Week of March 11th

CSA Contains:
SUGAR SNAP PEAS from SUNRISE ORGANICS
CARROTS
BROCCOLI from SUNRISE ORGANICS
ROMAINE LETTUCE
LEEKS
BUNCHED SPINACH
BEETS
CILANTRO
FUJI APPLES from CUYAMA ORCHARDS
GREEN CURLY KALE
BIG BOX ADD: RED LEAF LETTUCE, SUGAR SNAP PEAS, CARROTS, GREEN CABBAGE, STRAWBERRIES

FRUIT EXPANSION: STRAWBERRIES and TANGERINES

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

Rainbow Broccoli Buddha Bowl

Ingredients:
Broccoli
1 Head Broccoli
Drizzle of Neutral Vegetable Oil
1/4 Tsp Salt or more to taste
Black Pepper to taste
Chickpeas
1 15 oz Can Chickpeas
Drizzle of Neutral Vegetable Oil
1/2 Tsp Salt
1/2 Tsp Turmeric
1/4 Tsp Cayenne
1/2 Tsp Black Pepper
The Rest of the Bowl
Kale
Pumpkin Seeds
Beet Hummus
Sauerkraut if desired
Sliced Avocado
(Find the full recipe and directions here at Well and Full)

Broccoli, Beet and Kale Brown Rice Bowls with Pesto

Ingredients:
2 tablespoons coconut oil or olive oil
1 medium beet peeled and chopped into ¼-inch cubes
1 large crown broccoli chopped into florets
¼ red onion finely chopped
4 cloves garlic minced
½ head Russian red kale leaves chopped, about 4 cups
1 cup dry short grain brown rice
1/4 cup to 1/3 basil pesto sauce plus more for serving, store-bought or homemade
sea salt
(Find the full recipe and directions here at The Roasted Root)

Beet Salad with Pistachios and Feta

Ingredients:
1 1/2 lbs red and/or golden beets, cooked, peeled and diced (see notes)
1/3 cup red onion, very finely chopped
1 garlic clove, finely minced, use a garlic press
4 tablespoons olive oil
2 tablespoons red wine vinegar (or Apple Cider or Champagne Vinegar)
1 orange (2 tablespoons zest and 4 tablespoons juice)
1/2– 1 cup craisins ( or sub dried currants)
1/2 teaspoon salt, more to taste
1/2 teaspoon pepper
1 cup cilantro, chopped, tender stems OK
1/2 –1 cup pistachios
1 cup feta, cut into cubes
(Find the full recipe and directions here at Feasting at Home)

Pomegranate & Walnut Salad

Ingredients:
3 Cups kale
1/2 Cup sliced green cabbage
1 medium carrot, peeled
1/4 Cup chopped leek
2 Tbsp raw walnut pieces
2 Tbsp pomegranate seeds
1 tsp olive oil
1 Tbsp tahini
(Find the full recipe and inspiration here at Bake it Paleo)

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