Week of January 23rd

CSA Contains:
CARROTS
RED TOMATOES
ROMAINE LETTUCE
BUNCHED SPINACH
CILANTRO
LACINATO KALE
GREEN CABBAGE
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
ROMANESCO CAULIFLOWER from FRESH VENTURE FARMS
YELLOW ONIONS from FINLEY FARMS
BIG BOX ADD: RED BEETS, CARROTS, RED LEAF LETTUCE, CHERRY TOMATOES, FUJI APPLES from CUYAMA ORCHARDS

FRUIT EXPANSION: BLUEBERRIES and FUJI APPLES

Juice Feast Contains:
CARROTS
RED TOMATOES
ROMAINE LETTUCE
BUNCHED SPINACH
CILANTRO
LACINATO KALE
GREEN CABBAGE
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
RED BEETS
FUJI APPLES from CUYAMA ORCHARDS

White Bean Kale Salad with Tahini Dressing

Ingredients:
GARLIC CROUTONS optional
2 cups white or wheat bread (cubed // day old is best)
1/4 cup olive oil (or other neutral oil, such as avocado)
1/4 tsp each garlic powder, sea salt + black pepper
BEANS
1 15-ounce can white or butter beans (rinsed and drained)
1/2 lemon, juiced (1/2 lemon yields ~1 Tbsp or 15 ml)
1 Tbsp olive oil
1/4 tsp sea salt
1 Tbsp fresh parsley (chopped // plus more for topping)
SALAD
10 ounces kale (chopped // large stems removed)
1 lemon, juiced (1 lemon yields ~2 Tbsp or 30 ml)
1 Tbsp olive oil
1 Tbsp maple syrup
1 pinch each sea salt + black pepper
1 clove garlic (minced)
DRESSING
1/3 cup tahini
1 clove garlic (minced)
1 1/2 lemons, juiced (1 1/2 lemons yield ~3-4 Tbsp or 45-60 ml)
1-2 Tbsp maple syrup
1 pinch each sea salt + black pepper
Hot water (to thin)
(Find the full recipe and directions here at Minimalist Baker)

Kale & Cabbage Pad Thai Salad

Ingredients:
1/2 small head of green cabbage, thinly sliced
1 bunch of kale, thinly sliced
1 cup chopped red onion
1 cup thinly sliced red bell pepper
2 carrots, peeled and thinly sliced
1-2 Tablespoons chopped fresh cilantro
1 (15 oz) can chickpeas, rinsed and drained
Light Pad Thai Dressing
1/4 cup natural peanut butter
juice of 2 limes (about 4 Tablespoons)
2 Tablespoons Bragg’s Liquid Aminos (or low-sodium tamari)
2 Tablespoons water
1 Tablespoon maple syrup
1/2 Tablespoon toasted sesame oil
1 teaspoon sriracha (or more depending on your taste)
1 teaspoon fresh grated ginger
1 teaspoon minced garlic
(Find the full recipe and details here at Eating Bird Food)

Chinese Chopped Chicken Salad

Ingredients:
For the Salad:
1 1/2 pounds boneless, skinless chicken thighs (may use chicken breast)
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 tablespoon ghee, or fat of choice
1/3 head Napa cabbage, shredded
1 cup shredded carrots
1/4 cup sliced green onion
1/2 cup chopped cilantro
For the Dressing:
1 teaspoon fresh grated ginger
2 teaspoons honey
2 limes, juiced
1 teaspoon sesame oil
1/2 teaspoon sea salt
2 tablespoons olive oil
1/4 teaspoon red pepper
(https://fedandfit.com/chinese-chopped-chicken-salad/“>Find the full recipe and directions here at Fed and Fit)

Cabbage Soup

Ingredients:
3 tablespoons olive oil
1/2 yellow onion chopped
2 cloves garlic minced
8 cups low sodium chicken broth vegetable broth fine too
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper or to taste
1/2 head cabbage chopped in 1 1/2″ chunks
4 carrots peeled and chopped
2 stalks celery sliced thinly
14.5 ounces stewed tomatoes (You can use fresh tomatoes in place by adding them in before the broth so they can cook down a bit)
(Find the full recipe and directions here at Dinner then Dessert)

Roasted Cauliflower and Parmesan Pasta

Ingredients:
1 head cauliflower
2 cloves garlic, smashed
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound regular or whole wheat spaghetti
1/4 cup chopped flat leaf parsley
1/2 cup grated Parmesan
1/4 teaspoon crushed red pepper
(Find the full recipe and details here at Jessica Seinfeld)

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