Week of March 1st

CSA CONTAINS:
BRUSSEL SPROUTS from SUNRISE ORGANICS
CARROTS
LACINATO KALE
SALAD MIX
RED BEETS
LEEKS
CILANTRO
GARNET YAMS
HAAS AVOCADOS from ORTEGA RIDGE RANCH
BABY SPINACH from SUNRISE ORGANICS
BIG BOX: RED LEAF LETTUCE, CARROTS, FUJI APPLES, RED CHARD, BRUSSELS

FRUIT EXPANSION CONTAINS: Fuji APPLES from CUYAMA ORCHARDS and PAPAYA from GOLDEN STATE PAPAYA

Crispy Brussels Sprouts with Leeks and Almond Crumble

Ingredients:
2 Tablespoons olive oil, divided
1 large leek, thinly sliced
1 pound brussels sprouts, trimmed and sliced in half lengthwise (larger sprouts quartered)
fried eggs for topping
salt and pepper to taste
Almond Crumble
1 cup raw almonds
2 1/2 Tablespoons nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon fine sea salt
(Find the ful recipe and details at Dishing up the Dirt)

Edamame Spaghetti with Kale Cilantro Pesto

Ingredients:
Pesto
1 cup chopped kale, tightly packed
1 cup cilantro, tightly packed
1/4 cup slivered almonds, toasted
1 garlic clove
1 serrano chile
1 tablespoon lime juice
Pinch of salt
1/4 cup grated Parmesan cheese
1/2 cup olive oil
.
Spaghetti
1 knob ginger, peeled and sliced into shards
Olive oil (for ginger)
1 (8-ounce) box Explore Cuisine Edamame Spaghetti
2 carrots, sliced into ribbons
1/4 cup shredded coconut, toasted
(Find the full recipe and directions here at Shockingly Delicious)

Green Salad with Beets, Oranges & Avocado

Ingredients:
4 cups leafy greens (I used a chard/kale/arugula/spinach mix)
3 small oranges, peeled and sliced into rounds
1 avocado, peeled, pitted and diced
1 large carrot, peeled and julienned
1 small beet, peeled and julienned
1/2 cup crumbled feta or goat cheese
1/4 cup toasted pepitas
1/3 cup white balsamic vinaigrette (or any vinaigrette)
(Find the full recipe and ingredients here at Gimmie Some Oven)

JUICE FEAST CONTAINS:
RED CHARD
CARROTS
LACINATO KALE
ROMAINE LETTUCE
RED BEETS
FUJI APPLES
CILANTRO
GARNET YAMS
HAAS AVOCADOS
BABY SPINACH from SUNRISE ORGANICS

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