Week of March 28th

Tip of the Week: These are the very last butternut squashes for the season. We likely wont see them again until the end of summer. The last ones of the season are my favorite because they are the most flavorful. Some liquids have evaporated from the squash during storage and that leaves a bright orange, super sweet meal for you.

CSA Contains:
ROMAINE LETTUCE
CARROTS
RED BEETS
GREEN KALE
BUNCHED SPINACH
BUTTERNUT SQUASH
STRAWBERRIES from FRECKER FARMS
PINK LADY APPLES from CUYAMA ORCHARDS
CILANTRO
FENNEL
BIG BOX ADD: CARROTS, RED CABBAGE, KOHLRABI, EXTRA SPINACH, RED LEAF LETTUCE

FRUIT EXPANSION: BLUEBERRIES from GOLETA GROWN & FUJI APPLES from CUYAMA ORCHARDS

Tumeric Roasted Fennel, Chickpeas and Kale Salad

Ingredients:
1 fennel bulb
1x400g can chickpeas (1½ cup)
3 garlic cloves, halved
1tsp turmeric
sea salt
2tbsp olive oil
large bunch of curly kale
fresh coriander to garnish, optional

Dressing:
1tsp fresh ginger, peeled and grated
2tbsp olive oil
¼ lemon, juice
pinch of sea salt
(Find the full recipe and details here at Nirvana Cakery)

Black Rice, Beet & Kale Salad with Cider Flax Dressing

Ingredients:
Salad
1 lb beets, halved
2/3 cup uncooked black rice (see Notes)
1 1/3 cups water
1/2 cup pecans, roughly chopped
2 cups shredded raw kale

Cider Flax Dressing
2 tbsp apple cider vinegar
2 tbsp cold-pressed flaxseed oil OR extra virgin olive oil
1 tbsp whole grain mustard
1 clove garlic, minced
1 tsp dried thyme (whole, not ground)
1/2 tsp sea salt, plus more to taste
Ground pepper, to taste
(Find the full recipe and directions here at Yummy Beet)

Roasted Butternut Squash Salad

Ingredients:
1 cup uncooked quinoa
1 tsp olive oil
1 kg butternut squash
1 fennel bulb (around 300g)
Handful of pumpkin seeds (about 1/4 cup)
few handfuls of spinach
flat leaf parsley (optional)
Chili Lemon Dressing
1 lemon, zest and juice
1 chili
2 fennel stalks (reserved from the fennel bulb)
4 tbsp good quality extra virgin olive oil or cold pressed rapeseed oil*
pinch of sugar (if needed)
salt and pepper
(Find the full recipe and directions here at Nutritionist Meets Chef)

Juice Feast Contains:
ROMAINE LETTUCE
CARROTS
RED BEETS
GREEN KALE
BUNCHED SPINACH
STRAWBERRIES from FRECKER FARMS
PINK LADY APPLES from CUYAMA ORCHARDS
CILANTRO
FENNEL
RED CABBAGE

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