Week of February 10th

CSA contains:
RED LEAF LETTUCE
CARROTS
BUNCHED SPINACH
GARNET YAMS from QUAIL H. FARMS
RED BEETS
FENNEL
ARUGULA
FUJI APPLES from CUYAMA ORCHARDS
LEEKS
GREEN CURLY KALE
BIG BOX ADD: SATSUMA TANGERINES from GLEN ANNIE ORGANICS, BROCCOLI from SUNRISE ORGANIC FARMS, CARROTS, GREEN LEAF LETTUCE, ITALIAN PARSLEY

Fruit Expansion Includes: Satsuma Tangerines from Glen Annie Organics and Fuji Apples from Cuyama Orchards

Don’t let fennel intimidate you. An easy way to use a fennel bulb is to substitute it in where you would use celery. I chopped up a whole fennel bulb (the white part) into small pieces and put it in egg salad. Fennel provides a unique flavor and is extremely beneficial on the digestive system. It’s great in salads, soups and roasted with Parmesan cheese!

Quinoa Salad Recipe with Roasted Beets, Chick Peas, Baby Spinach and Orange

(This is a totally vegan quinoa salad recipe, but if you enjoy a little goat cheese now and then, I think this salad would be delightful with a crumble of fresh, organic goat cheese. I’ve also served this quinoa salad with a sprinkle of toasted slivered almonds.)
Ingredients:
3 cups cooked quinoa
2 beets, trimmed and quartered
Olive oil
Sea salt
1/4 cup fruity olive oil
1/4 cup fresh squeezed orange juice
2 teaspoons organic gluten-free tamari sauce
1 teaspoon balsamic vinegar or rice vinegar
1 tablespoon organic raw agave nectar or local honey
1 cup drained rinsed chick peas
2 big handfuls of baby spinach leaves
Sea salt and ground pepper, to taste
1 fresh orange, peeled, trimmed, cut into bite sized pieces
(Find the full recipe and directions at Gluten Free Goddess)

Lemony Kale, Leek + White Bean Soup

Ingredients:
1 tablespoon olive oil or 3 – 4 tablespoons water for water saute
3 leeks, thinly sliced (white & pale green parts only)
1 large carrot, diced
1 celery stalk, diced
2 garlic cloves, minced
1 teaspoon dried oregano, rosemary or thyme or 2 teaspoons fresh chopped
pinch of red pepper flakes
6 – 7 cups vegetable broth or combo of water & broth
2 cans (15 oz) cannellini beans, drained and rinsed or 3 cups cooked
1 bunch kale (lacinato or curly), middle stem removed and julienned
2 lemons, juice of
mineral salt & fresh cracked pepper to taste
chopped parsley, to serve
(Find the full recipe and directions here at the Simple Veganista)

Roasted Yams with Honey Walnuts & Raisins

(In a constant struggle to cure my sweet tooth, the yam has arrived. Sweet delicious, vitamin packed yam…come to me.)
Ingredients:
2 large yams, poked with holes and roasted
1-1/2 cups walnuts, coarsely chopped
1/2 cup golden raisins
1 tablespoon unsalted butter
1/3 cup honey
3/4 teaspoon cinnamon
1/2 teaspoon cardamom
½ teaspoon ground ginger
½ teaspoon salt
(Find the full recipe here at the Roasted Root)

Pasta with Fennel, Kale and Lemon
Ingredients:
2-3 tablespoons extra virgin olive oil
1/2 large red onion, thinly sliced
2 fennel bulbs, (tough outer layer removed and fronds reserved) thinly sliced
3 large garlic cloves, finely slivered
2-3 large pinches red pepper flakes
1 large bunch of lacinato kale, tough stems removed and roughly chopped
juice of one lemon
10 ounces spinach fettuccine
salt
pepper
Garnish:
Parmigiano-Reggiano cheese, grated
fennel fronds
chili pepper oil (optional)
(Recipe from A Beautiful Plate)

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