Marbled red bell peppers
Tuscan (flat-leaf) kale
Crimson crisp apples
Local Food Hub:
Delicata squash (Malcom's Market Garden--Augusta County)
Community Food Collaborative:
From Bon Appetit November 2016; modified for Delicata squash
Skillet Phyllo Pie with Delicata Squash, Kale, and Goat Cheese
3 tablespoons olive oil, plus more for brushing
2 medium red onions, finely chopped (Try subbing one of the red onions for the red pepper in your box for a burst of flavor!)
Delicata Squash (about 1 pound), cut into ¾-inch pieces (No need to peel! Just cut down the middle and remove seeds and stem.)
1½ teaspoons chopped thyme
½ teaspoon crushed red pepper flakes
1 bunch Tuscan kale, ribs and stems removed, thinly sliced crosswise
2 large eggs, beaten to blend
3 ounces Parmesan, grated
1 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
4 ounces fresh goat cheese or feta, crumbled
Place a rack in lower third of oven; preheat to 400°. Heat 3 Tbsp. oil in a large ovenproof skillet over medium. Add onions and cook, stirring occasionally, until softened but not browned, 6–8 minutes. Add squash and cook, stirring occasionally, until almost tender, 8–10 minutes. Mix in thyme and red pepper flakes and transfer to a medium bowl; let cool. Wipe out and reserve skillet.
Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper. Layer phyllo sheets inside reserved skillet. Spoon kale-and-squash mixture into phyllo and dot top with goat cheese. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
Cook pie over medium heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes. Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20–25 minutes. Let pie cool in skillet at least 15 minutes before slicing into wedges.
Do Ahead: Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.
From Paleo Running Momma food blog
Sweet Potato Apple Breakfast Bake
Serves 4 to 6
1 large sweet potato peeled and shredded (either grated by hand, or use a food processor)
1 large apple, peeled and shredded
2 tbsp coconut oil for cooking
1/8-1/4 tsp fine grain sea salt
1 tsp cinnamon
1/4 tsp nutmeg
2 eggs whisked
1/2 cup coconut milk full fat
1/4 cup raisins optional
chopped pecans optional
Have all your ingredients ready to go before beginning. You can make this recipe all in one cast iron skillet, or, transfer to a baking dish when it's time to bake. If transferring to a baking dish for the oven, transfer right before adding the eggs and coconut milk
Preheat your oven to 400 degrees and heat a medium skillet* over medium heat and add the coconut oil to the pan. Add the shredded sweet potatoes to the pan and cook until they begin to soften and brown, then add the shredded apples, salt, and spices.
Continue to cook over low-med heat about 5 minutes, then add the whisked eggs and coconut milk to the skillet** and mix to combine. Stir in the raisins spread the mixture out evenly in the skillet, then sprinkle chopped pecans over the top.
Bake in the preheated oven for about 10 minutes, or until the eggs are set and beginning to brown.