Week of November 15

Next week is the Thanks Givens CSA box. I will get the blog out as early as possible Monday so you can plan accordingly. Please make sure to put your account on hold NOW if you plan on skipping next week. That will help us secure exactly what we need for next week as planning starts earlier than usual.
We will be donating veggies to the Organic Soup Kitchen again this year. Please let us know if you would like to donate a box towards the cause. The CSA will donate $200 and then match every box that’s donated as well.

CSA Contains:
CARROTS
GREEN LEAF LETTUCE
BABY SPINACH
RED CHERRY TOMATOES
BASIL
GREEN ZUCCHINI
RED BELL PEPPERS
RED BEETS
GREEN CABBAGE
GARNET YAMS from QUAIL H. FARMS
BIG BOX ADD: ROMAINE LETTUCE, ARUGULA, CARROTS, GREEN KALE, FUJI APPLES from CUYAMA ORCHARDS

FRUIT EXPANSION CONTAINS: FUYU PERSIMMONS and SATSUMA TANGERINES from VINCENT FARMS

Thai Tempeh Buddha Bowl

Ingredients:
FOR THE BOWL
2 cups mixed greens
1/3 container seasoned & cooked tempeh ( I used Lightlife)
1/3 cup cooked freekeh (or quinoa, wild rice)
1/4 cup red bell pepper, chopped
1/4 cup shredded purple cabbage
1/4 cup roasted sweet potato, chopped
1/4 cup chopped avocado
CASHEW CURRY SAUCE
1 TBS cashew butter
1 TBS coconut milk (canned or carton)
1/2 TBS coconut aminos (or soy sauce, tamari)
1 tsp rice vinegar
1/2 tsp red curry paste
(Find the full recipe and directions here at Fitten Mitten)

Courgette, Basil & Feta Baked Eggs

Ingredients:
2 tbsp olive oil
1 red onion thinly sliced
salt
3 medium zucchini aka courgette
2 cloves garlic crushed
4 eggs
100 g frozen spinach
3 tbsp finely grated parmesan cheese
black pepper
30 g feta cheese
handful of basil leaves
(Find the full recipe and ingredients at Top with Cinnamon)

Beet and Chickpea Quinoa Burgers

(This is a beet burger to inspire. I love to make beet burgers. This is how I do it: For 1 serving I grate 1 beet and mix with 1 TBSP flour of choice, 1 egg, salt & pepper and any other spices you might enjoy. Flatten into patties and fry for 5 mins each side. I haven’t tried the recipe below, but it looks really good if you have a bit more time to prep.)
Ingredients:
The burger mixture:
1/2 cup dried chickpeas garbanzo beans, soaked 8 hours or overnight (or one 14 ounce can of cooked chickpeas, drained and rinsed)
1 bay leaf
1/2 cup raw quinoa white or multi
salt
3 medium-sized red beets about 10 ounces
1 tablespoon olive oil
1 medium yellow onion finely diced
2 cloves garlic minced
2 tablespoons cider vinegar
2-4 tablespoons finely chopped parsley
zest from 1/2 a medium lemon
juice of 1 medium lemon
1 large egg
1/2 cup quick baby oats
For serving:
several tablespoons of light olive oil for frying the burgers
6 buns
mustard mayonnaise, avocado, thinly sliced red onion, sprouts, or other toppings of your choice
(Find the full recipe and directions here at Wendy Polisi)

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