I hope everyone had a great holiday last week! Please note we are not delivering to schools this week. If you receive a delivery at a school, your subscription has been placed on hold.
Get ready to stock up on granola next week with Cindy Dollars, healthy, nutty and OH so yummy granola. Check out the flavors in our CSA store. There are 4 to choose from.
Just a reminder that the price of eggs is going up $.50 starting next week. This was mentioned in a previous blog, but it’s to accommodate rising food costs that we’ve been experiencing over the past few years. Please email me with any questions.
CSA Contains:
ARUGULA
CARROTS
CILANTRO
LACINATO KALE
SPAGHETTI SQUASH
EASTER EGG RADISHES
BABY SPINACH
LEEKS
ROMAINE LETTUCE
SATSUMA TANGERINES from GLEN ANNIE ORGANICS
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, FENNEL, SATSUMAS, GARNET YAMS from QUAL H. FARMS
Fruit Expansion Includes: Granny Smith Apples from Cuyama Orchard and Satsuma Tangerines
*Green tip. Like to make smoothies with your greens? Wash them and put them directly in the freezer. It doesnt change the consistency when blended, and your greens will stay super fresh until you are ready to use them! Check out this Hide Your Kale Smoothie.
Spaghetti Squash Lasagna Bake
(“Flavorful, hearty 10-ingredient Spaghetti Squash Lasagna Bake with simple tofu ricotta and vegan parmesan cheese! A plant-based meal that’s perfect for fall and winter!” I cut the recipe in half with a smaller squash and subbed dried basil for fresh. Not as good, but not a lot of basil around right now.It still made a lot of food and I ate leftovers today. I also put real Parmesan on top, but make this recipe work for you.)
Ingredients: Serves: 6-8
SQUASH
2 large spaghetti squash (~3-4 pounds each)
TOFU FILLING
3-4 Tbsp (45-60 ml) extra virgin olive oil, plus more for squash
Sea salt + black pepper, to taste (~1/2 tsp each), plus more for squash
2 lemons, juiced (~1/3 cup or 80 ml)
12 ounces (340 g) extra firm tofu, drained and pressed dry for 10 minutes
3 Tbsp (9 g) nutritional yeast
1/2 cup (30 g) fresh basil, packed
1 Tbsp (3 g) dried oregano
1/4 cup vegan parmesan cheese, plus more for serving (I used a mixture of both in different layers. YUM)
FOR SERVING
Vegan parmesan cheese
25 ounces (708 g) favorite marinara/red sauce
optional: Fresh basil, chopped
optional: Red pepper flakes
(Get the full recipe and directions here at the Minimalist Baker)
White Bean Kale Salad with Tahini Dressing
(A 30-minute kale salad with lemon-herb white beans, garlic croutons, and a creamy tahini dressing. A hearty, flavorful, plant-based side or entree.)
Ingredients: Serves 4
GARLIC CROUTONS optional
2 cups (~150 g) white or wheat bread, cubed (day old is best)
1/4 cup (60 ml) olive oil (or other neutral oil, such as grape seed or avocado)
1/4 tsp each garlic powder, sea salt + black pepper
BEANS
1 15-ounce (425 g) can white or butter beans, rinsed and drained
1/2 lemon, juiced (1 Tbsp or 15 ml)
1 Tbsp (15 ml) olive oil
1/4 tsp sea salt
1 Tbsp (~4 g) fresh parsley, chopped, plus more for topping
SALAD
10 ounces (283 g) kale, chopped, large stems removed
1 lemon, juiced (2 Tbsp or 30 ml)
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) maple syrup
Pinch each sea salt + black pepper
1 clove garlic, minced
DRESSING
1/3 cup (80 g) tahini
1 clove garlic, minced
1 1/2 lemons, juiced (3-4 Tbsp or 45-60 ml)
1-2 Tbsp (15-30 ml) maple syrup
Pinch each sea salt + black pepper
Hot water to thin
(Find the full recipe and directions here at The Minamalist Baker)
Arugula Breakfast Salad with Soft Boiled Eggs
Ingredients: Serves 2
2 large eggs
3-4 cups baby arugula
4-5 radishes, thinly sliced
1/3 cup sliced almonds, toasted
1 oz. shaved parmigiano reggiano
DRESSING:
1 tablespoon whole grain mustard
1 garlic clove, pasted
2 tablespoons balsamic vinegar
1 1/2-2 tablespoons lemon juice
4 tablespoons extra virgin olive oil
Sea salt to taste
Freshly ground pepper
(Full recipe and directions here at Camille Styles)
Also, check out this really healthy, filling and warm Spinach and White Bean Soup
JUICE FEAST INCLUDES:
FENNEL
CARROTS
CILANTRO
LACINATO KALE
CELERY
BABY SPINACH
CUCUMBERS
ROMAINE LETTUCE
SATSUMA TANGERINES from GLEN ANNIE ORGANICS