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Week of September 30th

Deux Bakery came out with a really tasty new loaf of Whole Wheat Sourdough this week. I literally ate the whole loaf so I can testify to it’s goodness. And it’s baked fresh for you the morning of delivery. They are up at 3a in the kitchen making it all happen downtown Santa Barbara! Check it out in our CSA store here.

CSA Share Contains:
ARUGULA
CARROTS
HEIRLOOM TOMATOES
BASIL
YELLOW CHERRY TOMATOES
GREEN LEAF LETTUCE
GREEN ZUCCHINIS
CANARY MELON
RED ONIONS
PERSIAN CUCUMBERS
BIG BOX ADD: SALAD MIX, CARROTS, CROOKNECK SQUASH, RED BEETS, RASPBERRIES

Fruit Expansion Includes: Pomegranates from Goodland Organics and Blackberries

Quinoa Lasagna

(Maybe I’m going overboard with my recent love for quinoa. Let me know when you make this recipe.)
Ingredients:
1-2 cups of spinach (depending on how many greens you want to include, sub arugula here)
3 large zucchini, sliced lengthwise into 1/8 inch pieces (if you have a mandoline, USE IT!)
1 tsp salt
2 cups low-sodium veggie broth
1 cup quinoa
1/2 cup tomato sauce
1/2 medium onion, finely chopped
1.5 tsp oregano
1/4 cup fresh basil, chopped
2 cups marinara sauce
Shredded mozzarella cheese AND parm if you like a little extra cheese
(Full instructions and directions at This Chick Eats Clean)

Summer Pasta Skillet

Ingredients:
8oz gluten-free or regular spaghetti, dry
1/2lb spicy chicken sausage
2 Tablespoons extra virgin olive oil
4 garlic cloves, sliced
1 zucchini, halved and sliced
salt & pepper
10oz cherry tomatoes
fresh basil
Romano or parmesan cheese, optional
(Get the full recipe and directions here at Iowa Girl Eats)

Thai Ginger Basil Arugula Salmon Salad

Ingredients:
Marinade
2 tbsp coconut aminos (or braggs/soy sauce/tamari sauce)
1 tbsp evoo
1 clove garlic, crushed
1 tbsp fresh grated ginger
Dash red pepper flakes
Everything Else
1 lb. wild salmon
3 cups fresh arugula
1 cucumber, sliced thin
1/2 cup fresh basil
Ginger Dressing
1 tbsp extra-virgin olive oil
1 tbsp dijon mustard
1 tbsp organic coconut aminos
1 tsp organic raw honey
1/4 of a lemon juiced
1 clove crushed garlic
Dash of pepper
1 1/2 tbsp fresh grated ginger (more to taste)
(Find the full recipe and directions at Lexis Clean Kitchen)

Pineapple, Basil and Cucumber

Ingredients:
1/2 cored pineapple, cut into 1/3-inch-thick half- or quarter-moons
1 small cucumber, halved lengthwise and thinly sliced on the bias
1/2 cup basil leaves (torn if large)
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
Freshly ground pepper
(Find the full recipe and directions at Martha Stewart)

JUICE FEAST CONTAINS:
GREEN LEAF LETTUCE
CARROTS X2
RED TOMATOES
CILANTRO AND MINT
LACINATO KALE
CANARY MELON
GRANNY SMITH APPLES from REGENERATIVE EARTH FARMS
PERSIAN CUCUMBERS
BLACKBERRIES
RED BEETS