Week of March 10th

My dear community,

I was very excited when I heard over the weekend that zucchini and sugar snap peas are a few weeks out! Then strawberries and tomatoes will follow soon after. The bounty of spring time is nearly upon us. I appreciate everyone who shared countless ways to make all our greens into delicious nourishing recipes. I made a delicious soup that got my whole family into chard last week . Even my 1 year old was slurping down the leftovers for breakfast. An easy and forgiving recipe:

cook down an onion and 2 cloves of garlic in 1/4 cup ghee for about 10 mins
add a whole head of chopped cauliflower with a crushed bay leaf and cook another 10 mins
add a quart of bone broth (see our CSA store for Wishbone Wellbeing Bone Broth) and the washed and chopped chard leaves
as the soup heats add 1 cup of full fat coconut milk and use an immersion blender to mix it all up
of course substitute as desired- this can easily be vegetarian or vegan, switch out or omit the cauliflower, or you could make it even heartier by adding beans or cheese, served over rice…
It was super filling and satisfying. Having chard come in the CSA box when I wouldn’t normally buy it pushes me outside my comfort zone and in turn I reap the benefits of the nutritional powerhouse that is chard – it’s an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber. Receiving your box within 24 hours of the vegetables being picked, growing the varieties that taste best in our experience and in the appropriate season helps set our vegetables apart from all else. ENJOY!

Be good to each other.

CSA Contains:
CARROTS
WHITE CAULIFLOWER
RED BEETS
GREEN CABBAGE
HASS AVOCADOS from GREEN SPOT FARMING
EAST EGG RADISHES from SUNRISE ORGANICS
LEEKS
FUJI APPLES from CUYAMA ORCHARDS
ROMAINE LETTUCE
GREEN CURLY KALE
BIG BOX ADD: SALAD MIX, CARROTS, BRUSSELS SPROUTS (or tangerines), GARNET YAMS, BABY SPINACH from SUNRISE ORGANICS

JUST the BASICS:
CARROTS
CAULIFLOWER
HASS AVOCADOS
FUJI APPLE
ROMAINE LETTUCE
GREEN CURLY KALE

JUICE FEAST:
CARROTS X2
RED BEETS
FUJI APPLES
ROMAINE LETTUCE
GREEN CURLY KALE
CELERY
ITALIAN PARSLEY
FENNEL
BABY SPINACH

FRUIT EXPANSION: FUJI APPLES from CUYAMA ORCHARDS and GOLDEN NUGGET TANGERINES from FRUIT FAIRY FARMS
LETTUCE of the WEEK: RED LEAF LETTUCE

Perfect Roasted Cabbage (Quick & Easy!)

Ingredients:
4 cups thinly sliced cabbage (red or green)
1 ½ – 2 tsp avocado oil (or olive oil // use the greater end of range if adding spices)
1 healthy pinch sea salt
1 healthy pinch black pepper (optional)
1 ½ Tbsp curry powder (optional)
(Find the full recipe and details here at The Minimalist Baker)

Crunchy Cabbage Slaw with Sesame Ginger Dressing

Ingredients:
2 small to medium chicken breasts, shredded (~2 ½ cups shredded chicken as recipe is written // see notes for vegan options)
3 cups thinly sliced napa cabbage
2 cups thinly sliced red cabbage
1 large carrot, shredded
1 bundle green onions, thinly sliced on an angle
DRESSING
5 Tbsp coconut aminos (or sub tamari, but start with 1/2 the amount as it’s saltier)
3 Tbsp rice vinegar
2 ½ Tbsp toasted sesame oil
1 ½ Tbsp maple syrup
1 Tbsp fresh grated ginger (mince instead of grating for less pungent taste)
4 cloves garlic, minced
FOR SERVING
2 Tbsp sesame seeds, slightly toasted
1/4 cup slivered almonds, slightly toasted
1 healthy pinch each sea salt and black pepper (plus more to taste)
Chili garlic sauce (optional)
(Find the full recipe and inspiration here at The Minimalist Baker)

Raw Beet Salad

Ingredients:
3 cups julienned raw beets from 2 to 3 beets, depending on size (see instructions)
½ small red onion, peeled
½ cup chopped walnuts
Zest of 1 orange
1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon freshly squeezed orange juice
½ teaspoon Dijon mustard
¼ teaspoon fine sea salt
A few good grinds black pepper
2 ounces fresh goat cheese
Microgreens to garnish, optional
(Find the full recipe and inspiration here at Umami Girl)

Garlic Parmesan Roasted Radishes

Ingredients:
2 bunches radishes quartered
4 garlic cloves minced
2 teaspoons rosemary fresh or dried
2 tablespoons butter or extra virgin olive oil
sea salt and black pepper to taste
1/4 cup Parmesan Cheese grated
(Find the full recipe and inspirtaion here at Low Carbs Park)

Roasted Buddah Bowl

Ingredients:
FOR THE BOWL:
1 large head broccoli, chopped (5 to 6 cups/325g to 390g)
1 large head cauliflower, chopped (5 to 6 cups/400g to 480g)
1 (14-ounce/398 mL) can chickpeas, drained and rinsed
1 tablespoon plus 1 teaspoon (20 mL) olive oil
Fine sea salt, to taste
Freshly ground black pepper, to taste
Cooked grains (such as quinoa) (optional)
FOR THE DRESSING:
1/2 cup raw cashews, soaked
2 tablespoons (30 mL) fresh lemon juice
1 tablespoon (15 mL) tahini
1 large garlic clove
1/4 teaspoon fine sea salt
1/4 cup (20 g) nutritional yeast
6 tablespoons (90 mL) water, or more if needed
(Find the full recipe and inspiration here at Oh She Glows)

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