New Box Recipe for Week 11-3-25

APPLE-CRANBERRY SALAD

INGREDIENTS
1 teaspoon stone-ground mustard
2 tablespoons balsamic vinegar
¾ cup olive oil
1 apple, diced
1 pear, diced
¼ cup dried cranberries
1 (10 ounce) package mixed baby greens
¼ cup crumbled blue cheese
2 tablespoons chopped walnuts

DIRECTIONS
Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.

Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat.

GROUND BEEF BUTTERNUT SQUASH KALE SOUP

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1/2 lb ground beef

• 2 garlic cloves, minced

• 1/4 cup yellow onion, diced

• 1/4 cup celery, diced

• 1 teaspoon dried parsley

• 28 oz can diced/chopped tomato

• 1 cup butternut squash, peeled and diced

• 5 cups vegetable broth or chicken broth*

• 2 cups kale, chopped

• Pinch cayenne pepper

• Salt and black pepper

Instructions

1. In a large pot over high heat, add olive oil. When the pot and the oil are hot, turn the heat down to medium.

2. Add ground beef and garlic. Stir occasionally and cook for about 10 minutes or so.

3. Add onions, celery, red peppers and dried parsley. Cook until onions are gold brown.

4. Add chopped tomatoes, butternut squash and broth.

5. Bring to a boil.

6. Cook for about 10 to 15 minutes.