Week of August 23rd

The Galia melon is a cantaloupe-honeydew cross. It’s a super sweet and amazing melon. When you receive your melon, locate the circle at the top of the melon where the stem came off and take a big whiff. If you don’t small anything, it might benefit your melon to sit on your counter for a few days. If your melon smells super sweet already go ahead and put it in your fridge or enjoy immediately.

CSA Contains:
CARROTS
RED BELL PEPPERS
LEMON CUCUMBERS from SUNRISE ORGANICS
RED BUTTER LETTUCE
HEIRLOOM TOMATOES
RED CHERRY TOMATOES
YELLOW ONIONS
SPAGHETTI SQUASH
GALIA MELON
LACINATO KALE
BIG BOX ADD: GREEN ZUCCHINI, CARROTS, RASPBERRIES, GREEN LEAF LETTUCE, AMBROSIA MELON

FRUIT EXPANSION CONTAINS: STRAWBERRIES & RASPBERRIES

Roasted Spaghetti Squash with Kale and Parm

Ingredients:
1 large spaghetti squash
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 teaspoons oregano leaves
2 garlic cloves, minced
1/2 teaspoon red chili flakes
2 teaspoons kosher salt
6 to 8 turns freshly ground black pepper
1 large bunch kale
1 3/4 ounces Parmesan cheese, finely grated (about 1/2 cup)
(Find the full recipe and directions here at the Food Network)

Curry Roasted Vegetable & Lentil Kale Salad

Ingredients: Serves: 2-4
VEGETABLES
4 carrots, cut into bite-size pieces (~ 2 cups or 156 g)
2 Tbsp (30 ml) avocado or melted coconut oil, divided
Pinch each salt and pepper
1 tsp curry powder (DIY or store-bought), divided
1 red bell pepper, sliced (~1 1/2 cups or 120 g)
1 small head broccoli, chopped (~2 cups or 180 g)
SALAD
1 large bundle kale, stems removed, roughly chopped (~4 cups or 268 g)
3 Tbsp (45 g) tahini
2 Tbsp (30 ml) lemon juice
1 Tbsp (15 ml) maple syrup
1/2 tsp apple cider vinegar
3-5 Tbsp (45-75 ml) water to thin
1 cup cooked (198 g) brown or green lentils*
CURRY DRESSING
2 Tbsp (30 g) green curry paste (DIY or store-bought)
1 lemon, juiced (~30 ml or 2 Tbsp)
1 Tbsp (15 ml) maple syrup, plus more to taste
Pinch each salt and black pepper
optional: 1 Tbsp (15 ml) olive oil
Water to thin
(Find the full recipe and directions here at The Minimalist Baker)

Lemony Orzo Pasta Salad with Cucumber and Feta

Ingredients:
1-1/2 cups dry orzo pasta
2 tbsp olive oil, or just enough to lightly coat the pasta
juice and zest of 1 lemon
1 large English cucumber, seeded and chopped (sub lemon cucumbers here per Carolyn)
1tbsp fresh mint, finely chopped
1 tbsp fresh parsley, finely chopped Coupons
1/2 cup feta cheese, crumbled
kosher salt and freshly-ground black pepper, to taste
(Find the full recipe and directions here at Fork Knife Swoon)

Leave a Reply

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