Week of April 25th

Tip of the Week: Need a dinner quick? Put a dab of coconut oil in the pan. Slice up onions and cook them a few minutes until translucent (this would be the time to add garlic and/or ginger too). Add in grated carrot and thinly sliced cabbage. Cook about 5 minutes until cabbage is just wilted. Add in freshly chopped dill and any spices you like. Quick, easy and very filling. Add in some frozen edamame, tofu or chicken at the end if you like.

CSA Contains:
CARROTS
RED LEAF LETTUCE
STRAWBERRIES
BLUEBERRIES from GOLETA GROWN
BUNCHED SPINACH
DILL
GREEN CABBAGE
COLLARD GREENS
SWEET SPRING ONIONS
GREEN ZUCCHINI
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, GOLDEN BEETS and GREEN KALE from SUNRISE ORGANICS, STRAWBERRIES

FRUIT EXPANSION: BLUEBERRIES & STRAWBERRIES

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
STRAWBERRIES
BLUEBERRIES from GOLETA GROWN
BUNCHED SPINACH
ITALIAN PARSLEY
GREEN CABBAGE
GOLDEN BEETS from SUNRISE ORGANICS
GREEN CURLY KALE
COLLARD GREENS

Wilted Cabbage with Warm Lemon-Dill Dressing
(A yummy and satisfying base to any protein)

Ingredients:
6 cups shredded cabbage (green, red, or a mix)
Juice of 1/2 lemon
1/2 tsp dried dill weed (or 1 tsp fresh dill, if you have it)
2 tsp Dijon mustard
1/3 cup rice vinegar
1/2 cup extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp fresh black pepper
Optional garnish: 1/2 cup toasted walnuts
(Find the full recipe and directions here at The Perfect Pantry)

Chickpea & Avocado Collard Wraps with Tahini Sauce

Ingredients:
6 collard greens, tough stems trimmed
1 15-oz can organic chickpeas, drained and rinsed
1 ripe avocado, mashed
1/3 cup parsley, tough stems removed and finely chopped
1 small red onion, diced
3/4 cup shredded carrots
1/4 tsp crushed red pepper flakes
Salt and Pepper

Tahini Sauce:
1/4 cup raw tahini
1-2 cloves of garlic, minced (only use 1 for a mild flavor)
1 TBS fresh lemon juice
2 TBS minced Parsly
pinch of crushed red pepper flakes
3-6 TBS water (add more if sauce is too thick)
Salt and pepper to taste
(Find the full recipe and directions here at The Chalkboard Mag)

Zucchini Pasta with Lentil Bolognese

Ingredients:
PASTA
1 Tbsp (15 ml) olive oil
1 shallot, minced
4 cloves garlic, minced (2 Tbsp or 12 g)
2-3 carrots, finely shredded (1 cup or 110 g | I use the grater attachment on a food processor)
Pinch sea salt, plus more to taste
26 ounces (737 g) favorite marinara sauce (or sub tomato sauce* | I prefer Trader Joe’s brand Tomato Basil)
Pinch red pepper flake
1 tsp dried basil
1 tsp dried oregano
1 Tbsp (12 g) coconut sugar for sweetness, plus more to taste (or sub stevia)
1/2 cup (120 ml) water
3/4 cup (144 g) red lentils, rinsed and drained
2 medium zucchini, rinsed and both ends sliced off
(Find the full recipe and directions here at The Minimalist Baker)

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