality cold pressed olive oil 

salt and freshly ground black pepper to taste


Preheat the oven to 375 F. 

Cook the sorghum according to instructions on the packaging, adding 1 tsp turmeric and 1/2 tsp cumin to the cooking water. 

Rinse and cut off the steam from the broccoli florets. Tear the florets into smaller pieces. Use a vegetable peeler to remove the tough outer layer of the stem, cut the rest of the steam in cubes. Peel the squash and remove the seeds, cut into small cubes. Put on a baking sheet, drizzle with 1 tbsp olive oil, sprinkle with a pinch of salt and roast in the middle of the oven for about 15-20 minutes, until broccoli gets crisp around the edges and squash gets soft. 

Wash and spiralize the zucchini using a spiralizer, julienne peeler or a vegetable peeler. Rinse, dry carefully and then massage the kale with 1 tbsp olive oil and a pinch of salt until it gets all silky and soft.  

Hummus: Mix tahini and water until creamy. Add the rest of the ingredients, except for the oil, and mix until smooth. Add the oil and pulse a few times, salt and pepper to taste. 

Layer the different components on two plates. Serve with hummus and fresh herbs. 

From Bon Appetit November 2014

Salted-Butter Apple Galette with Maple Whipped Cream

Serves 8


¼ cup (½ stick) salted butter

½ vanilla bean, split lengthwise

Basic Tart Dough (see the recipe that follows)

All-purpose flour (for dusting)

1 pound or about 2 large Stayman apples, scrubbed, sliced ⅛” thick

3 tablespoons dark muscovado or dark brown sugar

1 large egg

1 tablespoon granulated sugar

2 cups heavy cream

2 tablespoons pure maple syrup


Place a rack in the middle of the oven and preheat to 375°. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and remove the pod.

Roll out dough on a lightly floured surface into a rough 14x10” rectangle about ⅛” thick (alternatively, roll out into a 12” round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½” border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep a rectangular shape.

Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40–50 minutes. Let cool slightly on baking sheet before slicing.

Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.

DO AHEAD: Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving.

Basic Tart Dough

Makes 1 10" diameter tart or one 14x10" galette


1 tablespoon sugar

½ teaspoon kosher salt

1 cup all-purpose flour, plus more for surface

6 tablespoons chilled unsalted butter, cut into pieces

1 large egg, beaten to blend


Whisk sugar, salt, and 1 cup flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.

Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.

DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.