Week of August 16th

CSA box includes:
CANTALOUPE
CARROTS
GREEN LEAF LETTUCE
RASPBERRIES
BI-COLOR CORN
RED GRAPE TOMATOES
GREEN ZUCCHINI
RED TOMATOES on the vine (coming to an end)
BASIL
RED BELL PEPPERS
BIG BOX ADD: CARROTS, RED BUTTER LETTUCE, LACINATO KALE, CUCUMBERS, PIEL de SAPO MELON

FRUIT EXPANSION ADD: RASPBERRIES & BLACKBERRIES

Charred Zucchini Mexican Sweet Corn Salad

Ingredients:
3 medium zucchini, ends cut off and halved lengthwise
1 sweet pepper, cored and cut in half
5 ears sweet corn, husks removed
2 tablespoons olive oil
1 small jalapeno pepper
1/4 cup minced fresh cilantro
Dressing
1/4 cup lime juice
1 tablespoon Dijon mustard
1 tablespoon agave syrup
2 tablespoons minced fresh cilantro
1/4 cup olive oil
Salt and pepper to taste
(Find the full recipe and directions here at Whole and Heavenly Oven)

Sweet Corn, Cherry Tomato and Zucchini Salad

Ingredients:
2 medium zucchinis
2 ears of sweet corn
1 cup cherry tomatoes, cut in half
1 small avocado, diced
1 cup almond milk
2 Tbsp ranch seasoning
1/2 tsp salt
(Find the full recipe and ingredients here at An Oregon Cottage)

Vegan Chili Loaded Sweet Potato Fries

Ingredients:
FRIES:
1 batch Oil Free Baked Sweet Potato Fries
CHILI:
1 red onion, chopped
3 gloves garlic, minced
1 cup chopped carrots
1 red bell pepper, chopped
2 tablespoon chili powder
1 tablespoon cumin
28 oz. can chopped tomatoes
2 15 oz. can beans (kidney and black)
½ teaspoon salt plus more to taste
TOPPINGS:
Avocado
Nutritional yeast
Cilantro
Vegan Sour Cream
Vegan Cheese
(Find the full recipe and ingredients here at The Conscious Eater)

Raspberry Melon Breakfast Bowls

Ingredients:
1 ripe cantaloupe, about 2 pounds
½ cup Greek yogurt, or coconut yogurt for dairy free and Vegan
1½ cups fresh raspberries, 6 ounces
½-2/3 cup of granola, I used Maple Cinnamon Granola
Maple syrup or honey for drizzling (although probably not needed says Carolyn)
(Find the full recipe and directions here at Get Inspired Everyday)

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