Week of October 11th

CSA Contains:
RED BELL PEPPERS
GREEN LEAF LETTUCE
RED TOMATOES
GREEN ZUCCHINI
RED GRAPE TOMATOES
COLLARD GREENS
CARROTS
BROCCOLI
FRENCH GREEN BEANS from FRECKER FARMS
LEEKS
BIG BOX ADD: RED LEAF LETTUCE, CARROTS, ORANGE KABOCHA SQUASH, CUCUMBERS, YELLOW GRAPE TOMATOES

FRUIT EXPANSION CONTAINS: RASPBERRIES and/or BLACKBERRIES

Avocado Chickpea Salad Collard Wraps

Ingredients:
1 ripe avocado
1 15-ounce can (1½ cups) chickpeas, drained and rinsed
1 medium stalk celery, diced
½ large bell pepper, diced
1 medium carrot, diced
1 lemon, juiced
¼ cup cilantro, finely chopped
½ teaspoon salt, plus more to taste
¼ teaspoon pepper, plus more to taste
6 collard leaves
(Find the full recipe and directions here at Emilie Eats)

Zucchini Soft “Taco” Shells

Ingredients:
4 cups zucchini, coarsely grated
1 large egg
1/2 cup grated parmesan cheese
1/4 cup bread crumbs
1/2 teaspoon freshly grated black pepper
1/4 teaspoon kosher or sea salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
(Find the full recipe and directions here at White on Rice Couple)

Chicken Zucchini Enchilada

Ingredients:
1 tbsp. extra-virgin olive oil
1 large onion, chopped
salt to taste
2 cloves garlic, minced
1 tsp. ground cumin
2 tsp. chili powder
3 c. Shredded chicken
1 1/3 cup red enchilada sauce, divided
4 large zucchini, (sliced with a mandolin or peeler)
1 cup shredded Monterey Jack
1 cup shredded cheddar
Sour cream, for drizzling
Fresh cilantro leaves, for garnish
(Find the full recipe and ingredients here at Primavera Kitchen)

Roasted Veggie Buddha Bowl with Quinoa and Avocado

Ingredients:
For the Buddha Bowl and Quinoa:
3/4 cup uncooked quinoa
3/4 pound cut broccoli florets
3/4 pound cut cauliflower florets (about 1/2 medium-sized head), cut into slightly smaller pieces than the broccoli
1 medium red onion, cut into 1/2-inch rings, rings mostly separated but still left “chunky” (no need to split every layer)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, plus additional for cooking the quinoa
1/4 teaspoon black pepper
1 (12 to 14-ounce) block extra firm tofu (do not use firm or silken), removed from packaged and pressed dry
2 small, ripe Hass avocados
Optional for serving: Sliced cucumbers, toasted almonds or pistachios, additional fresh mint and parsley
For the Tahini dressing:
1/2 cup tahini*, well stirred
1/4 cup freshly squeezed lemon juice (about 2 large lemons)
1 1/2 cups lightly packed fresh mint leaves (about 1 of the herb packs)
1/2 cup lightly packed fresh parsley leaves
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
(Find the full recipe and ingredients here at Well Plated)

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