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Week of November 9th

CSA Contains:
CARROTS
BUNCHED SPINACH
SALAD MIX
LEEKS
CILANTRO
RED TOMATOES
CELERY
CUCUMBERS
SUGAR SNAP PEAS
GREEN BELL PEPPERS
BIG BOX ADD: STRAWBERRIES from SUNRISE ORGANICS, CARROTS, ROMAINE, YELLOW CHERRY TOMATOES, LACINATO KALE

FRUIT EXPANSION: STRAWBERRIES from SUNRISE ORGANICS & FUYU PERSIMMONS from VINCENT FARMS

Mushroom and Leek Risotto (Vegan + GF)

(A 30-minute, 8-ingredient Vegan Risotto with leeks and mushrooms. Creamy, savory, and the ultimate plant-based comfort food.)
Ingredients:
3 1/2 – 4 cups (840-960 ml) vegetable broth, warmed on the stovetop
2 Tbsp (30 ml) olive oil, divided
8 ounces (227 g) bella or crimini mushrooms (sub up to half with shiitake), brushed clean, sliced
Sea salt + black pepper to taste
3/4 cup (960 ml) thinly sliced leeks, well rinsed and dried* (or sub shallot)
1 cup (185 g) arborio rice
1/4 cup (60 ml) dry white wine (or sub more vegetable broth)
optional: 1 Tbsp (14 g) vegan butter
1/4 cup (20 g) vegan parmesan cheese, plus more for serving
optional: Fresh chopped parsley to garnish
(Find the full recipe and directions here at The Minimalist Baker)

Supreme Pizza-ish Bell Pepper Cups

Ingredients:
6 large Green Bell peppers, halved, seeded and cored.
1.5 cups Organic-low sugar marinara. 1 or two Tbsps for each half.
1.5 lbs Cooked and seasoned lean ground turkey breast (I seasoned the meat with a pinch of garlic/onion powder, Italian seasonings, sea salt and freshly ground black pepper while cooking.
6 thin slices all natural provolone or mozzarella, cut in half so that each pepper half only contains 1/2 slice {cheese is optional}
Add your fav pizza-type veggies on top: Mushrooms, Tomato, Olives, Red Onion.
I also added fresh basil and thyme.
(Find the full recipe and directions here at Clean Food Crush)

Coconut Green Soup with Celery, Kale + Ginger

Ingredients:
1 teaspoon whole cumin seeds
1 teaspoon whole coriander
1 teaspoon coconut oil
1 large or 2 small-medium shallots, diced (about ¾ cup diced shallot)
1 medium zucchini, chopped
1 bunch of celery, chopped (about 4 cups chopped celery)
1 medium apple, peeled + chopped
3 inches fresh ginger root, peeled and chopped (roughly 2 tablespoons)
6 cups vegetable stock
sea salt and ground black pepper, to taste
4 cups chopped and packed greens (I used kale and a bit of chard)
1 14-ounce can full fat coconut milk
juice of 1 lime (about 2 tablespoons)
(Find the full recipe and ingredients here at The First Mess)

JUICE FEAST:
CARROTS
BUNCHED SPINACH
ROMAINE
STRAWBERRIES
CILANTRO
RED TOMATOES
CELERY
CUCUMBERS
GREEN BELL PEPPERS
LACINATO KALE