CSA Contains:
BLACKBERRIES
CARROTS
ROMAINE LETTUCE
HEIRLOOM TOMATOES
SWEET MINI PEPPERS
RED ONIONS
SWEET BI-COLORED CORN
CUCUMBERS
YELLOW PEACHES
BABY SPINACH from SUNRISE ORGANIC FARM
BIG BOX ADD: RED LEAF LETTUCE, CANTALOUPE, CARROTS, ZUCCHINI, RED TOMATOES
FRUIT EXPANSION: BLACKBERRIES and YELLOW PEACHES
JUICE FEAST:
CARROTS
ROMAINE LETTUCE
CELERY
BLACKBERRIES
LACINATO KALE
CUCUMBERS
GOLDEN DORSET APPLES
BABY SPINACH
Vegan Coconut Corn Chowder
(This creamy vegan coconut corn chowder is best served chilled and topped with plenty of crunchy toasted dates and fresh summer herbs.)
Ingredients:
Corn Stock (optional, you can sub with store-bought or homemade vegetable broth):
4 ears of corn, kernels removed
2 cloves garlic, smashed
1 tsp whole peppercorns
1–2 whole hot chiles
2 carrots, chopped into 3 pieces
1 small onion, halved
1 stalk celery, chopped into 3 pieces
Cilantro
1 inch piece of ginger, peeled
Crispy Dates
5–6 pitted Medjool dates, thinly sliced into rounds or diced
2 tablespoons cornstarch
2–3 tablespoons olive oil
Chowder
1–2 tablespoons olive oil
1 onion, sliced thinly
2 cloves garlic, minced
1 teaspoon ginger, grated or minced
2 medium potatoes, diced (about 8-10 oz)
Salt and pepper
1½ –2 cups corn stock, depending on how thick you like your chowder
1 can full fat coconut milk
Kernels from 4 ears of corn
2 kaffir lime leaves, optional
(Find the full recipe and directions here at The Crowded Kitchen)
Avocado + Heirloom Tomato Toast with Balsamic Drizzle
Ingredients:
1/2 cup balsamic vinegar
2-3 slices hearty, seeded bread
olive oil
2 small heirloom tomatoes, thinly sliced
1/2 a ripe avocado
1/4 cup fresh basil, chopped
Sea salt
Freshly ground black pepper
(Find the full recipe and inspiration here at Blissful Basil)
Clean Eating Turkey Taco Salad
Ingredients:
1 Tablespoon olive oil, divided
2 cup sweet bell peppers, chopped
1/2 onion, chopped
1 lb ground turkey
2 Tablespoons taco seasoning
romaine lettuce, chopped
1/2 cup tomatoes, chopped
1 jalapeno pepper, chopped
1/2–1 avocado, chopped into chunks
1/2–1 cup fresh fruit-based salsa (I used peach)
1 lime
chopped cilantro, to taste
hot sauce, to taste
(Find the full recipe and directions here at Eating Bird Food)
Peach Salsa
Ingredients:
3 large peaches- ripe (but not overly soft) diced into ½ inch dice, skins ok
½ a medium red onion, very finely diced ( about ¾ cup)
½ a red bell pepper, finely diced ( for color and texture)
1 medium tomato, finely diced
1 jalapeno, very finely diced
1 cup chopped cilantro, tender stems ok
¼ cup fresh lime juice ( 1–2 limes)
1/4 teaspoon salt and pepper more to taste
1/4 teaspoon chipotle powder – optional, more to taste ( will add a pleasantly smoky heat)
(Find the full recipe and directions here at Feasting at Home)
Blackberry Spinach Salad with Balsamic Vinaigrette
Ingredients:
For the salad:
4 cups baby spinach
1 cup blackberries
1 avocado — , chopped
2 tbsp crumbled feta cheese
1 small yellow bell pepper — , diced
2 Persian cucumbers — , sliced
1/4 cup toasted walnuts — (can use candies walnuts)
For the dressing:
1/4 cup olive oil
3 tbsp light balsamic vinegar
2 tsp honey
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
(Find the full recipe and inspiration here at Cooking LSL)