I hope everyone is getting readjusted with new school schedules. My little dude is starting preschool and it’s thrilling and totally nuts all at the same time. A lot of people are pro at this, so excuse me when I say that getting lunches packed instead of rummaging through the fridge can be a little daunting. Hoping that some of these brightly colored veggies catch your kids eyes and mouths during the day.
We are in full swing of summer time here at the farm. 99% of the items we will be picking straight off the farm the night before you receive them. If you have any good recipes that may include meal prep – pass them along my way or tag us on instagram @somethinggoodorganics.
CSA Contains:
HEIRLOOM TOMATOES
ENGLISH CUCUMBERS
RASPBERRIES
CARROTS
CELERY
GREEN CURLY KALE
SPAGHETTI SQUASH
SWEET MINI PEPPERS
ANANAS MELON – SUPER SWEET YELLOW FLESH
RED LEAF LETTUCE
BIG BOX ADD: ROMAINE LETTUCE, CARROTS, STRAWBERRIES from SUNRISE ORGANICS, WATERMELON, APRICOTS from RANCHO SAN JULIAN
FRUIT EXPANSION: APRICOTS from RANCHO SAN JULIAN and RASPBERRIES
JUICE FEAST:
ENGLISH CUCUMBERS
RASPBERRIES
CARROTS
CELERY
GREEN CURLY KALE
ANANAS MELON
ROMAINE LETTUCE
STRAWBERRIES
WATERMELON
ITALIAN PARSLEY
Kale & Quinoa Salad
(A perfect option to meal plan for a busy week.)
Ingredients:
1 cup dry quinoa, rinsed
1 3/4 cups water
1 can (15oz) chickpeas, drained and rinsed (optional)
6 – 8 good sized kale leaves, stems removed and finely chopped or julienned
1/4 red onion, finely diced or 3 scallions, thinly sliced
2 carrots, diced
1/2 large zucchini, diced
1/2 cucumber, diced
1 red bell pepper, diced
2 – 3 lemons
drizzle of extra virgin olive oil, optional
lemon pepper seasoning or cracked pepper, to taste
mineral salt to taste
(Find the whole recipe and inspiration here at the Simple Veganista)
Pesto Parmesan Spaghetti Squash with Shrimp
(I was thinking of subbing kale in here for spinach and any other protein if you don’t like shrimp. Small tofu cubes, chicken or even some eggs would work well with this versatile recipe.)
Ingredients:
1 spaghetti squash
1.5 tsp extra virgin olive oil divided
2 TBSP pesto plus any extra to taste
1 ounce fresh spinach chopped
1/4-1/2 cup freshly grated parmesan cheese
8-10 ounces fresh raw shrimp (defrosted if frozen)
1/4 tsp regular paprika
1/4 tsp garlic powder
1/8 tsp cayenne pepper
salt and pepper to taste
1 TBSP chopped parsley optional garnish
(Find the full recipe and directions here at Pea and Crayons)
Greek Spaghetti Squash Salad with Lemon Garlic Dressing
Ingredients:
1 medium spaghetti squash halved and seeded
1 tablespoon olive oil
Salt and pepper to taste
2 cups fresh spinach leaves chopped (sub massaged kale here)
1/2 cup sliced black olives
1 cup fresh cherry tomatoes halved (or heirloom tomatoes diced up)
1/2 cup chopped artichoke hearts
1/2 cup crumbled feta cheese
Dressing:
1/4 cup olive oil
1/4 cup lemon juice
2 cloves minced garlic
1 teaspoon dried mustard
1 tablespoon agave syrup
Salt and pepper to taste
(Find the full recipe and directions here at Whole and Heavenly Oven)
Avocado Caprese Salad
Ingredients:
2 cups fresh tomatoes, sliced or halved
1 avocado, sliced lengthwise
1 shallot (or 1/2 a yellow onion), thinly sliced
4 ounces fresh mozzarella, thinly sliced
1 cup packed fresh basil leaves
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil
sea salt
fresh cracked black pepper
(Find the full recipe and directions here at Food For my Family)
Celery Salad with Lentils, Dates and Almonds
(A delicious make ahead salad that keeps for several days in the fridge. Keep it vegan or add shaved pecorino!)
Ingredients:
1 ½ cups cooked, cold lentils ( ¾ cup dry)
6–8 celery stocks, thinly sliced at a diagonal, save the leaves ( 4 cups sliced)
8 medjool dates, finely chopped
3 green onions, sliced at a diagonal
½ cup toasted slivered almonds
¼ cup shaved pecorino (or parmesan) cheese (optional, but tasty)
Dressing:
¼ cup olive oil
3 tablespoons lemon juice
2–3 teaspoons honey or maple syrup
1 teaspoon cumin seeds, toasted, crushed (or use ground cumin)
salt and pepper to taste
aleppo chili flakes, to taste (or regular chili flakes)
(Find the full recipe and directions here at Feasting at Home)