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Week of September 7th

CSA BOX Contains:
CARROTS
CROOKNECK SQUASH
STRAWBERRIES from SUNRISE ORGANIC FARMS
GREEN KALE
GREEN BEANS
ROMAINE LETTUCE
WATERMELON
YELLOW GRAPE TOMATOES
RED TOMATOES
LEEKS
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, BLACKBERRIES, GREEN BELL PEPPERS

FRUIT EXPANSION: BLACKBERRIES and STRAWBERRIES

Three Bean Salad

Ingredients:
Three Bean Salad
8 to 10 ounces fresh green beans
1 (15 ounce) can kidney beans, rinsed and drained well
1 (15 ounce) can garbanzo beans, rinsed and drained well
2 stalks celery, finely diced (approximately 3/4 cup)
1/3 cup finely diced white onion
2 tablespoons minced fresh Italian parsley
Dressing
1/2 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons sugar (if you like a sweeter dressing use 3 tablespoons)
1 teaspoon minced garlic
1 teaspoon salt, plus additional to taste
1/2 teaspoon Dijon mustard
Fresh ground black pepper, to taste
(Find the full recipe and directions here at From Valerie’s Kitchen)

Quinoa Chickpea Buddha Bowl

(An incredibly satisfying, healthy, nutrient-rich buddha with steamed kale, from-scratch chickpeas, quinoa, and 3-ingredient tahini sauce! Just 7 ingredients required for this delicious plant-based meal.)
Ingredients:
CHICKPEAS
1 cup (200 g) dry chickpeas
Water
1/2 tsp sea salt
QUINOA
1 Tbsp olive, grapeseed, or avocado oil (or coconut)
1 cup (184 g) white quinoa, well rinsed
1 3/4 cup (420 ml) water
Healthy pinch sea salt
KALE
1 large bundle curly (dinosaur) kale, rinsed and torn into large pieces
TAHINI SAUCE
1/2 cup (120 g) tahini (raw or roasted)
1/4 tsp sea salt
1/4 tsp garlic powder
1/4 cup (60 ml) water
FOR SERVING optional but recommended
Fresh lemon juice
(Find the full recipe and details here at The Minimalist Baker)

One Pot Vegetable Penne Pasta

Ingredients: 2 large or 3 to 4 small servings
6 ounces gluten free penne pasta
1½ cups sliced cherry tomatoes
1½ cups thinly sliced leeks
1 cup zucchini, sliced into ¼-inch thick half moons
½ cup thinly sliced red bell pepper
3 small garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice, plus 1 teaspoon zest
1 teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon red pepper flakes
1 sprig of basil
2¼ cups water
top with:
chopped parsley
toasted pine nuts
grated parmesan cheese or Vegan Hemp Seed Topping, optional
Vegan Hemp Seed Topping
½ cup hemp seeds
2 tablespoons nutritional yeast
2 tablespoons raw sunflower seeds
pinch of sea salt
(Find the full recipe and details here at Love and Lemons)

JUICE FEAST CONTAINS:
CARROTSx2
STRAWBERRIES from SUNRISE ORGANIC FARMS
BUNCHED SPINACH
ROMAINE LETTUCE
WATERMELON
RED TOMATOES
DANDELION GREENS
GREEN KALE
CUCUMBERS