This week, our boxes include:
- red new potatoes
- scallions
- baby beets
- mix of summer squash
- cucumbers
- fennel
- green cabbage
- lettuce
- green beans
- kale/chard
- spring leeks
Ideas for Food Prep:
- Wash the lettuce you want to use for salads, so it’s ready to go.
- Roast the beets to have on hand
- Planning on using the cabbage for coleslaw? Go ahead and shred it.
- Have salad dressings (homemade or bought) on hand
- Young summer squash is wonderful raw. Slice it along with cucumbers for snacks. Steamed green beans are also great for dipping.
Here are some recipes to try!
NEW POTATOES:
Tangy Zangy Roasted Potato Salad (veg gf)
Cheesy Chat Jacket Potatoes (veg gf)
Garlic & Parsley New Potatoes (veg gf v)
BEETS:
Pickled Beets and Cabbage (veg gf v)
Gluten Free Pizza with Beets & Blue Cheese (veg gf)
Caramelized Beets with Garlic (veg gf v)
SUMMER SQUASH:
Tarragon Lemon Summer Squash Soup (veg gf)
Tex-Mex Squash Casserole (vg gf)
Greek Pork Chops with Squash and Potatoes (gf)
CUCUMBERS:
Heidi Swanson’s Cucumber Salad (veg gf v)
Grilled Flatbread and Cucumber-Yogurt Salad (veg)
Shrimp & Cucumber Salad (gf)
FENNEL:
Fennel Rice (veg gf v)
Turmeric Roasted Fennel, Chickpeas, and Kale Salad (veg gf v)
3-Ingredient Orecchiette with Sausage and Fennel
CABBAGE:
Coleslaw with cilantro and jalapenos (veg gf)
Balsamic, Honey Roasted Cabbage Steaks (veg gf)
Veselka’s Cabbage Soup (gf)
LETTUCE:
Lettuce and Gorgonzola Soup With Basil (veg gf)
Loaded Baked Potato Salad (gf)
Green Goddess Sandwiches
GREEN BEANS:
Balsamic Roasted Carrots and Green Beans (veg gf v)
Minted green bean salad (veg gf v)
Four-Bean Salad with Tuna (gf)
KALE/CHARD:
Chickpeas and Chard with Cilantro and Cumin (veg)
Swiss Chard Potato Chive Frittata (veg gf)
Kale and Bacon Cakes
SPRING LEEKS:
Leek and Spinach Soup (gf) – sub in chard for the spinach
Cold Soba with Mushroom and Leek Seiro Broth
Spring Leek Soup with Sage (veg gf)
Have a wonderful week everyone!
veg: vegetarian
v: vegan
gf: gluten free
If a recipe can very easily be made vegetarian, vegan or gluten free using simple substitutes like non-dairy spread, vegetable stock, gluten free pasta, gluten free soy sauce or a small amount of gluten free flour, or by leaving out an ingredient, I’ve coded them with that in mind. If they include things like mayonnaise, eggs, milk,honey or large quantities of flour, I haven’t coded them as such. I don’t have experience using things like egg substitute, non-dairy cheese or subbing in gluten free flours. Please double check the ingredients for your own safety!
