Week of August 7th

CSA Contains:
STRAWBERRIES
BUNCHED SPINACH
BLACKBERRIES
AMBROSIA CANTALOUPE
CARROTS
GREEN LEAF LETTUCE
MOUNTAIN MAGIC TOMATOES
GREEN ZUCCHINI
FRESHLY DUG POTATOES
SWEET BI-COLORED CORN
BIG BOX ADD: CARROTS, CUCUMBERS, ROMAINE LETTUCE, RED TOMATOES, BASIL

FRUIT EXPANSION: STRAWBERRIES and BLACKBERRIES

JUICE FEAST:
STRAWBERRIES
BUNCHED SPINACH
LACINATO KALE
BLACKBERRIES
CARROTS
ROMAINE LETTUCE
CUCUMBERS
CELERY
WATERMELON
ITALIAN PARSLEY

Summer Garden Crustless Zucchini Pie

Ingredients:
Cooking spray
½ tablespoon olive oil or avocado oil
3 cloves garlic, minced
1 bunch green onions, diced (reserve some green scallions for topping)
1 cup sliced baby bella mushrooms
3/4 cup grape or cherry tomatoes, halved
1/2 small red bell pepper, diced
1/2 cup sweet corn, fresh or frozen
1 medium zucchini, sliced into ¼ inch rounds
Freshly ground salt and black pepper
6 large eggs
¼ cup unsweetened almond milk (or any milk)
2 tablespoons sifted coconut flour (or sub 1/4 cup regular flour)
3-5 large basil leaves, julienned
1 cup shredded sharp cheddar cheese, divided
(Find the full recipe and inspiration here at The Ambitious Kitchen)

Marinated Zucchini with Mint and Thai Basil

Ingredients:
1 lb summer squash (zucchini, yellow squash, pattypan squash)
1/4 cup extra virgin olive oil, extra to cook
2 tbsp rice vinegar, or white/red wine vinegar
1 clove garlic, grated
1 tbsp fresh mint, chopped
1 1/2 tbsp fresh Thai basil (or sweet basil), chopped
1/2 tsp flaked sea salt, or to taste
1/2 tsp red pepper flakes, more to taste
(Find the full recipe and inspiration here at The Curious Chickpea)

Black Bean Salsa

Ingredients:
1 15 Ounce Can Black Beans, Drained and rinsed
1 Cup Corn, Fresh
1 Medium Tomato, Diced or 1/2 pint Cherry Tomatoes
2 Jalapenos, Seeded and diced
1/2 Red Onion, Chopped
2 Tablespoons Fresh Cilantro, Chopped
1/4 Cup Olive Oil
1/4 Cup Fresh Lime Juice
1 Teaspoon Garlic Powder
1 Teaspoon Cumin
1/2 Teaspoon Salt
1/8 Teaspoon Cayenne Pepper
(Find the full recipe and directions here at The Salty Marshmallow)

Spinach Blackberry Salad with Lemon Poppyseed Dressing

Ingredients:
For the Salad
1 bag (6 to 8 ounces) fresh baby spinach
2 cups fresh blackberries
1 cup slivered almonds
1/2 cup dried cranberries
1/4 cup shredded Parmesan cheese
For the Lemon Poppyseed Dressing
3 tablespoons extra virgin olive oil
juice of 1 whole lemon (about 3 to 4 tablespoons lemon juice)
1 teaspoon lemon zest
1/2 teaspoon dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
1/2 tablespoon poppyseeds
(Find the full recipe and inspiration here at Diet Hood)

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