We do not have any tangerines this week. The order was never delivered so we had to make a quick decision to switch to beets. On the bright side the beets were picked within hours of you receiving them. Enjoy.
CSA Contains:
CARROTS
GREEN LEAF LETTUCE
RED TOMATOES
LEEKS
BROCCOLI from SUNRISE ORGANICS
CILANTRO
GARNET YAMS from QUAIL H FARMS
BRUSSEL SPROUTS from SUNRISE ORGANICS
RED BEETS
COLLARD GREENS
BIG BOX ADD: RED LEAF LETTUCE, CARROTS, CAULIFLOWER, FENNEL, BRUSSELS
FRUIT EXPANSION: SATSUMA TANGERINES from GLEN ANNIE ORGANICS and FUJI APPLES from CUYAMA ORCHARDS
Chickpea & Avocado Collard Wraps with Tahini Sauce
Ingredients:
6 collard greens, tough stems trimmed
1 15-oz can organic chickpeas, drained and rinsed
1 ripe avocado, mashed
1/3 cup parsley, tough stems removed and finely chopped
1 small red onion, diced
3/4 cup shredded carrots
1/4 tsp crushed red pepper flakes
Salt and Pepper
Ingredients for the Tahini Sauce
1/4 cup raw tahini
1-2 cloves of garlic, minced (only use 1 for a mild flavor)
1 TBS fresh lemon juice
2 TBS minced Parsly
pinch of crushed red pepper flakes
3-6 TBS water (add more if sauce is too thick)
Salt and pepper to taste
(Find the full recipe and ingredients here at The Chalkboard Mag)
Brussels, Sausage & Bacon Quiche with Sweet Potato Crust
(This Brussels Sprouts, Sausage & Bacon Quiche with Sweet Potato Crust is an easy to make healthy breakfast or brunch stunner! It’s paleo, whole30 friendly, grain free, gluten free, and dairy free.)
Ingredients: Serves 6-8
For the crust:
1 large Japanese sweet potato (my variety of choice, but use what’s available to you*)
2 tbsp coconut oil for greasing/roasting sweet potato crust
sprinkling of fine grain sea salt for crust
For the Filling:
1 and ½ – 2 cups roughly chopped brussels sprouts
½ small onion, diced
3-4 slices bacon (use sugar free for Whole30)
1 precooked organic sausage link, diced – use your favorite! Sugar free for Whole30
7 large eggs
¼ cup full fat canned coconut milk
¼ tsp salt
⅛ tsp black pepper
¼ tsp garlic powder *optional
(Find the full recipe and ingredients here at Paleo Running Momma)
Paleo Winter Bowl
Ingredients: Serves 4
1 head of broccoli florets (around 3 cups)
½ small red cabbage, shredded (around 4-6 cups) *sub brussels*
1-2 sweet potatoes, diced into ⅓ inch cubes (around 2 cups)
2 tbsp olive oil
¼ tsp kosher salt
¼ cup raw almonds
⅛ cup olive oil
⅛ cup apple cider vinegar
2 tbsp honey
1 large garlic clove
¼ tsp kosher salt
⅓ cup flaked almonds
(find the full recipe and ingredients here at The Bewitchen Kitchen)
Five Minute Avocado Cilantro Dressing
Ingredients: Makes about 3/4 cup
For the Cilantro Dressing:
half an avocado
1/4 cup Greek yogurt
1/2 cup water (more as needed to adjust consistency)
1 cup cilantro leaves and stems
1 small clove of garlic
1/2 teaspoon salt
a squeeze of lime juice
(Find the full recipe and directions here at Pinch of Yum)