Week of January 15

CSA Contains:
CARROTS
CHIOGGIA BEETS from SUNRISE ORGANICS
CAULIFLOWER from SUNRISE ORGANICS
RED LEAF LETTUCE
CELERY
LEEKS
GREEN CABBAGE
BUNCHED SPINACH
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
GARNET YAMS from QUAIL H FARMS
BIG BOX: SALAD MIX, RADISHES from SUNRISE ORGANICS, ITALIAN PARSLEY, CARROTS, BLUEBERRIES from BELLA VISTA FARM

FRUIT EXPANSION: BLUEBERRIES from BELLA VISTA FARM and FUJI APPLES from GOPHER GLEN

JUICE FEAST:
CARROTS
CHIOGGIA BEETS
BLUEBERRIES from BELLA VISTA
RED LEAF LETTUCE
CELERY X2
FUJI APPLES from GOPHER GLEN
GREEN CABBAGE
BUNCHED SPINACH
ITALIAN PARSLEY

Cauliflower Rice Lunch Bowl with Sweet Potatoes

Ingredients:
1 1/2 pounds root vegetables, such as sweet potatoes, butternut squash, carrots, or a combination, peeled and cut into 1-inch cubes
4 tablespoons olive oil, divided, plus more for serving
1 1/2 teaspoons kosher salt, divided
Freshly ground black pepper
4 ounces feta cheese, drained
1/4 cup pumpkin seeds
3 cups cauliflower – riced
1/2 teaspoon ground turmeric
1 (15.5-ounce) can chickpeas, drained and rinsed
1/2 cup coarsely-chopped fresh cilantro leaves and tender stems
Finely grated zest of 2 medium limes
Juice of 2 medium limes, plus more wedges for serving
1 medium avocado, pitted and quartered
(Find the full recipe and directions here at Recipes Instant)

Tomato Cabbage Soup

Ingredients:
1 tablespoons olive oil
1 onion chopped
2 garlic cloves minced
3 celery stalks chopped
3 long carrots chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon oregano
1/4 teaspoon cayenne or to taste
15 ounces canned diced tomatoes with their juices
4 ounces tomato paste
4 cups vegetable broth low sodium
1 small white cabbage shredded (about 4 cups)
(Find the full recipe and inspiration here at Feel Good Foodie)

Creamy Celery Soup

Ingredients:
1/4 cup butter or 1/2 cup water for water saute*
1 large head of celery (about 5 – 6 cups), thinly sliced with leaves
1 medium onion or leek, diced
4 cloves garlic, minced
1 lb. potatoes (waxy white or Yukon gold), diced into 1/4 – 1/2 inch cubes
4 cups vegetable broth or water (or combo)
1/4 cup fresh dill, chopped
1/2 cup parsley, chopped
pinch of red pepper flakes
mineral salt & pepper to taste
(Find the full recipe and details here at The Simple Veganista)

Beet and Sweet Potato-Crust Quiche with Mushrooms and Dill

Ingredients:
2 cup shredded beets
2 cup sweet potatoes
1/2 tsp salt
2 tbsp olive oil
1/2 cup chopped green onions
1/2 cup chopped mushrooms
1 tbsp dried dill (or fresh)
5 large eggs
1 cup 2% milk (or preferred milk)
2 tsp Dijon mustard
1/4 tsp black pepper
1/4 cup crumbled goat cheese
(Find the full recipe and inspiration here at Just Beet It)

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