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Week of May 18th

CSA contains:
CARROTS
BLUEBERRIES from Whitney Ranch
STRAWBERRIES
RED LEAF LETTUCE
CUCUMBERS
LACINATO KALE
SUGAR SNAPS
BROCCOLI
HAAS AVOCADOS from VINCENT FARMS
RED SPRING ONIONS from SUNRISE ORGANIC FARMS
BIG BOX ADD: RED BEETS, ROMAINE LETTUCE, CARROTS, STRAWBERRIES, ZUCCHINI

FRUIT EXPANSION: BLUEBERRIES and STRAWBERRIES

Charred Broccoli and Avocado Salad Recipe

Ingredients: Serves 2
1 large head broccoli, (1 2/3 pounds for the recipe, 3lbs included in your share)
Olive oil for cooking
2 good handfuls chopped fresh herbs: cilantro, chervil, chives, and flat-leaf parsley all good choices
1 rounded tablespoon tahini (sesame paste, available from natural food stores and Middle-Eastern markets)
1 tablespoon lemon juice
1 ripe avocado, diced
Fine sea salt
Freshly ground black pepper
(Find the full recipe here at Chocolate and Zucchini)

Kale Dip with Snap Peas

(Go beyond the usual salads, stir-fries, and smoothies and try this supercharged leafy green blended into a dip.)
Ingredients:
1 tablespoon extra-virgin olive oil
1 garlic clove, thinly sliced
3 cups thinly sliced kale leaves
Coarse salt
1 cup low-fat cottage cheese
Pinch red-pepper flakes
1 tablespoon fresh lemon juice
2 cups sugar snap peas, trimmed
(Find the full recipe and directions here at Martha Stewart)

Shrimp and Avocado Salad with Miso Dressing

Ingredients:
For the salad:
1 teaspoon minced garlic
1/2 pound raw shrimp, tails removed
1/2 tablespoon butter
1/2 teaspoon chili powder
1/4 teaspoon cayenne
1½ cups sliced avocados (2 small)
1 cucumber
4 cups chopped spinach or kale
fresh chopped cilantro for topping
peanuts for topping
For the dressing:
1 1-inch piece of fresh peeled ginger
3 tablespoons oil
3 tablespoons lime juice (more to taste)
2 tablespoons agave nectar
1½ tablespoons white miso (it’s like a paste – you can buy it at many regular grocery stores)
1/2 teaspoon minced garlic
1/4 teaspoon salt
(Find the full recipe and directions here at A Pinch of Yum)

Strawberry Kale Salad

Ingredients:
SALAD INGREDIENTS:
6 cups fresh baby kale (*or see note below for using other kinds of kale)
1 pint strawberries, hulled and sliced
1-2 avocados, peeled, pitted and diced
4 ounces crumbled goat cheese (or other soft cheese)
1/4 cup chopped pecans, toasted
half a small red onion, thinly sliced
white balsamic vinaigrette (recipe below)
WHITE BALSAMIC VINAIGRETTE INGREDIENTS:
1/2 cup extra virgin olive oil
1/4 cup white balsamic vinegar
3-4 tablespoons honey
1/2 teaspoon sea salt
1/4 teaspoon freshly-cracked black pepper
(Find the full recipe and directions here at Gimmie Some Oven)

Juice Feast:
CARROTS X2
BLUEBERRIES from Whitney Ranch
STRAWBERRIES
ROMAINE LETTUCE
CUCUMBERS
LACINATO KALE
RED BEETS
ZUCCHINI
GREEN CABBAGE