Week of November 29th

We hope you had an amazing Thanksgiving filled with friends and loved ones and of course..tasty food. We are able to raise and distribute over $700 worth of produce to the Organic Soup Kitchen last week. Thanks to all that contributed to help make that happen. If you have any meals that you’ve been creating with your CSA box be sure to tag us on Instagram @somethinggoodorganics.

CSA Contains:
CARROTS
RADISHES
GREEN BEANS
ROMAINE LETTUCE
BUNCHED SPINACH
GREEN ZUCCHINI
CUCUMBERS
PERSIMMONS from Casitas Valley Farm
GREEN KALE
ITALIAN PARSLEY
BIG BOX ADD: RED LEAF LETTUCE, CARROTS, RED CHARD, SATSUMA TANGERINES from GLEN ANNIE ORGANICS, GARNET YAMS from QUAIL H. FARMS

FRUIT EXPANSION CONTAINS: FUJI APPLES from CUYAMA ORCHARDS and SATSUMA TANGERINES from GLEN ANNIE ORGANICS

Green Bean Salad with Toasted Almonds & Feta

Ingredients:
⅓ cup sliced almonds
1 pound green beans, trimmed and cut into 2 to 3” long pieces
¼ cup water
½ teaspoon fine sea salt, divided
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice (about ½ lemon)
2 teaspoons Dijon mustard
1 small-to-medium clove garlic
Several twists of freshly ground black pepper
Pinch of red pepper flakes
¼ cup crumbled feta cheese, divided
3 to 4 large basil leaves, torn or chopped, for garnish
Lemon zest from about ½ lemon, for garnish
(Find the full recupe and directions here at Cookie and Kate)

Highway to Kale Salad

Ingredients:
LEMON-PARSLEY DRESSING:
1 cup grapeseed or olive oil
½ cup apple cider vinegar
¼ cup fresh lemon juice
1 tablespoon stone ground mustard
1 lemon zested
½ cup flat leaf parsley leaves roughly chopped
3 cloves garlic minced
¼ teaspoon kosher salt or to taste
KALE SALAD:
8 ounces lacinato and red leaf kale thinly sliced
½ cup raw pumpkin seeds pepitas
1 cup shredded carrot
½ cup dried cherries
1/2 cup cotija cheese grated + more for serving
(Find the full recipe and directions here at The Roasted Root)

Grilled Chicken with Cucumber-Radish Salsa

Ingredients:
½ teaspoon ground coriander
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
4 “thin-cut” boneless, skinless chicken breasts or cutlets (4 ounces each), trimmed
½ cup finely diced seeded English cucumber
½ cup finely diced radishes
¼ cup finely chopped fresh mint
2 teaspoons rice vinegar
(Find the full recipe and ingredients here at Eating Well)

Juice Box:
CARROTS
FUJI APPLES
ROMAINE LETTUCE
BUNCHED SPINACH
GREEN ZUCCHINI
CUCUMBERS
RED CHARD
GREEN KALE
ITALIAN PARSLEY

Leave a Reply

Your email address will not be published. Required fields are marked *