Week of September 19th

Did you know that a cup of red bell pepper contains 3x as much vitamin C as an orange? Yum.

CSA Contains:
RED BELL PEPPERS
CARROTS
STRAWBERRIES from SUNRISE ORGANICS
GREEN LEAF LETTUCE
BUTTERNUT SQUASH
CANTELOUPE
CIPOLLINI ONIONS
CUCUMBERS
GREEN BEANS from FRECKER FARMS
RED TOMATOES
BIG BOX: ROMAINE LETTUCE, CARROTS, MINI SWEET BELL PEPPERS, CHERRY TOMATOES, LACINATO KALE

FRUIT EXPANSION: GALA APPLES from CUYUAMA ORCHARDS and STRAWBERRIES from SUNRISE ORGANICS

JUICE FEAST Contains:
RED BELL PEPPERS
CARROTS
STRAWBERRIES from SUNRISE ORGANICS
GALA APPLES from CUYAMA ORCHARDS
WATERMELON
CUCUMBERS
ROMAINE LETTUCE
RED TOMATOES
LACINATO KALE
CILANTRO

Late Summer Harvest Bowls with Kale Pesto

Ingredients:
FOR THE BOWLS
2 cups cubed butternut squash (about 1 medium squash)
1 lb green beans, ends trimmed
1 pint cherry tomatoes, halved
2 cups cooked farro or brown rice (about 1 cup dry)
FOR THE KALE PESTO
3 cups chopped lacinato kale, stems removed (about 1 bunch)
1/2 cup raw pecans (or other nut of choice)
2 tablespoons lemon juice (about 1 small lemon)
2-3 garlic cloves
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
(Find the full recipe and inspiration here at Making Thyme for Health)

Mediterranean Three Bean Quinoa Salad

Ingredients:
FOR THE SALAD:
1 cup quinoa
2 cups water
½ lb. green beans, trimmed and snapped into 2-inch pieces
1 (15 oz) can of garbanzo beans (chickpeas), drained and rinsed
1 (15 oz) white beans, drained and rinsed
1 red bell pepper, seeds removed and chopped
1 yellow bell pepper, seeds removed and chopped
1 cup chopped seedless cucumber
1 cup grape tomatoes, cut in half
1/4 cup diced red onion
1/4 cup crumbled feta cheese
1/3 cup kalamata olives, pitted and sliced in half
1/4 cup chopped fresh basil
FOR THE DRESSING:
1/4 cup olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, pressed
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Kosher salt and freshly ground black pepper
(Find the full recipe and directions here at Two Peas and Their Pod)

Orange Marinated Chicken Bowls with Rice

Ingredients:
FOR THE CHICKEN:
1 pound boneless skinless chicken breasts
3 Tbsp avocado oil or olive oil
3 Tbsp orange juice
1 Tbsp cider vinegar
1/2 tsp sea salt
FOR THE BOWLS:
1 batch Orange-Turmeric Tahini Sauce
3 Tbsp avocado oil or olive oil, divided
4 medium zucchini grated
4 large carrots peeled and chopped
sea salt to taste
1 cup cherry tomatoes halved
(Find the full recipe and details here at The Roasted Root)

Cipollini Onion Hummus

Ingredients:
1⁄3 cup plus 2 Tbs olive oil, divided
3 small cipollini onions (about half a pound), thinly sliced or chopped
1 15-oz can chickpeas, rinsed and drained
juice of 1 lemon (approx 1⁄4 cup)
1 clove garlic, roughly chopped
4 tbsp. tahini
1⁄2 tsp. salt
(Find the full recipe and directions here at Savuer)

Leave a Reply

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