Late Fall Vegetarian Culinary Creations

The following meals I made recently mostly use ingredients from my local farm CSA.

Pasta with butternut squash and kale, with side of roast veggies and yams. 

Tabbouleh Salad with parsley, bulgur, tomato, and leek.

Pasta with chickpeas, roast carrots, kohlrabi, and onions.

Stir fry with tofu, carrots, kale, and avocado, over brown rice.

Spaghetti with roast farm veggies (carrots, kohlrabi, and beets).

Wedge salad with red cabbage, carrots, leek, kohlrabi, baby broccoli, and watermelon radish, with yogurt/lemon dressing.