Week of September 13th

CSA Contains:
RED LEAF LETTUCE
CARROTS
GREEN KALE
RASPBERRIES
GREEN BEANS from SUNRISE ORGANICS
GREEN ZUCCHINI
RED TOMATOES
HEIRLOOM TOMATOES
CILANTRO
ANANAS MELON (a pale fleshed melon that is juicy and crisp)
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, STRAWBERRIES and CHERRY TOMATOES from FRECKER FARMS,

FRUIT EXPANSION CONTAINS: RASPBERRIES and STRAWBERRIES
*note to subscribers: We are working hard in our orchard to provide a wide variety of fruit in the future. Please bear with us!

Green Bean Salad with Mustard Vinaigrette

Ingredients:
1 pound green beans, trimmed and chopped
2 teaspoons dijon mustard
4 teaspoons apple cider vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon Kosher Salt
1/2 cup sliced almonds, toasted
(Find the full recipe and directions here at Weelicious)

Kale Salad

Ingredients:
1 head of kale
1½ TBS grapeseed or olive oil
1 cup dried cranberries
1 cup shredded carrots
¾ cup slivered almonds
Salt & pepper
Balsamic Lemon Vinaigrette
½ cup balsamic vinegar
¼ cup grapeseed or olive oil
1 TBS fresh lemon juice
Salt & pepper
2 teaspoons sugar (or honey)
(Find the full recipe and directions here at Jolynneshane)

Vegan Creamy Zucchini Soup

Ingredients:
1 tablespoon coconut oil
1/2 onion, diced
3 cloves garlic, minced
2 large zucchini, (over 1 pound), quartered and thinly sliced
3 cups vegetable stock
1/2 cup coconut milk
fresh herbs to garnish (scallions)
(Find the full recipe and ingredients here at Avocado Pesto)

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Ingredients:
1 1/4 lbs peeled and deviened jumbo shrimp (weight after peeled)
1 tsp olive oil
1 red bell pepper, diced
4 scallions, thinly sliced, white and green parts separated
1/2 cup chopped cilantro
4 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 tsp crushed red pepper flakes (or to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk
1/2 lime, squeezed
(Find the full recipe and ingredients here at Skinny Taste)

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