CSA Contains:
CARROTS
HASS AVOCADOS from
STRAWBERRIES
RED CHARD
RED ROMAINE LETTUCE
SUGAR SNAP PEAS
BABY SPINACH
LEEKS
FUJI APPLES from CUYAMA ORCHARDS
RED BEETS
BIG BOX ADD: SALAD MIX, STRAWBERRIES, CARROTS, SUGAR SNAPS, LACINATO KALE

FRUIT EXPANSION CONTAINS: STRAWBERRIES and BLUEBERRIES from GOLETA GROWN

Shredded Swiss Chard and Roasted Beet Salad

Ingredients:
4 cups Shredded Swiss Chard
3 Fresh Beets (peeled, cubed, and roasted)
½ cup Shelled Pistachios
1 tablespoon Extra Virgin Olive Oil
1/8 cup Balsamic Vinegar
1/8 cup Fresh Orange Juice
Kosher Salt & Cracked Pepper
(Find the full recipe and details here at Fed and Fit)

Paleo Mushroom Leek Frittata

Ingredients:
12 oz mushrooms, sliced
4-5 leeks, sliced and rinsed (about 2 cups)
coconut oil for sautéing
12 large eggs
salt to taste
(Find the full recipe and details here at Jays Baking Me Crazy)

Quinoa & Swiss Chard Patties + Avocado Tahini Dip

Ingredients: Makes about 15 small patties
2 cups cooked quinoa
3 cups swiss chard, chopped into smaller pieces*
1/2 cup parsley, finely chopped
1/2 cup red onion, finely chopped
1/3 cup dark buckwheat flour
3 large eggs
2 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon each salt, pepper, dijon mustard, maple syrup, and garlic powder
1/4 teaspoon hot pepper flakes
(Find the full recipe and details here at Occasionally Eggs)

Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas

Ingredients:
1/2 cup dried quinoa (about 1 1/2 cup cooked)
2 cups sugar snap peas
1/2 cup raw pepitas (pumpkin seeds)
1/2 cup grated carrots (about 2 small carrots)
1/4 cup finely diced red onion (about 1/4 small onion)
1/4 cup minced chives
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
(find the full recipe and ingredients here at Kitchen Treaty)

FRUIT EXPANSION:
CARROTS
HASS AVOCADOS
STRAWBERRIES
RED CHARD
RED ROMAINE LETTUCE
LACINATO KALE
BABY SPINACH
BLUEBERRIES from GOLETA GROWN
FUJI APPLES from CUYAMA ORCHARDS
RED BEETS