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In this salad I used almost everything from my CSA box! Combining all the leafy greens and lettuces made for a refreshing and not-so-boring Summer salad.

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I dressed it with a whole grain mustard dressing that is simple to make and compliments the greens perfectly. With this meal my goal was to make it as simple as possible to use as many of your CSA veggies as you want all in one meal. Our bodies thrive with a large variety of vegetables each day instead of just a bunch of only one or two types. Our bodies will thank us after this meal of a huge variety of leaves!

Ingredients:

  • All the CSA lettuce varieties
  • Kale
  • Swiss Chard
  • handful of chopped fresh parsley plus more for the dressing
  • sliced radishes
  • a sprinkle of diced CSA onions
  • an avocado diced
  • your choice of seeds and nuts ( I used sunflower seeds, sliced almonds, and chia seeds)
  • 3/4 c extra virgin olive oil
  • 1/4 c freshly squeezed lemon juice
  • 2 tsp whole grain mustard
  • 2-3 cloves garlic pressed
  • Salt & Pepper to taste

 

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Wash all lettuces and leafy greens and chop. Toss all of the veggies together with the lettuces and greens. Whisk together the olive oil, lemon juice, mustard, and garlic. Add a pinch of the fresh chopped parsley and salt and pepper to the dressing. Garnish the salad with the nuts, seeds, and remaining fresh parsley. Drizzle with the desired amount of dressing and your salad is complete. Enjoy the fresh, straight from the ground taste!

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Collards

It is always nice to have a simple “go-to” recipe for a side of greens that you don’t have to slow cook for hours. These aren’t your mama’s collards! You can pair these greens with so many different entrees.  I am always eager to add leafy greens to any meal because they are such nutrient dense power foods. Since I eat a dairy free diet, I have to be diligent about getting enough calcium into my meals for my family.  Leafy greens are an excellent source of calcium, and give milk a run for its money! The list goes on: many other vitamins are packed into these collards (E, A, C, K , B6 , and more).

Ingredients

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Rinse your bunch of collards well, and tear the leaves away from the stems. Discard stems and coarsely chop the leaves.

Heat oil in a skillet over low to medium heat and add garlic and red pepper. Add the greens and sauté for a couple minutes.

Add the cider vinegar and cover over low heat for just a few more minutes, until tender.

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Serve these collards alongside your entree of choice. I paired them with sautéed chicken sausage, peppers, onion, herbs, and brown rice. Or you can add some white beans and serve over rice for a vegetarian meal. Enjoy!

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I was thrilled to see these gorgeous heads of lettuce in our CSA box this week! My first thought was how perfect these lettuce varieties would be for a lettuce wrap. These Thai lettuce wraps can be vegetarian or great with sliced chicken or shrimp. I’m making the vegetarian version. Also, if you are in a time crunch you can skip the peanut sauce and simply garnish the dish with chopped peanuts. This recipe is versatile so feel the freedom to be creative with it! The crisp flavors of Thai cuisine is so refreshing this time of year, and a great way to incorporate your CSA veggies. This week we will be using our lettuces and carrots from the box.

Ingredients:

  • 1 yellow onion thinly sliced
  • 2 bell peppers thinly sliced (red and green)
  • 5 baby portobello mushrooms sliced
  • 1/2 cup peeled and sliced CSA carrots
  • 1/2 bunch of green onions diced (save the other half for garnish)
  • 1 heaping T coconut oil
  • 3 T Bragg liquid aminos or tamari
  • 2 T freshly squeezed lime juice
  • 3 garlic cloves pressed or minced
  • 1tsp dried ginger or 1 T grated fresh ginger
  • 1/2 tsp ground coriander
  • 1T brown sugar
  • 1/4 tsp red pepper flakes (more or less to taste)
  • 1tsp sesame oil
  • Sesame seeds for garnish
  • fresh cilantro for garnish
  • 1/2 package of Maifun brown rice noodle
  • CSA lettuce, all varieties

Maifun

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Ingredients for peanut sauce:

  • 1/2 C creamy natural peanut butter
  • 3T tamari
  • Juice of a lime
  • 1/2 tsp sriracha hot chili sauce
  • 3tsp brown sugar
  • 1 clove of garlic pressed
  • 1/2 tsp dried ginger or 1 tsp fresh minced
  • 1/2 tsp sesame oil
  • water as needed (depending on the consistency of the peanut butter used) approx 1/2c water

Peanut sauce

To prepare the peanut sauce, simply combine all ingredients over low heat until your desired consistency is reached. And then cover and set aside.

1. Soak dry Maifun noodles in hot water for 6-8 minutes, drain, and then set aside.

2. Heat coconut oil in a large skillet or wok over medium high heat. Add all of the veggies and sauté until tender and bright in color.  Combine the remaining ingredients (except the garnish ingredients) in a separate bowl, whisk together, and pour over veggies. Toss to incorporate, and then add the noodles. Let cook in the skillet for 2 more minutes.

3. Wash and thoroughly dry your lettuce. Fill the desired amount of lettuce leaves with the Thai veggies and noodles. Garnish with sesame seeds, fresh cilantro, and diced green onion. To kick up the Thai heat, add Sriracha on top! Dip your Thai wraps in the peanut sauce you prepared, and enjoy!!

I understand most of these ingredient items are not on your typical grocery list. They are found in the health food section and the Asian section at your local grocery store. I always opt for the gluten free versions of ingredients, but you can use soy sauce in place of Bragg liquid aminos and tamari if you wish.  Also, like I said, this recipe is versatile so if you have problems finding these specific noodles, brown rice is a delicious substitute!

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