CSA Contains:
CARROTS
BUNCHED SPINACH
RED BEETS
WHITE CAULIFLOWER
STRAWBERRIES
GREEN ZUCCHINI
BASIL
GREEN LEAF LETTUCE
CHERRY TOMATOES or BLUEBERRIES from Joe Occupinti Farms
GREEN BEANS
BIG BOX ADD: STRAWBERRIES, BLUEBERRIES, ROMAINE LETTUCE, CUCUMBERS, HASS AVOCADOS
JUST the BASICS:
CARROTS
BUNCHED SPINACH
WHITE CAULIFLOWER
STRAWBERRIES
GREEN LEAF LETTUCE
GREEN BEANS
JUICE FEAST:
CARROTS
BUNCHED SPINACH
RED BEETS
STRAWBERRIES
BLUEBERRIES
ROMAINE LETTUCE
CUCUMBERS
HASS AVOCADOS
FENNEL
ITALIAN PARSLEY
FRUIT EXPANSION: DOUBLE STRAWBERRIES
LETTUCE of the WEEK: ROMAINE LETTUCE
Mushroom Cauliflower “Rice” Skillet Recipe
Ingredients:
2 tbsp extra-virgin olive oil
1 stick celery – sliced
½ cup onion – chopped
1 big garlic clove – minced
3 cups mushrooms – sliced
14 oz. cauliflower rice – (see instructions below on how to make the cauliflower rice)
1/3 cup organic vegetable broth
Soy sauce to taste – For Whole30 or gluten free diets, use Coconut Aminos. it’s a soy sauce alternative.
2 cups spinach
Salt and black pepper to taste
1 tbsp fresh parsley – chopped
(Find the full recipe and directions here at Primavera Kitchen)
Vegan Nicoise Salad (30 minutes!)
Ingredients:
6 small red or yellow potatoes
1 cup green beans or haricot verts (trimmed)
1 head lettuce (chopped // such as butter, green or romaine)
1/2 cup pitted Nicoise, green, or kalamata olives
1/2 cup sliced tomato
1/2 medium red beet (optional // finely grated or sliced)
CHICKPEAS
1 15-ounce can chickpeas (1 15-ounce can equals ~1 1/4 cups cooked beans)
1 tsp dijon mustard
1 tsp maple syrup (or stevia to taste)
1 tsp dried dill (or sub 2 tsp fresh dill per 1 tsp dried)
1 pinch sea salt
1 Tbsp roasted unsalted sunflower seeds
DRESSING
3 Tbsp minced shallot
1 heaping tsp dijon mustard
1 tsp chopped fresh thyme (or sub 1/2 tsp dried thyme per 1 tsp fresh)
1/3 cup white or red wine vinegar
1/4 tsp each salt and pepper
1/4 cup olive oil
(Find the full recipe and inspiration here at The Minimalist Baker)
Beet & Burrata Salad with Balsamic Mustard Seeds
Ingredients:
4 medium beets
8 oz. spring greens or other leafy salad green
8 oz. burrata cheese, torn into small pieces
1/2 c. toasted pistachios, chopped
1/3 c. basil leaves, torn
1 1/2 Tbsp. balsamic vinegar
3 Tbsp. EVOO
Serve with baguette or other crusty bread
Pickled Mustard Seeds:
2 Tbsp. yellow mustard seeds
3 Tbsp. balsamic vinegar
1/3 c. water
1/2 tsp. honey
Salt
(Find the full recipe and inspiration here at The Whole Beet Kitchen)
Spinach And Feta Stuffed Zucchini “Boats”
Ingredients:
4 medium zucchini, halved lengthwise, and insides scooped out.
10 oz. baby spinach
1 TBSP avocado oil
1 15-oz. container ricotta cheese
⅔ cup mozzarella cheese
4-6 oz. feta cheese, crumbled (use more if you like it a little saltier!)
2 eggs
1 tsp garlic powder
½ tsp coarse Kosher salt
½ tsp fresh cracked black pepper
Dash of nutmeg
(Find the full recipe and directions here at Sugar and Salt)