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CSA and Juice Feast for August 6th

August 6th CSA contains:
BUNCHED SPINACH
AMBROSIA MELON
STRAWBERRIES
RED LEAF LETTUCE
GREEN CURLY KALE
CUCUMBERS
CARROTS
GREEN ZUCCHINI
HEIRLOOM TOMATOES
CELERY
BIG BOX ADD: CHERRY TOMATOES, BASIL, CARROTS, GREEN BEANS, YELLOW BELL PEPPERS

Grilled Cheese ‘n Kale

(This classic comfort food makes you feel warm and fuzzy all over without the guilt. Swapping whole wheat bread for white and adding a heaping measure of kale ensures that you’ll stay fuller longer, since the extra fiber slows digestion and nutrient uptake.)
Ingredients:
4 Tbsp honey mustard
8 thin slices whole wheat bread
4 oz mozzarella cheese, grated (or cheese of choice)
olive oil cooking spray
4 Tbsp unsalted butter
2 cups torn kale leaves
Directions:
Spread 1 tablespoon of the honey mustard on 4 slices of bread, then sprinkle on the cheese, add the torn kale leaves, and assemble the sandwiches with the remaining 4 slices.
Coast a large skillet with cooking spray and warm it over medium heat. Add 2 tablespoons of the butter. When the butter is melted, transfer the sandwiches to the skillet and cook for 2 to 4 minutes on one side until golden. Spread the top of the sandwiches with the remaining 2 tablespoons of butter and flip. Cook for an additional 2 to 4 minutes until the cheese is melted. Transfer the sandwiches to a cutting board and cut each in half or into quarters. Serve immediately.
(Recipe from Fifty Shades of Kale, by Drew Ramsey & Jennifer Iserloh)

Zucchini-Almond Soup with Yogurt

(They used almond milk in place of cream and a swirl of greek yogurt to add body (but not as many calories) to this seasonal soup. Of course, it could be eaten straight from the stove but chilling it offers two benefits: It gives its flavors time to meld and makes it incredibly refreshing. The decision is yours, but if you do let it cool, either leave it in the fridge overnight or transfer the soup to a large bowl and set it over a larger bucket of ice.)
Ingredients: Serves 4
2 pounds zucchini, roughly chopped
1 small yellow onion, roughly chopped
3 garlic cloves, chopped
1/4 cup olive oil
1 cup almond milk
3 cups water
1/4 cup basil leaves
2 Tablespoons Greek yogurt
Directions:
In a large saucepan, cook onion and garlic over a medium/low flame until soft and translucent, about 5-6 minutes. Add zucchini and a large pinch of salt, stirring to coat, just until the vegetables begin to soften. Add almond milk and water, bring to a boil and then reduce to a simmer. Allow soup to cook for 20 minutes before pureeing small batches in a blender along with basil leaves (note: DO NOT try to blend an entire pot at once—it will explode all over your kitchen). Transfer to a large bowl and chill until ready to serve.
Divide soup between 4 bowls and top with a dollop of Greek yogurt. Swirl yogurt with a skewer or chopstick before serving.
(Recipe from Self.com Check out the Zucchini Ribbon Salad with Walnuts and Mint on this website too.)

Spicy Zucchini and Tomato Tacos

Ingredients: Serves 4
1 tablespoon olive oil
2 medium zucchini, sliced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon oregano
1/8 teaspoon chili powder
red chili pepper flakes to taste
freshly-ground sea salt and pepper to taste
8 medium (or 12 small) whole wheat or corn tortillas
2 medium heirloom tomatoes, sliced
1/4 cup fresh cilantro, de-stremmed and chopped
1 avocado, pitted, skinned, and sliced
1/4 red onion, thinly sliced
Directions:
1.Add the olive oil to a pan over medium heat. Add the zucchini, garlic, paprika, oregano, and chili powder. Saute for 5 minutes, flipping zucchini, until both sides are evenly browned. Add red chili pepper flakes, sea salt, and pepper to taste. Set aside.
2.Distribute zucchini evenly among the tortillas. Top with fresh tomato slices, cilantro, avocado slices, and red onion slices. Serve immediately.
(Recipe from In Sonnets Kitchen)

Summer Fruit Gazpacho

Ingredients: Serves 4
6 cups cantaloupe, peeled & seeded, cut into chunks
1 tablespoon fresh mint, chiffonade
1 cup strawberries, stemmed & quartered
1 peach, seeded & diced
1/2 cup blueberries
1/2 cup yogurt
1 tablespoon honey
Directions:
Place cantaloupe chunks into a food processor and puree. In a large bowl, mix together the mint, strawberries, peach, and blueberries. In a separate small bowl, combine the yogurt and honey. Evenly divide the cantaloupe puree into small bowls, top with mixed fruit and add a dollop of the honey yogurt sauce on top. Serve.
* If you want to make this dish vegan, replace the yogurt and honey with soy yogurt and agave
(Recipe from Weelicious)

Pan Cooked Celery with Tomatoes and Parsley

(You can serve this as a side dish or as a topping for grains or pasta.)
Ingredients: Serves 4
1 bunch celery, trimmed and cut into 1-inch pieces
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
1 anchovy, rinsed and chopped (optional)
1 14-ounce can chopped tomatoes in juice
3 tablespoons chopped flat-leaf parsley
Pinch of sugar
Salt and freshly ground pepper to taste
Directions:
Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.
Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.
Advance preparation: This will keep for three days in the refrigerator. Reheat, stirring, on top of the stove. You will need to add a little water to moisten it.
(Recipe from the NY Times)

JUICE FEAST CONTAINS:
BUNCHED SPINACH
ROMAINE LETTUCE
LACINATO KALE
CUCUMBERS
LOOSE CARROTS
RED TOMATOES
CELERY
YELLOW BELL PEPPER
LOOSE BEETS
STRAWBERRIES
ITALIAN PARSLEY/MINT
*THIS SHARE WILL ALWAYS CONTAIN LEMONS IF THEY ARE AVAILABLE

Cucumber-Cantaloupe Green Smoothie
Ingredients:
1 cucumber
2 cups cantaloupe chunks (from about 1/4 large cantaloupe)
1 cup finely chopped kale or baby spinach leaves
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
3/4 cup plain unsweetened almondmilk
1 teaspoon honey (optional)
1/2 teaspoon pure almond extract
(Recipe from Whole Foods Market)