I can’t believe it but we are more than half way through the CSA Season.  Can you believe its almost September?  My family works at a private Christian school in town – before that we homeschooled for 20+ years.  One of the hard transitions for me was what to pack for lunches for my family once we transitioned.  Lunches at home were soups and leftovers, etc. but thats not easy to pack and keep warm.

The last two years we resorted to lots of sandwiches but those don’t always give sustained energy and can get dull after a while.  This year my goal is to use the thermal bento style boxes and send cooked link sausage or chicken legs with cooked vegetables and cut up fruit.  Much healthier and I should be able to give more variety.

One of the things I think is important when transitioning to a mostly plant based diet (I think you should eat about 50% fruits and veggies, 20% protein, 20% fat and 10% non-processed, good quality carbs) is that you need an arsenal of easy to prepare veggie recipes.  That’s what I aimed to do this week with the two recipes.  The first is a spin-off on mashed potatoes – instead its mashed cauliflower with collard greens.  The second is roasted summer squash (this week’s box contains a variety I had never seen but it was so tasty!) with fresh chives.  I hope to use these recipes in our school lunches this Fall and I hope you enjoy them too!

Smashed Cauliflower with Garlic Butter


  • 1 head cauliflower washed
  • 10 collard green leaves stems removed
  • 3 cloves garlic
  • 4 tbsp butter
  • salt and pepper to taste


  1. Roughly chop cauliflower and place in sauce pan.

  2. Add collard greens to pan and cover with cold water.

  3. Bring to a boil and cook until cauliflower is very soft.

  4. Drain and place vegetables back in pan.  Add butter and garlic cloves.

  5. With stick blender, puree vegetables until thoroughly mashed.

  6. Add salt and pepper to taste.

pixabay squash

Roasted Summer Squash with Chives


  • 2 summer squash
  • fresh chives
  • 4 tbsp ghee or butter
  • salt and pepper to taste


  1. Trim ends from squash and cut into 1/4 inch slices.  Place in 9x13 pan.

  2. With scissors, cut small pieces of chives and distribute evenly over squash pieces.

  3. Cut ghee or butter into small chunks and dot vegetables.

  4. Sprinkle with salt and pepper.

  5. Bake in 400 degree oven for approximately 30 minutes until squash is tender, stirring a few times during baking to distribute melted ghee/butter.