Week of April 13th

CSA CONTAINS:
CARROTS
STRAWBERRIES
SUGAR SNAPS
CUCUMBERS
ROMAINE LETTUCE
GREEN ZUCCHINI
RED CHARD
BROCCOLI
ARUGULA from SUNRISE FARMS
GREEN CABBAGE
BIG BOX ADD: CAULIFLOWER, CARROTS, RED LEAF LETTUCE, SPRING ONIONS, LACINATO KALE

FRUIT EXPANSION: 2 Strawberry Baskets

Quinoa Broccoli Slaw with Honey-Mustard Dressing

(For best flavor, plan on letting the slaw rest for 20 minutes or more before serving.)
Ingredients: Serves 4
Slaw
1 pound broccoli or 16 ounces shredded broccoli slaw
½ cup uncooked quinoa
½ cup slivered almonds
¼ cup chopped fresh basil
Honey-mustard dressing
½ cup olive oil
2 tablespoons lemon juice
2 tablespoons smooth Dijon mustard
1 tablespoon apple cider vinegar or more lemon juice, to taste
1 tablespoon honey, more to taste
2 cloves garlic, pressed or minced
½ teaspoon sea salt
Freshly ground pepper, to taste
(Find the full recipe and directions here at Cookie and Kate)

Apple-Walnut Rainbow Chard Salad

Ingredients:
Dressing:
1/2 tablespoon honey
2 tablespoons apple cider vinegar
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Salad:
4 cups shredded Swiss chard
2 medium apples, washed, cored, and thinly sliced
1 large stalk celery, thinly sliced
1/2 small onion, thinly sliced (or 4 scallions, thinly sliced)
1/2 cup toasted walnuts, coarsely chopped
(Find the full recipe and diretions at an Edible Mosaic)

One Pan Lemon Herb Salmon and Zucchini

(Chop up fresh leeks in the pan for a sweet, mild onion flavor)
Ingredients: Serves 4
4 zucchini, chopped
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
For the salmon
2 tablespoons brown sugar, packed
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
4 (5-ounce) salmon fillets
2 tablespoons chopped fresh parsley leaves
(Find the full recipe here at Damn Delicious)

Roasted Cabbage Wedges with Onion Dijon Sauce

(A revelation in flavor and texture, roasted cabbage wedges are easy and perfectly complimented with an onion-dijon sauce.)
Ingredients: Serves 4
1/2 medium green cabbage (about 1½-lbs)
1 TB. garlic-infused olive oil (or regular olive oil)
salt & pepper
Sauce:
3 TB. butter
2 TB. minced fresh onion
1 TB. Dijon mustard
1/2 tsp. minced garlic
pinch (1/8 tsp.) each salt and pepper
optional: chopped chives or parsley for serving
(Full recipe and directions here at The Oregon Cottage)

JUICE FEAST:
CARROTS x2
STRAWBERRIES
LACINATO KALE
ROMAINE LETTUCE
GREEN ZUCCHINI
RED CHARD
GREEN CABBAGE
CUCUMBERS
RED BEETS
GREEN KALE

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