In your bags today:

Apples
Romaine Lettuce
Collard Green
Baby Carrots
Acorn Squash and/or Yellow Crook
Beets

Collard Green-Nutrition
(whole foods.com)
Optimize Your Cells' Detoxification / Cleansing Ability, an excellent source of vitamin K, vitamin A, vitamin C, Folate, calcium and Manganese.

Beets-Nutrition
(whole foods.com)
Protection Against Heart Disease
Helps Lessen Inflammation
Excellent source of folate, very good source of manganese and potassium, good source of magnesium, fiber, vitamin C and Iron.

Sautéed Collard Greens
Ingredients:
4 cups collard greens
1 garlic cloves, minced
2 tbsp olive oil
1 tsp fresh lemon juice, or to taste
salt and pepper to taste

Preparation:
Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. Cook collards for about 10-15 minutes in boiling water and drain in a colander, pressing out excess liquid with back of a spoon.

Sautee garlic n an skillet oil over moderately high heat for 1 minute, add collard, and salt and pepper to taste. Stirring, until heated through, about 5 minutes.
Drizzle collards with lemon juice and toss well.

Black-Eyed Peas With Collard Greens
(nytimes.com)
Ingredients:
1 ¼ cup black-eyed peas, rinsed
3 tbsp extra virgin olive oil
1 large onion, chopped
3 large garlic cloves, minced
1 bay leaf
Salt to taste
1 large bunch collard greens, stemmed, washed well and chopped or cut in ribbons
2 tbsp tomato paste dissolved in 1/2 cup water
¼ to ½ cup chopped fresh dill (to taste)
Freshly ground pepper to taste
For topping (optional): crumbled feta or fresh lemon juice

Preparation:

Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.

Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.

Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.

Classic Baked Acorn Squash
(simplyrecipes.com)
Ingredients
1 Acorn squash
1 tbsp Butter
2 tbsp Brown Sugar
2 tsp Maple Syrup
Dash of Salt

Preparation:
Preheat oven to 400°F.
Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Acorn Squash Soup—serves 2-4
Ingredients:
1 tbsp olive oil
1 small acorn squash, peeled and diced into 1-inch cubes
2 cloves or garlic, peeled and smashed (don't worry about mincing)
2 cups chicken stock
½ tsp thyme
salt and pepper to taste

Preparation:
Heat the oil over medium heat. Add the cubed squashes and sautee until they start to get some caramelizing color. Add the garlic and sautee one minute, stirring often. It will become bitter if burns. Add the chicken stock and thyme and bring to a boil. Lower the heat and cook, covered for about 30 minutes or until the squash is tender. Puree the soup in the pot until smooth. Let the soup cool a bit before processing. Adjust the consistency to your liking with extra water.

Mashed Potato with Yellow Crook
Ingredients:
2 large potatoes
1 yellow crook
salt and pepper to taste
milk or soy milk as needed

Preparation:

Cook the potatoes and yellow crook; mash them together and add soymilk or milk for desired consistency. It is better to use a hand blender to mix the ingredients.

Squash Chips
(healthy-recipes-for-kids.com)
Ingredients:
olive oil cooking spray
5 medium Yellow Crookneck Squash, sliced crosswise into 1/8-inch-thick slices
1 tsp salt
1 tsp fresh oregano

Preparation:
Preheat oven to 200ºF.
Coat 1-2 large baking sheets with cooking spray.
Place squash in a single layer on baking sheet(s).
Spray cooking spray to cover squash.
Sprinkle salt and oregano on top.
Roast for 1 hour and then rotate trays (if more than 1 used.)
Roast about 30 to 60 minutes more or until chips are crisp.