Week of September 4th

We are so excited to team up with Cottage Hospital in Santa Barbara. This location will now be available for pickup not only for the employees, but for the community at large. I was amazed when I got a tour of their kitchen. Usually I would avoid a hospital cafeteria at all costs, but I was intrigued by their production as they’ve been buying our produce for about ten years now. Have you had a meal there yet? They are a no waste facility which means that every piece of the produce gets used. What doesn’t get chopped up directly for their meals gets included into stocks for soups. Their innovation to support local community, while providing high quality, nourishing food for people who need it most, is the wave of the future. Not to mention it all comes at a very reasonable price. It may sound kind of odd, but I can definitely see that being my new lunch spot in the future. Organic produce, Jidori (?) chicken and free range beef to start. In house sauces and tapenades are made. I didn’t get a chance to hit their fro yo machine, but I’m definitely coming back for that. If you live close by the hospital, you can consider making that your new pickup spot and save some $ on delivery.

CSA Contains:
CARROTS
BROCCOLI
RED BELL PEPPERS
RED ONIONS
GREEN ZUCCHINI
STRAWBERRIES from SUNRISE ORGANICS
SUGAR BABY WATERMELONS from TUTTI FRUTTI FARMS
ROMAINE LETTUCE
HEIRLOOM TOMATOES
HASS AVOCADOS from RANCHO SAN ROQUE
BIG BOX ADD: CILANTRO, YELLOW CHERRY TOMATOES, GREEN LEAF LETTUCE, CARROTS, CANTALOUPE

FRUIT EXPANSION: BARLETT PEARS from VINCENT FARMS and STRAWBERRIES from SUNRISE ORGANICS

JUICE FEAST:
CARROTS
CELERY x2
RED BELL PEPPERS
LACINATO KALE
STRAWBERRIES from SUNRISE ORGANICS
SUGAR BABY WATERMELONS from TUTTI FRUTTI FARMS
ROMAINE LETTUCE
CILANTRO
CUCUMBERS

Zucchini Quesadillas

Ingredients:
3 tablespoons olive oil, plus more for frying quesadillas
2 to 3 garlic cloves, thinly sliced
1/2 teaspoon mild (aleppo) or hotter red pepper flakes
1 1/2 pounds zucchini or other slim summer squash, halved and thinly sliced
Kosher salt
1 lime, halved
6 ounces grated monterey jack cheese
12 6-inch corn tortillas
Sliced avocado, chopped fresh cilantro, additional lime, and thinly sliced jalapeno to finish
(Find the full recipe and directions here at Smitten Kitchen)

Lasagna Stuffed Peppers

Ingredients:
4 large bell peppers
1 medium zucchini approximately
1 1/4 cups sauce (plus more for serving)
15 oz ricotta
1 large egg
1/2 cup freshly grated Parmesan
1/2 cup mozarella shredded
1/2 Tbsp dried basil
1 tsp dried parsley
1/2 tsp salt
1/2 tsp black pepper
(Find the full recipe and inspiration here at Three Olives Branch)

Crispy Quinoa Chickpea Bowls with Roasted Broccoli and Lemon Tahini Sauce

Ingredients:
For the roasted broccoli
2 medium heads broccoli, cut into small florets
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
For the crispy chickpeas
1 (15.5 ounce) can chickpeas, drained and rinsed
2 teaspoons olive oil
1 teaspoon harissa seasoning*
1/4 teaspoon salt
1/4 teaspoon pepper
For the tahini sauce
1/2 cup tahini*
zest of 1 meyer lemon*
juice of 1 meyer lemon*
1 tablespoon pure maple syrup
1 teaspoon coconut aminos*
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup hot water
For the crispy quinoa
3 tablespoons olive oil
3 cups cooked quinoa*
For serving
1 avocado, sliced
a handful of chopped fresh parsley and chives
lemon wedges
(Find the full recipe and directions here at Spices in my DNA)

30-Minute Chicken Green Curry

Ingredients:
1 (15-ounce) can full-fat canned coconut milk
1 Tbsp minced ginger
3 large carrots peeled and chopped
1 red bell pepper cored and cut into match sticks
2 crowns broccoli chopped into florets
1 large boneless skinless chicken breast chopped
2 Tbsp green curry paste
FOR SERVING:
spaghetti squash cooked
3 green onions chopped
1 to 2 Tbsp sesame seeds
1 tsp red pepper flakes optional
(Find the full recipe and directions here at The Roasted Root)

Leave a Reply

Your email address will not be published. Required fields are marked *