Weeks of May 4th

CSA Contains:
BROCCOLI
CARROTS
GREEN CURLY KALE
STRAWBERIES
GREEN ZUCCHINI
FAVA BEANS
RED ROMAINE
CUCUMBERS
RED SPRING ONIONS
BLUEBERRIES from WHITNEY RANCH
BIG BOX ADD: CARROTS, STRAWBERRIES, ROMAINE LETTUCE, CILANTRO, SUGAR SNAP PEAS

Fruit Expansion contains: Strawberries and Blueberries

Fresh Fava Bean & Almond Spread

Ingredients:
1 cup shelled and skinned fresh fava beans
a handful of almonds (roasted and chopped)
1 tbsp olive oil
2-3 cloves of garlic
1 tsp dried basil
salt
Extra olive oil and almonds for serving
(Find the full recipe and directions here at Food Love Eat)

Zucchini Spaghetti with Lemony Kale Pesto

Ingredients:
1/3 c plus 1 T extra virgin olive oil, divided
3 c packed kale leaves
2 large cloves garlic
1/2 t fresh lemon zest
1/2 t kosher salt
good pinch fresh cracked pepper
1/2 c walnut halves
1/2 c freshly shredded Parmigiano-Reggiano cheese
3 large zucchini
juice of half a lemon
1/2 lb thin spaghetti
(Find the full directions and recipe here at Ericas Recipe)

Turmeric & Coconut Milk Vegetable Bowl

Ingredients:
1 cup long grain white rice cooked with water & vegetable broth
1 13.5 oz can of full fat coconut milk
1/2 cup water
half a head of broccoli, chopped in florets
1 cup baby rainbow carrots
1 tsp turmeric
2 bay leaves
salt & pepper
2 tbsp coconut oil
2 cloves of garlic, chopped
half a small shallot, chopped
cilantro, as a garnish
1/2 lime for fresh lime juice
(Find the full recipe here at Apollo and Luna)

JUICE FEAST:
CILANTRO
CARROTS X2
GREEN CURLY KALE
STRAWBERRIES
BLUEBERRIES from WHITNEY RANCH
CUCUMBERS
RED ROMAINE
GREEN ROMAINE
LACINATO KALE

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