Week of December 6th

We’d LOVE to see what you are making with your CSA veggies. Tag us on instagram @somethinggoodorganics or post on Facebook to John Givens Farm and enter to win two weeks of free vegetables.

CSA Contains:
CARROTS
RED LEAF LETTUCE
SPAGHETTI SQUASH
LACINATO KALE
YELLOW ONIONS
CUCUMBERS
GREEN BEANS
FENNEL
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
GREEN CABBAGE
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, BUNCHED SPINACH, FUJI APPLES from CUYAMA ORCHARDS, ROMA TOMATOES

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

Garlicky Spaghetti Squash with Chicken, Mushrooms and Kale

Ingredients:
1 medium-sized spaghetti squash roasted
2 tablespoons grapeseed oil (or olive oil)
6 cloves large garlic minced
3 cups baby Portobello mushrooms chopped into sixths
2 teaspoons fresh thyme chopped
1 large chicken breast sliced into strips, or two
4 cups dino kale leaves packed
Zest of 1 lemon
ΒΌ teaspoon sea salt
1/8 teaspoon ground cayenne pepper or to taste
(Find the full recipe and directions here at The Roasted Root)

Lily’s Lemony Fennel, Radish, and Kale Salad

Ingredients:
8 large leaves dinosaur (lacinato) kale
1 tablespoon extra-virgin olive oil
2 cups sugar snap peas , washed and ends trimmed (I used tender green beans instead)
3 cups very thinly sliced or shaved fennel bulb (about 1 medium-large), fronds reserved
5 – 6 radishes , very thinly sliced or shaved, about 1 cup
1/3 cup loosely packed fresh flat-leaf parsley leaves
1/3 cup loosely packed fresh mint leaves
1 – 2 tablespoons fresh lemon juice , or to taste
a few pinches flaky sea salt , or to taste
1/3 cup crumbled feta cheese (about 1 3/4 ounces; preferably feta in brine)
freshly cracked black pepper , to taste
(Find the full recipe and directions here at the Brooklyn Kitchen)

Turmeric Roasted Chickpea Carrot Salad with Apple Cider Tahini Dressing

Ingredients:
6-7 large Rainbow carrots
10 ounce can drained chickpeas
1/4 to 1/3 c olive oil
1/2 tsp balsamic vinegar
1 tsp ground turmeric
1/2 tsp paprika
1/4 tsp garlic salt
1/4\’tsp pepper
optional crushed red pepper
Fresh parsley
FOR THE APPLE CIDER TAHINI DRESSING
1/4c tahini or almond butter
1/2 tbsp ACV (Apple Cider Vinegar)
1/4 tsp sea salt
1 tbsp maple syrup
dash of black Pepper
2-3 tbsp warm almond or coconut milk
Optional mustard powder 1/4tsp or 1/4 tsp cumin
(Find the full recipe and directions here at Cotter Crunch)

Raw Kale, Cabbage and Carrot Chopped Salad with Maple Sesame Vinaigrette

(My husband and I have been crushing on cabbage salads lately. I prefer our green cabbage to the nappa cabbage listed below. Our green cabbage is slightly sweet and crunchier than the nappa. I highly recommend a little tahini in the dressing for the very unique flavor it brings. Make this salad yours.)
Ingredients:
For the Dressing:
1 Tablespoon olive oil
1 Tablespoon sesame oil
2 Tablespoons apple cider vinegar (or unsweetened rice wine vinegar if not grain free)
1 Tablespoons real maple syrup (preferably grade B)
1 Tablespoon gluten free soy sauce (or coconut aminos for a soy free alternative)
1 clove of garlic, finely minced
For the Salad:
1 small bunch lacinato kale (also known as Tuscan kale)
1 small head (or half of a larger head) of Napa cabbage, shredded
1 baby bok choy, thinly sliced
4 carrots, shaved into long strips with a peeler
2 Tablespoons hemp seeds (or toasted sesame seeds)
Freshly ground pepper to taste
(Find the full recipe and directions here at Gourmade in the Kitchen)

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