Week of May 17th

We are happy to have local migrogreens in our box this week. Let us know what you think! Tiny microgreens are packed with huge amounts of nutrients. They are harvested about 5 days after they sprout and can contain up to 40x the amount of nutrients as the mature plants. I think the smooth creaminess of avocados naturally compliment the tiny, flavorful sprouts. All the healthy fats in avocados help distribute the nutrients to your body. And combined they really can help make the perfect meal. Never used microgreens before? Just add the anywhere you could use a little crunch. Top savory dishes and slip them into sandwiches for extra boost of health.

We are adding some extra strawberries to the box this week because some beets were left out two weeks ago. Enjoy!!

CSA Contains:
CARROTS
STRAWBERRIES + EXTRA
RED LEAF LETTUCE
GREEN ZUCCHINI
CUCUMBERS
FUJI APPLES from CUYAMA ORCHARDS
MICRO GREENS from MCCLOSKEY NURSERY
HASS AVOCADOS from MCCLOSKEY NURSERY
LACINATO KALE
SPRING ONIONS
BIG BOX ADD: RED ROMAINE LETTUCE, STRAWBERRIES, ARUGULA, RED BEETS, CARROTS

FRUIT EXPANSION: BLUEBERRIES and STRAWBERRIES

Avocados Hummus Toast with Microgreens

Ingredients:
2 slices whole wheat bread (or bread of choice)
¼ cup hummus
½ avocado
2 tsp. sriracha
¼ cup microgreens
salt, to taste
(Find the full recipe and directions here at This Savory Vegan)

Massaged Kale and Avocado Salad

Ingredients:
FOR SALAD:
one bunch of kale (I prefer the Lacinato/Dino variety)
1 tbsp olive oil or avocado oil (like this)
1 tbsp fresh lemon juice
¼ tsp sea salt (I use this brand)
FOR DRESSING:
one avocado, chopped
1 tbsp olive oil or avocado oil (where to buy good quality, organic olive oil)
1 tbsp fresh lemon juice
1 tsp nutritional yeast (like this)
¼ tsp sea salt
pinch of black pepper
3 tbsp pumpkin seeds for garnish
(Find the full recipe and ingredients here at Savory Lotus)

Spring Onion and Zucchini Rigatoni

Ingredients:
1 pound rigatoni pasta
3 tablespoons olive oil
3 large garlic cloves, minced
1 cup thinly sliced red spring onions (about 3 small onions, you can also substitute 1 medium red onion)
3 medium zucchini, halved and thinly sliced (3 1/2 cups sliced)
1/2 teaspoon red pepper flakes, or to taste
1/4 cup half and half
salt and freshly ground black pepper, to taste
grated pecorino cheese, for topping
(Find the full recipe and directions here at Love and Olive Oil)

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 ingredients here at Tastes Lovely)

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