We’re approaching the last few weeks of our summer share and the menu for this week definitely says autumn is here. Here’s how I’m planning to use these veggies:

• Arugula tuna salad
• Turmeric ginger chicken soup
• Chicken curry cauliflower salad (inspired by this SweetGreen salad)
• Shredded tofu and Bok Choy stir fry (I’ll add Bok Choy after the chicken in this recipe)
• Butternut squash and leek soup
• bulgogi and lettuce cups
• Pork with black rice and Bok Choy