Week of October 12th

CSA Contains:
CARROTS
RED TOMATOES
RED BUTTER LETTUCE
GREEN ZUCCHINI
CANTELOUPE
RED BELL PEPPERS
ARUGULA
CUCUMBERS
BUNCHED SPINACH
CIPPOLINI ONIONS
BIG BOX ADD: HASS AVOCADOS from VINCENT FARMS, CARROTS, RED LEAF LETTUCE, SUGAR SNAP PEAS, STRAWBERRIES

FRUIT EXPANSION INCLUDES: 2 BASKETS of STRAWBERRIES

Black Bean & Quinoa Stuffed Zucchini

A hearty and easy meatless side dish or dinner that’s gluten-free and clean-eating!
Ingredients:
3 medium zucchini
½ cup cooked quinoa
½ cup low fat cottage cheese
1 (8-oz) can tomato sauce
½ cup black beans, drained and rinsed
1 tsp. cumin
½ tsp. chili powder
¼ tsp. onion powder
½ tsp. salt
¼ tsp. pepper
½ cup shredded cheese
(find the full recipe and directions here at Yummy Healthy Easy)

Southwest Quinoa Power Bowl with Honey Lime Dressing

Ingredients:
1/2 cup quinoa
1/4 tsp adobo seasoning (or a southwest flavor seasoning)
1/4 tsp salt
2 tsp olive oil
1 medium sweet potato, chopped
1/4 cup onion, chopped
1/2 cup canned black beans, rinsed
1 medium red bell pepper, sliced
1 medium avocado, sliced
cilantro for garnish
Honey Lime Dressing:
2 TBS canned coconut milk*
1 TBS water
1 tsp olive oil
juice of 1 lime, about 3 TBS
1 TBS raw honey
⅛ tsp salt, or more to taste
(Find the full recipe and directions here at Fit Mitten Kitchen)

Cheesy Spinach Stuffed Peppers
Ingredients:
1/2 cup rice
1 cup water
1/2 tsp oil (coconut, olive, avocado)
1 clove garlic, smashed and minced
1 bunch of fresh spinach
1/2 tsp dried basil (or try fresh!)
1/4 tsp red pepper flakes
1/4 tsp oregano
salt and pepper to taste
1 cup grated mozzarella cheese, plus extra for topping
1/3 cup crumbled feta cheese
2 bell peppers
fresh parsley to garnish (optional)
(Find the full recipe and ingredients here at Peas and Crayons)

JUICE FEAST:
CARROTS
RED TOMATOES
GREEN ZUCCHINI
CANTELOUPE
RED BELL PEPPERS
STRAWBERRIES
CUCUMBERS
BUNCHED SPINACH
HAAS AVOCADOS
LACINATO KALE

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