Week of May 31st

CSA Contains:
CARROTS
RED BUTTER LETTUCE
SUGAR SNAP PEAS
GREEN ZUCCHINI
CUCUMBERS
GREEN KALE
STRAWBERRIES
RED BEETS
RED SPRING ONIONS
BLUEBERRIES from BELLA VISTA FARMS
BIG BOX ADD: GREEN LEAF LETTUCE, CARROTS, STRAWBERRIES, GOLD ZUCCHINI, AVOCADOS from McM RANCH

FRUIT EXPANSION: BLUEBERRIES & STRAWBERRIES

Zucchini and Carrot Fritters (Oil Free)

Ingredients:
1 large zucchini (Approximately 3 cups) – finely shredded
3 large carrots (Approximately 3 cups) – peeled and finely shredded
2 teaspoons of finely ground sea salt
1 large red onion – finely chopped
1/4 cup of fresh sage leaves packed in the cup and then minced
2 tablespoons of ground flax seed + 6 tablespoons of water
1 and 3/4 cup of stone ground flour or all-purpose flour
1 teaspoon of finely ground sea salt
1 teaspoon of ground black pepper
1 lemon
(Find the full recipe and directions here at Veganosity)

Veggie Powered Pizza

Ingredients: Serves: 2
Beetroot pizza base
1 small beetroot
1 tbs chia seeds
½ cup chickpea flour
½ cup millet
½ cup water
Green sauce
½ cup peas
½ cup mixture of green vegetables, such as zuchinni, spinach or kale
¼ cup nutritional yeast
1 tsp moringa powder (optional)
Herbs and salt as desired
Toppings: Whatever you desire! I added mushrooms, nectarine and fig pieces to my pizza
(Find the full recipe and directions here at Rainbow Nourishments)

Shredded Beet Kale Salad

Ingredients: 4 servings
3-4 small beets, red, golden or both
4 kale leaves
1 tsp olive oil
3 tbsp dried cherries
3 tbsp pepitas
1/4 crumbled feta cheese*
1 tbsp apple cider vinegar
(Find the full recipe and ingredients here at The Lively Table)

Cucumber and Avocado Sandwich

Ingredients:
4 slices Dave’s Killer Bread, 21 Whole Grains and Seeds
4 ounces herbed goat cheese, at room temperature
2 Romaine lettuce leaves, washed and dried (sub butter lettuce here)
1/2 of a large cucumber, peeled and sliced
1 large avocado, peeled, pitted, and sliced
Squeeze of fresh lemon juice
½ cup alfalfa sprouts
Salt and black pepper, to taste
(Find the full recipe and ingredients here at Two Peas and their Pod)

Cucumber Salad with Tahini-Yogurt Sauce

Ingredients:
2 to 3 cucumbers, peeled
¾ teaspoon kosher salt, divided, plus more to taste
¼ cup stirred tahini paste
¼ cup + 1 tablespoon Greek yogurt
2 tablespoons freshly squeezed lemon juice
1 teaspoon maple syrup
2 tablespoons water
za’atar or sesame seeds or nice sea salt for sprinkling
(Find the full directions here at Alexandra Cooks)

Juice Feast Contains:
CARROTS
ROMAINE LETTUCE
LACINATO KALE
GREEN ZUCCHINI
CUCUMBERS
GREEN KALE
STRAWBERRIES
RED BEETS
CILANTRO
BLUEBERRIES from BELLA VISTA FARMS

Leave a Reply

Your email address will not be published. Required fields are marked *