Week of May 27th

My dear community members,

We are so excited to get you fava beans this week! I wanted to give a short introduction to them if you’re not familiar. They take a bit longer to prepare, but their infusion of spring goodness is worth every bite. Please note they have a 2 step peeling process: first, “unzip” the whole pod and take the beans out, then boil them in salted water to blanch for 30 seconds. Remove the beans from the boiling water and submerge them in ice cold water to stop the cooking process. This step softens the second thick white-ish “cocoon” around it, making the 2nd peeling easier. These beans are loaded with nutrients and high in dietary fiber. They are great in a spring pasta dish or purée, an epic addition to your meal for sure. I posted a simple recipe below that can be added to top a variety of dishes. Let us know what you did with your veggies when you tag @somethinggoodorganics on Instagram.

Be good to each other.

CSA Contains:
CARROTS
ROMAINE LETTUCE
LACINATO KALE
GREEN ZUCCHINI
STRAWBERRIES
LEEKS
BASIL (you may have received Italian Parsley)
CUCUMBERS
BLUEBERRIES (you may have received double strawberries)
FAVA BEANS from Sunrise Organics
BIG BOX: CARROTS, BLACKBERRIES (or strawberries), RED LEAF LETTUCE, RADISHES, CAULIFLOWER from TUTTI FRUTTI FARMS

FRUIT: BLACKBERRIES and STRAWBERRIES (or blueberries)
LETTUCE of the WEEK: RED LEAF LETTUCE

JUICE FEAST:
CARROTS
ROMAINE LETTUCE
LACINATO KALE x2
STRAWBERRIES
CILANTRO
CUCUMBERS
BLUEBERRIES
FENNEL
BLACKBERRIES

Lemony Kale and White Bean Soup with Leeks

Ingredients:
1 tablespoon olive oil or 1/2 cup water for water saute
2 medium leeks (about 3 – 4 cups), thinly sliced (white & pale green parts only)
2 large carrots (about 1 cup), diced
2 celery stalks (about 1 cup), diced
2 garlic cloves, minced
1 teaspoon dried oregano, rosemary or thyme or 2 teaspoons fresh chopped
pinch of red pepper flakes
6 – 7 cups low-sodium vegetable broth or combo of water & broth
2 cans (15 oz) cannellini beans, drained and rinsed or 3 cups cooked
1 bunch kale (lacinato or curly), middle stem removed and julienned
2 – 3 lemons, juice of
mineral salt & fresh cracked pepper to taste
chopped parsley, to serve
(Find the full recipe and inspiration here at The Simple Veganista)

Crispy Baked Zucchini

Ingredients:
4 cups zucchini/yellow squash, thinly sliced
½ cup sliced yellow onion
½ cup pesto
½ cup tomato sauce
⅓ cup panko bread crumbs
¼ cup grated parmesan cheese
Pinch of red pepper flakes
Extra virgin olive oil, for brushing and drizzling
pesto:
½ cup toasted pine nuts or hemp seeds
1 small garlic clove
2 cups fresh basil
2 tablespoons lemon juice
¼ cup extra-virgin olive oil, more if desired
¼ teaspoon sea salt
(Find the full recipe and inspiration here at Love and Lemons)

Kale + Romaine Caesar with Crispy Chickpeas

Ingredients:
2 cups cooked chickpeas, drained, rinsed, and patted dry to maximize crispiness
1 tbsp oil, any kind you like, I used olive
1 teaspoon garlic powder
salt
1/3 cup tahini
3 tbsp capers, chopped
zest + juice of 1-2 lemons (add one first + then taste- you may need to add more depending on size of your lemons)
1/4 cup water
3 cloves garlic, crushed
1 tsp dijon mustard
salt + freshly cracked black pepper
a large bunch tuscan kale (the flat, bumpy, dark green type)
a medium to large head romaine lettuce
crumbly parm
(Find the full recipe and directions here at Mamma Eats Plants)

Kale Quinoa Salad with Blueberries
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Ingredients:
For the Salad:
1 cup quinoa
6 cups kale 1 large bunch with tough stems removed and chopped (see my easy method for prepping kale!)
15 ounce can chickpeas rinsed and drained (optional)
1 cup blueberries
4 ounces goat cheese crumbled
½ cup sliced almonds
1 avocado peeled, pitted, and chopped
For the Dressing:
¼ cup extra virgin olive oil
¼ cup lemon juice
2 tablespoons honey
1 ½ teaspoons Dijon mustard
¼ teaspoon Kosher salt
a bit of black pepper
(Find the full directions and inspiration here at Kristine’s Kitchen)

Fresh Fava Bean and Parmesan Salad

Ingredients:
1 lb fava beans in their pods
2 tbsp extra virgin olive oil
1 oz parmesan cheese
kosher salt and fresh ground pepper
1/2 lemon
(Find the full recipe and directions here at Just a Little Bit of Bacon)

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