Week of June 22

CSA Contains:
CARROTS
STRAWBERRIES from SUNRISE ORGANIC FARMS
GREEN STRIPED ZUCCHINI
SPRING ONIONS
CUCUMBERS
SPAGHETTI SQUASH
CILANTRO
LACINATO KALE
RED TOMATOES
RED LEAF LETTUCE
BIG BOX ADD: BLACKBERRIES, ROMAINE LETTUCE, FRENCH GREEN BEANS, CARROTS, SPINACH

FRUIT EXPANSION ADD: BLACKBERRIES or RASPBERRIES and PLUMS OR APRICOTS FROM VINCENT FARMS

Spaghetti Squash with Garlicky Kale and Chickpeas

Ingredients:
1 medium spaghetti squash
3 tablespoons olive oil, divided
4 cups kale, center rib removed and finely shredded
6 cloves garlic, minced
1/2 teaspoon chili flakes
1 15-ounce can chickpeas, rained and rinsed
1/2 cup parmesan cheese, grated
salt
fresh ground pepper
(Find the full recipe and directions here The Corner Kitchen Blog)

Easy Cheesy Zucchini Bake

Ingredients:
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan
salt and fresh ground black pepper to taste
(Find the full recipe and directions here at Kaylns Kitchen)

Avocado Caprese Skillet Chicken

Ingredients: 4 servings
2 (10 – 11 oz each) boneless skinless chicken breasts, butterflied and halved
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Italian seasoning
Salt and freshly ground black pepper
2 Tbsp olive oil
6 oz fresh mozzarella, cut into 8 slices
4 avocado slices (from a firm but ripe large avocado)
2 medium vine ripened tomatoes, sliced
3 Tbsp balsamic glaze (I used Bertolli)
1/3 cup chopped basil ribbons
(Find the full recipe and directions here at Cooking Classy)

JUICE FEAST:
CARROTS X2
STRAWBERRIES from SUNRISE ORGANIC FARMS
GREEN STRIPED ZUCCHINI
CUCUMBERS
LACINATO KALE
RED TOMATOES
ROMAINE LETTUCE
BLACKBERRIES OR RASPBERRIES
SPINACH

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