Week of May 24th

CSA Contains:
CARROTS
BROCCOLI
RED ROMAINE
PURPLE KOHLRABI from FRECKER FARMS
GREEN ZUCCHINI
CUCUMBERS
STRAWBERRIES
SPRING ONIONS
GREEN KALE
CILANTRO
BIG BOX ADD: RED LEAF LETTUCE, CARROTS, STRAWBERRIES, FUJI APPLES from CUYAMA ORCHARDS, GREEN BEANS from FRECKER FARMS

FRUIT EXPANSION: STRAWBERRIES and BLUEBERRIES from BELLA VISTA BERRY FARM

Lemon Garlic Roasted Broccoli Salad

Ingredients:
3 heads broccoli florets and stems roughly chopped
1/3 cup pine nuts
4 tablespoons olive oil
4 cloves garlic minced or grated
kosher salt and pepper
1/4 cup chopped fresh parley
juice from 1 lemon
1 tablespoon balsamic vinegar
pinch of crushed red pepper flakes
1-2 cups baby kale
arils from 1 pomegranate
1 avocado sliced
6 ounces feta cheese crumbled
(Find the full recipe and ingredients here at Half Baked Harvest)

Grilled Broccoli & Kohlrabi Salad with Smokey Cashew Sauce

Veggies:
1/2 pounds broccoli, cut into 1 inch florets
2 kohlrabi, sliced into 1/4 inch rounds and then into half moons
1 Tablespoon olive oil
salt + pepper
Sauce:
1 cup raw cashews-soaked in water for at least 30 minutes
2 Tablespoons tomato paste
1/4 cup nutritional yeast
1-2 teaspoons smoked paprika, more or less depending on preference
1/4 teaspoon cayenne pepper + more to taste
1/2 teaspoon fine sea salt
2 Tablespoons fresh lime juice
1 cup water + additional to thin if necessary
(Find the full recipe and directions here at Dishing Up the Dirt)

Kohlrabi Curry with Crispy Kale

Ingredients:
1 kohlrabi, peeled and cubed
1 bunch flat leaf kale (about 10 leaves), cleaned and chopped
1 pound carrots (about 5-6), cleaned and chopped
1 onion, finely chopped
1 inch fresh ginger, minced
1 can organic coconut milk, unsweetened
1 can (14.5oz) diced tomatoes
1 can (6oz) tomato paste
2 teaspoons olive oil
2 teaspoons curry powder
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon garlic salt
1 cup water
(Find the full recipe and ingredients here at Sweet Phi)

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