Week of August 30th

CSA Box Contains:
SWEET BI-COLOR CORN
GREEN LEAF LETTUCE
CARROTS
RED BELL PEPPERS
CUCUMERS
HEIRLOOM TOMATOES
BASIL
CANTELOUPE
STRAWBERRIES
GREEN ZUCCHINI
BIG BOX ADD: RED LEAF LETTUCE, CARROTS, RASBERRIES, LEEKS, LACINATO KALE

FRUIT EXPANSION CONTAINS: RASPBERRIES & STRAWBERRIES


Zucchini Corn and Quinoa Bowls with Grilled Chicken and Lemon

Ingredients:
1 lb chicken , grilled, cooled slightly and diced
1 1/2 cups dry quinoa
3 cups low-sodium chicken broth
Salt and freshly ground black pepper
3 Tbsp olive oil , divided
1 tsp lemon zest
2 Tbsp lemon juice
2 cloves garlic , minced
2 medium zucchini (1 lb) cut into 4 pieces through length then sliced
2 cups fresh corn
1/3 cup chopped green onions
3 oz feta cheese crumbled
(Find the full recipe and directions here at Cooking Classy)

Heirloom Tomato & Grilled Veggie Salad

Ingredients:
1–2 large fresh ears of corn, shucked (omit for paleo friendly version)
½–1 cup asparagus, ends trimmed and chopped into 2-inch pieces
1 zucchini, ends trimmed, sliced lengthwise, and chopped into ½-inch chunks
1 yellow squash, ends trimmed, sliced lengthwise, and chopped into ½-inch chunks
1 medium red onion, cut into large chunks
1–2 large heirloom tomatoes, cut into wedges
½–1 cup baby heirloom tomatoes, larger ones halved
⅓ cup fresh basil, roughly chopped, plus more whole leaves for decoration (optional)
handful of sorrel, optional
1 watermelon radish, thinly sliced (optional)
¼ cup of extra virgin olive oil or avocado oil, plus more for brushing onto grilled veggies
juice of 1 large lemon
1 teaspoon dijon mustard
1 teaspoon honey, optional
1 minced clove of garlic
plenty of salt and pepper, to taste
(Find the full recipe and directions here at Wife Mamma Foodie)

Tuscan Kale, Bell Pepper, Zucchini, and Tomato Pasta Salad with Basil Pesto Vinaigrette

Ingredients:
For the basil pesto vinaigrette
½ cup packed fresh basil
1 clove garlic
3 tbsp pine nuts
½ cup olive oil
4 tbsp harissa
Juice of 1 medium lemon
Salt and black pepper, to taste
For the pasta salad
1 lb farfalle
2 red bell peppers, diced
1 zucchini, diced
1 pint cherry tomatoes, quartered
1 bunch lacinato kale, stemmed and shredded
¾ lb ciliegine (mini mozzarella balls), cut into 6ths
(Find the full recipe and ingredients here at Joanne Easts Well with Others)

White Bean-Roasted Red Pepper Salad

(Serve on top of a bed of salad greens)
Ingredients:
1½ tablespoons olive oil
1½ teaspoons apple cider vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper
1 small clove garlic, grated on a microplane
1 (16 oz) can cannellini beans, rinsed and drained
1 roasted red bell pepper, chopped
¼ small red onion, thinly sliced
3 tablespoons minced fresh parsley
(Find the full recipe and ingredients here at an Edible Mosaic)

Leave a Reply

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