Week of October 19th

WE WILL BE CLOSED DECEMBER 21st AND DECEMBER 28th this year. This allows our workers to be with their families over the holidays. You do not have to put your account on hold, it’s already been done for you. Please let me know if you have any questions.

CSA Contains:
CARROTS
ROMAINE LETTUCE
BUNCHED SPINACH
RED GRAPE TOMATOES
BUTTERNUT SQUASH
CILANTRO
RED TOMATOES
GREEN ZUCCHINI
SUGAR SNAP PEAS
PICKLING CUCUMBERS
BIG BOX ADD: RAINBOW CARROTS, RED LEAF LETTUCE, RED BELL PEPPERS, FUJI APPLES, RED BEETS

FRUIT EXPANSION: FUJI APPLES from CUYAMA ORCHARDS

Simple Spinach and Butternut Squash Daal

(A delicious, simple, and quick spinach daal recipe using less than 10 ingredients in under 30 minutes.)
Ingredients:
1 cup red lentils
1 cup diced butternut squash
3 tablespoons olive oil
¼ cup chopped red onion
1 inch ginger, minced
2 garlic cloves, minced
¼ teaspoon ground turmeric
1 teaspoon salt
1 fresh red chilli
1 teaspoon cumin seeds
4 cups raw spinach
OPTIONAL, yet I highly recommend
1 handful of fresh curry leaves
1 teaspoon mustard seeds
(Find the full recipe and directions here at Nutrition Stripped)

Pasta Salad with Lemon Poppy Seed Dressing

Ingredients:
Pasta Salad:
2 cups uncooked gluten-free pasta of choice (I used Rotini)
1 cup shelled peas (I used frozen)
1 cup cherry tomatoes
1-1/2 cups shredded carrot
¼ red onion, thinly sliced
1/3 cup lemon poppy seed dressing (recipe below)
Sea salt to taste
Lemon Poppy Seed Dressing:
1/3 cup olive, grapeseed, or avocado oil
3 tablespoons fresh lemon juice
2 tablespoons white vinegar
1 large clove garlic, minced
2 tablespoons pure maple syrup or agave nectar*
Zest from 1 lemon
1 tablespoon stone ground mustard
1 tablespoon poppy seeds
(Find the full recipe and directions here at The Roasted Root)

Roasted Zucchini and Quinoa Bowls with Cilantro Pepita Pesto

Ingredients:
1 cup quinoa
2 cups vegetable broth
1½ lb zucchini
1½ tbsp olive oil
1 tsp sweet paprika
½ tsp salt
½ cup crumbled feta
For the pesto
2 cloves garlic
2 scallions, white and light green parts
½ cup toasted pepitas, plus more for garnish
½ tsp sea salt
1 jalapeno, seeded
1 bunch of cilantro
zest and juice of 2 large limes
⅓ cup extra virgin olive oil
(Find the full recipe and directions here at Eats Well With Others)

JUICE FEAST CONTAINS:
CARROTS
ROMAINE LETTUCE
BUNCHED SPINACH
FUJI APPLES from CUYAMA ORCHARDS
CILANTRO
RED TOMATOES
RED BELL PEPPERS
RED BEETS
PICKLING CUCUMBERS
LACINATO KALE

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