Week of October 18th

CSA Contains:
CARROTS
SALAD MIX from FRECKER FARMS
MINI SWEET PEPPERS from SUNRISE ORGANICS
GREEN CABBAGE
GREEN KALE
HEIRLOOM TOMATOES
CUCUMBERS
ITALIAN PARSLEY
GARNET YAMS from Quail H. Farms
GREEN ZUCCHINI
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, RED BELL PEPPERS, BLUEBERRIES from GOLETA FARMING

FRUIT EXPANSION: FUJI APPLES from FRECKER FARMS and BLUEBERRIES from GOLETA FARMING

Crunchy Thai Noodle Salad

Ingredients: Serves 2
4 ounces brown rice noodles
1 cup shelled edamame
2 large carrots, spiralized (or thinly chopped)
1 zucchini, spiralized (or thinly chopped)
1 cup purple cabbage, thinly sliced
3-4 leaves of kale (about 4 cups, divided)
optional toppings: crushed cashews/peanuts, scallions, crunchy rice noodles, cilantro
lime wedges, for spritzing
(Find the full recipe and directions here at The Glowing Fridge)

Green Goddess Avocado Kale Salad

Ingredients:
1 bunch kale, chopped
½ ripe avocado
2 lemons, juiced
1 zucchini, spiralized or chopped
1 cup shelled edamame
½ cup cilantro, finely chopped
3 tablespoons hemp seeds
1-2 teaspoons garlic, minced
Salt and pepper, to taste
(Find the full recipe and directions here at Emilie Eats)

Also check out this epic Vegan Blueberry Zucchini Bread

Baked Sweet Potatoes with Crispy Kale and Feta

Ingredients:
4 large sweet potatoes
1 small bunch curly kale, center ribs removed and cut into bite size pieces
1 tablespoon olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup walnut pieces
3/4 cup crumbled feta cheese
(Find the full recipe and details here at Skinny MS.)

Cabbage Sauteed with Chicken

Ingredients:
3 tbsp olive oil
1/2 lb boneless chicken thighs, cut into small pieces
1 small cabbage
2 medium carrots (shredded)
1 tbsp paprika
2 tomatoes
3 bay leaves
1 cup chicken stock
salt, pepper
chopped fresh parsley
(Find the full recipe and directions here at Cooktoria)

JUICE BOX Contains:
CARROTS
RED BELL PEPPERS
GREEN CABBAGE
GREEN KALE
FUJI APPLES
CUCUMBERS
ITALIAN PARSLEY
GARNET YAMS from Quail H. Farms
GREEN ZUCCHINI

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