Week of Feb 15th

CSA Contains:
CARROTS
RED BEETS
SHALLOTS
BUNCHED SPINACH
LACINATO KALE
RED LEAF LETTUCE
CILANTRO
CAULIFLOWER from SUNRISE ORGANICS
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
GARNET YAMS from QUAIL H. FARMS
BIG BOX ADD: GREEN LEAF LETTUCE, PURPLE KOHLRABI, CARROTS, FUJI APPLES,

FRUIT EXPANSION CONTAINS: SATSUMA TANGERINES from GLEN ANNIE ORGANICS

Roasted Cauliflower and Kale Soup

Ingredients: Serves 4
1 large head of cauliflower, cut into florets
4 large cloves of garlic, peeled
1 large yellow onion, peeled and cut into 1/4 inch thick pieces
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
4 Tablespoons olive oil, divided
1 large bunch of curly kale, tough stems removed and torn into bite size pieces
5 1/2 cups of vegetable stock + additional to thin if necessary
1/2 cup pine nuts, lightly toasted
salt and pepper to taste
squeeze of fresh lemon juice for serving
(Find the full ingredients and directions here at Dishing Up the Dirt)

Colorful Beet Salad with Carrot, Quinoa & Spinach

Ingredients:
Salad
½ cup uncooked quinoa, rinsed
1 cup frozen organic edamame
⅓ cup slivered almonds or pepitas (green pumpkin seeds)
1 medium raw beet, peeled
1 medium-to-large carrot (or 1 additional medium beet), peeled
2 cups packed baby spinach or arugula, roughly chopped
1 avocado, cubed
Vinaigrette
3 tablespoons apple cider vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh mint or cilantro
2 tablespoons honey or maple syrup or agave nectar
½ to 1 teaspoon Dijon mustard, to taste
¼ teaspoon salt
Freshly ground black pepper, to taste
(Find the full recipe and ingredients here at Cookie and Kate)

Cilantro Lime Chickpea Salad

Ingredients:
For the salad
4 loosely packed cups fresh baby spinach
2 cans chickpeas, drained and rinsed
1/2 medium red onion, chopped small
For the dressing
Juice from 4 limes, about 4 oz of lime juice
1 loosely packed cup of cilantro, stems removed
3 Tbsp sugar
2 Tbsp dijon mustard
3-4 cloves garlic, finely minced or grated on a microplane
1/2 (1 1/2 tsp) Tbsp chili powder
1/2 cup olive oil
(Find the full recipe and directions here at Mind Over Batter)

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