Week of May 23rd

A reminder to anyone picking up their CSA boxes at a school. We do deliver year round, so please make sure to put your box on hold if you need to over the summer.

Tip of the week: If you need to store strawberries, i.e. you (or your kids) didn’t stuff them all into your mouth while you were putting away your veggies -here’s a great tip. Find an airtight container. Layer the strawberries in between a paper towel or tea cloth. Close the lid. They will keep in the fridge for a week + like this.

CSA Contains:
GREEN CURLY KALE
MIXED SQUASH (STRIPED ZUCCHINI & CROOKNECK)
ROMAINE LETTUCE
RED CABBAGE
SUGAR SNAP PEAS
STRAWBERRIES
CUCUMBERS
RED SPRING ONIONS
PINK LADY APPLES from CUYAMA ORCHARDS
CARROTS
BIG BOX ADD: CARROTS, RED BUTTER LETTUCE, RED BEETS, STRAWBERRIES, SUGAR SNAP PEAS

FRUIT EXPANSION: BLUEBERRIES & STRAWBERRIES

JUICE FEAST:
GREEN CURLY KALE
RED BEETS
ROMAINE LETTUCE
RED CABBAGE
LACINATO KALE
STRAWBERRIES
CUCUMBERS
ITALIAN PARSLEY
PINK LADY APPLES from CUYAMA ORCHARDS
CARROTS

Vegan Zucchini Gratin

Ingredients:
For the Vegan Parmesan Cheese:
3/4 cup raw cashews
3 Tbsp nutritional yeast
3/4 tsp salt
1/4 tsp garlic powder
For the Gratin:
2 medium zucchini squash, sliced in thin rounds (I used 1 zucchini, 1 yellow)
1 small bundle asparagus
1/2 yellow or white onion, cut into thin rings
Pinch each sea salt and black pepper
3/4-1 cup vegan Parmesan cheese
2 1/2 Tbsp olive oil
1/4 tsp garlic powder
(Find the full recipe and directions here at The Minimalist Baker)

Kale Slaw with Red Cabbage and Carrots

Ingredients:
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon apple-cider vinegar
Coarse salt and pepper
3 cups mixed shredded kale and red cabbage
1 carrot, peeled and julienned
1/4 cup fresh parsley leaves
2 tablespoons diced red onion
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
2 tablespoons hemp seeds
(Find the full recipe and details here at Martha Stewart)

Crunchy Thai Peanut & Quinoa Salad

Ingredients:
Salad
¾ cup uncooked quinoa or millet
1 ½ cups water
2 cups shredded purple cabbage
1 cup grated carrot
1 cup thinly sliced snow peas or sugar snap peas
½ cup chopped cilantro
¼ cup thinly sliced green onion
¼ cup chopped roasted and salted peanuts, for garnish
Peanut sauce
¼ cup smooth peanut butter
3 tablespoons reduced-sodium tamari or soy sauce
1 tablespoon maple syrup or honey
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
½ lime, juiced (about 1 ½ tablespoons)
Pinch of red pepper flakes
(Find the full recipe and directions here at Cookie and Kate)

Greek Cucumber Tzatziki Glow Bowl

Ingredients:
4 cups kale, divided
1 cup white cannelini beans, divided (or chickpeas)
1.5 cups cooked quinoa, divided
6 thick slices of english cucumber, divided
sliced green olives (or any olive)
extra fresh dill, for topping
CUCUMBER DILL TZATZIKI SAUCE
1/2 cup tahini
1/4 cup filtered water
1/2 lemon, juiced
1/2 cup fresh dill, stems are fine to include
1/2 cup chopped english cucumber
1/3-1/2 jalapeño (or more or less, to taste; optional)
1 tablespoon chopped shallot (or green onion)
1/2 teaspoon maple syrup
1/2 teaspoon sea salt + 1/4 teaspoon pepper
1/4 teaspoon minced garlic (or more, to taste)
(Find the full recipe and directions here at The Glowing Fridge)

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