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Week of July 13th

A short and sweet note today. I got hit with a pretty bad migraine and my brain cells aren’t spinning per usual. Enjoy this box of veggies and be good to each other. I’ll be back with more news next week.

CSA Contains:
STRAWBERRIES
BROCCOLI
CARROTS
CUCUMBERS
MOUNTAIN MAGIC TOMATOES
GREEN ZUCCHINI
CELERY
LITTLE GEM LETTUCE
CILANTRO
SPAGHETTI SQUASH
BIG BOX ADD: CARROTS, STRAWBERRIES, HEIRLOOM TOMATOES, RED LEAF LETTUCE, ROMANESCO CAULIFLOWER

JUST the BASICS:
CARROTS
LITTLE GEM LETTUCE
STRAWBERRIES
CHERRY TOMATOES
BROCCOLI
GREEN ZUCCHINI

JUICE FEAST:
CARROTS x2
LITTLE GEM LETTUCE
COLLARD GREENS
CILANTRO
STRAWBERRIES
RED BEETS
CUCUMBERS
BLACKBERRIES
LIMES
CELERY

FRUIT EXPANSION: STONE FRUIT + STRAWBERRIES
LETTUCE of the WEEK: RED LEAF
MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta

Garlic Cilantro Spaghetti Squash Bowls

Ingredients:
1 large spaghetti squash
3 large cloves of garlic, minced
1/2 cup of freshly chopped cilantro + more for garnishing
Salt and peper to taste
Freshly shredded cheese, for garnishing
(Find the full recipe and inspiration here at Dish by Dish)

Spanish Zucchini Tortilla

Ingredients:
2 tbsp olive oil
1 pound zucchinis, sliced into rounds about 1/8 inch thick
1 large garlic clove, finely grated
1 medium red onion, sliced
6 large eggs
½ tsp salt
½ tsp pepper
6 tbsp pico de gallo (optional)
(Find the full recipe and inspiration here at Paleo Grubs)

Creamy Celery Salad

Ingredients:
8 stalks celery, sliced thin
¼ cup EACH: raisins, toasted walnuts, and minced red onion
3 tablespoons plain yogurt
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar, or 1 teaspoon white vinegar
½ teaspoon pepper
¼ teaspoon salt
(Find the full recipe and inspiration here at The Endless Meal)

Quinoa Veggie “Fried Rice”

Ingredients:
2 tablespoons olive oil, divided
2 large eggs, beaten
2 cloves garlic, minced
1 small onion, diced
8 ounces mushrooms, sliced
1 head broccoli, cut into florets
1 zucchini, chopped
1/2 cup frozen corn
1/2 cup frozen peas
2 carrots, peeled and grated
3 cups cooked quinoa
1 tablespoon grated fresh ginger
3 tablespoons soy sauce
2 green onions, sliced
Sriracha, for serving
(Find the full recipe and inspiration here at Damn Delicious)