Week of October 25th

We are cruising through our summer veggies and things like red peppers, zucchini and cucumbers will disappear shortly here. Consider making quick pickles, roasted red peppers and other forms of stored veggies so you can enjoy them in the months to come when the days are cold and dark.

CSA Conatains:
CARROTS
YELLOW ONIONS
RED TOMATOES
CILANTRO
GARNET YAMS from QUAIL H. FARMS
RED BELL PEPPERS
CUCUMBERS
RED BEETS from SUNRISE ORGANICS
ROMAINE LETTUCE from FRECKER FARMS
GOLD ZUCCHINI
BIG BOX ADD: CARROTS, SALAD MIX from FRECKER FARMS, LACINATO KALE, GREEN CABBAGE

FRUIT EXPANSION: FUYU PERSIMMONS and STRAWBERRIES from FRECKER FARMS

Southwestern Quinoa Salad with Black Beans, Red Bell Pepper, and Cilantro

Ingredients:
Salad Ingredients:
3/4 cup quinoa (rinsed if needed, check the package)
1 1/2 cup water
1/2 tsp. salt
1 red bell pepper, chopped into small dice
1 can black beans, rinsed and drained
1/2 cup thinly sliced green onion
1/2 cup chopped fresh cilantro
Dressing Ingredients:
2 T fresh-squeezed lime juice
1 tsp. Spike Seasoning (optional but highly recommended)
1 tsp. ground cumin
1/2 tsp. ground Ancho chile pepper (or use regular chile powder if you don’t have Ancho)
fresh ground black pepper to taste
1/4 cup extra-virgin olive oil
(Find the full recipe and directions here at Kalyns Kitchen)

Sweet Potato Breakfast Burritos

Ingredients:
Sweet potato and zucchini hash
1 tablespoon extra-virgin olive oil
½ sweet yellow onion, finely diced
2 garlic cloves, minced
2 cups cubed sweet potatoes (about 1 medium sweet potato), sliced into ½-inch or smaller cubes (I did not peel mine, but feel free, if desired)
1 cup diced zucchini, sliced into ½-inch or smaller cubes (red bell pepper could be used instead, if preferred)
¼ to ½ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon salt
¼ teaspoon ground pepper
Scrambled eggs
8 eggs (use organic cage free eggs, when possible)
2 cups or handfuls fresh spinach leaves, finely chopped
¼ teaspoon salt
¼ teaspoon ground pepper
cooking spray
For serving
8 large whole grain tortillas
optional toppers; hot sauce, salsa, yogurt, guacamole
(Find the full recipe and directions here at Kims Cravings)

Turkey, Beet, Zucchini Hash

Ingredients:
3 tablespoons coconut oil
1 pound ground turkey see note*
1/2 red onion sliced
3 medium beets shredded, about 2.5 cups
2 large carrots shredded, about 2 cups
1 large yellow squash chopped
1 large zucchini squash chopped
1/2 head lacinato kale chopped
2 teaspoons dried oregano
1 teaspoon sea salt
(Find the full recipe and ingredients here at The Roasted Root)

Creamy Cilantro Lime Dressing

Ingredients:
2 cups cilantro leaves, stems removed
1 cup plain Greek yogurt
4 cloves garlic minced
1/4 cup lime juice (from 2 limes)
1/4 teaspoon salt
1/2 cup olive oil
(Find the full recipe and directions here at Culinary Hill)

JUICE FEAST:
CARROTS
CELERY
LACINATO KALE
CILANTRO
GARNET YAMS from QUAIL H. FARMS
RED BELL PEPPERS
CUCUMBERS
RED BEETS from SUNRISE ORGANICS
ROMAINE LETTUCE from FRECKER FARMS
GREEN CABBAGE

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