When you eat broccoli, do you often find yourself throwing the stems away? Let’s stop doing that 🙂 Don’t let the crowns have all the glory. You’ll want to start by determining just how tough their exteriors are, peeling them off if they’ve grown too wooden with time. Most of the time, I prefer to eat the broccoli stems raw, either tossed into a salad or arranged on a plate and drizzled with some olive oil and a sprinkling of flaky sea salt. They don’t need much else. It makes for a fun little predinner snack for the cook—just a treat, nothing that will ruin your appetite.
CSA Contains:
CARROTS
ROMAINE LETTUCE
GREEN ZUCCHINI
BLACKBERRIES
RED TOMATOES
MOUNTAIN MAGIC TOMATOES on the vine
BROCCOLI
CANTELOPE
GREEN BELL PEPPER
RED ONIONS
BIG BOX ADD: GREEN BEANS, CARROTS, GREEN LEAF LETTUCE, YUKON GOLD POTATOES, STRAWBERRIES from SUNRISE ORGANICS
FRUIT EXPANSION: STRAWBERRIES and YELLOW PEACHES
(Let us know how we are doing. I treat the peaches like little babies, but I want to be sure they are making it to your counter without bruising.)
JUICE FEAST
CARROTS
ROMAINE LETTUCE
CUCUMBERS
BLACKBERRIES
RED TOMATOES
WATERMELON
LEMONS from VINCENT FARMS
STRAWBERRIES from SUNRISE ORGANICS
CILANTRO and DANDELION GREENS
GREEN KALE
The Best Vegan Broccoli Salad
Ingredients:
For the dressing:
¾ cup raw cashews, soaked
¼ cup water
2 tbsp pure maple syrup
2 tbsp apple cider vinegar
½ tsp mined garlic
heaping ½ tsp sea salt
Freshly ground black pepper
For the salad:
2 large broccoli crowns (florets only), finely chopped
1½ cups red grapes, halved
â…“ cup roasted salted almonds, finely chopped
¾ cup diced red onion
â…“ cup dried cranberries or raisins
(Find the full recipe and directions here at Hummusapien)
Sautéed Zucchini and Cherry Tomatoes
Ingredients:
2 tablespoons extra virgin olive oil
1 small red onion, diced
1 pound zucchini (2-3 medium), cut into 1/2-inch chunks
1 pint cherry or grape tomatoes, halved (I usually buy NatureSweet Cherubs)
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh chopped basil, plus more for garnish if desired
(Find the full recipe and directions here at Once Upon a Chef)
Best Vegetable Lasagna
Ingredients:
2 tablespoons extra-virgin olive oil
3 large carrots, chopped (about 1 cup)
1 bell pepper, chopped
1 medium zucchini, chopped
1 medium onion, chopped
¼ teaspoon salt
5 to 6 ounces baby spinach
Tomato sauce (or substitute 2 cups prepared marinara sauce)
1 large can (28 ounces) diced tomatoes
¼ cup roughly chopped fresh basil + additional for garnish
2 tablespoons extra-virgin olive oil
2 cloves garlic, pressed or minced
½ teaspoon salt
¼ teaspoon red pepper flakes
Remaining ingredients:
2 cups (16 ounces) low-fat cottage cheese, divided
¼ teaspoon salt, to taste
Freshly ground black pepper, to taste
9 no-boil lasagna noodles*, preferably whole wheat
8 ounces (2 cups) freshly grated mozzarella cheese
(Find the full recipe and directions here at Cookie and Kate)
Tomato Bell Pepper Green Olive Salad
Ingredients:
2 cups tomatoes (heirloom varieties work especially well) cut in cubes
1 cup green bell peppers cut in cubes
1 cup green olives (with pimientos, such as Spanish Manzanilla)
1/4 cup parsley (fresh) chopped
1 Tablespoon red wine vinegar
1 Tablespoon olive oil
salt to taste
(Find the full recipe and details here at Veggies Save the Day)