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Week of May 25th

The school year is drawing to a close. If you pick up at a school drop off point, make sure to double check to see if we are delivering through the summer.
Spring and summertime are rolling out so many delicious things. Looking forward to green beans and lots of tomatoes in the very near future.

CSA Contains:
STRAWBERRIES
BLUEBERRIES from Whitney Ranch
RED TOMATOES
RED BUTTER LETTUCE
SUNBURST SQUASH
PINK CHARD
CUCUMBERS
ITALIAN PARSLEY
LEEKS
CARROTS
BIG BOX ADD: AVOCADOS from Vincent Farms, CARROTS, RED LEAF LETTUCE, CHERRY TOMATOES, RASPBERRIES OR BLACKBERRIES

FRUIT EXPANSION INCLUDES
: STRAWBERRIES and BLUEBERRIES

Rice Stuffed Sunburst Squash

Ingredients:
4 yellow sunburst squash
1 tablespoon olive oil
1⁄2onion, chopped fine
2 garlic cloves, minced
1 cup long grain brown rice
2 cups vegetable broth (or sub your favorite broth)
salt
pepper
1/2 cup fresh parmesan cheese, grated
1 cup fresh spinach, chopped (or sub chard)
1/4 cup fresh basil, chopped (or sub another favorite herb like parsley)
1 teaspoon olive oil
1 tablespoon fresh parmesan cheese, grated (for sprinkling on before baking)
(Find the full recipe and directions here at Food.com)

Sautéed Salmon With Leeks and Tomatoes

(I’m going to use this with halibut tonight!)
Ingredients:
4 skinless, boneless salmon fillets, about 1 1/2 pounds
Salt to taste
Freshly ground pepper to taste
1 leek, well trimmed
2 or 3 red ripe tomatoes, about 1 1/2 pounds
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh coriander or basil
(Full recipe here in the cooking section at NY Times)

Green Goddess Quinoa Tabbouleh

Ingredients:
1/2 cup quinoa, rinsed
3/4 cup water
1/8 tsp dried oregano
1/8 tsp paprika
salt and pepper to taste
1-2 cups parsley tops, torn from stem
1/4-1/2 cup chopped green onion, to taste
1 English cucumber, peeled and seeded
2 TBPS olive oil
1-2 TBPS red wine vinegar
juice of 2 limes
(Find the full recipe and directions here at Peas and Crayons)

Avocado Chicken Salad Lettuce Wraps
https://i36.photobucket.com/albums/e33/carolyneliz/f9cef1e5-9339-4bda-9739-870ef83520b2.jpg
Ingredients:
1 ripe avocado, peeled and pitted
2 tablespoons sour cream
1 tablespoon lime juice
2 tablespoons minced fresh cilantro
2 tablespoons minced red onion
1/2 teaspoon garlic powder
2 cooked boneless skinless chicken breasts, cut into 1/2-in cubes (about 2 cups)
Salt and pepper to taste
8-10 butter lettuce leaves
(Find the full recipe here at Whole and Heavenly Oven)

JUICE FEAST:
STRAWBERRIES
BLUEBERRIES from Whitney Ranch
RED TOMATOES
ROMAINE LETTUCE
LACINATO KALE
PINK CHARD
CUCUMBERS
ITALIAN PARSLEY
CARROTS
RASPBERRIES OR BLACKBERRIES