Week of 3/18 – Spring on the horizon

Spring is on the horizon according to the vegetables, although today feels more like summer. With this kind of unexpected heat, problems can arise. Zucchinis are growing at such a rapid rate the workers need to stay late to get all the squash out of the field. I honestly have never seen people work as hard as these guys do to make sure we all get fed. Next time you eat – be sure to thank a farmer!
Cindy Dollar is making some granola fresh to order and offering Pumpkin Pecan and Cranberry Cashew this week. Choose a flavor in Certified Organic or Gluten Free.

CSA for this week contains:
CARROTS
STRAWBERRIES
GREEN ZUCCHINI
BUNCHED SPINACH
BUTTERNUT SQUASH
CILANTRO
LEEKS
GOLD BEETS
RED LEAF LETTUCE
SUGAR SNAP PEAS
BIG BOX ADD: RED BUTTER LETTUCE, FAVA BEANS, STRAWBERRIES, CARROTS, RAINBOW CHARD

Butternut Squash Breakfast Bowls

(Healthy butternut squash breakfast bowls topped with whatever your heart desires! Make sure to include a protein..ie..eggs, almonds, powder..ect for a complete meal.)
Ingredients: Serving Size 2-3
1 butternut squash
Desired Toppings:
Maple Syrup
Coconut Milk
Fresh Strawberries
Banana
Toasted Nuts
Shredded Coconut
Mini Chocolate Chips
Cinnamon
Directions:
Preheat the oven to 350F. Slice the butternut squash in half and remove the seeds. Roast, flat-side down, for 45 minutes to an hour, until soft and carmelized. Allow the squash to cool for a bit, then scoop out the flesh. (Note: I do this the night before then just heat up the squash in the microwave the next morning.) Add the toppings of your choice! My favorite combination is maple syrup, coconut milk, cinnamon, and fresh berries. Enjoy!
(Recipe and photo from
Meaningful Eats
)


Check out some delicious Spinach and Butternut Lasagna here.

I peeled my butternut squash, cubed it up and roasted it at 375 degrees for about an hour. When it’s done I throw it in the fridge and add it to my salads all week.

Zucchini Noodles with Cilantro Lime Chicken

Ingredients:
3 large zucchini
1.5 lbs boneless & skinless chicken breasts, cut into 1″ pieces
1/2 tsp cumin
1 tsp salt, divided
1/4 tsp ground black pepper
2 tsp any small hot pepper/jalapeño or to taste, seeded and minced (leave seeds in for very hot version)
juice of medium or 1/2 large lime
3/4 cup cilantro, chopped
Cooking spray, olive oil, coconut oil or butter
Directions:
Using a spiralizer or mandoline, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don’t have the gadgets for making zucchini noodles.
Preheat large non-stick skillet on high heat and add chicken. Saute until golden brown, stirring occasionally. Add cumin, 1/2 tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside.
Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Saute for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeños, lime juice and cilantro. Stir gently and serve hot. Storage Instructions: Refrigerate covered for up to 48 hours.
(Recipe and photo from Ifood Real)

Cannellini with Leeks and Golden Beets
(Per Author: Cannellini have a delectable creamy texture and mild buttery flavor that allows them to stand out as a bean should, yet blend harmoniously with delicate ingredients. In this quick stew, each element has a subtle but unmistakable presence. Serve in shallow soup bowls, along with crusty whole-grain bread.)
Ingredients: Serves 4
2 tablespoons extra-virgin olive oil
2-3 medium leeks, cut into ½-inch dice (about 3 cups)
2-3 medium golden beets, well scrubbed and cut into ½-inch dice (about 4 cups)
1 low-sodium vegetable bouillon cube
1 cup water
2 (14-ounce) cans cannellini beans, rinsed and drained
2 teaspoons chopped fresh thyme
1/4 teaspoon freshly ground black pepper
Directions:
Heat oil in a large soup pot over medium heat and add leeks. Stir constantly for about 2 minutes, or until beginning to soften. Do not brown.
Increase heat to high, add beets, and stir another 2–3 minutes, until vegetables are nearly dry. Add bouillon cube and water, stirring to deglaze pan bottom. Bring to a boil and then reduce heat to maintain a steady simmer. Cover and cook 10–15 minutes, until vegetables are tender. Liquid should be reduced to about 1/3 cup.
Add cannellini, thyme, and pepper, and stir very gently, to prevent crushing beans. Cook an additional 2–3 minutes to allow flavors to meld; season to taste.
(Recipe and photo from Delicious Living)

JUICE FEAST Contains:
CARROTS
STRAWBERRIES
BUNCHED SPINACH
LACINATO KALE
CILANTRO & MINT
GREEN CURLY KALE
RAINBOW CHARD
FUJI APPLES from CUYAMA ORCHARDS
GREEN ZUCCHINI
DANDELION GREENS

Leave a Reply

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