Week of April 3rd

CSA Contains:
STRAWBERRIES
CAULIFLOWER from FRESH VENTURE FARMS
RADISHES from SUNRISE ORGANICS
BUNCHED SPINACH
CARROTS
ROMAINE LETTUCE
ARTICHOKES from TUTTI FRUTTI
GREEN KALE
ITALIAN PARSLEY from SUNRISE ORGANICS
RED CABBAGE
BIG BOX ADD: CARROTS, CHIOGGIA BEETS from SUNRISE ORGANICS, STRAWBERRIES, RED LEAF LETTUCE, SPAGHETTI SQUASH from FRESH VENTURE FARMS

FRUIT EXPANSION: BLUEBERRIES from CENTRAL WEST PRODUCE and STRAWBERRIES

JUICE FEAST:
STRAWBERRIES
FUJI APPLES from CUYAMA ORCHARDS
FENNEL
BUNCHED SPINACH
CARROTS
ROMAINE LETTUCE
GREEN KALE
ITALIAN PARSLEY from SUNRISE ORGANICS
RED CABBAGE
CHIOGGIA BEETS

Roasted Artichokes

Ingredients:
1 whole Artichoke, trimmed and cut in half
1 whole Lemon, juiced
1 cup Chicken Stock
3 cloves Garlic, chopped
Olive Oil, for drizzling
Kosher Salt, for seasoning
2 tablespoons Butter
1/4 cup Panko
2 tablespoons Parmesan, grated
Maldon Sea Salt, for seasoning
Parsley, chopped for garnish
(Find the full recipe and directions here at A Dash of Savory)

Spring Cauliflower Salad

Ingredients:
Cauli Salad:
1 14-ounce can chickpeas, drained and rinsed
chili powder, salt, and pepper
1 head cauliflower, cut into florets
1 apple, sliced thin
1 shallot, sliced thin
a handful of parsley and mint, chopped
2 firm avocados, cut into chunks
Jar Dressing:
2 tablespoons grainy mustard
2 tablespoons honey
1/4 cup olive oil
1/4 cup water
juice and zest of one lime
salt and pepper, to taste
(Find the full recipe and inspiration here at Pinch of Yum)

Asian Slaw Quinoa Salad with Sesame Ginger Vinaigrette

Ingredients:
1/3 cup Cashews chopped
1 Tbsp Sesame Seeds black or white
6 cups Red or Green Cabbage 1 lb shredded
1 cup Quinoa cooked
1 cup Carrots 1/4 lb shredded
1/4 cup Cilantro chopped
2 Green Onions sliced thin
For the Sesame Ginger Vinaigrette (yields 3/4 cup):
1/4 cup Rice Vinegar
1 tsp Ginger finely grated
1 clove Garlic finely grated
1 Tbsp Maple Syrup
Kosher Salt and Pepper to taste
1/4 cup Olive Oil extra virgin
2 Tbsp Sesame Oil light or dark
(Find the full recipe and directions here at The Kitchen Girl)

Kale Salad with Apple, Cranberries and Pecans

Ingredients:
Salad
½ cup pecans
8 ounces kale (I used regular curly green kale, but Deb recommends Cavolo Nero or Lacinato, Dinosaur or Tuscan Kale)
4 to 5 medium radishes
½ cup dried cranberries (or dried cherries)
1 medium Granny Smith apple
2 ounces soft goat cheese, chilled
Dressing
3 tablespoons olive oil
1 ½ tablespoons apple cider vinegar (or white wine vinegar)
1 tablespoon smooth Dijon mustard
1 ½ teaspoons honey or maple syrup
Sea salt and freshly ground pepper, to taste
(Find the full recipe and directions here at Cookie and Kate)

5-Minute Detox Salad with No-Mix Dressing

Ingredients:
SALAD
~8 cups mixed greens or roughly chopped kale (I mixed both)
1/4 cup diced red onion
3-4 medium radishes (thinly sliced)
1 Tbsp roasted unsalted sunflower seeds
1 medium ripe avocado (thinly sliced)
2-3 Tbsp dried cranberries (or other fruit // optional)
DRESSING
1/4 cup tahini
2 Tbsp extra virgin olive oil
2 medium lemons, juiced (~1/4 cup or 60 ml as original recipe is written)
1 healthy pinch each sea salt + black pepper
(Find the full recipe and details here at The Minimalist Baker)

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