Week of June 14th

CSA Contains:
CARROTS
GREEN BEANS
RED CHERRY TOMATOES
STRAWBERRIES
GOLD ZUCCHINI
CUCUMBERS
ROMAINE LETTUCE
GREEN KALE
ITALIAN PARSLEY
BUNCHED SPINACH
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, STRAWBERRIES, CHERRY TOMATOES, RED BEETS

FRUIT EXPANSION INCLUDES: Strawberries and Blueberries from Bella Vista Farms

Quinoa Kale Pesto Bowl with Poached Eggs

Ingredients: Serves 4
1 cup quinoa
½ cup kale pesto (recipe included)
Zest of one lemon
Juice of ½ lemon
4 eggs
2 tablespoons chopped walnuts
1 tablespoon fresh chopped parsley
1 teaspoon red pepper flakes (adjust to taste)
(Find the full recipe and directions here at The Iron You)

Super Vegan Bowl with Parsley Cashew Pesto

Ingredients: Serves 4
For the parsley cashew pesto:
½ cup raw cashews
¼ cup water
2 cups Italian parsley
2 cloves garlic
2 tablespoons lemon juice
¼ teaspoon kosher salt
pepper to taste
To assemble:
½ cup uncooked Israeli couscous
1 pint cremini mushrooms, sliced
1 tablespoon olive oil
1 bunch of Lacinto kale, stems removed
(Find the full recipe and directions here at the Scaling Back Blog)

Farro with Kale Pesto, Zucchini and Parmesan

Ingredients: Serves 4-6
1½ cups uncooked semi-pearled farro
2 small zucchini (or one medium zucchini)
Juice of ½ lemon
Salt
Fresh ground pepper
¼ 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 ingredients here at Domesticate Me)

5-Ingredient Spinach Parmesan Zucchini Noodles

Ingredients:
3 medium zucchini
2 tablespoons butter
2 cloves garlic, minced
2 cups packed spinach
1/4 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
(Find the full recipe and directions here at Two Peas and Their Pod)

Juice Feast Includes:
CARROTS
RED BEETS
CELERY
STRAWBERRIES
LACINATO KALE
CUCUMBERS
ROMAINE LETTUCE
GREEN KALE
ITALIAN PARSLEY
BUNCHED SPINACH

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