Week of April 17th

CSA Contains:
SUGAR SNAP PEAS
CARROTS
STRAWBERRIES
SPINACH
LACINATO KALE from SUNRISE ORGANICS
DILL from SUNRISE ORGANICS
ARTICHOKES from TUTTI FRUTTI
TORPEDO ONIONS from TUTTI FRUTTI
RED BEETS
RED LEAF LETTUCE
BIG BOX ADD: ROMAINE LETTUCE, CARROTS, SUGAR SNAP PEAS, STRAWBERRIES, GOLDEN BEETS

FRUIT EXPANSION: STRAWBERRIES and BLUEBERRIES

JUICE FEAST:
PINK LADY APPLES from CUYUAMA ORCHARD
CARROTS
STRAWBERRIES
BUNCHED SPINACH
LACINATO KALE from SUNRISE ORGANICS
ITALIAN PARSLEY
ROMAINE LETTUCE
GREEN KALE
FENNEL
WASHINTON NAVEL ORANGES from VINCENT FARMS

Cool Ranch Kale Chips

Ingredients:
to make the cool ranch dressing:
1 cup raw cashew pieces, soaked in water for 2 hours or more and drained
¼ cup filtered water
2 tablespoons nutritional yeast
1½ tablespoons dried chives
1 tablespoon apple cider vinegar
½ teaspoon each: garlic powder, onion powder, dried dill, dried parsley
heaping ¼ teaspoon fine grain sea salt + more for sprinkling
to make the kale chips:
1 large curly kale, de-stemmed and torn into bite-sized pieces
¼ cup red onion, sliced thin
(Find the full recipe and directions here at Pickles and Honey)

Roasted Carrot and Dill Hummus

Ingredients:
For the hummus:
1 1/2 cups peeled and diced carrots (2 to 3 medium chopped into 1/2-inch pieces)
1 teaspoon untoasted sesame or olive oil
Pinch fine sea salt
1 small garlic clove
3 packed tablespoons chopped fresh dill, or more to taste
1 (14-ounce) can chickpeas*
1/4 cup tahini
2 tablespoons fresh lemon juice, or more to taste
4 tablespoons chickpea brine or filtered water, or more if needed**
1 to 2 teaspoons untoasted sesame oil or light olive oil, to taste
3/4 to 1 1/4 teaspoons fine sea salt, to taste
For garnish:
Ground cumin, ground coriander, and/or fresh minced dill
(Find the full recipe and details here at Oh She Glows)

Avocado + Strawberry Green Smoothie Bowl

Ingredients:
1/2 avocado
1 frozen banana, sliced
1 cup frozen strawberries
2 cups spinach (about one bunch)
1 cup kale, stemmed (about half of a bunch)
1 tablespoon coconut oil (optional)
Juice of one lime
1/2 cup coconut water
Ice, if needed, for thickening
(Find the full recipe and directions to eat all your greens here at Parsnips and Pastries)

Poke Beet Salad

Ingredients:
3 cups beets, cut into ½ inch cubes ( washed, rough ends trimmed, no need to peel) about 1 – 1 ¼ lbs or two large beets.
½ teaspoon sea salt
1 cup water
2–3 scallions, chopped
¼ cup cilantro, chopped
2 tablespoons sesame seeds, toasted
Shredded Nori or dulse seaweed flakes (optional)
Poke Marinade
1 tablespoon tamari or soy sauce ( or GF Braggs liquid aminos)
1 ½ tablespoon sesame oil
1 tablespoon rice vinegar
1 1/2 teaspoons grated ginger
2 teaspoon lime
2–3 teaspoons maple syrup or sugar or honey (adjust to taste)
¼ teaspoon chili flakes (optional)
(Find the full recipe and directions here at Feasting at Home)

Roasted Root Vegetable and Kale Salad with Creamy Turmeric Dressing

Ingredients:
For the roasted root vegetables:
1 medium sweet potato, cut into 1-inch pieces
4 small to medium carrots, peeled and cut into 1-inch pieces
3 small beets, peeled and cut into 1-inch pieces
1 Tablespoon/15g coconut oil
2 teaspoons maple syrup
¼ teaspoon fine sea salt
1/8th teaspoon freshly ground pepper
For the creamy turmeric dressing:
3 Tablespoons/45g raw cashew butter
3 Tablespoons/45ml filtered water
1 Tablespoon extra-virgin olive oil
2 teaspoons apple cider vinegar
½ teaspoon turmeric
1/8th teaspoon fine sea salt
Pinch of freshly ground black pepper
For the kale salad:
1 small bunch lacinato kale, stems removed
½ Tablespoon/7g extra-virgin olive oil
Pinch of fine sea salt
1/4 cup/ 28g shelled pistachios, coarsely chopped
(Find the full recipe and directions here at Gourmade in the Kitchen)

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