These recipes will work with lots of different vegetables, so don’t be afraid to venture outside of the specified ingredients. Just taste as you go, to be sure the vegetables you use are reaching desired doneness. Here are some substitutions or additions you may want to try:
In the calzones Switch out any of the vegetables for the same amount of yellow squash, broccoli (chopped like the cauliflower), mushrooms, or chopped greens -- just don’t overfill, or the calzones won’t seal. And add any herbs you like.
In the soup If you don’t have Swiss chard, try kale or collard greens. Depending on the maturity of the leaf, cooking time after adding the greens could be 20 minutes to an hour (you may want to add the potatoes later if the greens seem tougher). For the potatoes: Try celeriac, rutabaga, or parsnips. -- D.D.S.
