Week of September 12

What makes a shallot so special? Shallots are not only delicious, they’re also good for you! Shallots contain vitamins A, C, E, and, and important minerals like selenium, which help keep your skin and hair healthy. Shallots caramelize like an onion, although their mild flavor is closer to garlic. One nice thing about shallots is that they do not give one bad breath, the way onions and garlic do and they are more easy to digest. Try adding thinly sliced onions to your favorite oil based salad dressing and let them marinate overnight. It adds a fantastic flavor and crunch to your next salad.

CSA Contains:
BROCCOLI
CANARY MELON
ITALIAN PARSLEY
HEIRLOOM TOMATOES
MINI SWEET BELL PEPPERS
GREEN ZUCCHINI
SHALLOTS
GREEN LEAF LETTUCE
STRAWBERRIES
CARROTS
BIG BOX ADD: GREEN LEAF LETTUCE, CARROTS, CUCUMBERS, HEIRLOOM TOMATOES, GREEN KALE

FRUIT EXPANSION: CONCORD or IONA GRAPES from VINCENT FARMS and STRAWBERRIES

JUICE FEAST:
GREEN KALE
WATERMELON
ITALIAN PARSLEY
CUCUMBERS
RED BELL PEPPERS
ROMAINE LETTUCE
STRAWBERRIES
CARROTS
FENNEL
LACINATO KALE


Crusty Baked Vegan Alfredo w/ Carmalized Shallots & Kale

Ingredients:
sea salt
freshly ground pepper
12 ounces brown rice pasta (i like tinkyada fussili)
3 tablespoons extra virgin olive oil
5-6 medium sized shallots
1 bunch kale, chopped (about 5 cups)
1/2 cup gluten-free panko breadcrumbs (i like aleia’s)
1 tablespoon nutritional yeast
fresh parsley, for garnish (optional)

alfredo sauce
1/2 cup raw cashews soaked for at least 4 hours, drained and rinsed
2 tablespoons extra virgin olive oil
1/3 cup nutritional yeast
4 teaspoons apple cider vinegar
1 tablespoon fresh lemon juice
4 garlic cloves, roughly chopped
1 teaspoon sea salt, plus more to taste
freshly ground pepper
1/2 cup chickpea flour
2 cups filtered water
(Find the full recipe and inspiration here at Dolly and Oatmeal)

Orzo Pasta Salad

Ingredients:
2-3 cups broccoli florets, stems removed
1 cup orzo
Juice from 1/2 Lemon
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
2 tablespoons plus 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 red Bell Pepper, diced
1/2 medium red onion, finely chopped
1 tablespoon chopped parsley
1 (16 ounce can) chickpeas, drained
(Find the full recipe and directions here at Girl Gone Gourmet)

Creamy Vegetable Risotto

Ingredients:
RISOTTO
3 1/2 – 4 cups vegetable broth (warmed on the stovetop // store-bought)
2 Tbsp water (or oil), divided
1 small bundle asparagus (ends trimmed or 1 small bundle broccolini, stalks trimmed (we used both))
1 medium red bell pepper (seeds + stem removed, thinly sliced)
~1/4 tsp each sea salt and black pepper
3/4 cup thinly sliced shallot
1 cup arborio rice
1/4 cup dry white wine (or sub more vegetable broth)
1/4 cup vegan parmesan cheese (plus more for serving)
FOR SERVING optional
Fresh chopped parsley
(Find the full recipe and inspiration here at The Minimalist Baker)

Chopped Thai Broccoli Salad

Ingredients:
1 pound broccoli
1 tablespoons toasted sesame oil
1 teaspoon garlic minced
1 large carrot diced
1 large red bell pepper seeds removed and diced
1/2 cup spring onions thinly sliced
small handful cilantro chopped
1 cup cashews roughly chopped
Dressing
2 tablespoons toasted sesame oil
1 teaspoon lime juice
2 tablespoons almond butter can also use peanut butter
1 tablespoon coconut aminos*
2 teaspoons coconut sugar
(Find the full recipe and directions here at A Saucy Kitchen)

Leave a Reply

Your email address will not be published. Required fields are marked *