Week of October 26th

CSA Contains:
YELLOW GRAPE TOMATOES
ROMAINE LETTUCE
BUNCHED SPINACH
CIPPOLINI ONIONS
RED BELL PEPPERS
HEIRLOOM TOMATOES
ITALIAN PARSLEY
LACINATO KALE
CARROTS
RED BEETS from SUNRISE ORGANICS
BIG BOX ADD: RED GRAPE TOMATOES, GREEN LEAF LETTUCE, STRAWBERRIES from SUNRISE ORGANICS, CARROTS, VALENCIA ORANGES from VINCENT FARMS

FRUIT EXPANSION: STRAWBERRIES from SUNRISE ORGANICS

Vegetable Fried Rice

Ingredients:
1-1/2 cups uncooked brown rice
2 cups water or vegetable broth
3 tablespoons grapeseed or olive oil
1 red bell pepper, chopped
1 large crown broccoli, chopped into florets
2 cups shredded carrot
1 (2-inch) piece fresh ginger, peeled and grated
5 cloves garlic, minced
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper, optional
1 bunch green onions, chopped
1 cup green peas (frozen or canned)
3 to 4 tablespoons liquid aminos (or low-sodium soy sauce), to taste
½ teaspoon sea salt, to taste
2.5 ounces baby spinach
3 large eggs, well beaten and scrambled
Optional Add-ins:
Chopped roasted peanuts
Wasabi (2-3 teaspoons recommended)
Tahini (2 to 3 tablespoons recommended)
Hot sauce (1 to 2 tablespoons Sriracha recommended
(Find the full recipe and diretions here at The Roasted Root)

Pasta with Mushrooms, Tomatoes & Spinach

Ingredients:
1 pound whole-wheat pasta, cooked al dente according to package instructions
2 tablespoons butter
8 ounces of white button or baby bella mushrooms, sliced
salt and pepper
2 tablespoons olive oil
half a medium red onion, peeled, quartered and sliced
5 cloves garlic, peeled and thinly sliced
2 cups (about 10 ounces) cherry or grape tomatoes, halved
1/2 cup white wine
3 large handfuls baby spinach leaves
optional toppings: 1/4 cup toasted pine nuts and/or freshly-grated Parmesan cheese
(Find the full recipe and directions here at Gimmie Some Oven)

Kale & Sweet Potato Bake

Ingredients:
2 large sweet potatoes
1 bunch of curly kale
1 medium red onion
2 tablespoons pastured organic ghee or coconut oil (melted)
1 teaspoon each of ground cinnamon and thyme, optional
salt and ground pepper, to taste
(Find the full recipe and directions here at Carrie on Living)

Turmeric Maple Roasted Beets and Carrots

Ingredients:
3-5 beets – peeled and cut into rounds
4-6 carrots – cut into strips (we love the organic rainbow colored carrots from Trader Joe’s)
2 tbsp ghee – melted
1 tbsp turmeric
1 tbsp pure maple syrup
1 tsp sea salt
(Find the full recipe and directions here at Real Simple Good)

JUICE FEAST INCLUDES:
ROMAINE LETTUCE
BUNCHED SPINACH
RED BELL PEPPERS
ITALIAN PARSLEY
LACINATO KALE
CARROTS
RED BEETS from SUNRISE ORGANICS
STRAWBERRIES from SUNRISE ORGANICS
VALENCIA ORANGES from VINCENT FARMS
CELERY

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