Week of October 10th

I’ve been cooking a lot with the cippolini onions. They are so sweet and tender when you cook them down. It can be as simple as frying them in some oil/butter/ghee for 5-10 minutes until translucent and golden brown and then cracking a few eggs over them for breakfast.
When you get your cilantro, snip off the ends, remove the twist tie and put them in a glass of water. Make sure to change the water every other day and consume the bunch within 5 days. A great way to use a whole bunch of cilantro is in a dressing. Cut off the stalks to the cilantro and put in a blender with a few cloves of garlic, lemon, salt and pepper, a little honey or maple syrup and a few big glugs of good olive oil. Whizz it up and enjoy over roasted veggies or a big salad. It’s that easy to boost your nutritional value and get some serious detoxification benefits as well.

CSA Contains:
CARROTS
RED LEAF LETTUCE
MINI SWEET BELL PEPPERS from SUNRISE ORGANICS
STRAWBERRIES from SUNRISE ORGANICS
CUCUMBERS
CILANTRO
RED TOMATOES
HEIRLOOM TOMATOES
SPAGHETTI SQUASH
CIPPOLINI ONION
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, GREEN ZUCCHINI, EASTER EGG RADISHES, CHERRY TOMATOES

FRUIT EXPANSION: FUJI APPLES from CUYAMA ORCHARDS and STRAWBERRIES

JUICE FEAST:
CARROTS
RED LEAF LETTUCE
CELERY
STRAWBERRIES from SUNRISE ORGANICS
CUCUMBERS
CILANTRO
RED TOMATOES
ROMAINE LETTUCE
LACINATO KALE
FUJI APPLES from CUYAMA ORCHARDS

Garlic Cilantro Spaghetti Squash Bowls

Ingredients:
1 large spaghetti squash
3 large cloves of garlic, minced
½ cup of freshly chopped cilantro + more for garnishing
Salt and peper to taste
Freshly shredded cheese, for garnishing
(Find the full recipe and directions here at Dish by Dish)

Spaghetti Squash Burrito Bowls

Ingredients:
2 medium sized spaghetti squash
1 tablespoon high heat oil (I use sunflower oil)
1 (14.5 ounce) can black beans, drained and rinsed
1 (16 ounce) jar of salsa (use your preferred level of spiciness)
2 tablespoons olive oil (or preferred cooking oil)
1 large bell pepper or two small, cored and sliced
1 large red onion, sliced
2 cups corn kernels, frozen and defrosted or fresh
1 cup fresh cilantro, finely chopped
2 jalapenos, cored and sliced (optional)
6 green onions, sliced (optional)
1 teaspoon cumin
salt & pepper
1 cup shredded cheddar/monterey jack cheese (or drizzle with Nacho Cashew Cream)*
(Find the full recipe and directions here at Making Thyme for Health)

Tomato Gazpacho

Ingredients:
2.5 lb heirloom tomatoes
1 pint mini heirloom tomatoes (for garnish)
1/2 English cucumber -peeled
1 red bell pepper
1 large shallot
3 cloves garlic
1 tbsp red wine vinegar
2 scallions -thinly sliced
4 tbsp extra virgin olive oil (omit on a WFPB oil-free diet)
1 red chili pepper (optional or to taste)
1/4 cup fresh herbs (chives, basil, parsley) -for garnish
1/2 tsp sea salt
(Find the full recipe and directions here at Veggie Society)

Creamy Vegan Garlic Pasta with Roasted Tomatoes

Ingredients:
3 cups tomatoes (halved or quartered)
10 ounces whole wheat pasta (such as penne, linguini, or fettuccine // use less if you want a higher sauce:pasta ratio // use gluten-free pasta for GF eaters or spaghetti squash!)
Olive oil
2 medium shallots (diced // 2 medium shallots yield ~1/4 cup)
8 large cloves garlic (minced/grated // 8 large cloves yield ~1/4 cup)
1 pinch each sea salt and black pepper
3-4 Tbsp unbleached all-purpose flour (or another thickener of choice)*
2 1/2 cups unsweetened plain Almond Breeze (sub up to 1 cup with veggie stock, if preferred)
(Find the full recipe and inspiration here at the Minimalist Baker)

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