Chili Lime Steak Tacos

Yield: 4 servings

1 1/2 lb flank steak

juice of 2 limes

zest of 1 lime

1 tsp maple syrup

1/2 tsp chili powder

1/2 tsp cumin

1/2 tsp paprika 

1/2 tsp garlic powder

1/2 tsp dried oregano

1/8 tsp ground cinnamon
salt and pepper

1. Place the flank steak in a shallow baking dish. Pour lime juice over the steak and let marinate for 30 minutes, at room temperature.

2. Meanwhile, in a small bowl, combine lime zest, maple syrup, and all spices.

3. Rub both sides of the steak with the spice mixture, pressing with your fingers to help the rub adhere to the meat.

4. Preheat grill to high heat. Place steak directly on the grill and cook for 5 minutes on each side.
5. Remove from grill and let steak rest on a cutting board, covered with foil, for 10 minutes.

6. Cut the steak into strips, against the grain.
7. Serve warm on corn tortillas topped with red onion, avocado, cilantro, and lime.


https://www.twopeasandtheirpod.com/grilled-steak-tacos/

Cauliflower and Chickpea Salad

Yield: 4 servings

Chickpeas:

1 can chickpeas, drained and rinsed
zest of 1 lime
1/2 tsp chili powder
salt and pepper
2 tbsp olive oil

Dressing:
1 tbsp grainy mustard
1/2 tbsp maple syrup
zest and juice of 1 lime
2 tbsp olive oil
salt and pepper

Salad:

1 head of cauliflower, grated
salt and pepper
6-8 radishes, quartered
1/4 cup parsley, chopped
2 sprigs mint, julienned
2 green onions, finely sliced
1 crisp apple (like fuji or pink lady), sliced thin
1 avocado, cut into chunks
1/3 cup sunflower seeds

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Spread chickpeas out on the prepared baking sheet.

3. In a small bowl, combine lime zest, chili powder, salt, pepper, and olive oil. Pour over chickpeas and toss to coat. Roast until lightly crispy and golden, about 15 minutes. Remove from oven and set aside.

4. Prepare dressing by whisking together all dressing ingredients. Set aside.

5. In a large bowl, season cauliflower rice with salt and pepper and drizzle with 2 tablespoons of the dressing. Toss to combine. Let marinate for 10 minutes.

6. Add remaining salad ingredients and roasted chickpeas. Toss with remaining dressing before serving.

http://thefirstmess.com/2014/04/09/vegan-cauliflower-and-roasted-garbanzo-rice-and-peas-recipe/

Mediterranean Chickpea Salad

Yield: 4 servings

Dressing:

1/4 cup olive oil

2 tbsp red wine vinegar

1 clove garlic, finely minced

1 tsp dijon mustard

1 tsp thyme

1 tsp oregano

salt and pepper

Salad:

1 can chickpeas, drained and rinsed

2 cups romaine lettuce, chopped
1 cucumber, chopped
1 shallot, finely diced
1 red pepper, diced
1/4 cup olives, chopped

3/4 cup artichoke hearts
1/4 cup sundried tomatoes, julienne

1/4 cup salami or pepperoni, thinly sliced (optional)
1/4 cup asiago cheese, cubed (optional)

1. Prepare the dressing by combining all ingredients in a small jar. Shake well.

2. In a large bowl, combine all salad ingredients.
3. Toss with dressing and serve immediately.

https://www.foodiecrush.com/italian-chopped-salad-with-marinated-chickpeas/
https://fosterfarmsturkey.com/recipes/mediterranean-chickpea-and-turkey-salad-with-grilled-flatbread/

Mexican Shrimp Skillet

Yield: 4-6 servings

1 tbsp olive oil

1 small onion, chopped

1 small jalapeno pepper, seeded, finely chopped

1 red bell pepper, chopped

3 cloves garlic, minced

2 tsp chili powder

1 tsp ground cumin

1 tsp ground coriander

salt and pepper

20 oz shrimp, peeled and deveined

1/4 cup cilantro, chopped

juice of 1 lime

1. In a large skillet, heat olive oil over medium heat.

2. Add shrimp pan in an even layer and cook 1 to 2 minutes per side, until just cooked through. Remove from heat. Cook in batches if necessary.

