Week of January 20th

CSA Contains:
CARROTS
GREEN LEAF LETTUCE
SUGAR SNAP PEAS
BRUSSEL SPROUTS from ELLWOOD CANYON FARMS
FUJI APPLES from CUYAMA ORCHARD
SPAGHETTI SQUASH
BABY SPINACH
RED CHARD
EASTER EGG RADISHES
CILANTRO
BIG BOX ADD: CAULIFLOWER from ELLWOOD CANYON FARMS, BROCCOLI, CARROTS, SATSUMAS from GLEN ANNIE ORCHARD, RED LEAF LETTUCE

FRUIT EXPANSION INCLUDES: SATSUMAS from GLEN ANNIE ORGANICS and CARA NAVAL ORANGES from SOMMERS RANCH

Shaved Brussel Sprout Saute

(This saute will make a brussel believer out of you! Thinly slice the sprouts, saute in a little olive oil and finish with some lemon juice and parmesan cheese! Delicious and easy to create!)
Ingredients: Serves 4
1 lbs brussel sprouts, washed and thinly sliced
2 tbsp olive oil
1/4 tsp kosher salt
1/8 tsp black pepper
1- 2 tbsp fresh lemon juice
1/4 C fresh grated parmesan cheese.
(Find the full recipe and directions here at Heather Likes Food)

Baked Spaghetti Squash with Swiss Chard & Parmesan

Ingredients: Serves 4 as a side
1 large spaghetti squash (cut in half lengthwise, seeds scooped out)
1 tablespoon olive oil
2 large shallots, chopped
3-4 cloves garlic, chopped
1 bunch chard (rinsed and cut or torn into pieces)
4 green onions (chopped)
1/2 cup good parmesan cheese, grated
salt and pepper to taste
Juice from 1/2 lemon
(Find the full recipe and diretions here at Get Off Your Tush and Cook)

Cilantro Pesto

(Try dipping veggies in it, spread it on warm eggs or toast, smother pasta)
Ingredients:
1/2 cup whole almonds (with or without skin)
2 cup cilantro, large stems removed
1/3 cup grated pecorino romano or parmesan cheese
2 garlic cloves
½ cup olive oil
1½ tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper (optional)
(Recipe and full directions here at Simply Whisked)

One Pot Chicken and Quinoa in Mustard Sauce
(Try substituting tempeh for a vegetarian version)

Ingredients: Serves 4
8 oz. pkg. sliced white mushrooms
4 Tbsp. butter, divided
1 lb. boneless, skinless chicken thighs, cut into bite size pieces
½ tsp. salt
½ tsp. fresh black pepper
1 cup uncooked quinoa, rinsed
1¾ cup water
1 dry whole bay leaf
5 cups fresh baby spinach leaves, packed
Mustard Sauce
3 Tbsp. Dijon mustard
2 Tbsp. maple syrup
1 Tbsp. fresh lemon juice
Optional
red pepper flakes
fresh chopped cilantro
(Find the full recipe and directions here at Little Broken)

JUICE FEAST:
CARROTS x2
GREEN LEAF LETTUCE
FUJI APPLES from CUYAMA ORCHARD
BABY SPINACH
RED CHARD
CILANTRO
RED BEETS
LACINATO KALE
CARA NAVAL ORANGES from SOMMERS RANCH
FENNEL

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