Week of February 19th

CSA Contains:
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
CARROTS
BUNCHED SPINACH
LEEKS
BABY TURNIPS
GREEN CABBAGE
BROCCOLI
GREEN LEAF LETTUCE
CELERY
PURPLE KOHLRABI
BIG BOX ADD: YELLOW ONIONS, SALAD MIX, CARROTS, GARNET YAMS, CILANTRO

FRUIT EXPANSION: TBD

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
FUJI APPLES from CUYAMA ORCHARDS
CELERY
FENNEL
BUNCHED SPINACH
COLLARD GREENS
GREEN CABBAGE
CILANTRO
EUREKA LEMONS

Waldorf Slaw

Ingredients:
1 small green cabbage, shredded
4 sticks celery, sliced
2 green apples, peeled and diced
handful grapes, halved
6 tbsp light mayonnaise (I like greek yogurt)
1 tbsp white wine vinegar
50g walnuts, roughly chopped
(Find the full recipe and directions here at BBC Good Food)

Asian Broccoli Salad with Crispy Shallots

Ingredients:
2 heads broccoli cut into florets
1 large shallot finely sliced (possible to use crispy leeks)
1/2 cup red onion finely diced
1/2 cup carrot shredded
3 cloves garlic finely grated
1 tsp fresh ginger finely grated
1/2 cup compliant mayo
1 tbsp toasted sesame oil
2 tbsp rice wine vinegar
2 tbsp coconut aminos
1 tbsp avocado oil
1 tbsp sesame seeds for garnish
(Find the full recipe and directions here at Cooking Primal Gourmet)

Crunchy Quinoa Broccoli Cabbage Spinach Salad

Ingredients:
BROCCOLI SALAD:
3 cups broccoli florets blanched and cooled
3 strips thick-cut bacon cooked and chopped
1 teaspoon coconut oil or olive oil
1/3 cup raw cashews
1 tablespoon pure maple syrup see note*
1/4 cup golden raisins
1/4 cup avocado mayonaise see note**
2 tablespoons lemon juice to taste
1 pinch sea salt to taste
QUINOA SALAD:
3 cups cooked quinoa (1 cup dry)
1/3 cups dried cranberries
1 cup shredded carrots
1/3 cup raw pecans chopped
1 green apple cored and chopped
1 tablespoon lemon juice to taste
1/2 teaspoon sea salt to taste
CABBAGE SLAW:
1/2 medium head green cabbage thinly sliced
3 stalks green onion chopped
1/3 cup sliced almonds
1 tablespoon sesame seeds
3 tablespoons olive oil
1/4 cup lemon juice
1/4 teaspoon sea salt to taste
TO ASSEMBLE THE SPINACH SALAD:
5 ounces baby spinach
roast turkey chopped
ORANGE-GINGER DRESSING:
1/3 cup orange juice
1/2 cup grapeseed oil or olive oil
1 teaspoon fresh ginger peeled and grated
1 small clove garlic minced
2 teaspoons pure maple syrup
1/2 teaspoon sea salt to taste
(Find the full recipe and inspiration here at The Roasted Root)

Carrot and Kohlrabi Slaw

Ingredients:
2 bulbs kohlrabi
4 carrots
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1 tablespoon whole-grain mustard (or Dijon-style mustard)
1/2 teaspoon fine sea salt
Freshly ground black pepper (to taste)
(Find the full recipe and directions here at The Spruce Eats)

Leave a Reply

Your email address will not be published. Required fields are marked *