CSA and Juice Feast for April 30th
CSA for April 30th Contains:
GREEN LEAF LETTUCE
SUGAR SNAP PEAS
BIG BOX ADD: BROCCOLI, RED BUTTER LETTUCE, CARROTS, STRAWBERRIES, RED CHARD
Cabbage works great as a sub for boring ol’ noodles and feels great in your stomach. Try sautéing some sliced up cabbage until translucent. Just cover them in your favorite sauce, or simply butter, herbs and cheese.
For your health: Cabbage is a cruciferous vegetable with proven cancer-fighting properties. The three main types are green, red/purple, and Savoy, all of which are low in calories and high in fiber. Since all these cabbages have varied cancer fighting powers its wise to eat a mix. Chopping cabbage and then allowing it to aerate for five minutes on the cutting board enables an enzyme in the vegetable to convert which enhance the body’s natural detoxification systems. – From Foods for Health
Zucchini Garlic Soup
(This soup is so creamy and silky – it tastes like it’s full of cream. But it doesn’t have a drop of dairy, except for a little butter, and olive oil can be substituted for the butter to make it vegan.)
4 tablespoons unsalted butter
1 white onion, sliced (sub 1 leek here)
8 to 9 large cloves garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups chicken or vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper
Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn’t brown; you want everything to sweat.
When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.
Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.
Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.
(More zucchini recipes here at The Kitchn)
Spicy Mexican Slaw with Lime and Cilantro
(Makes about 4 servings, recipe can be easily doubled. Add grated carrots in too if you like.)
6 cups thinly sliced green cabbage
2 green onions, thinly sliced
1/2 cup chopped cilantro (or more)
4 T mayo
3 T fresh lime juice (more or less to taste)
hot sauce to taste (Sriracha sauce is a great one)
salt to taste
Thinly slice cabbage, using a mandoline or food processor if desired. Slice green onions, and wash, dry and chop cilantro. (I use a Mini salad spinner to wash herbs and spin them dry.) Combine cabbage, green onions and cilantro in large salad bowl.
In small bowl, whisk together, mayo, lime juice, and hot sauce. (You may want to start with less than the full amount of lime juice and hot sauce and keep adding until you have the desired blend of sour/hot flavor.)
Use a wooden spoon to mix dressing into cabbage mixture. Season to taste with salt and serve immediately, or chill for a few hours.
This salad will keep well overnight in the refrigerator!
(Recipe from Kalyns Kitchen)
Skillet Lasagna with Zucchini, Arugula, and Fontina
(Note from cook: What makes this lasagna healthier than most is the lack of meat and the more conservative use of cheese. I only use a pound and change, which doesn’t amount to a crazy portion if you manage to not inhale the whole pan. I call this skillet lasagna because I used a large cast iron pan instead of the usual casserole dish. You can easily use whatever pan you like. You can also substitute spinach for the arugula.)
Ingredients: Serves 4-6
2 tablespoons olive oil
2 medium zucchini (about 1 pound), finely diced
2 medium shallots, thinly sliced
5 ounces baby arugula
2 cups basil leaves
16 ounces marinara sauce
12 no-boil lasagna noodles (I used DeBoles Gluten-Free)
¼ pound fontina, coarsely grated
½ pound fresh ricotta
½ pound mozzarella, diced
1.Preheat the oven to 350 degrees.
2.Heat the olive oil in a large ovenproof non-stick skillet over a high flame. Sauté the zucchini and shallot until tender, about 5 minutes. Add the arugula and basil and continue to sauté until wilted, about 2 minutes. Season well with salt and papper. Set aside.
3.Ladle ½ cup of the sauce into the bottom of the skillet and smooth to form an even layer. Arrange 4 noodles on top of the sauce – you might have to break the side noodles to fit, depending on the size of your skillet. Spoon half the filling on top of the noodles and spread to form an even layer. Sprinkle half the fontina on top of the veggies, followed by half the ricotta. Repeat with another ½ cup sauce, noodles, the rest of the filling, fontina, and ricotta. Top with the remaining noodles and cover with the remaining sauce. Sprinkle the top with the mozzarella.
4.Cover the pan tightly with foil and bake in the oven for 1 hour, until the noodles are cooked through and the cheese is very melted.
5.Serve immediately alongside a simple salad.
(Recipe from Feedmephobe)
Sautéed Spinach and Leeks
(Easy side dish and would work great topped on any grain.)
1/4 cup olive oil
1 leek white part only chopped
1 clove garlic minced
1 pound fresh spinach
Heat oil and add leeks and cook until tender then add garlic and cook until brown. Add spinach and sauté until almost wilted then serve immediately.
(Recipe from Group Recipes)
JUICE FEAST Contains:
**We are out of local apples for a month or so. Please make sure to stock up on them in the mean time. They will taste so good when they are back in season and freshly picked!
Dandy Dandelion Juice
Dandelion leaves are a bitter green herb that has excellent properties for the liver and kidneys. They are a natural diuretic, promote bile production, support gallbladder health, and they are also high in micronutrients. This juice has a sweet, bitter and sour taste which is important for taste and digestion.
1 large handful dandelion leaves
1 bunch spinach
2 green apples