3. To the same pan, add onion and peppers and sauté 5 to 7 minutes, until tender.

4. Add garlic and seasonings and sauté an additional 30 seconds.

5. Add shrimp back to pan. Toss with cilantro and lime juice.

6. Serve immediately over rice or quinoa, or in tacos.

https://www.familyfoodonthetable.com/quick-easy-mexican-shrimp-skillet/

Green Lentil and Squash Stew

Yield: 4-6 servings

1 tbsp olive oil
1 onion, small dice
1 carrot, small dice
1 celery, small dice
2 cloves garlic, finely minced
1 cup butternut squash, diced
1 tsp oregano
1/2 tsp chili powder
1/2 tsp chili flakes
salt and pepper
1 cup green lentils
1 can diced tomatoes
1/4 cup tomato paste
3 cups vegetable stock
1/2 cup zucchini, small dice
1 cup kale, roughly chopped
1 tsp lemon juice

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the carrot, celery, and garlic and continue to sauté for 5 more minutes.
3. Add the butternut squash and stir to coat.
4. Add the spices, lentils, diced tomatoes, tomato paste, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer about 10 to 15 minutes, or until squash and lentils are starting to soften, but are still undercooked.
5. Add the zucchini and continue to simmer the soup for 5 minutes, until zucchini are starting to soften.
6. Add the kale and cook for 2 more minutes, until wilted.
7. Garnish with lemon juice just before serving. 

http://thefirstmess.com/2017/03/04/instant-cozy-lentil-greens-soup/

Sauteed Radishes with Mint

Yield: 2-3 servings

1 tbsp olive oil

1 tbsp butter

1 bunch radishes, trimmed, cut lengthwise into 1/2-inch wedges

salt and pepper

2 tbsp mint, roughly chopped

1. In a large saute pan, heat oil and butter over medium heat.
2. Add radishes to pan and toss to coat. Season with salt and pepper. Cook for 8 to 10 minutes, tossing frequently, until radishes are tender and slightly caramelized.
3. Let cool slightly and sprinkle with mint.

CSA email - April 28

Almond Butter Chocolate Chunk Cookies

Yield: 15

1 cup almond butter 

1/3 cup honey or maple syrup

1 egg

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt

1/3 cup dark chocolate bar, coarsely chopped 

sea salt, for sprinkling

15 almonds for topping

1. Preheat oven to 350F. Line a baking sheet with parchment paper. 

2. In a medium mixing bowl, beat together almond butter, honey or maple syrup, egg, vanilla, baking soda, and salt until smooth and creamy.
3. Fold in chocolate chunks.

4. Drop tablespoon sized balls of dough onto prepared baking sheet. Top each cookie with sea salt and an almond.
5. Bake for 7 to 8 minutes or until cookies turn a slightly golden brown.
6. Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely.


https://www.ambitiouskitchen.com/2013/07/flourless-almond-butter-dark-chocolate-chunk-cookies-with-sea-salt-gluten-free-amazingly-good/

Oatmeal Chocolate Chip Cookies

Yield: 16

3/4 cup almond flour 

3/4 cup rolled oats

1/4 cup shredded unsweetened coconut (or sub more almond flour, oats, or gluten-free flour)
1/3 cup coconut sugar

1/4 cup chocolate chips 

3/4 tsp baking powder

1/4 tsp salt

1/4 cup aquafaba (or sub 1 egg white)

2 tbsp almond butter

3 tbsp coconut oil, melted

1/2 tsp vanilla extract

1. In a large mixing bowl, stir together almond flour, oats, coconut, coconut sugar, chocolate chips, baking powder, and salt.

2. In a separate bowl, beat aquafaba (or egg white) (using a handheld mixer or by whisking vigorously) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)

3. To the aquafaba, add the almond butter, oil, and vanilla, and beat or whisk to combine.
4. Add aquafaba mixture to dry ingredients and mix until combined. Cover and chill in the refrigerator for at least 30 minutes or overnight.
5. Preheat oven to 350F. Line a baking sheet with parchment paper.

6. Scoop chilled dough by tablespoon and place on prepared baking sheet.

7. Bake for 10 minutes, rotate, and bake for 1 to 2 more minutes, or until the edges are slightly golden brown. Be careful not to burn - they bake quickly toward the end.

