Week of March 16th

We abruptly ran out of Spaghetti Squash for the season 🙁 Please enjoy the freshly picked leeks in their absence. Share your leek recipes with us. Chop off the green tops for stock!

CSA Contains:
SUGAR SNAP PEAS
STRAWBERRIES
RED CHARD
CARROTS
RED BEETS
RUBY RED GRAPEFRUIT from SOMMERS RANCH
GARNET YAMS from QUAIL H. FARMS
LEEKS
ITALIAN PARSLEY
RED ROMAINE
BIG BOX ADD: RED LEAF LETTUCE, CARROTS, BUNCHED SPINACH, LACINATO KALE, STRAWBERRIES

FRUIT EXPANSION INCLUDES: PIXIE TANGERINES from SOMMERS RANCH and STRAWBERRIES

Lentils with Roasted Beets and Carrots

(Did you know beets and carrots are more nutritious when cooked? Food blogger Aube Giroux of Kitchen Vignettes explains in a full post on her blog.)
Ingredients:
2 1/2 cups French lentils (also called Puy lentils)
About 1 dozen (1 large bunch) medium-small carrots, with their tops on
About 1 dozen (2 large bunches) medium-small beets
2 tbsp. olive oil
1/2 cup chopped fresh herbs (whatever you have on hand: basil, chives, or parsley)
1/2 cup chopped carrot tops
Grated zest of one organic lemon
1/2 cup feta cheese
For Eggless Aioli:
1/2 cup olive oil
2 cloves garlic
Fresh-squeezed juice of one large lemon (about 1/4 cup)
1/2 tsp. salt
(Check out the full directions, recipe and more at the Kitchen Vignette)

Also – check out this easy recipe for Coconut Oil Roasted Beets aka Vegetable Candy

Baked Sweet Potatoes with Greens

Ingredients:
2 pricked sweet potatoes
1 Tbsp extra-virgin olive oil
1 thinly sliced small onion
1 stemmed and chopped bunch Swiss chard
Coarse salt
1 sliced avocado, divided
Cayenne
Lemon
(Full recipe and direction with an instructional video here)

Clean Eating Irish Colcannon

Ingredients: Makes approximately 4 and 1/2 cups
3 pounds sweet potatoes, baked in their skin until soft, cooled and peeled
2 tablespoons coconut oil
4 loosely packed cups of finely chopped kale (sub chard for kale. will compliment with the sweet yam)
2 cups loosely packed, finely chopped leeks
1 (15 ounce) can light coconut milk
Salt and pepper to taste
(Find the full recipe here at the Gracious Pantry)

How to Make Chimichurri {and 20 ways to use it}

Ingredients:
1 cup extra-virgin olive oil
2 cups fresh Italian parsley leaves
3 garlic cloves
1/4 cup hot & spicy fresh oregano leaves (or regular with a large pinch of red pepper flakes)
1/4 cup red wine vinegar
1/2 teaspoon kosher salt (or to taste)
freshly ground black pepper
(Recipe and more here at The Wicked Noodle)

JUICE FEAST CONTAINS:
BUNCHED SPINACH
STRAWBERRIES
RED CHARD
CARROTSx2
RED BEETS
RUBY RED GRAPEFRUIT
LACINATO KALE
ITALIAN PARSLEY
RED ROMAINE

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