Week of September 6th

CSA Contains:
CARROTS
STRAWBERRIES
ROMAINE LETTUCE
LACINATO KALE
HEIRLOOM TOMATOES
SHALLOTS
GOLD ZUCCHINI
CANARY MELON
RED BELL PEPPERS
CUCUMBERS
BIG BOX ADD: CARROTS, GREEN LEAF LETTUCE, EGGPLANT, RASPBERRIES, FIGS from VINCENT FARMS

FRUIT EXPANSION: STRAWBERRIES & RASPBERRIES

Chopped Kale Salad with Edamame, Carrot and Avocado
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Ingredients:
Salad
1 bunch kale (preferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too)
fine-grain sea salt
1 cup chopped snow peas (slice off tough ends first)
1 large carrot, peeled and ribboned with a vegetable peeler
1 small red bell pepper, deseeded and chopped
1 heaping cup organic edamame (if using frozen edamame, defrost by tossing into a pot of boiling water for 3 to 4 minutes)
1 avocado, pitted and sliced into small chunks
1 large shallot, finely sliced
handful cilantro, chopped
handful Thai basil (or regular basil), chopped

Tamari-Ginger Vinaigrette
¼ cup olive oil
2 tablespoons rice vinegar
1 tablespoon finely grated ginger
1 tablespoon low-sodium tamari (or other low-sodium soy sauce*)
2 teaspoons lime juice
3 garlic cloves, pressed or minced
(Find the full recipe and ingredients here at Cookie and Kate)

Quinoa Stuffed Grilled Zucchini

Ingredients:
1 cup quinoa (uncooked)
1 red pepper
1 shallot
¼ cup basil leaves, loosely packed
⅔ cup shredded Mozzarella cheese
1 teaspoon kosher salt, divided
1 lemon
4 medium zucchini
Olive oil
⅓ cup grated Parmesan cheese
(Find the full recipe and ingredients here at A Couple Cooks)

Farro and Chick Pea Salad with Shallot-Herb Vinaigrette

Ingredients:
1 cup farro, rinsed
2 tablespoon extra virgin olive oil
1/4 red onion, thinly sliced
1 cup canned chick peas, drained and rinsed
4 ounces cubed feta
1/4 hothouse cucumber, diced
8 cherry tomatoes, quartered
1/2 cup loosely packed micro greens, plus more for garnish
shallot-herb vinaigrette:
2 tablespoons minced shallot
1 garlic clove, minced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons thinly mint
2 teaspoons minced marjoram
1 teaspoon thinly sliced chives
1/2-2/3 cup extra virgin olive oil
salt and pepper to taste
(Find the full recipe and directions here at Spoon Fork Bacon)

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