8. Remove from oven and let cool. Store leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. 

https://minimalistbaker.com/gluten-free-oatmeal-chocolate-chip-cookies/

Pumpkin Loaf

Yield: 1 loaf

1 3/4 cups pumpkin puree

1/4 cup butter, melted
1/4 cup coconut oil, melted

3 eggs

1 cup sugar
2/3 cup coconut sugar

1 1/2 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

3/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

2 1/4 cups all-purpose flour

1 tbsp coconut sugar

1 tsp cinnamon

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large bowl, whisk together pumpkin, butter, coconut oil, eggs, sugar, and coconut sugar until smooth.
3. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves over batter and whisk until well combined.
4. Add flour and stir with a spoon, just until mixed.
5. Scrape into prepared pan and smooth the top.
6. In a small bowl, stir coconut sugar and cinnamon together. Sprinkle over top of batter.
7. Bake bread for 60 to 70 minutes until a tester poked into all parts of cake come out clean, turning the cake once during the baking time.

8. Cool completely.

9. Cake keeps at room temperature for one week.


https://smittenkitchen.com/2016/10/pumpkin-bread/

Spinach and Artichoke Egg Bake

Yield: 2-3 servings

1 tbsp olive oil

1/2 onion, finely diced

2 cloves garlic, minced

2 cups spinach

1 cup artichoke hearts, chopped
1 tbsp fresh basil, chopped

1/2 tsp dried oregano

pinch red pepper flakes

salt and pepper

6 eggs
3 tbsp almond milk

1. Preheat oven to 350F. Line a loaf pan or 8-inch cake pan with parchment paper and set aside.

2. In a large skillet, heat olive oil over high heat. Add onion and cook until tender, about 5 minutes.
3. Add garlic and spinach and cook for an additional 2 minutes, until spinach is wilted.
4. Stir in artichoke hearts and herbs and spices.
5. Pour mixture into prepared pan and spread out evenly.
6. In a medium bowl, whisk together eggs and almond milk. Pour over vegetables.
7. Bake for 25 to 30 minutes, or until eggs are set and slightly golden around the edges. A knife inserted into the center should come out clean. Remove from oven and let cool for 10 minutes. Cut into pieces and serve warm.


https://www.twopeasandtheirpod.com/spinach-artichoke-egg-casserole/

Green Lentil, Yam, Mushroom, and Green Bean Curry

Yield: 4-6 servings

1 cup green lentils
1 tbsp coconut oil
1 tbsp cumin seeds
1 onion, finely chopped
3 cloves garlic, minced
1 knob ginger, grated
1 tsp garam masala
1 tsp turmeric
1/2 tsp ground fenugreek
1/2 tsp cayenne
salt and pepper
2 yams, peeled, cut into 1-inch pieces
2 tbsp chickpea flour
2 cups water
2 cups mushroom broth
1 cup whipping cream
8 crimini mushrooms, quartered
1 cup green beans, cut into 1-inch pieces
1/2 cup asparagus, cut into 1-inch pieces

1. In a medium pot, bring lentils to a boil in 4 cups of water. Reduce heat and simmer for 15 to 20 minutes, or until lentils are just tender. Drain, rinse in cold water to stop cooking process, and set aside.
2. Meanwhile, in a large pot, heat coconut oil over medium heat. Add cumin seeds and allow to sizzle for 10 to 15 seconds.
3. Add onions and saute until translucent, about 5 minutes.
4. Add the garlic, ginger, and spices. Saute for 1 minute.
5. Add the yams and cook, stirring, for 3 minutes. This is to coat the yams in oil and prevent them from becoming too mushy in the curry.
6. In a medium bowl, combine the chickpea flour and water. Whisk well. Add this mixture to the pot along with the mushroom broth and bring to a boil. Reduce heat to medium and simmer for 10 to 15 minutes. Yams should be nearly soft but still slightly undercooked.
7. Add cream, mushrooms, green beans, and asparagus. Continue to cook for 5 to 10 minutes until all vegetables are just cooked.
8. Add cooked lentils to the pot and stir to combine.


