Week of May 12th

My dear community,

Spring and summer’s vegetables are less hearty so I’m circling back with tips for quick and easy prep. Wash and dry (or spin) and chop lettuce and toss it with some chopped herbs and put into a bag, ready to go. I know I’m more likely to eat a salad that week vs. just setting a head of lettuce in the veggie drawer. Chop cauliflower florets up, drizzle them with olive oil, paprika and nutritional yeast and pop them in the oven. In just 15 mins at 375 you’ll have really tasty, delicately crisp and delicious cauliflower you can add to almost anything or just eat alone. Fry zucchini in a cast iron pan (the pan makes a difference) with coconut oil for a crisp finish on both sides. It only takes about 5 mins per side. Blend herbs into dressing and/or place in a glass of water on your counter top or the front of the fridge to remind yourself to use them. Snap off carrot tops and store with the tips submerged in water for a quick anytime snack for anyone. Plan to use your kale in a salad, soup or bake chips the first few nights to avoid it yellowing or drying out. For me, small tips and tricks like these can make the difference between making an unhealthy decision for lunch or eating a rounded meal. I hope they help you too. Eating more fruits and vegetables are the building blocks for our health. A variety of veggies (and cutting out processed foods) can provide adequate fiber to feed our guts and keep our microbiome happy. We believe this weekly box is part of the big picture of good health and feels more important now than ever.

Be good to each other.

CSA Contains:
CARROTS
GREEN ZUCCHINI
RED LEAF LETTUCE
SWEET SPRING ONIONS
WHITE CAULIFLOWER
STRAWBERRIES
SUGAR SNAP PEAS
BROCCOLI
LACINATO KALE
RED TOMATOES
BIG BOX ADD: BUNCHED SPINACH, CARROTS, CROOKNECK SQUASH, LITTLE GEM LETTUCE, CUCUMBERS

FRUIT EXPANSION: STRAWBERRIES
LETTUCE of the WEEK: LITTLE GEM

JUST the BASICS:
CARROTS
RED LEAF LETTUCE
WHITE CAULIFLOWER
STRAWBERRIES
SUGAR SNAP PEAS
CUCUMBERS

JUICE FEAST:
CARROTS
STRAWBERRIES
BLUEBERRIES
HASS AVOCADOS
CELERY
LACINATO KALE
BUNCHED SPINACH
CUCUMBERS
ITALIAN PARSLEY

Za’atar Roasted Carrot, Cauliflower and Chickpea Bowl with a Lemon Yogurt Dressing

Ingredients:
1 head cauliflower, sliced
5 carrots, chopped
1 can chickpeas, rinsed and dried
2 tbsp olive oil
1 tsp flaked salt
1/2 tsp pepper
1 tbsp za’atar
2 tsp chili flakes
optional
– 1 tbsp
Trader Joe’s everything bagel spice
sauce
1/2 cup sour cream or plain yogurt
1 tbsp lemon juice
1/2 tsp salt
1 small bunch watercress
1 avocado, chopped
(Find the full recipe and inspiration here at Flourishing Foodie)

Lemon and Herb White Bean Dip

Ingredients:
1 (15-oz) can white beans (drained and rinsed // we like cannellini)
1/4 cup tahini (see our favorite tahinis in our Tahini Review!)
1-2 tsp lemon zest
3-4 Tbsp lemon juice
1/2 tsp sea salt
4 cloves garlic, pressed or minced (reduce slightly if you’re not a garlic lover)
1 Tbsp extra virgin olive oil (if oil-free, omit)
1/4 cup chopped fresh dill, loosely packed (or sub other herbs of choice)
(Find the full recipe and details here at The Minimalist Baker)

Roasted Cauliflower Kale Salad

Ingredients:
3-4 cups cauliflower florets
Extra-virgin olive oil
One bunch of kale, stemmed (about 5 packed cups)
A few squeezes of lemon
A few squeezes of orange
¼ teaspoon Dijon mustard
Salt & pepper
¼ cup hemp seeds, toasted chopped almonds, or pine nuts
a few add-on ideas: (choose 1 or a few)
Crumbled feta cheese
Shaved Parmesan cheese
Dried currants or cranberries
Chickpeas (or a protein of your choice)
Roasted sweet potatoes (roast w/ the cauliflower)
A scoop of hummus or cashew
(Find the full recipe and directions here at Love and Lemons)

Turmeric Ginger Ground Turkey Bowls

Ingredients:
For the Turmeric Ground Turkey:
3 Tbsp avocado oil
1/2 cup yellow onion, finely chopped
1 lb lean ground turkey
3 cloves garlic, minced
1 Tbsp fresh ginger, peeled and grated or sliced
1/2 tsp ground turmeric, or 2 tsp fresh turmeric, grated
1/2 tsp sea salt, to taste
4 stalks green onion, chopped
For the Bowls:
1 Tbsp avocado oil
2 large carrots, peeled and chopped
1 large yellow squash, chopped
1 large crown broccoli, chopped
(Find the full recipe and inspiration here at The Roasted Root)

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