Week of April 27

CSA Contains:
RED LEAF LETTUCE
CUCUMBERS
YELLOW ZUCCHINI
SUGAR SNAP SNAP PEAS
CARROTS
LEEKS
STRAWBERRIES
LACINATO KALE
GARNET YAMS from QUAIL H. FARMS
DANDELION GREENS
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, ARUGULA, STRAWBERRIES, RED BEETS

Fruit Expansion Includes: Kiwi from Wild River and Strawberries

Warm Dandelion Greens with Roasted Garlic Dressing

Ingredients:
Roasted Garlic Dressing
1 large head garlic, roasted (see How To)
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar or red-wine vinegar
1 tablespoon lime juice
1/8 teaspoon salt
Freshly ground pepper to taste
Salad
1 medium shallot, finely chopped (sub white part of leek here)
6 cups bite-size pieces dandelion greens or spinach (about 1 bunch), tough stems removed
1/4 cup pine nuts, toasted
2 ounces goat cheese, crumbled
Freshly ground pepper to taste
(Find the full recipe and directions here at Eating Well)

Grilled Chipotle Chicken Stuffed Sweet Potatoes

Ingredients: Serves 2
1-2 chicken thighs, depending on size
2 T. 100% pure avocado oil (coconut oil or butter will work too)
1 T. smoked paprika
1 t. ground chipotle pepper (or more if you like spicy!)
2 t. cinnamon
1 T. garlic salt
1 t. black pepper
——————-
2 sweet potatoes, baked (45 min – 1 hr at 450F)
1 c. kale, chopped
1/2 bell pepper, chopped
1 T. extra virgin olive oil
squeeze of fresh lemon juice
sea salt & pepper, to taste
For garnish: handful pepitas, lightly toasted (or whatever nut/seed you have handy)
(Find the full recipe and directions here at Bare Root Girl)

Garlic Parmesan Yellow Squash Chips

(A healthy snack or appetizer that is incredibly flavorful, crispy, and absolutely delicious!)
Ingredients: Serves 6-8
4 yellow squash (small to medium), sliced into 1/4-inch to 1/2-inch rounds
3 tablespoons olive oil
salt and fresh ground pepper, to taste
1 cup panko crumbs
1 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon garlic powder
cooking spray
Serve with Non-Fat Plain Yogurt
(Find the full recipe and directions here at Diethood)

Vietnamese-Style Sticky Chicken with Rice and Vegetables

Ingredients: Serves 4
850g boneless skinless chicken thighs (about 2 lbs)
2 Tbsp honey
1 Tbsp fish sauce
1 Tbsp soy sauce
1 clove garlic
2 Tbsp honey
1 Tbsp fish sauce
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 cups white rice
4 medium sized carrots
2 hands full snap peas
Sesame Seeds
(Find the full recipe and directions here at Green Healthy Cooking)

JUICE FEAST INCLUDES:
ROMAINE LETTUCE
CUCUMBERS x2
CARROTS X2
STRAWBERRIES
LACINATO KALE
GARNET YAMS from QUAIL H. FARMS
DANDELION GREENS
RED BEETS
GREEN KALE

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