It's the coziest time of the year.

Sweaters and baking spices hog the limelight, but we all know the star of the cooler months is whatever is bubbling under a golden-brown crust. It's pot pie time y'all. This week it's a selection of fall veggies: squash, mushrooms, cabbage, greens under herby polenta. The gravy will rich, with a little wine and citrus. We're not snowed in, after all. 

The salad is field peas, herbs, and jammy eggs, with tart roselle greens, roasted sweet potatoes, and spiced peanuts. 

And we've got lots of soups back in stock this week: Vegan hot & Sour, Lentil Stew with Smoked Chicken Sausage, and Chorizo Chicken Chili.