Week of February 27th

We don’t include dandelion greens in the boxes very often. They have a bitter taste and I know it’s not everyone’s favorite thing to eat. But dandelion greens are actually a really helpful food to add to your diet for a number of reasons. They are rich in minerals and they are also very high in prebiotics. Prebiotics are the food for those good probiotics in your gut that make everything run smoothly. You can make something as easy as a White Bean and Dandelion Green Pesto, or fry them up with some onions or make the baked egg recipe we have below. I also like to chop them up into salads with a honey mustard salad dressing and nutritional yeast. The yeast really balances the bitter. Try eating those first as they are probably the trickiest to store in the fridge and tend to wilt quickly.
I think the favorite part about the CSA box lately is adapting the recipes that I find to what I have on hand. Saving myself a trip to the grocery store means I save major dough and I use up what we have in the house which creates less food waste. Also I’m saving a lot of time and gas which is always in short supply. And I know that the veggies in the box were picked within hours of receipt. That means they are at their nutritional peak and chalked full of high vibrations. This is not just food, it’s serious medicine for your body. Let us know what you are cooking by tagging us @somethinggoodorganics on Instagram.

CSA Contains:
GREEN KALE
CARROTS
GREEN LETTUCE
BLUEBERRIES from CENTRAL WEST PRODUCE
GREEN CABBAGE from FRESH VENTURE FARMS
ITALIAN PARSLEY
LEEKS
BUNCHED SPINACH
RED DANDELION GREENS
BUTTERNUT SQUASH from FINLEY FARMS
BIG BOX ADD: CARROTS, FUJI APPLES from CUYAMA ORCHARD, RED LEAF LETTUCE, FENNEL

FRUIT EXPANSION: APPLES from CUYUAMA ORCHARD and BLUEBERRIES from FRESH VENTURE FARMS

JUICE FEAST:
CARROTS
BEETS
BLUEBERRIES from CENTRAL WEST PRODUCE
GREEN CABBAGE from FRESH VENTURE FARMS
ITALIAN PARSLEY
FENNEL
BUNCHED SPINACH
DANDELION GREENS
FUJI APPLES
GREEN KALE

White bean + dandelion green pesto
Grab a can of cannellini beans, half a bunch of dandelion greens, handful of parsley, a lemon, a heaping tablespoon of tahini, couple garlic cloves, a pinch of cumin, and some olive oil. Place the beans, greens, lemon juice, garlic, tahini paste and cumin in a food processor. Start pulsing and slowly drizzle in olive oil until smooth but still a bit chunky. Season with salt and pepper to your liking. Dip a carrot in it!

Sauteed Dandelion Greens with Eggs

Ingredients:
4 cups chopped dandelion greens, thick stems removed (about 1-2 large bunches)
2 tablespoons unsalted butter, clarified butter, or ghee
1 large leek, white and light green parts only, finely chopped
4 large eggs
1/4 cup crumbled feta cheese
(Find the full recipe and directions here at A Beautiful Plate)

Thai Butternut Squash Red Curry

Ingredients:
1 tablespoons coconut oil (or any oil really)
1 large shallots, chopped (or 2 small)
2-2 ½ cups diced butternut squash (about 1.5 pounds)
1 tablespoon grated ginger
2-3 tablespoons red curry paste
½ tablespoon yellow curry powder
1 (15 ounce) can coconut milk
¾ cup vegetables or chicken broth
2 teaspoons fish sauce (omit for vegans/vegetarians)
2 teaspoons sugar
3-4 cups fresh baby spinach
basmati rice, crushed cashews/ peanuts, cilantro, lime wedges for serving
(Find the full recipe and details here at The Little Spice Jar)

20- Minute Asian Kale Salad

Ingredients:
VEGETABLES
1 large bundle finely chopped kale (organic when possible // ~5 cups as original recipe is written)
1 cup finely grated carrots (I use this mandolin // 2 large carrots yield ~1 cup)
2 cups finely shredded red cabbage (I use this mandolin // 1/2 small cabbage yields ~2 cups)
DRESSING
1/4 cup creamy cashew butter (or sub almond or peanut butter)
1/3 cup chili garlic sauce
1/4 cup toasted or untoasted sesame oil
3 Tbsp maple syrup
1 healthy pinch sea salt (optional // or 1 Tbsp tamari per healthy pinch salt)
CHICKPEAS* optional
1 15-ounce can chickpeas
2 Tbsp canola or untoasted sesame oil
1 Tbsp white or yellow miso paste (ensure vegan friendly)
2 tsp maple syrup
1 tsp chili garlic sauce
(Find the full recipe and directions here at The Minimalist Baker)

Simple Healthy Slaw

Ingredients:
Coleslaw
2 cups finely sliced purple cabbage (sub all green cabbage here!)
2 cups finely sliced green cabbage
2 cups shredded carrots
¼ cup chopped fresh parsley
Up to ¾ cup mixed seeds
Lemon dressing
¼ cup olive oil
2 to 3 tablespoons lemon juice, to taste
1 clove garlic, pressed or minced
½ teaspoon ground cumin
½ teaspoon salt
(Find the full recipe and inspiration here at Cookie + Kate)

Roasted Baby Carrot, Leek + Quinoa Salad

Ingredients:
1 cup quinoa, soaked overnight in cold water if possible
1 bunch baby carrots (our carrots are sweet and tender and way better than baby carrots)
1 tablespoon olive oil
Sea salt and freshly ground black pepper
2 tablespoons olive oil
2 medium leeks, finely sliced
2 cloves garlic, finely chopped
1/2 teaspoon Dijon mustard
1 teaspoon honey or brown rice syrup
The juice of 1 lemon
3 tablespoons extra virgin olive oil
A handful flat leaf parsley, roughly chopped
(Find the full recipe and directions here at My Darling Lemon Thyme)

Laughing Planet Highway to Kale Salad

Ingredients:
LEMON-PARSLEY DRESSING:
1 cup grapeseed or olive oil
½ cup apple cider vinegar
¼ cup fresh lemon juice
1 tablespoon stone ground mustard
1 lemon zested
½ cup flat leaf parsley leaves roughly chopped
3 cloves garlic minced
¼ teaspoon kosher salt or to taste
KALE SALAD:
8 ounces lacinato and red leaf kale thinly sliced
½ cup raw pumpkin seeds pepitas
1 cup shredded carrot
½ cup dried cherries
1/2 cup cotija cheese grated + more for serving
(Find the full recipe and directions here at The Roasted Root)

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