Week of Aug 1st

Did you know tomatoes and onions are best stored on your counter top? If you slice into them, you can put them in an air tight container in the fridge, but it’s best to consumer them as soon as you can. Enjoy.

CSA Contains:
BROCCOLI
CARROTS
GREEN BEANS from SUNRISE ORGANICS
STRAWBERRIES from SUNRISE ORGANICS
ROMAINE LETTUCE
RED CHERRY TOMATOES
CUCUMBERS
RED TOMATOES
CANTELOPE
RED ONIONS
BIG BOX: CARROTS, RED LEAF LETTUCE, BLACKBERRIES, POTATOES, GREEN KALE

FRUIT EXPANSION: PEACHES and BLACKBERRIES

JUICE FEAST:
CELERY
CARROTS
LEMONS
ROMAINE LETTUCE
CANTELOPE
BLACKBERRIES
STRAWBERRIES
GREEN KALE
CUCUMBERS

Quinoa Broccoli Slaw with Honey-Mustard Dressing

Ingredients:
Slaw
¾ cup uncooked quinoa
1 ½ cups water
½ cup slivered or sliced almonds
1 ½ pounds broccoli (about 2 large or 3 medium heads)
⅓ cup chopped fresh basil
Honey-mustard dressing
½ cup olive oil
2 tablespoons lemon juice
2 tablespoons smooth Dijon mustard
1 tablespoon apple cider vinegar or more lemon juice
1 tablespoon honey
2 medium cloves garlic, pressed or minced
½ teaspoon sea salt
Freshly ground pepper, to taste
Red pepper flakes, optional (for heat)
(Find the full recipe and inspiration here at Cookie and Kate)

White Bean Tomato Salad

Ingredients:
1 (15-ounce) can white beans, drained and rinsed
1/2 pint grape or cherry tomatoes, halved
4 basil leaves, rolled and sliced into ribbons
3-4 thin slices of red onion
4 ounces perline mozzarella balls (see note)
3/4 teaspoon kosher salt, divided
1/2 tablespoons balsamic vinegar
1 1/2 tablespoons olive oil
5 ounces mixed greens
4 slices toasted bread
(Find the full directions and ingredients here at Girl Gone Gourmet)

Green Bean, Quinoa and Sprout Salad

Ingredients:
1/3 cup quinoa
10 ounces green beans, trimmed
1 head broccoli, chopped into small florets
1 carrot, diced
1 lemon, juiced
1 teaspoon dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon smoked paprika
1/3 cup olive oil
1 cup sunflower sprouts
1/2 cup chopped fresh herbs (I used a mixture of parsley, chives and dill)
(Find the full recipe and details here at Delish Knowledge)

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