It’s hard to believe we’re already halfway through our season of CSA baskets this week! And I think this week’s basket was the most photogenic of all of them so far. I mean, aren’t the colors gorgeous?
Before I get to any of those lovely veggies, though, I have a super simple and utterly delicious vegetarian crockpot recipe for you. One of the things I miss most since I stopped eating meat is the vast array of crockpot recipes — there’s just something so lovely about prepping dinner really quickly in the morning, then coming home after a long day to a home that smells amazing, with dinner already cooked!
One of the really fun things about this recipe, too, is that you can substitute pretty much any vegetable you have extra of or you think would taste delicious. I used up my pattypan squash and collard greens, plus a bit of my surplus zucchini, but you really have a lot of leeway here.
Crockpot Pattypan Squash & Collard Greens Lasagna