Week of December 5th

It’s the time of giving! And wouldn’t it be awesome for your friends and loved ones to open their door and find a box of local, organic veggies sitting on their doorstep. You don’t have to shop around, stand in lines and throw away a bunch of plastic bags. Instead just shoot me an email and lets get some holiday gift certificates out. Don’t get me wrong, I LOVE COOKIES. But I’d rather have something to help inspire me to be a healthier person, to feel better on every level of my being and to help the environment and support the community while doing it. That’s all wrapped up in a Gift Certificate from our CSA program. And now through Dec 18th, when you purchase a gift of 6 weeks or more for a new member, we will add a 7th box on FOR FREE. We won’t tell the giftee…go ahead and take all the credit 😀
PLEASE KEEP IN MIND: WE ARE CLOSED DECEMBER 18th-27th. We will be back up and running to kick off the first week of the year.

CSA CONTAINS:
CARROTS
RED LEAF LETTUCE
SATSUMAS TANGERINES from GLEN ANNIE ORGANICS
LACINATO KALE
FENNEL
CIPPOLINI ONIONS
BABY SPINACH
ITALIAN PARSLEY
SPAGHETTI SQUASH
ROMA TOMATOES
BIG BOX: ROMAINE LETTUCE, CARROTS, ARUGULA, RED BEETS, SUGAR SNAP PEAS

FRUIT EXPANSION: FUJI APPLES from CUYAMA ORCHARDS & SATSUMAS from GLEN ANNIE ORGANICS

JUICE FEAST:
CARROTS
SATSUMAS TANGERINES
LACINATO KALE
FENNEL
BABY SPINACH
ITALIAN PARSLEY
FUJI APPLES from CUYAMA ORCHARDS
ROMAINE LETTUCE
RED BEETS
CELERY

Roasted Tomato Sauce

Ingredients:
2 lbs. Roma tomatoes, cut in half
5 cloves garlic, smashed
1 medium yellow onion, quartered
1 carrot, unpeeled and chopped into large pieces
2 tsp. kosher salt, plus more to taste
1 tsp. ground black pepper, plus more to taste
2 tbsp. olive oil
3-4 basil leaves
1/4 tsp. dried thyme
1/4 tsp. sugar
(Find the full recipe and directions here at Kitchen Grrrls)

Check out Minimalist Baker’s HOW TO ROAST A SPAGHETTI SQUASH

And then make this:
Cheesy Spaghetti Squash Pasta

Ingredients:
CHEESE SAUCE
1 cup raw cashews (soaked in hot water 30 minutes, then drained // or sub slivered blanched almonds or macadamia nuts – neither need to be soaked)
2 Tbsp nutritional yeast (plus more to taste)
2 Tbsp lemon juice
1/2 tsp sea salt (plus more to taste)
1 Dash garlic powder
1/4 cup water (to thin, plus more as needed)
1/4 cup fresh parsley or basil (optional)
SQUASH
1 large spaghetti squash
1 Tbsp olive or avocado oil (sub water if avoiding oil)
1 Pinch sea salt
THE REST
2 Tbsp olive or avocado oil (or sub water if avoiding oil)
1/4 cup diced shallot
2 cloves garlic (minced)
1 Pinch sea salt
FOR SERVING (optional)
Marinara Sauce (or store-bought)
Vegan Parmesan Cheese
Vegan Meatballs
(Find the full recipe and inspiration here at Minimalist Baker)

Superfood Crunch Salad with Homemade Balsamic Apple Vinaigrette

Ingredients:
For the dressing:
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
1 teaspoon pure maple syrup, or to taste
1 teaspoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon fine grain sea salt
Freshly ground black pepper, to taste
For the salad:
8-10 cups destemmed and shredded Lacinato (dino) kale (2 bunches)
1 pear, thinly sliced and chopped
1/2 cup pomegranate arils
1/4 cup pepita seeds
3-4 tbsp large flake coconut
1-2 tbsp hemp hearts
1-2 teaspoons black sesame seeds (optional)
sprinkle of cinnamon
(Find the full recipe and directions here at Oh She Glows)

Tumeric Roasted Fennel, Chickpeas and Kale Salad

Ingredients:
1 fennel bulb
1x400g can chickpeas (1½ cup)
3 garlic cloves, halved
1tsp turmeric
sea salt
2tbsp olive oil
large bunch of curly kale
fresh coriander to garnish, optional
Dressing:
1tsp fresh ginger, peeled and grated
2tbsp olive oil
¼ lemon, juice
pinch of sea salt
(Find the full recipe and directions here at Nirvana Cakery)

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