Week of June 8th

CSA Contains:
CUCUMBERS
RED TOMATOES
CARNIVAL SQUASH
SUGAR SNAP PEAS
GREEN STRIPED ZUCCHINI
CARROTS
ITALIAN PARSLEY
ROMAINE LETTUCE
STRAWBERRIES
SPRING ONIONS
BIG BOX ADD: RED LEAF LETTUCE, GREEN KALE, STRAWBERRIES, CARROTS, BROCCOLI

FRUIT EXPANSION: BLACKBERRIES or RASPBERRIES and STRAWBERRIES

Stuffed Squash with Kale, Pear & Pomegranate

Ingredients:
1 carnival or acorn squash, cut into 4 wedges
2 carrots, chopped
1/2 sweet or white onion, chopped
1 pear, chopped
2 garlic cloves, minced
4 kale leaves, ribs removed & roughly chopped
1/2 c. pomegranate arils
1/2 c. toasted pine nuts
Sea salt & black pepper, to taste
(Find the full recipe here at Bare Root Girl)

Lemon Garlic Chicken Zoodles

Ingredients: Serves 4
6 zucchini
2 chicken breasts (about 15 oz / 425 gr), cut into 1-inch cubes
4 tablespoons fresh parsley, chopped
1 cup cherry tomatoes, quartered
1 clove garlic, minced
3 tablespoons olive oil, divided
Juice of 1 lemon
1 teaspoon fine grain salt
Ground black pepper to taste
Grated parmesan cheese (optional)
Pinch of red pepper flakes (optional)
(Find the full recipe and directions here at The Iron You)

Mediterranean Quinoa Lettuce Boats

Ingredients: Serves 4-6
2⅓ cups cooked rainbow quinoa (or white quinoa), completely chilled*
3/4 cup diced cucumber
3/4 cup chopped tomatoes
1/2 cup chopped fresh parsley
3 green onions, sliced
1 Tbsp. finely chopped fresh mint
1/2 tsp. ground cumin
1/2 tsp. garlic salt
juice 1 lemon
3 Tbsp. olive oil
1/3 cup crumbled feta cheese
salt and pepper
romaine leaves
(Find the full recipe and directions here at Little Broken)

JUICE FEAST CONTAINS:
CUCUMBERS
RED TOMATOES
GREEN STRIPED ZUCCHINI
CARROTS X2
ITALIAN PARSLEY
ROMAINE LETTUCE
STRAWBERRIES
GREEN KALE

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