Week of October 4th

CSA Conatins:
CARROTS
GREEN LEAF LETTUCE
BUTTERNUT SQUASH
RED GRAPE TOMATOES
GREEN KALE
RED BELL PEPPERS
ITALIAN PARSLEY
RED TOMATOES
FRENCH GREEN BEANS from FRECKER FARMS
LEEKS
BIG BOX ADD: CARROTS, GREEN BELL PEPPERS, ZUCCHINI, ROMAINE LETTUCE, CUCUMBERS

FRUIT EXPANSION: STRAWBERRIES from FRECKER FARMS

Butternut Squash Lo Mein

(For those of us without spiralizers, I figure small chunks would be equally as tasty!)
Ingredients: serves 2
1 medium butternut squash, peeled and spiralized
1 tsp peanut oil or coconut oil, divided
1/2 yellow onion (or 1 small yellow onion), sliced
1 red bell pepper, sliced
8 oz. button mushrooms, sliced
2 cloves garlic, minced
3 cups kale or spinach
Sauce:
2 tbsp tamari (gluten-free soy sauce)
1 tsp maple syrup
1/2 tsp toasted sesame oil (plain is fine too, just not as flavorful)
1/2 tsp peanut oil
1/2 tsp ginger (minced, ground or juice)
1/2 tsp turmeric
1/4 tsp black pepper
1/2 tsp garlic powder
topping: sesame seeds
(Find the full recipe and directions here at Food by Mars)

Chick Pea and Green Bean Salad

Ingredients:
½ cup thinly sliced red onion, cut into half circles
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil, divided
¾ pound fresh green beans, trimmed and cut into one-inch pieces
1 15.5-ounce can chick peas, rinsed and well drained
1 teaspoon chopped fresh garlic
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons water
½ teaspoon Dijon mustard
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
(Find the full recipe and directions here at A Family Feast)

Kale and Butternut Squash Breakfast Bowl

Ingredients:
1 medium butternut squash, cut into ¼ and remove seeds
1 tablespoon coconut oil
1 small red onion, peeled and diced
1 large garlic clove, peeled and minced
1 head kale, ribs removed and chopped
1 teaspoon dried oregano
½ teaspoon turmeric powder
¼ teaspoon ground cinnamon
salt and pepper to taste
4 pasture eggs, cooked however you like
1 large avocado, pitted and skins removed
(Find the full list of ingredients here at The Organic Dietitian)

Roasted Garlic & Tomato Lentil Salad

Ingredients:
1 head garlic
1 tablespoon olive oil divided
1 1/2 cups grape tomatoes halved
1 cup red onion sliced
2 3/4 cups vegetable broth
1 cup green lentils
1/2 cup diced celery
1/2 cup diced red pepper
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon crushed red pepper
Salt and Pepper to taste
(Find the full recipe and ingredients here at Wendy Polisi)

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