Week of February 12th

CSA Contains:
CARROTS
RED LEAF LETTUCE
CAULIFLOWER from SUNRISE ORGANICS
GARNET YAMS from QUAIL H. FARMS
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
GREEN CABBAGE
BABY TURNIPS from SUNRISE ORGANICS
BUNCHED SPINACH
LACINATO KALE
YELLOW ONIONS from FINLEY FARMS
BIG BOX: CARROTS, ROMAINE LETTUCE, NAVAL ORANGES, tbd

FRUIT EXPANSION: tbd

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

Spicy Thai Peanut Cauliflower Rice Bowls

Ingredients:
BASE
2 Tbsp. sesame oil (or extra virgin olive oil)
1 small onion, diced
4 cloves garlic, minced
1 15 oz. can chickpeas, rinsed and drained
1 lb. diced chicken breast (optional, or add extra chickpeas)
1 large head kale, de-stemmed and chopped
8 oz. sliced mushrooms
1 Tbsp. coconut aminos
16 oz. riced cauliflower
Sea salt + pepper to taste
PEANUT SAUCE
3 Tbsp. peanut butter
1 Tbsp. coconut aminos
2 tsp. minced ginger
2 Tbsp. canned coconut milk
2 Tbsp. hot sauce
Juice from 1 lime (more depending on preference)
(Find the full recipe and inspiration here at The Nutritious Kitchen)

Cacio E Pepe Kale with Crispy Chickpeas

Ingredients:
Kale
1 bunch kale, stems removed, chopped
2 tbsp. olive oil
½ tsp. salt
½ tsp. freshly ground black pepper
Juice of ½ a lemon
3 tbsp. freshly grated parmesan cheese.
Crispy Chickpeas
1 can chickpeas, rinsed, drained, and patted dry
2 tbsp. olive oil
½ tsp. salt
¼ tsp pepper
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. smoked paprika
2 eggs, fried
(Find the full recipe and directions here at For the Love of Gourmet)

Roasted Garlic Paremesan Cabbage Wedges

Ingredients:
1 cabbage head (green cabbage or savoy)
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 or 4 clove garlic, finely minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
(Find the full recipe and directions here at Eating Well 101)

Roasted Baby Turnips with Turnip Green Pesto

Ingredients:
4 (9-oz.) bunches baby turnips
1/4 cup plus
2 Tbsp. olive oil, divided
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
2 tablespoon chopped toasted pecans
1 small garlic clove
1 tablespoon fresh lemon juice (from 1 lemon)
2 tablespoons plus 2 tsp. grated Parmesan cheese
1 1/2 teaspoons honey
(Find the full recipe and directions here at My Recipes)

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