Our chickens have been feasting this week on lacinato kale, cantaloupe, carrots and worms along with other assorted greens that I’m tossing in to them today. Happy, well fed chickens!
Stock up on granola this week, because Cindy is taking two weeks off and granola will not be available the first two weeks of August.
CSA for week of July 29th:
CARROTS
LEEKS
CUCUMBERS
DINOSAUR KALE
ARTISAN CHERRY TOMATOES
GREEN LEAF LETTUCE
AMBROSIA CANTALOUPE
LIPSTICK PEPPERS (sweet colorful peppers)
GREEN ACORN SQUASH
CILANTRO
BIG BOX: FRENCH BEANS, CARROTS, STRAWBERRIES, ROMAINE, BUNCHED SPINACH
FRUIT EXPANSION INCLUDES: STRAWBERRIES and RASPBERRIES OR 2XSTRAWBERRIES
Simple Stuffed Acorn Squash
(Not only is acorn squash delicious, sweet, low in sugar, it also has a long list of health benefits. Some of the benefits of acorn squash include its ability to boost the immune system, prevent certain types of cancer, improve vision, protect the skin, strengthen the bones, reduce blood pressure, maintain fluid balance, regulate blood sugar and cholesterol, improve digestion, and maintain proper circulation. With all this in mind, enjoy!!)
Ingredients:
1 large Acorn Squash, Sliced in half with seeds scooped out (try roasting the seeds with this recipe here for a mid afternoon snack)
Water
1-15oz. Can Pinto Beans
2 Tbsp. Red Onion, Diced
ΒΌ Cup Green Onion, Diced
2 Small Roma Tomatoes, Diced
1 Cup (packed) Spinach or Kale, chopped
1 tsp. Hot Sauce
Salt and Pepper to taste
(Find the full recipe here at Vegan Yack Attack)
Mini Bell Pepper Chicken Nachos
(Sub beans for chicken for a vegetarian version. I’m always looking for a nacho recipe!!!)
1 teaspoon vegetable oil
2 cloves garlic, minced
6 green onions, sliced, white parts and green parts separated
1 1/2 cups shredded cooked chicken
1 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon dried oregano
1/4 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup salsa
salt and pepper to taste
1 pound mini bell peppers
1 1/2 cups shredded cheddar/Monterey jack cheese blend
1/4 cup sliced black olives
1/2 large tomato, diced
1/4 cup cilantro
(Get the full recipe and directions here at Sweet Pea’s Kitchen)
Leek and Mushroom Soup
Ingredients:
2 pounds (1 kilo) fresh mushrooms (white, brown cremini or combination)
2 tablespoons coconut butter
1 cup thinly sliced leek
1 cup finely chopped onion
3 large garlic cloves, minced (very finely chopped)
1 tablespoon fresh chopped tarragon leaves (or fresh thyme)
2 tablespoons lemon juice (preferably Meyer lemon)
4 cups (1 liter) chicken or vegetable broth (preferably homemade)
3/4 cup ( 175 ml) coconut milk (not low fat)
Salt and pepper to taste
(See full recipe and details at A Food Centric Life)
Karina’s Kale Salad with Quinoa, Tangerines and Roasted Almonds
(Don’t have a tangerine on hand? Maybe you have an orange or a peach. I think a lot of different fruit would add a bold statement to this salad.)
Ingredients:
2 cups cooked quinoa
Extra virgin olive oil, as needed
1 bunch dinosaur kale, washed, patted dry
Sea salt, to taste
2 fresh tangerines
1 tablespoon gluten-free low sodium tamari sauce
2 tablespoons raw organic agave or brown rice syrup, to taste
1 teaspoon grated fresh ginger
1 garlic clove, minced
Fresh cracked pepper
1/4 cup roasted almonds
(Full recipe and directions here)
Juice Feast Includes:
CARROTSx2
CUCUMBERS
DINOSAUR KALE
RED TOMATOES
ROMAINE LETTUCE
AMBROSIA CANTALOUPE
LIPSTICK PEPPERS (sweet colorful peppers)
BUNCHED SPINACH
CILANTRO/MINT
ROMAINE LETTUCE