Week of Feb 7th

Tip of the week: Cilantro keeps great in a shallow cup of water in the fridge or on the window sill. Cut off the first quarter inch of stem when you get it, just like a bouquet of flowers.
Cilantro rids the body of heavy metals, lowers blood sugar levels, protects against UTIs and many forms of cancer among other things. If you find trouble using cilantro up before it goes bad, make a salad dressing. Recipes generally call for a whole bunch. Or try our cilantro cauliflower rice recipe below.
Please note: with the unusually warm weather we are seeing an outbreak of aphids on our brussels sprouts. They are a harmless tiny bug and safe to consume. We will do our best to wash them off, but you can soak your brussels in water if you still find some attached.

CSA Contains:
CARROTS
ROMAINE LETTUCE
RED TOMATOES
BUNCHED SPINACH
GREEN KALE
LEEKS
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
CAULIFLOWER from SUNRISE ORGANICS
CILANTRO
BRUSSELS SPROUTS
BIG BOX ADD: SALAD MIX, CARROTS, RED CABBAGE, GARNET YAMS, FUJI APPLES

FRUIT EXPANSION: TANGERINES from GLEN ANNIE ORGANICS

Cilantro Lime Cauliflower Rice

Ingredients:
1 tablespoon olive oil
1/2 cup white onion, chopped
1 large clove garlic (about 1 teaspoon)
1 green jalapeño deseeded & chopped (optional)
3 cups riced cauliflower (about 1 medium head)
2 tablespoons vegetable stock
1/2 teaspoon salt (or as needed)
zest from 1/2 lime
1/2 cup fresh cilantro, chopped
1 tablespoon lime juice
(Find the full recipe and directions here at A Saucy Kitchen)

Roasted Brussels Sprout and Couscous Salad

Ingredients:
For the Roasted Brussels Sprouts
1 pound brussels sprouts
2 tbsp olive oil
½ tsp salt
¼ tsp pepper
For the Couscous
1 cup dry couscous
½ cup water
¼ tsp salt
For the Salad
1 head romaine lettuce, chopped
1 avocado, peeled and sliced
¼ cup tahini or hummus
Up to ¼ cup apple cider vinegar
¼ tsp salt
¼ tsp pepper
(Find the full recipe and directions here at Another Root)

Spinach Mushroom Leek Noodle Bowls

Ingredients:
9 oz leeks
6-8 ounces cremini mushrooms, sliced
3 scallions, chopped
1 TBSP oil of choice (avocado, coconut, sesame, etc…)
8 ounces fresh long life noodles* (or use your favorite noodles!)
5 ounces fresh baby spinach
salt and pepper, to taste
FOR THE SAUCE:
1 TBSP sesame seeds
1⁄4 cup soy sauce
1 TBSP sesame oil
1TBSP rice wine vinegar
1 TBSP honey (or brown rice syrup if vegan)
1 TBSP water
1/8-1⁄4 tsp crushed red pepper flakes
(Find the full recipe and details here at Peas and Crayons)

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
RED TOMATOES
BUNCHED SPINACH
GREEN KALE
RED CABBAGE
SATSUMA TANGERINES
RED BEETS
CILANTRO
FUJI APPLES from CUYAMA ORCHARDS

Leave a Reply

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