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CSA Suggestions



Kale/Quinoa/Almond Salad

kale-cut or tear into small pieces, blanch,

quinoa-rinse, add 3 times more water in a pot,

boil then simmer for 15 minutes, drain,

almonds-any type, crush into small pieces,

combine kale, quinoa, almonds with

a small amount of extra virgin olive oil,

wine vinegar (or lemon zest),

add freshly ground pepper and minced garlic.

Chill and enjoy!

 

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"It's Bacon, Lettuce, and tomato season!"




Bacon, orange heirloom, and Swiss cheese on an Asiagio baguette.




BLT on Kalamata olive bread

Eggplant suggestions:
classic eggplant parmesan
ratatouille-eggplant stew
moussaka-eggplant lasagna
grilled or roasted eggplant
eggplant pita, focaccia, and flat bread
baba ghanoush as a dip or spread

Pepper suggestions:
sliced fresh for salads and pizza
stir-fry
salsa and gazpacho
stuffed and baked
great addition to chili!



"eat responsibly and feed your soul"