Week of January 22nd

CSA Contains:
CARROTS
BUNCHED SPINACH
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
FUJI APPLES from CUYAMA ORCHARDS
KOHLRABI
ROMAINE LETTUCE
GARNET YAMS from QUAIL H. FARMS
BROCCOLI from SUNRISE ORGANICS
HASS AVOCADOS from SAN ROQUE FARMS (will need to ripen)
RED BEETS
BIG BOX ADD: LACINATO KALE, CARROTS, RED LEAF LETTUCE, more tbd

FRUIT EXPANSION: SATSUMA TANGERINES from GLENN ANNIE ORGANICS
FUJI APPLES from CUYAMA ORCHARDS

JUICE FEAST:
CARROTS
BUNCHED SPINACH
FUJI APPLES from CUYAMA ORCHARDS x2
ROMAINE LETTUCE
RED BEETS
LACINATO KALE
CELERY
CILANTRO
GREEN CABBAGE

Oven Roasted Root Vegetables

Ingredients:
1 large sweet potato chopped
1 large kohlrabi
1 large onion diced
2 medium beets chopped
3 Tbsp to 4 . olive oil
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon sea salt to taste
(Find the full recipe and details here at The Roasted Root)

“Cheesy” Paleo Broccoli Casserole

Ingredients:
2 lbs broccoli florets about 8 cups, fresh or frozen
1 tbsp coconut oil
1 onion chopped
4 garlic cloves minced
Parsley flakes for garnish
“Cheese” Sauce
1 1/2 cup full-fat coconut milk
1 cup raw cashews
3/4 cup nutritional yeast
1/3 cup apple cider vinegar
2 tbsp dijon mustard
1 tsp onion powder
2 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp smoked paprika
2 eggs
(Find the full recipe here at What Great Grandma Ate)

Sautéed Beet Greens

Ingredients:
5 cups fresh beet greens (from approximately 2 bundles of beets)
1 cup beet stalks (from approximately 2 bundles of beets)
1 tablespoon olive oil (15 ml)
1 tablespoon garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
2 tablespoons salted butter (28g)
1 1/2 teaspoons freshly squeezed lemon juice (from 1/4 lemon)
(Find the full recipe and directions here at Savor the Flavor)

Kohlrabi, Edamame and Carrots in Ginger Miso Marinade

Ingredients:
4 large carrots, about 1⁄2 lb (250 g) total weight, peeled and cut into matchsticks
3 kohlrabi bulbs, peeled and cut into matchsticks
1 cup (5 oz/155 g) frozen shelled edamame, thawed
2 handfuls of sugar snap peas, trimmed and sliced (sub broccoli florets)
FOR THE GINGER-MISO MARINADE
2 carrots, peeled and cut into chunks
1 2-inch (5-cm) piece fresh ginger, peeled and cut into chunks
1⁄2 cup (4 oz/125 g) white miso
1⁄4 cup (2 fl oz/60 ml) canola oil
1 teaspoon toasted sesame oil
1⁄4 cup (2 fl oz/60 ml) rice vinegar
1 tablespoon raw pure honey
2 tablespoons toasted sesame seeds
(Find the full recipe and directions here at Jaime Gellar)

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