Week of June 26th

We came up a bit short on apricots this week. If you don’t receive apricots or raspberries (for the large shares) you will receive double strawberries. We also switched from cauliflower to broccoli at the last minute due to harvesting issues. Cauliflower will be back next week!

CSA Contains:
RED TOMATOES
CUCUMBERS
BASIL
CARROTS
APRICOTS from RANCHO SAN JULIAN
STRAWBERRIES
BUNCHED SPINACH
RED LEAF LETTUCE
GREEN ZUCCHINI
BROCCOLI
BIG BOX ADD: ROMAINE LETTUCE, CARROTS, RASPBERRIES, RED BEETS, RED ONIONS

FRUIT EXPANSION: STRAWBERRIES and RASPBERRIES

JUICE FEAST:
RED BEETS
CUCUMBERS
CILANTRO
CARROTS
STRAWBERRIES
BUNCHED SPINACH
ROMAINE LETTUCE
LACINATO KALE
CELERY
APPLES

Zucchini Basil Pasta Salad

Ingredients:
3 Cups Of Cooked Rotini (or GF pasta if needed)
2 Large Zucchini, Quartered And Sliced
¼ Cup Of Olive Oil, Plus More For Drizzling
½ Cup Of Pine Nuts
1 Tsp. Of Garlic Powder
1 Tsp. Of Onion Powder
1 Tbsp. Of Red Wine Vinegar
½ Lemon, Juiced And Zested
1 Large Garlic Clove, Minced
⅓ Cup Of Fresh Basil, Chopped
Salt And Pepper
(Find the full recipe and directions here at DomestiKated Life)

No-Bake Carrot Cake Bites

Ingredients:
3/4 cup peeled and finely shredded carrot (~1-2 carrots as recipe is written)
1 cup packed pitted medjool dates (measured after pits are removed)
1 ¾ cups raw walnuts (or sub other nut, such as pecans or cashews)
2 tsp vanilla extract
1/4 tsp sea salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1 pinch ground nutmeg
4-6 Tbsp coconut flour (or sub almond flour)
1/4 cup raisins (optional // or sub other unsweetened dried fruit)
(Find the full recipe and directions here at The Minimalist Baker)

Roasted Broccoli Salad with Lemons and Almonds

Ingredients:
2 heads of broccoli
1 teaspoon olive oil
1/2 teaspoon sea salt
1/2 cup almonds
1/4 cup dried cranberries or raisins
1 tablespoon chopped fresh dill
4 very thin slices of lemon, each cut into 8 tiny triangles – whatever you change about this recipe make sure you don’t leave out the lemon slices. They’re the best part!
FOR THE LEMONY DRESSING
1/4 cup fresh squeezed lemon juice (from about 1 lemon)
4 teaspoons honey (or sub maple syrup for vegan)
1 1/2 teaspoons Dijon mustard
1 teaspoon balsamic vinegar
1 garlic clove, grated on a Microplane or very finely minced
2 tablespoons extra virgin olive oil
(Find the full recipe and directions here at The Endless Meal)

“Cheesy” Paleo Broccoli Casserole

Ingredients:
2 lbs broccoli florets about 8 cups
1 tbsp coconut oil
1 onion chopped
4 garlic cloves minced
Parsley flakes for garnish
“Cheese” Sauce
1 1/2 cup full-fat coconut milk
1 cup raw cashews
3/4 cup nutritional yeast
1/3 cup apple cider vinegar
2 tbsp dijon mustard
1 tsp onion powder
2 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp smoked paprika
2 eggs
(Find the full recipe and inspiration here at What Great Grandma Ate)

Chopped Tomato, Onion and Cucumber Salad

(I love to chop up tomatoes, cucumber, onion and basil. I usually add some soft mozarella, balsamic vinegar and oil. Here’s a recipe to inspire you to create a simple, yet seriously tasty dish.)
Ingredients:
1 long English cucumber or 3 Persian cucumbers, chopped small
1 pound tomatoes, chopped small
1/4 large sweet onion, chopped small (1 cup chopped)
1 cup fresh parsley leaves, chopped
2 tablespoons vinegar, lemon juice or a combination
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon honey, optional
Salt and fresh ground black pepper
(Find the full recipe and inspiration here at Inspired Taste)

Apricot, Strawberry & Basil Waffles

Ingredients:
1 cup rolled oats
1 cup oat milk (or milk of your choice)
2 eggs
1 tsp vanilla extract
1 tsp baking powder
12 strawberries
6 apricots
2 tbsp chopped basil
1-3 tbsp maple syrup
(Find the full recipe and directions here at Unconditionally Nourished)

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