Week of April 10th

CSA Contains:
SUGAR SNAP PEAS
STRAWBERRIES
CARROTS
RED LEAF LETTUCE
BUNCHED SPINACH
ARTICHOKES from TUTTI FRUTTI
CILANTRO
GOLDEN BEETS from SUNRISE ORGANICS
LEEKS
GREEN KALE
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, STRAWBERRIES, SUGAR SNAP PEAS, FUJI APPLES from CUYAMA ORCHARD

FRUIT EXPANSION: BLUEBERRIES from CENTRAL WEST PRODUCE and STRAWBERRIES

JUICE FEAST Contains:
FUJI APPLES from CUYAMA ORCHARD
STRAWBERRIES
CARROTS
ROMAINE LETTUCE
BUNCHED SPINACH
FENNEL
CILANTRO
GOLDEN BEETS from SUNRISE ORGANICS
GREEN KALE
LACINATO KALE

Golden Beet Noodles with Beet Greens and Cilantro Tahini Sauce

Ingredients:
For the Cilantro Tahini Sauce:
½ bunch cilantro
1 Tablespoon/15ml freshly squeezed lemon juice
1 Tablespoon/15g tahini paste
2 Tablespoons/30ml extra virgin olive oil
¼ teaspoon sea salt
1 small garlic clove, finely minced
½-1 small fresh chili pepper, seeds removed (depending on how hot you want it)
2 Tablespoons/30ml filtered water
For the Golden Beet Pasta:
1 bunch small to medium sized golden beets with beet leaves attached
1 Tablespoon/15ml extra virgin olive oil
1 small clove of garlic, finely minced
Pinch of sea salt
¼ cup filtered water (plus more if needed)
(Find the full recipe and inspiration here at Gourmade in the Kitchen)

Garlicky Mushroom + Kale with Linquine

Ingredients:
12 oz. linguine, or your favorite pasta
2 tablespoons olive oil or 1/4 cup water/broth (for water saute)
1 large shallot or 1/2 medium onion, chopped
6 – 7 large garlic cloves, chopped
2 lbs. (32 oz.) sliced mushrooms (button, crimini, shitake, porcini, etc.)
1 bunch kale (julienned)
1/2 heaping teaspoon thyme, herbes de provence, rosemary or Italian blend
pinch of red pepper flakes, optional
mineral salt & fresh cracked pepper, to taste
1 1/2 cups vegetable or miso broth
lemon wedges, to serve (optional)
(Find the full recipe and directions here at The Simple Veganista)

Sugar Snap Pea and Carrot Soba Noodles

Ingredients:
6 ounces soba noodles or spaghetti noodles of choice
2 cups frozen organic edamame
10 ounces (about 3 cups) sugar snap peas or snow peas
6 medium-sized carrots, peeled
½ cup chopped fresh cilantro (about 2 handfuls)
¼ cup sesame seeds
Ginger-sesame sauce
¼ cup reduced-sodium tamari or soy sauce
2 tablespoons quality peanut oil or extra-virgin olive oil
1 small lime, juiced
1 tablespoon toasted sesame oil
1 tablespoon honey or agave nectar
1 tablespoon white miso*
2 teaspoons freshly grated ginger
1 teaspoon chili garlic sauce or sriracha
(Find the full recipe and directions here at Cookie and Kate)

Chicken Kale Waldorf Salad with Avocado & Goat Cheese

Ingredients:
1 bunch kale (about 6-8 cups)
1 granny smith apple, chopped
1/2 cup seedless red grapes, halved
1/4 cup dried cranberries
1/4 cup crumbled goat cheese
1/2 medium ripe avocado, diced or sliced
2 leftover grilled chicken breasts (8 oz), diced into cubes
1/4 cup walnuts halves (1 oz)
Dressing:
2 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
1 teaspoon dijon mustard
Salt and pepper, to taste
(Find the full recipe and directions here at Ambitious Kitchen)

Vegetable Fried Rice

(See substitution options for the veggies in the blog. This is a very – whatever is in the fridge – kinda recipe)
Ingredients:
1-1/2 cups uncooked brown rice
2 cups water or vegetable broth
3 tablespoons grapeseed or olive oil
1 red bell pepper chopped
1 large crown broccoli chopped into florets
2 cups shredded carrot
1 (2-inch) nub fresh ginger peeled and grated
5 cloves garlic minced
1 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper optional
1 bunch green onions chopped
1 cup green peas frozen or canned
3 tablespoons to 4 liquid aminos to taste, or low-sodium soy sauce
½ teaspoon sea salt to taste
2.5 ounces baby spinach
3 large eggs well beaten and scrambled
(Find the full recipe and directions here at The Roasted Root)

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