Week of November 13th

CSA Contains:
SPAGHETTI SQUASH
MINI SWEET PEPPERS
CARROTS
RED LEAF LETTUCE
GARNET YAMS from QUAIL H. FARMS
CELERY
RED CHARD
SHALLOTS
BOSC PEARS from THE APPLE FARM
BRUSSELS SPROUTS from LAKESIDE ORGANICS
BIG BOX ADD: CARROTS, GREEN LEAF LETTUCE, BABY SPINACH, CILANTRO, HEIRLOOM TOMATOES from TUTTI FRUTTI

FRUIT EXPANSION: BOSC PEARS and FUJI APPLES

JUICE FEAST:
CARROTS
CELERY
RED CHARD
BOSC PEARS from THE APPLE FARM
FUJI APPLES from CUYAMA ORCHARDS
BABY SPINACH
CILANTRO
CUCUMBERS

Celery Salad with Dates, Almonds and Parmesan

Ingredients:
8 long celery stalks, leaves separated and reserved, tough fibers peeled off with a vegetable peeler, sliced on an angle into ¼-inch thick pieces
½ cup raw almonds
4 Medjool dates, pitted and roughly chopped
3 tablespoons fresh lemon juice (from about 1 ½ lemons)
¼ teaspoon red pepper flakes
Sea salt, to taste
Freshly ground black pepper, to taste
2 ounces Parmigiano-Reggiano cheese (I used Parmesan*), shaved into shards with a vegetable peeler (to yield about ⅓ cup)
¼ cup extra-virgin olive oil
(Find the full recipe and details here at Cookie and Kate)

Spaghetti Squash with Chard + Fire Roasted Tomato Sauce

Ingredients:
1 spaghetti squash
1 small yellow onion, sliced
2 teaspoons minced garlic
2 cups fire roasted crushed tomatoes, from a 28oz can
3-4 tablespoons chopped oregano, or about 3 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
pinch of red pepper flakes
2-3 chard leaves, de-stemmed
sunflower/safflower/grapeseed oil, for cooking
(Find the full recipe and directions here at The Edible Perspective)

Roasted Sweet Potato Salad with Maple Vinaigrette

Ingredients:
1 c wild rice or your choice of grain
2 tbsp avocado oil
1 large sweet potato diced
1 bunch swiss chard roughly chopped
1 granny smith apple diced
1/4 cup dried cranberries
3 tbsp roasted salted pepitas
1/2 cup roasted salted pecans
Maple Vinaigrette
1 tbsp pure maple syrup
2 tbsp unfiltered apple cider vinegar
2 tsp whole grain dijon mustard
1/3 c unfiltered extra virgin olive oil
1 tbsp fresh thyme leaves
1 tsp sea salt
1 tsp fresh cracked pepper
(Find the full recipe and directions here at Our Salty Kitchen)

Shaved Brussels Sprout Salad with Apples and Walnuts

Ingredients:
For the Salad
1 pound Brussels sprouts
1 medium tart apple (like Granny Smith)
1 medium red onion
1 cup chopped walnuts
For the Vinaigrette
1 tablespoon Dijon mustard
2 teaspoons maple syrup
3 tablespoons red wine vinegar
1 clove garlic, finely minced
1/2 cup extra virgin olive oil
Salt and pepper, to taste
(Find the full recipe and directions here at Wholefully)

Crispy Garlic Brussels Sprouts with Sriracha Aioli

Ingredients:
1 pound Brussels sprouts (rinsed and thoroughly dried)
3-4 Tbsp avocado, refined coconut or olive oil (any oil with high smoke point – check bottle)
1 tsp sea salt
5 cloves garlic (minced)
SRIRACHA AIOLI
3/4 cup your favorite hummus*
1 Tbsp sriracha (or sub hot sauce)
1/2 medium lemon (juiced)
1 pinch each sea salt + garlic powder
1 tsp smoked paprika (or regular)
1-2 tsp maple syrup (or sweetener of choice)
1 tsp apple cider vinegar
(Find the full recipe and directions here at The Minimalist Baker)

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