Week of January 27th

CSA Contains:
CARROTS
ROMAINE LETTUCE
BROCCOLI from SUNRISE ORGANIC FARMS
BRUSSEL SPROUTS from ELLWOOD CANYON FARMS
SUGAR SNAP PEAS
LACINATO KALE
ITALIAN PARSLEY
BUNCHED SPINACH
FUJI APPLES from CUYUAMA ORCHARD
LEEKS
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, GARNET YAMS from QUAIL H. FARMS, RED BEETS, MORE DELICIOUS APPLES

FRUIT EXPANSION INCLUDES: SATSUMA TANGERINES from GLEN ANNIE ORGANICS and NAVEL ORANGES from SOMERS RANCH

Mushroom, Leek, And Fontina Frittata

(Frittatas are excellent served warm or at room temperature, which means that this meatless main is a perfect do-ahead dish.)
Ingredients: Serves 6
2 tablespoons olive oil, divided
2 medium leeks, whites and pale green parts only, chopped
8 ounces crimini (baby bella) mushrooms, thinly sliced
12 large eggs
1/2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
3/4 cup shredded Fontina cheese, divided
Kosher salt, freshly ground pepper
(Find the full recipe and directions at Bon Appetit)

Shredded Kale and Brussels Sprout Salad

(The author can’t get over how good this salad is! Shredded kale and Brussels sprouts with crunchy almonds, a little bit of cheese and a delicious dressing made this salad disappear fast. You seriously need to try this!)
Ingredients: Serves 4
1 bunch lacinato kale
1/2 pound Brussels sprouts
1/2 cup raw almonds
1/4 cup Parmesan-Reggiano cheese, shredded
1 tablespoon Dijon mustard
1 tablespoon shallot, minced
1 tablespoon fresh lemon juice
4 tablespoons olive oil
salt and pepper to taste
(Find the full recipe and directions here at Farm Fresh to You)

20 Minute Lemon Broccoli Pasta Skillet

Ingredients: Serves 6
3 quarts water
1 tablespoon salt
1 and 1/2 to 2 pounds fresh broccoli
1 pound rotini pasta
3-4 cups spinach
4 tablespoons butter
1 large lemon, zested and juiced
2 cloves garlic, crushed and minced
1/4 or 1/2 teaspoon crushed red pepper
1 cup fresh Parmesan, plus more to garnish
olive oil, to garnish
salt and pepper to taste
fresh lemon wedges, to garnish
(Find the full recipe and directions here at the Food Charlatan)

Super Vegan Bowl with Parsley Cashew Pesto

Ingredients: Serves 4
1/2 cup raw cashews
1/4 cup water
2 cups italian parsley
2 cloves garlic
2 tablespoons lemon juice
salt and pepper to taste
1/2 cup uncooked Israeli couscous
1 pint cremini mushrooms, sliced
1 tablespoon olive oil
1 bunch of lacinto kale, stems removed
(Full recipe and directions here at Scaling Back Blog)

JUICE FEAST CONTAINS:
CARROTSx2
ROMAINE LETTUCE
LACINATO KALE
ITALIAN PARSLEY
BUNCHED SPINACH
FUJI APPLES from CUYUAMA ORCHARD
GARNET YAMS from QUAIL H. FARMS
RED BEETS
DANDELION GREENS
NAVEL ORANGES from SOMERS RANCH

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