Week of February 21st

Tip of the week: Our spaghetti squash was grown in the summer and stored all winter. That’s where it get’s the name “winter squash.” It’s really easy to cook and enjoy this squash. Cut it in half, scoop out the seeds and rub the insides down with olive oil. Bake at 450 degrees for about 40 minutes. You know it is done when the squash is soft and you can use a fork to rake out the “noodles.” We have a yummy recipe below, but you can also just top it with some pesto, mushrooms and cheese for an easy weeknight dinner.

CSA Contains:
CARROTS
GREEN LEAF LETTUCE
PINK LADY APPLES from CUYAMA ORCHARDS
RED BEETS
GREEN CABBAGE
ARUGULA
CELERY
RED CHARD
SPAGHETTI SQUASH
RED TOMATOES
BIG BOX ADD: CARROTS, RED BUTTER LETTUCE, RED TOMATOES, GARNET YAMS, GREEN KALE

FRUIT EXPANSION ADD: BLUEBERRIES from Goleta Farming and TANGERINES from GLEN ANNIE ORGANICS

Garlicky Swiss Chard and Chickpeas

Ingredients:
1 tablespoon olive oil, divided
2 bunches Swiss chard, center stems cut out and discarded and leaves coarsely chopped
2 cups low-sodium chicken broth (or vegetable broth)
2 medium shallots, finely chopped (about ½ cup)6 medium garlic cloves, minced
15.5 ounce can garbanzo beans (chickpeas), rinsed and drained
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper, to taste
½ cup crumbled feta cheese, optional
(Find the full recipe and details here at Foodie Crush)

Roasted Cabbage Steaks with Garlicky Beet Sauce

Ingredients:
1 head cabbage
3 tablespoons olive oil
salt and pepper
BEET SAUCE
1/3 cup crème fraiche
1/4 cup finely grated raw beets (using a microplane, it should almost be like pulp)
1 teaspoon Megafood Daily Energy Powder (optional)
2 cloves garlic, coarsely chopped
2 1/2 tablespoons fresh lemon juice
2-3 tablespoons water
1 tablespoon olive oil
1/4 teaspoon salt
(Find the full recipe and directions here at Heart Beet Kitchen)

Cabbage and Apple Salad With Ginger Vinaigrette

(I love the taste of our green cabbage. It’s so much sweeter than the red variety. A great substitution in this recipe.)
Ingredients:
3 tablespoons apple cider vinegar
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon minced garlic
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 cups packed shredded red cabbage
2 cups packed shredded Napa cabbage
2 cups thinly sliced Granny Smith apple
2 teaspoons fresh lemon juice
1/4 cup golden raisins, plumped in hot water
1/4 cup toasted, unsalted sunflower seeds

(Lightened Up) Swiss Chard & Spaghetti Squash Gratin

Ingredients:
1 small spaghetti squash (2 pounds), cut in half lengthwise, seeds and membrane scooped out
2 teaspoons olive oil or Kerrygold butter
1 cup diced onion
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 head swiss chard, leaves and stems separated; stems chopped into 1 inch pieces and leaves cut into bite sized pieces
Salt and pepper to taste
1/2 cup whole milk Greek yogurt
1/2 cup kerrygold dubliner cheese, grated
1/2 cup Parmigiano Reggiano, grated
1/2 cup Italian style bread crumbs
(Find the full recipe and directions here at Baker by Nature)

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
PINK LADY APPLES from CUYAMA ORCHARDS
RED BEETS
GREEN CABBAGE
CELERY
RED CHARD
ITALIAN PARSLEY
LEMONS
GREEN KALE

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