Week of September 20th

CSA Contains:
CARROTS
GREEN LEAF LETTUCE
RED BELL PEPPERS
CUCUMBERS
ARUGULA from SUNRISE ORGANICS
STRAWBERRIES from FRECKER FARMS
CANARY MELON
HEIRLOOM TOMATOES
LEEKS
GREEN KALE
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, YELLOW CHERRY TOMATOES from FRECKER FARMS, GREEN ZUCCHINI, CANTALOUPE

FRUIT EXPANSION CONTAINS: STRAWBERRIES from FRECKER FARMS and CONCORD GRAPES from VINCENT FARMS

Garlic Butter Roasted Vegetables and Egg

Ingredients:
1 large leek
2 large hands full sugar snap peas
2 large carrots
2 large red and/or yellow bell peppers
4 Tbsp butter
2 cloves garlic
Salt
3 eggs
1 hand full parsley
(Find the full recipe and directions here at Green Healthy Cooking)

Greek Cucumber and Arugula Salad

Ingredients:
2 medium-sized cucumbers, sliced thin OR spiralized then roughly chopped
2 cups chopped tomatoes
2 cups baby arugula
1/2 red onion, cut in half then into thin slices
1/2 cup pitted kalamata olives, haved
1/3 cup crumbled feta cheese
1/3 cup chopped fresh parsley
For the Oregano Lemon Vinaigrette:
1/4 cup extra virgin olive oil
3 Tablespoons fresh lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon honey
1 garlic clove, pressed or minced
salt and pepper
(Find the full recipe and directions here at Iowa Girl Eats)

Roasted Sweet Potato, Quinoa and Kale Salad

Ingredients:
2 medium sweet potatoes, peeled and cubed
1 Tbsp olive oil
1 tsp. garlic powder
½ tsp. onion powder
½ tsp. oregano
½ tsp. chipotle chili powder
½ cup uncooked quinoa
3 cups kale or mixed greens
¼ cup dried cranberries
For the dressing:
1 Tbsp red wine vinegar
1 Tbsp apple cider vinegar
2 Tbsp olive oil
1 tsp. minced shallots
1½ Tbsp honey
(Find the full recipe and directions here at Eat Yourself Skinny)

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