If you’re looking for fresh and delicious vegetarian recipes, you may want to check out Danielle Majeika’s recently published cookbook, "The Vegetable Gardener’s Cookbook."

Majeika gathered a selection of season-based recipes in her first cookbook. A South Dakota local and farm-owner herself, Majeika encourages the use of home-grown food in order to “bring your harvest to the plate each season and enjoy the (cooked) fruits of your labor.”

Majeika’s minestrone recipe below uses cranberry beans, described as a pretty version of pinto beans, though cranberry beans have a milder flavor than pinto beans. If you can’t locate cranberry beans in the supermarket, go with the pintos.

Try Majeika’s take on baked sweet potato wedges and see another recipe from her cookbook in Quick Fix.

Autumn Slow Cooker Minestrone

• 1 cup dried cranberry beans

• ¼ cup extra-virgin olive oil

• 2 leeks halved, white and light green parts, thinly sliced

• 2 carrots, finely chopped

• 2 celery stalks, finely chopped

• 4 cloves garlic, finely chopped

• 4 sprigs of fresh thyme

• 4 leaves of fresh sage, minced

• 1 bay leaf

• 6 cups vegetable stock

• ½ medium butternut squash, peeled, seeded and cut into 1/2 –inch cubes

• 1 bunch of kale, stemmed and coarsely chopped

• Kosher salt and fresh black pepper, to taste

To soak overnight, place the beans in a large bowl, and add cold water to cover them by 3 inches. Cover the bowl, and soak the beans overnight in the refrigerator. If pressed for time, you can do a quick soak by placing the dried beans in a large pot, covering them with water, and bringing them to a boil for 1 minute. Turn the heat off and let the beans soak for 1 hour before draining.

The following day, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the leeks, carrots and celery, and cook until tender 6 to 8 minutes. Add the garlic, thyme, sage and bay leaf, and cook an additional 2 minutes.

Drain the beans, and add them to your slow cooker. Add the vegetable stock and the cooked vegetable mixture. Add the butternut squash. Cook on low for 6 to 8 hours until the beans and vegetables are very tender. Remove the bay leaf. Before serving, stir in the kale to wilt it. Season to taste with salt and pepper.

Baked Sweet Potato Wedges with Maple-Chipotle Mayonnaise

• 4 sweet potatoes, scrubbed and cut lengthwise into wedges

• 3 tablespoons extra-virgin olive oil

• Kosher salt and fresh black pepper, to taste

• ½ cup mayonnaise

• 1 tablespoon pure maple syrup

• 1 tablespoon minced chipotle chili in adobo sauce, plus ½ teaspoon adobo sauce

• ½ teaspoon Dijon mustard

Preheat the oven to 450 degrees.

Toss the sweet potatoes with the olive oil and spread them in an even layer on a large foil-line, rimmed baking sheet; season with salt and pepper. Roast the potatoes, stirring occasionally, until crisp and tender, 25 to 30 minutes.

Meanwhile, whisk together the mayonnaise, maple syrup, chipotle chili, adobo sauce and Dijon mustard.

Season the hot wedges with extra salt and serve them with a side of the mayonnaise.

Lost a recipe? Have a recipe to share? Send me your favorite recipe and if used in this column, I’ll give you a free cookbook. Reach Betty Slowe at bettyslowe6@gmail.com.