Week of September 18th

CSA Contains:
CARROTS
RED LEAF LETTUCE
RED TOMATOES
MOUNTAIN MAGIC TOMATOES
RED BELL PEPPERS
ATHENA MELON
ITALIAN PARSLEY
GREEN ZUCCHINI
YELLOW ONIONS
GARNET YAMS from DOREVA PRODUCE
BIG BOX ADD: BASIL, GREEN KALE, BOSC PEARS from VINCENT FARMS, CUCUMBERS, CARROTS

FRUIT EXPANSION: FIGS from MAYWOOD FARMS and STRAWBERRIES

JUICE FEAST:
GALA APPLES
CELERY x2
CUCUMBERS
CARROTS
ITALIAN PARSLEY
GREEN KALE
RED BELL PEPPERS
WATERMELON
ROMAINE LETTUCE

Roasted Sweet Potato Kale Salad with Quinoa

Ingredients:
FOR THE KALE:
2 heads kale chopped
2 Tbsp fresh lemon juice
FOR THE SWEET POTATO:
1 large sweet potato chopped
1 1/2 Tbsp avocado oil
sea salt to taste
FOR THE SALAD:
1 to 2 cups cooked quinoa
3 Tbsp hemp seeds
HONEY-MUSTARD DRESSING:
1/3 cup avocado oil
3 Tbsp Dijon mustard
2 Tbsp lemon juice
2 Tbsp honey
1/4 tsp sea salt to taste
(Find the full recipe and inspiration here at The Roasted Root)

Many-Veggie Vegetable Soup

Ingredients:
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
Sea salt and fresh black pepper
1 medium carrot, diced
1 small sweet potato, diced
¼ cup dry white wine (i.e., pinot grigio)
1 (14.5-ounce) can diced fire roasted tomatoes
4 garlic cloves, chopped
2 teaspoons dried oregano (or 2 tablespoons chopped fresh thyme or rosemary)
¼ teaspoon red pepper flakes, more to taste
4 cups vegetable broth
2 bay leaves
1 cup halved cherry tomatoes
1 cup chopped green beans
1 zucchini, diced
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons white wine vinegar
1½ cups chopped kale
(Find the full recipe and directions here at Love and Lemons)

Crispy Baked Zucchini

Ingredients:
4 cups zucchini/yellow squash, thinly sliced
½ cup sliced yellow onion
½ cup pesto
½ cup tomato sauce (consider layering fresh tomatoes)
⅓ cup panko bread crumbs
¼ cup grated parmesan cheese
Pinch of red pepper flakes
Extra virgin olive oil, for brushing and drizzling
pesto:
½ cup toasted pine nuts or hemp seeds
1 small garlic clove
2 cups fresh basil
2 tablespoons lemon juice
¼ cup extra-virgin olive oil, more if desired
¼ teaspoon sea salt
(Find the full recipe and directions here at Love and Lemons)

Sweet Potato Breakfast Bowls

Ingredients:
2-3 sweet potatoes 2 large or 3 small
1 tablespoon fresh orange juice
1 teaspoon cinnamon
2-3 teaspoons honey to taste
2 tablespoons almond butter
Fruit and nuts for topping
(Find the full recipe and directions here at Danilicious)

Zucchini Red Bell Pepper Frittata

Ingredients:
2 tablespoons olive oil
½ medium onion — chopped
1 large red bell pepper — chopped
1 large zucchini — diced (about 2 cups)
5 large eggs — lightly beaten
½ cup almond milk
¼ tsp crushed red peppers
1 tablespoon dried parsley
Salt and pepper
Optional: 1/4 cup freshly grated parmesan
(Find the full recipe and directions here at Primavera Kitchen)

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