Week of March 29th

CSA Contains:
CARROTS
SUGAR SNAP PEAS
ROMAINE LETTUCE
GREEN KALE
LEEKS
RED BEETS
STRAWBERRIES from FRECKER FARMS
HASS AVOCADOS from ORTEGA RIDGE RANCH
BLUEBERRIES from GOLETA FARMING
BUNCHED SPINACH from SUNRISE ORGANIC FARMS
BIG BOX ADD: RED BUTTER LETTUCE, CARROTS, STRAWBERRIES, SUGAR SNAP PEAS, FENNEL

FRUIT EXPANSION CONTAINS: STRAWBERRIES AND BLUEBERRIES

Beet, Banana, and Oat Smoothie

Ingredients: Serves 1
1 small or 1/2 large banana, peeled and frozen
1 small cooked beet, diced (about 1/3 cup)
1 cup unsweetened almond milk
1-2 tablespoons old fashioned rolled oats
1 tablespoon chia seeds (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
5 ice cubes
(Find the full recipe and instructions here at Turnip the Oven)

Or check out Julia’s Beet, Banana, and Raspberry Smoothie. I like this blog because she gives recipes to moms who only have 1 hand to cook. That’s me!!

Kale, Lentil & Roasted Beet Salad

(A simple kale salad with lentils, roasted leeks and beets, and toasted pecans in a tahini-lemon dressing! Seriously satisfying and so healthy.)
Ingredients: Serves 3
3 leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed and dried)
1 beet (rinsed clean, dried and quartered – remove any rough skin)
1-2 Tbsp olive oil
1/4 tsp each salt and pepper
1/2 cup green lentils, rinsed clean
1 cup vegetable stock (or sub water)
4 big handfuls kale, baby spinach, or spring greens
TAHINI DRESSING
1/4 cup tahini (sesame seed paste)
1/2 lemon, juiced
2 Tbsp maple syrup (or sweetener of choice)
3-4 Tbsp good olive oil
Pinch each salt and pepper
(Find the full recipe and directions here at The Minimalist Baker)

One-Pot Root Vegetable + Lentil Quinoa Stew

Ingredients:
9 cups chopped mixed root vegetables (carrots, parsnips, turnips, rutabaga, potatoes, beets, etc.)
2 shallots, finely chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon Italian seasoning (or dried herbs of choice; thyme, rosemary, parsley, oregano, basil, etc.)
1 teaspoon salt + pepper
1 – 2 teaspoons red pepper flakes
1 cup green or brown lentils
1 (14.5oz) can diced tomatoes
4 cups vegetable broth
2 cups water
1 teaspoon miso paste (optional)*
1/3 cup red quinoa (or variety of choice), uncooked
4 – 5 cups fresh spinach
1/4 cup nutritional yeast (optional)
Olive oil, fresh herbs and grated cashews* to garnish
(Find the full recipe and directions here at Simply Quinoa)

Baked Egg in Avocado

(Has anyone ever tried this before? I have to admit I haven’t but it looks amazing. I’d love to put it over a bed of spinach with a little dressing. Any recipe that throws together this easily is my kind of recipe.)
Ingredients:
Avocado
2 Eggs
Sea salt & pepper
Seasoning, optional
(Find the full recipe and directions here at Bravo Paleo)

JUICE FEAST CONTAINS:
CARROTS
FENNEL
ROMAINE LETTUCE
GREEN KALE
LEEKS
RED BEETS
STRAWBERRIES from FRECKER FARMS
HASS AVOCADOS from ORTEGA RIDGE RANCH
BLUEBERRIES from GOLETA FARMING
BUNCHED SPINACH from SUNRISE ORGANIC FARMS
BIG BOX ADD: RED BUTTER LETTUCE, CARROTS, STRAWBERRIES, SUGAR SNAP PEAS, FENNEL

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