Week of April 18th

Tip of the week: Best way to store strawberries. Take them out of the bag and put them in an airtight container. You can layer paper towels in between them which will help absorb extra moisture and preserve them the longest.

CSA Contains:
ROMAINE LETTUCE
CARROTS
STRAWBERRIES
GREEN ZUCCHINI
RED BEETS
RAINBOW CHARD
RADISHES
BLUEBERRIES from GOLETA GROWN
LEEKS
BUNCHED SPINACH
BIG BOX ADD: RED BUTTER LETTUCE, CARROTS, GREEN CABBAGE, LATE LANE NAVAL ORANGES, HASS AVOCADOS from McCloskey Nursery

FRUIT EXPANSION CONTAINS: BLUEBERRIES and ORANGES from VINCENT FARMS

Coconut Curry Chickpeas with Wilted Greens

Ingredients:
2 tablespoons olive oil
1 medium onion, diced small
3 cloves garlic, minced
1 tablespoon yellow curry powder
1/4 teaspoon crushed red pepper flakes {optional}
2 tablespoons fresh parsley, chopped
{1} can full-fat coconut milk
2 cup chickpeas, cooked
1 tablespoon lemon juice
4 large handfuls baby spinach
sea salt, to taste
black pepper, to taste
(Find the full recipe and details here at With Food and Love)

Vegan Zucchini Lasagna with Tofu Ricotta

Ingredients:
1 14-ounce package extra-firm tofu
3-4 medium zucchini, sliced lengthwise
1/2 cup hummus (any flavor)
1/2 cup nutritional yeast, plus more for topping
2 tablespoons lemon juice
2 teaspoons dried basil leaves
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1 32-ounce jar pasta sauce (4 cups)
2 cups spinach
(Find the full recipe and details here at Emilie Eats)

2-Ingredient Blueberry Protein Bites

Ingredients:
1 can 15oz/425gms of white beans, organic & precooked (navy beans;I have used Eden and Whole Foods 365 brand)
3/4 cup blueberries
(Find the full recipe and directions here at Green Smoothie Gourmet)

Leek and Potato Pan Roast

Ingredients:
1 lb red potatoes or gold potatoes (around 6 small)
2 leeks (stem) -sliced
1/3 to 1/2 cup sliced red onion
1/3 cup to 1/2 cup olive oil or avocado oil
1 tbsp balsamic vinegar
1 garlic clove (minced)
1/2 tsp salt and pepper each (divided)
2 cups or more Leafy greens (spinach, chard, etc).
lemon
parsley
(Find the full recipe here at Cotter Crunch)

JUICE FEAST:
ROMAINE LETTUCE
CARROTS
STRAWBERRIES
GREEN ZUCCHINI
RED BEETS
RAINBOW CHARD
BLUEBERRIES from GOLETA GROWN
BUNCHED SPINACH
GREEN KALE
ITALIAN PARSLEY

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