Week of July 20th

CSA Contains:
RED TOMATOES
RED CHERRY TOMATOES
CARROTS
CANTELOPE
BUTTER LETTUCE
CUCUMBERS
LIPSTICK PEPPERS
RASPBERRIES
YELLOW ONIONS
ORANGE KABOCHA SQUASH
BIG BOX ADD: BLACKBERRIES, ZUCCHINI, ROMAINE LETTUCE, RED BELL PEPPERS, CARROTS

FRUIT EXPANSION: BLACKBERRIES AND RASPBERRIES

Vegan Thai Curry with Kabocha Squash

Ingredients:
2 tbsp coconut oil
1 medium red onion, diced in large pieces
1 large red pepper, cut in strips
1 inch of ginger root, finely chopped
2 tbsp yellow or red Thai curry paste
4 cups kabocha squash, cubed and peeled
1 can coconut milk
1 tbsp brown sugar
1 cup vegetable stock
2 tbsp soy sauce, tamari, Bragg or coconut aminos
6 leaves of basil
(Find the full recipe and directions here at The Blenderist)

Roasted Vegetable Avocado Garden Wraps

(Lemon pepper avocado mash, crunchy fresh sprouts, and tender roasted red pepper, onion, and cauliflower come together for these satisfying roasted vegetable avocado garden wraps. Recipe is nut-free, soy-free, and vegan, and is easily made gluten-free.)
Ingredients:
For the roasted vegetables:
1 red bell pepper, cut into strips
1 small red onion, cut into thick slices
1 small head of cauliflower, cut into small florets
olive oil
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
pinch of coconut sugar or other sweetener (optional, to taste)
salt and pepper (to taste)
For the lemon pepper avocado mash:
2 ripe avocados
salt and pepper (to taste)
juice of 1/2 of a fresh lemon (or to taste)
For the roasted vegetable avocado garden wraps:
4 whole wheat tortillas
avocado mash (recipe above)
roasted vegetables (recipe above)
fresh sprouts or microgreens
(Find the full recipe and directions here at Yup It’s Vegan)

Check out this recipe that came recommended. Have some carrots in your fridge? Here’s a way to use them in a delicious way. Sriracha Roasted Carrot Dip from 12 Tomatoes

Lentil Salad with Feta, Lemon and Parsley

Ingredients:
1 3/4 cups green (french) lentils, rinsed and any debris removed
juice of one lemon (about 1/4 cup)
1/4 cup olive oil
1 teaspoon dijon mustard
1-2 tablespoons honey
1 english cucumber, chopped into bite-sized pieces
1 cup crumbled feta
1 cup roughly chopped fresh parsley
salt and pepper to taste
(Find the full recipe and directions here at Rachel Cooks)

JUICE FEAST INCLUDES:
ITALIAN PARSLEY
RED TOMATOES
CARROTS X2
CANTELOPE
ROMAINE LETTUCE
CUCUMBERS
CELERY
RASPBERRIES
BLACKBERRIES
LACINATO KALE

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