Vij's Indian

Yam, Ginger, and Coconut Soup

Yield: 4 servings

1 tbsp coconut oil
1/2 onion, diced
1 knob ginger, finely grated
1 tsp yellow mustard seeds
1/2 tsp ground fenugreek
1 tsp turmeric
1/2 tsp cayenne pepper
salt and pepper
2 yams, peeled, diced
1 can coconut milk
2 cups water

1. In a medium pot, heat coconut oil over medium heat. Add onion and sweat for 5 minutes.
2. Add ginger and all spices. Continue to cook for 1 to 2 minutes.
3. Add yams, coconut milk, and water. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until yams are very soft.
4. Pour soup into the blender and blend until a smooth consistency is achieved.


Vij's Indian

Ginger Lime Tahini Sauce

Yield: 1/2 cup

1/4 cup tahini

1 tsp ginger, finely grated
juice of 1 lime
1 tbsp tamari
2 tbsp maple syrup
1/2 tsp chili garlic sauce (or other hot sauce)
2-3 tbsp hot water

1. Mix together the tahini, ginger, lime juice, tamari, maple syrup, and hot sauce. Once totally smooth, add enough hot water to get the sauce to pourable consistency. Whisk thoroughly.


http://thefirstmess.com/2016/05/04/vegan-stuffed-sauced-sweet-potatoes-recipe/

Creamy Dill Dressing

Yield: 1/2 cup

1/4 cup cashews, soaked for at least 2 hours

2 tbsp sunflower seeds, soaked for at least 2 hours

juice of 1/2 a lemon

1 tbsp red wine vinegar

2 tsp dijon mustard

2 tsp maple syrup or honey

salt and pepper

2-3 tbsp water, or more if necessary

3-4 sprigs of dill, leaves removed and chopped

1. Place all ingredients except for the dill into a blender and blend on high until the mixture is creamy and homogenous. Thin out with additional water until you get an appropriate dressing consistency.

2. Remove dressing from the blender and stir in the chopped dill.

http://thefirstmess.com/2013/06/19/a-real-mess-of-peas-recipe/

Chicken, Ginger, and Kale Soup

Yield: 4 servings

2 tbsp olive oil

1/2 onion, minced
1 large carrot, chopped
1 stalk celery, chopped

2 chicken legs, bone-in
4 cups chicken stock

1-inch knob ginger, minced

1/2 tsp cumin

1/4 tsp chili powder

1 tbsp tamari

1/2 bunch kale, ribs removed, chopped

salt and pepper

1. Heat the olive oil in a medium stock pot over medium heat. Add onion and cook until translucent.

2. Add carrot and celery and cook for a few more minutes.
3. Add chicken and chicken stock. Turn heat to high and bring soup to a boil. Once it begins to boil, reduce heat to low.
4. Add ginger, cumin, chili powder, and tamari. Simmer for about 1 hour, or until chicken is cooked through. Skim fat and impurities from top of soup occasionally, if needed.

5. Add chopped kale and cook for 2 to 3 minutes or until kale becomes tender.

6. Season to taste with salt and pepper.


https://bestrecipebox.com/healthy-chicken-soup-kale/

Honey Lime Vinaigrette

Yield: 1/3 cup

1/4 cupi lime juice

2 tbsp honey

1 tsp dijon mustard

1/2 tsp garlic powder

1/4 tsp cumin

1/4 cup olive oil

salt and pepper

1. Add all ingredients to a jar and shake vigorously to combine.


https://www.theyummylife.com/honey_lime_vinaigrette

Ginger Molasses Cookies

Yield: 12

1/4 cup coconut oil, melted, cooled 

1/4 cup coconut sugar

2 tbsp molasses

1 egg

1 tsp vanilla extract

1 cup almond flour

1/4 cup coconut flour

1/2 tsp baking soda

3/4 tsp ground ginger

1/2 tsp cinnamon

1/2 tsp allspice

1/4 tsp salt

organic cane sugar for rolling, if desired

1, Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, mix together coconut oil, coconut sugar, molasses, egg and vanilla extract. 

3. Add in almond flour, coconut flour, baking soda, spices and salt. Mix well to form a dough.

4. Roll dough into balls. Roll in sugar if using, then place on prepared baking sheet. Gently flatten the dough with your hand or the back of a glass.
5. Bake for 8 - 11 minutes. Allow to cool on cookie sheet for before transferring to a wire rack to finishing cooling.


http://www.ambitiouskitchen.com/2016/12/paleo-ginger-molasses-cookies/