I hope I’m leaving this basket of vegetables in good hands.

In about an hour, I’m boarding a plane for Salt Lake City for a five day work trip, and I’m trusting Jason and Theo to take responsibility for feeding themselves. That’s probably not fair, I should give them more credit. But if past experience is an indicator of the future, something tells me they’re going to be eating microwaved potatoes for dinner every night and loving it.

I’ll let it be. If it were up to me, here’s what I’d be cooking:

Collard Greens

• Tangled Collards | Food52
• Gingery, Seedy Raw Collard Greens Salad | The Yellow House
• Grilled Pork Chops with Spicy Pickled Greens | Wisconsin From Scratch

Bell Peppers

• Chicken Cacciatore with Red Peppers, Tomato, and Onions | Serious Eats
• Spinach Artichoke Quinoa Stuffed Bell Peppers | Well Plated
• Red Pepper and Olive Pasta | Bowen Appetit

Broccoli

• Charred Broccoli and Lentil Salad | Food52
• Creamy Garlicky Pasta with Charred Broccoli and Figs | Dolly and Oatmeal
• Roasted and Charred Broccoli with Peanuts | Bon Appetit

Rainbow Chard

• Sauteed Swiss Chard with Crispy Shallots and Walnuts
• Swiss Chard and Sausage Tart
• Swiss Chard Falafel

Golden Beets

• Golden Beet, Halloumi, and Walnut Salad
• Golden Beet & Smoked Paprika Hummus
• Roasted Beet, Carrot, and Blue Cheese Salad

Acorn Squash

• Roasted Acorn Squash and Caramelized Shallots with Parsley Oil | With Food + Love
• Sub for Delicata squash in Miso Sesame Winter Squash| 101 Cookbooks
• Sub for butternut squash in Caramelized Onion Butternut Squash Galette | Veganizzm

Red Norland Potatoes

• Red Cabbage and Sausage Soup
• Roasted Chicken and Potatoes
• Skillet Potatoes with Cajun Blackening Spices and Buttermilk-Herb Sauce Recipe | Serious Eats

Carrots

• Coconut Sweet Potato and Green Lentil Stew
• Roasted Pork Tenderloin with Carrot Romesco
• Carrot Almond Cake with Ricotta Cream