Week of February 28

Tip of the week: What are leeks and how do I use them? I get a lot of questions regarding these delicious under rated veggies. “They are an excellent source of vitamin K. They are very good source of manganese, vitamin B6, copper, iron, folate and vitamin C. Leeks are also a good source of vitamin A (in the form of carotenoids, dietary fiber, magnesium, vitamin E, calcium and omega-3 fatty acids.” – WHFoods.com
Don’t bother washing or trimming leeks before use. Go ahead and put them in a plastic bag and store them in the vegetable drawer. Add a delicious and unique flavor to your meals by tossing in some sliced leeks. Use the white portion for eating and the greens can be used for stock. They have a delicate onion flavor that isn’t reproduced anywhere else. They are amazing sauteed with spinach and eggs to make a simple dish.

CSA Contains:
CARROTS
GREEN LEAF LETTUCE
RED BEETS
BABY SPINACH from SUNRISE ORGANICS
GREEN CABBAGE
PINK LADY APPLES from CUYAMA ORCHARDS
ITALIAN PARSLEY
LEEKS
GREEN KALE
BUTTERNUT SQUASH
BIG BOX ADD: CARROTS, RED BUTTER LETTUCE, RED CABBAGE, SATSUMA TANGERINES from GLEN ANNIE ORGANICS, LACINATO KALE

FRUIT EXPANSION: BLUEBERRIES from GOLETA GROWN and TANGERINES from GLEN ANNIE ORGANICS

Salmon Burgers with Slaw

Ingredients:
Salmon Burgers
12-14 ounces cooked salmon
2 eggs
1/2 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup chopped fresh herbs, like chives, parsley, or dill
a squeeze of lemon juice
olive oil for pan-frying

Cabbage Slaw:
1 head green cabbage, finely shredded
1 cup plain Greek yogurt
2-3 tablespoons white distilled vinegar (more to taste)
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 cup chopped fresh herbs like chives, parsley, or cilantro
a drizzle of olive oil
(Find the full recipe and directions here at Pinch of Yum)

Kale, Lentil & Roasted Beet Salad

Ingredients:
3 leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed, and dried)
1 beet (rinsed clean, dried, and quartered – remove any rough skin)
1-2 Tbsp olive oil
1/4 tsp each salt and pepper
1/2 cup green lentils, rinsed clean
1 cup vegetable stock (or sub water)
4 big handfuls kale, baby spinach, or spring greens
TAHINI DRESSING
1/4 cup tahini (sesame seed paste)
1/2 lemon, juiced
2 Tbsp maple syrup (or sweetener of choice)
3-4 Tbsp good olive oil
Pinch each salt and pepper
(Find the full recipe and directions here at Minimalist Baker)

Beet, Kale and Cabbage Salad

(The title for this is Paleo Detox Salad, but I didn’t like that name. Kind of throws me off. I think this recipe is a good base for a delicious salad. I’d use tahini in place of Sun Butter. My preference for the sesame flavor. I’d also use some kind of sweetner in the salad dressing, but make this salad yours! I’ve been crushing on cabbage salad lately, so email me if you need ideas.)
Ingredients:
Detox Salad
3 large beets, peeled and shredded {makes 2-3 cups}
1/2 head green cabbage, finely chopped {makes about 2 cups}
1 bunch dinosaur kale, de-stemmed and shredded {makes about 2 cups}
1/2 cup fresh cilantro, finely chopped (sub parsley)
zest of 1 lemon {~1 Tbl}
Detox Salad Dressing
{double recipe for heavier dressing}
2 lemons, juiced {~4 Tbl}
1/3 cup sunbutter {directions below}
1 Tbl fresh ginger, grated
4 Tbl raw unfiltered apple cider vinegar
(Find the full recipe and directions here at Fed and Fit)

JUICE FEAST:
CARROTS
GREEN LEAF LETTUCE
RED BEETS
BABY SPINACH from SUNRISE ORGANICS
GREEN CABBAGE
PINK LADY APPLES from CUYAMA ORCHARDS
ITALIAN PARSLEY
CELERY
GREEN KALE
LACINATO KALE

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