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Week of August 12th

NO granola or cookies this week. Cindy will be back at it next week. Lots of delicious eggs in our CSA store and other breads and goodies. Hope you enjoy the special watermelon we are putting in the box this week. A golden rind with a sweet pink center, a happy place in the midst of summertime!

CSA Contains:
GOLDEN CROWN WATERMELONS
YELLOW BELL PEPPERS
GREEN KALE
CARROTS
RED ROMAINE LETTUCE
GREEN ZUCCHINI
CUCUMBERS
HEIRLOOM TOMATOES
YELLOW ONIONS
GREEN BEANS
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, YELLOW CHERRY TOMATOES, AMBROSIA MELON or PEACHES from FAIRHILL FARMS, AVOCADOS from GOODLAND ORGANICS

Fruit Expansion Includes: Blackberries and/or Raspberries

Zucchini Pizza Boats

(Sub mushrooms for pepperoni for a veggie take on the dish.)
Ingredients: Yields 12 boats
6 small zucchini (2 1/2 lbs)
1 Tbsp olive oil
1 clove garlic, finely minced
Salt and freshly ground black pepper
1 cup marinara sauce (I used Classico Four Cheese)
1 1/2 cups shredded mozzarella cheese (6 oz)
1/3 cup finely shredded parmesan cheese (1.4 oz)
1/2 cup mini pepperoni slices
2 Tbsp chopped fresh oregano
(Find full recipe here at Cooking Classy)

Black Bean, Sweet Potato, & Quinoa Stuffed Bell Peppers

(Delicious, Mexican inspired stuffed bell peppers with quinoa, black beans, and sweet potatoes. Incredibly healthy, gluten-free, and vegetarian!)
Ingredients:
1 teaspoon olive oil
2 cloves garlic, minced
1/2 large yellow onion, diced (about 1/2 cup)
1/2 jalapeno, seeded and diced
3/4 cup uncooked quinoa
2 cups vegetable broth, divided
1-15 oz can black beans, rinsed and drained
1 medium sweet potato, peeled and finely diced
2 Roma tomatoes, seeded and finely chopped (heirlooms will bring a sweetness to the recipe)
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 cup chopped cilantro
1 teaspoon red pepper flakes, if desired
1/8 teaspoon pepper
1/8 teaspoon salt, plus more to taste if desired
3 large red bell peppers, seeds removed and cut vertically
3/4 cup reduced fat shredded colby jack cheese
(Find the full recipe here at Ambitious Kitchen)

Kale, Black Bean and Avocado Burrito Bowl

(A fresh burrito bowl with super flavorful components—lime marinated kale, seasoned black beans, brown rice and avocado salsa verde. This recipe is both gluten free and vegan.)
Ingredients: Serves 4
Brown rice
1 cup brown rice, rinsed (short grain/arborio or long grain/basmati recommended)
1/4 teaspoon salt
Lime marinated kale
1 bunch curly kale, ribs removed and chopped into small, bite-sized pieces
1/4 cup lime juice
2 tablespoons olive oil
1/2 jalapeño, seeded and finely chopped
1/4 teaspoon cumin
1/4 teaspoon salt
Avocado salsa verde
1 avocado, pitted and sliced into big chunks
1/2 cup mild salsa verde (any good green salsa will do)
1/2 cup fresh cilantro leaves (a few stems are ok)
1 lime, juiced
Seasoned black beans
2 cans black beans, rinsed and drained (or 4 cups cooked black beans)
1 shallot, finely chopped (or ⅓ cup chopped red onion)
3 cloves garlic, pressed or minced
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional)
Garnish
cherry tomatoes, sliced into thin rounds
hot sauce (optional)
(For full recipe please visit the website of Cookie and Kate)

Green Bean, Walnut, & Feta Salad

Ingredients:
1 1/2 lbs. fresh green beans, trimmed and cut into about 2-inch pieces
1 c. chopped walnuts
3/4 c. diced red onion
1 c. crumbled Feta cheese
3/4 c. extra virgin olive oil
1/4 c. white wine vinegar
1/4 c. fresh mint leaves, minced
3 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
(Check out the full recipe and directions at The Kitchen is My Playground)

JUICE FEAST CONTAINS:
GOLDEN CROWN WATERMELONS
YELLOW BELL PEPPERS
GREEN KALE
CARROTS x2
RED ROMAINE
LACINATO KALE
CUCUMBERS
RED TOMATOES
BABY SPINACH
MINT/CILANTRO