Week of April 26th

CSA Contains:
GREEN ZUCCHINI
BUNCHED SPINACH
FAVA BEANS
ARUGULA
GREEN KALE
CUCUMBERS
GREEN LEAF LETTUCE
STRAWBERRIES
CARROTS
HASS AVOCADOS
BIG BOX ADD: SUGAR SNAP PEAS, CARROTS, RED LEAF LETTUCE, STRAWBERRIES, RED BEETS

FRUIT EXPANSION CONTAINS: FUJI APPLES and STRAWBERRIES

Poached Eggs Over Avocado & Smoked Salmon

Ingredients:
1 tbsp white vinegar
2 cups arugula
1 Meyer lemon, or regular lemons
8 oz. smoked salmon
1 Hass avocado
4 large eggs
Coarse salt & freshly ground black pepper to taste
(Find the full recipe and directions here at Cookin Canuk)

Easy Fava Bean Dip

(I love having a healthy dip in the fridge so I can snack on veggie in the afternoon when hunger strikes. Fava beans have such a smooth, delicious flavor that will have you looking forward to snack time! Fava beans need to be shelled twice. They come and go so quickly in spring so enjoy them while they last.)
Ingredients:
2 cups cooked fava beans
2 cloves garlic, pressed
1/8 teaspoon sea salt
Juice of one lemon
1/2 teaspoon white wine vinegar
1/4 cup extra virgin olive oil
Garnishes: chopped walnuts, smoked paprika, walnut or quality olive oil
(Find the full recipe and ingredients here at The Wanderlust Kitchen)

Farro with Kale Pesto, Zucchini and Parmesan

Ingredients:
1½ cups uncooked semi-pearled farro
2 small zucchini (or one medium zucchini)
Juice of ½ lemon
Salt
Fresh ground pepper
1/4 cup Marcona almonds, chopped (You can obviously use regular or slice almonds if you prefer.)
Shaved Parmesan cheese for serving
For the Kale Pesto:
1/3 cup toasted pine nuts
1 bunch Lacinato kale, center ribs removed and chopped
2 garlic cloves
1 lemon, zested and juiced
1/3 cup freshly grated Parmesan cheese (optional)
½ cup plus 2 tablespoons extra virgin olive oil
Salt
Fresh ground pepper
(Find the full recipe and directions here at Domesticate Me)

Cucumber & Carrot Noodle Thai Salad

Ingredients:
Dressing
3 tablespoons olive oil
1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo
1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo
1 teaspoon sesame seed oil
1 teaspoon honey or agave nectar
zest and juice of 1 lime
pinch of salt and pepper
1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional)**
Salad
1 large english cucumber, cut into noodles*
2 large carrots, cut into noodles*
1 large handful of cilantro, chopped
1 small handful of mint, chopped
1 avocado cut into 1″ cubes
¾ cup edamame beans
½ cup sunflower seeds (or peanuts)
(Find the full recipe and directions here at Tastes Lovely)

JUICE FEAST CONTAINS:
GREEN ZUCCHINI
BUNCHED SPINACH
FUJI APPLES from CUYAMA ORCHARDS
CILANTRO
GREEN KALE
CUCUMBERS
ROMAINE LETTUCE
STRAWBERRIES
CARROTS
RED BEETS

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