15 vegetarian recipes using November produce

To celebrate the premiere of the movie “Wicked: For Good,” we drew some comparisons between seasonal produce and the film’s primary characters. We’ve also curated some recipes so you can have a party the Glinda way (or the Elphaba way, whichever you prefer).

All of our shopping and nutrition info comes from the USDA website.

Kale

Like Elphaba, this leafy green is powerful. Choose kale that is dark green with lots of leaves and thin stems.

• White Bean Kale Soup (PlantYou). This filling soup comes together in 30 minutes and is suitable for meal prep.
• Kale and Brussel Sprouts Winter Salad (Rainbow Plant Life). Serve this holiday-ready salad at Thanksgiving or any time you want something pretty and crunchy.
• Tastes-Like-Ice-Cream Kale Smoothie (Weelicious). Is this the elixir that made Elphaba green? Maybe.

Radish

Often dismissed as a decorative garnish, these cute pink bubbles deserve some newfound popularity. They’re unexpectedly peppery and crisp, and they add a great texture to salads and sandwiches.

• Rainbow Vegetable Sandwich (Two Peas and Their Pod). Possibly the prettiest sandwich we’ve ever seen.
• Mezze Platter (Feel Good Foodie). This vegetarian alternative to a charcuterie board is great for having friends over.
• Little Gem Salad with Dilly Ranch Dressing (Feasting at Home). Yes, you can DIY ranch dressing. Making homemade dressing is almost always healthier, cheaper, and more delicious.

Broccoli

This cruciferous vegetable is versatile. It’s good raw, roasted, steamed, or boiled. When selecting broccoli, look for fresh-looking, light green stalks with compact, dark green heads.

• Garlic Lemon Broccoli Pasta (It Doesn’t Takes Like Chicken). Fresh and filling.
• Weeknight Fried Rice (Carla Hall). This recipe is a symphony of leftovers; you can use broccoli or just about anything else rattling around your crisper door. It’s also a great way to use up extra rice if you make too much (or get too much with a takeout order). Just bag those delicious carbs in a freezer bag for up to three months and defrost them as needed.
• Broccoli Pesto Pasta (Grilled Cheese Social). Fresh basil is expensive in November so try this new approach to pesto.

Mushrooms

These meaty fungi are a classic go-to vegetarian meat swap for a reason. Choose mushrooms that are dry and firm, and use them within 1-2 days of purchase. They go bad quickly.

• Wild Mushroom Soup with Rosemary (Forks over Knives). This recipe uses a mix of fresh and dried mushrooms.
• Creamy Mushroom Toast (Veggie Inspired). Simple but indulgent.
• Mushroom Empanadas (Laylita’s Recipes). An unusual mix of fillings (portobellos , shallots, balsamic vinegar, raisins and fontina cheese) makes for a unique and tasty bite.

Turnips

Look for bulbs that are small and heavy for their size with no soft spots or cracks. Smaller turnips are more tender than larger ones.

• Pan-Seared Turnips with Ginger and Miso (Feasting at Home). A fun change from your typical potato salad.
• Turnip, Potato, and Garlic Soup (Food Network). A touch of heavy cream makes this soup incredibly rich.
• Easy Vegan Turnip Dhal (Veggie Jam). Serve with brown rice for a healthy dinner.