Munay Kitchen Home Cooking inspiration: Fall soups with CSA Week 4 Ingredients

Here are seven delicious fall soup ideas using legumes and the ingredients of our week 4 of our fall CSA.

1. Hearty Lentil and Winter Squash Soup:

   • Ingredients: Lentils, winter squash, potatoes, kale, parsley.

   • Description: A warming soup with tender lentils, sweet winter squash, and hearty potatoes, finished with fresh kale and parsley.

2. Chickpea and Bok Choy Soup:

   • Ingredients: Chickpeas, Bok choy, potatoes, parsley.

   • Description: A light yet satisfying soup featuring protein-rich chickpeas and crisp Bok choy, with potatoes adding a creamy texture.

3. Split Pea and Kale Soup:

   • Ingredients: Split peas, kale, potatoes, parsley.

   • Description: A classic split pea soup with a twist, incorporating nutrient-dense kale and creamy potatoes for a comforting meal.

4. Black Bean and Winter Squash Soup:

   • Ingredients: Black beans, winter squash, kale, parsley.

   • Description: A rich and flavorful soup with black beans and sweet winter squash, balanced by the earthiness of kale and fresh parsley.

5. White Bean and Lettuce Mix Soup:

   • Ingredients: White beans, lettuce mix, potatoes, parsley.

   • Description: A unique soup that uses a lettuce mix for a fresh, green flavor, combined with creamy white beans and potatoes.

6. Red Lentil and Bok Choy Soup:

   • Ingredients: Red lentils, Bok choy, potatoes, parsley.

   • Description: A vibrant soup with red lentils and Bok choy, offering a delightful combination of textures and flavors.

7. Mixed Legume and Kale Soup:

   • Ingredients: Mixed legumes (such as lentils, chickpeas, and beans), kale, potatoes, parsley.

   • Description: A hearty and nutritious soup featuring a variety of legumes, with kale and potatoes adding depth and richness.

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These soups are perfect for cozy fall days and are packed with nutrients. Enjoy experimenting with these recipes!

Munay Kitchen Inspiration for Home Cooking - Week 3 of our Fall CSA

Here’s a weekly menu starting from Wednesday night, incorporating your ingredients and focusing on plant-based proteins, soups, and warm salads:

Wednesday

• Dinner: Quinoa and Black Bean Stuffed Peppers

  • Ingredients: Quinoa, black beans, sweet peppers, onions, garlic, cilantro.

  • Serve with a side of mixed greens salad.

Thursday

• Lunch: Warm Lentil and Swiss Chard Salad

  • Ingredients: Lentils, Swiss chard, onions, garlic, carrots (from roots mix), and a lemon-tahini dressing.

• Dinner: Zucchini and Chickpea Stew

  • Ingredients: Zucchini, chickpeas, tomatoes, onions, garlic, and cilantro.

  • Serve with a side of whole grain bread.

Friday

• Lunch: Collard Green Wraps with Hummus and Veggies

  • Ingredients: Collard greens, hummus, shredded carrots, bell peppers, and onions.

• Dinner: Root Vegetable Soup

  • Ingredients: Carrots, parsnips, sweet potatoes, onions, garlic, and vegetable broth.

  • Garnish with fresh cilantro.

Saturday

• Lunch: Warm Brown Rice Salad with Roasted Vegetables

  • Ingredients: Brown Rice cooked, roasted zucchini, bell peppers, onions, and a balsamic vinaigrette.

• Dinner: Chickpea and Swiss Chard Curry

  • Ingredients: Chickpeas, Swiss chard, onions, garlic, tomatoes, and spices (cumin, coriander, turmeric).

  • Serve with brown or basmati rice.

Sunday

• Lunch: Quinoa and Roasted Root Vegetable Bowl

  • Ingredients: Quinoa, roasted carrots, parsnips, sweet potatoes, onions, and a tahini dressing.

• Dinner: Stuffed Collard Greens with Lentils and Rice

  • Ingredients: Collard greens, lentils, brown rice, onions, garlic, and tomato sauce.

Monday

• Lunch: Warm Pasta and Vegetable Salad

  • Ingredients: Cooked pasta, roasted zucchini, bell peppers, onions, and a lemon-herb dressing.

• Dinner: Black Bean and Sweet Potato Chili

  • Ingredients: Black beans, sweet potatoes, onions, garlic, bell peppers, and spices (chili powder, cumin).

  • Serve with a side of cornbread.

Tuesday

• Lunch: Warm Quinoa and Swiss Chard Salad

  • Ingredients: Quinoa, Swiss chard, onions, garlic, and a lemon-tahini dressing.

• Dinner: Vegetable Stir-Fry with Tofu

  • Ingredients: Tofu, zucchini, bell peppers, onions, garlic, and a soy-ginger sauce.

  • Serve with brown rice.

Wednesday

• Lunch: Warm Lentil and Root Vegetable Salad

  • Ingredients: Lentils, roasted carrots, parsnips, sweet potatoes, onions, and a mustard vinaigrette.

• Dinner: Stuffed Bell Peppers with Quinoa and Black Beans

  • Ingredients: Bell peppers, quinoa, black beans, onions, garlic, and cilantro.

  • Serve with a side of mixed greens salad.

    
    

Enjoy your meals and the wonderful flavors of the fall harvest! 🍂

Munay Kitchen Inspiration for Home Cooking with ingredients from Week 2 Fall CSA, 2024

Wednesday: Cozy Comfort Bowl

Creamy Butternut Squash Soup with a hint of sage and maple syrup, and roasted chickpeas or tempeh

Salad: Kale and Carrot Salad with a lemon-ginger vinaigrette.

Thursday: Hearty Grain Bowl

Brown rice and lentils cooked with your favorite spices (e.g., cumin, turmeric), and marinated tofu cubes or grilled seitan.

Salad: Bok Choy and Sweet Pepper Salad with a sesame-soy dressing.

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Friday: Plant-Based Pasta

 Whole-wheat pasta tossed with a creamy tomato-basil sauce, and Lentil meatballs or seasoned tempeh.

Salad: Mixed Lettuce Salad with a balsamic vinaigrette.

Saturday: Cozy Casserole

Shepherd's Pie made with lentils and vegetables. Optional: Add extra lentils or tempeh to the casserole.

Salad: Kale and Carrot Salad (again!) with a different dressing (e.g., tahini-maple).

Sunday: Roasted Vegetable Medley

Roasted vegetables (e.g., sweet potatoes, carrots, Brussels sprouts) tossed with a balsamic glaze. Grilled seitan, tempeh, or your favorite source of protein.

• Salad: Mixed Lettuce Salad with a simple olive oil and lemon dressing.

  
  

Monday: Lentil Soup

Hearty lentil soup with vegetables and herbs. Optional: Add tofu or avocado to the soup.

Salad: Bok Choy and Sweet Pepper Salad (again!) with a different dressing (e.g., honey-mustard).

Tuesday:

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Additional Tips:

• Bulk Cooking: To save time, cook grains, beans, and sauces in larger quantities and store leftovers for quick meals.

• Spice it Up: Experiment with different herbs and spices to add variety and flavor to your dishes.

• Leftovers: Use leftovers to create new meals or snacks. For example, leftover roasted vegetables can be added to salads or sandwiches.

  
  

Enjoy these warm and comforting meals paired with fresh salads for a satisfying and nutritious fall week!