Week of January 24th

CSA Contains:
CARROTS
GREEN LEAF LETTUCE
RED TOMATOES
BRUSSELS SPROUTS
GREEN KALE
LEEKS
GARNET YAMS from QUAIL H. FARMS
FUJI APPLES from CUYAMA ORCHARDS
BABY SPINACH
CILANTRO
BIG BOX ADD: SALAD MIX, CARROTS, ARUGULA, SATSUMA TANGERINES from GLEN ANNIE ORGANICS, BRUSSELS

FRUIT EXPANSION: TANGERINES and FUJI APPLES

Cilantro Lemon Vinaigrette

Ingredients:
⅓ c. olive oil
2 Tbsp water.
2 handfuls cilantro
juice of ½ lemon
2 tsp. garlic, diced
¼ tsp. salt
1 tsp honey
2 Tbsp champagne or red wine vinegar
(Find the full recipe and directions here at The Creative Bite)

Quinoa Stuffed Sweet Potatoes

Ingredients:
2 medium sweet potatoes
1 cup cooked quinoa
1 tablespoon olive oil
1 small shallot, diced (or red onion)
2 cloves of garlic, minced
1 cup chopped kale
1/2 lemon, juiced
1/2 cup hazelnuts, toasted
Salt & pepper to taste
for the tahini
1 tablespoon tahini
1 teaspoon lemon juice
Pinch of salt
1 – 2 tablespoons water (to thin)
(Find the full recipe and directions here at Simply Quinoa)

Crispy Brussels Sprouts with Leeks and Almond Crumble

Ingredients:
2 Tablespoons olive oil, divided
1 large leek, thinly sliced
1 pound brussels sprouts, trimmed and sliced in half lengthwise (larger sprouts quartered)
fried eggs for topping
salt and pepper to taste
Almond Crumble
1 cup raw almonds
2 1/2 Tablespoons nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon fine sea salt
(Find the full recipe and directions here at Dishing Up the Dirt)

Juice Feast:
CARROTS
ROMAINE LETTUCE
RED TOMATOES
CELERY
GREEN KALE
LEMONS
GARNET YAMS from QUAIL H. FARMS
FUJI APPLES from CUYAMA ORCHARDS
BABY SPINACH
CILANTRO/PARSLEY

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