I’m sorry this update is so late! The site was down, and then I was out of town with no access to a computer.
This week, our boxes included:
- new potatoes
- baby beets
- mix of summer squash
- pickling cucumbers/small cucumbers
- green cabbage
- sugar snap peas
- summer crisp lettuce
- choice of salad green
- choice of bunching green
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.
Here are some recipes to try!
Baked new potatoes with sea salt and rosemary (veg gf v)
Potato Salad with Arugula and Dijon Vinaigrette (veg gf v) – use any kind of salad green
Roasted Salt and Vinegar Crushed New Potatoes (veg gf v)
Japanese-style cucumber salad with a very versatile sesame dressing (veg v gf)
Refreshing Asian Cucumber Salad (veg gf v)
Authentic Greek Tzatziki (veg gf)
SUGAR SNAP PEAS:
Crunchy Asian Salad with Chicken and Sesame Peanut Dressing (gf)
Pickled Sugar Snap Peas (veg gf v)
Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas (veg gf v)
SALAD GREENS (INCLUDING LETTUCE):
Buffalo Chicken Salad with Blue Cheese Cilantro Ranch
Beet and Goat Cheese Salad (veg gf)
Pork Laab Salad
Have a wonderful week everyone!
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!