Week of September 26th

Have you ever tried a Piel de Sapo melon? It literally translates to skin of the toad. It is low in calories, high in vitamin C and potassium, making it great for meals, snacks or desserts. It has a thick green outer rind resembling the skin of a toad, a juicy white flesh, and a taste somewhere between a honeydew and a pear.

CSA Contains:
RED BELL PEPPERS
YELLOW GRAPE TOMATOES from SUNRISE ORGANICS
STRAWBERRIES from SUNRISE ORGANICS
RED LEAF LETTUCE
CARROTS
PIEL DE SAPO MELON
BROCCOLI
GREEN BEANS
HEIRLOOM TOMATOES
LACINATO KALE
BIG BOX ADD: CARROTS, GREEN LEAF LETTUCE, RED TOMATOES, CILANTRO, MINI SWEET BELL PEPPERS

FRUIT EXPANSION: PEARS from VINCENT FARMS and STRAWBERRIES

JUICE FEAST:
RED BELL PEPPERS
RED TOMATOES
STRAWBERRIES from SUNRISE ORGANICS
GREEN LEAF LETTUCE
CARROTS
WATERMELON
GALA APPLES
CILANTRO
CUCUMBERS
LACINATO KALE

Roasted Red Bell Pepper Pasta with White Beans and Basil

Ingredients:
3 red bell peppers
2 cloves garlic, smashed
1/4 cup roasted cashews
1/2 cup grated pecorino cheese (omit if vegan)
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
kosher salt and pepper
1 pound long or short cut pasta
1 (14 ounce) can white beans or chickpeas, drained and rinsed
1 cup fresh basil, roughly chopped
2 tablespoons chopped fresh oregano
juice of 1 lemon
crushed red pepper flakes
(Find the full recipe and details here at Half Baked Harvest)

Favorite Broccoli Salad

Ingredients:
Salad
1 pound broccoli florets (from 1 ½ pounds broccoli stalks), thinly sliced and then roughly chopped (see photos)
½ cup raw sunflower seeds or slivered almonds
½ cup finely chopped red onion
½ cup grated sharp cheddar cheese (optional)
⅓ cup dried cranberries or dried tart cherries, chopped
Honey mustard dressing:
⅓ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 medium clove garlic, pressed or minced
¼ teaspoon fine sea salt
(Find the full recipe and directions here at Cookie and Kate)

Tuscan Kale, Bell Pepper, Zucchini, and Tomato Pasta Salad with Basil Pesto Vinaigrette

Ingredients:
For the basil pesto vinaigrette
½ cup packed fresh basil
1 clove garlic
3 tbsp pine nuts
½ cup olive oil
4 tbsp harissa
Juice of 1 medium lemon
Salt and black pepper, to taste
For the pasta salad
1 lb farfalle
2 red bell peppers, diced
1 zucchini, diced
1 pint cherry tomatoes, quartered
1 bunch lacinato kale, stemmed and shredded
¾ lb ciliegine (mini mozzarella balls), cut into 6ths
(Find the full recipe and directions here at Joanne Eats Well with Others)

Carrot Tumeric Red Lentil Stew

Ingredients:
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 cups red lentils
2 tomatoes, diced
2 large carrots, peeled and sliced
6 cups vegetable broth
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon black pepper
Chopped fresh cilantro, for garnish
Lime juice, for drizzling
(Find the full recipe and directions here at Eating Well 101)

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