My CSA box from, The Produce Box has arrived. I was lucky enough to meet Courtney, the owner of The Produce Box on Tuesday, and get a tour of the warehouse where everything comes together. I was amazed. The place was booming with good vibes, and happy people, and was just full of fresh, local produce.
This week, I was inspired to use my whole box, and create a single meal. Last week, I did the same thing. Read about what I made last week here. In my box this week, I got:
Since the box ingredients were so light and fresh, I wanted to make a meal that represented it. First thing that came to mind was using the kale to make a salad. I’ve made strawberry-balsamic dressings before, so I figured, why not go that route, and make a blueberry-balsamic. I used the same principles and ideas as my strawberry and spinach salad, and put it in this blueberry salad.
I’ve also made zoodles before. They are pretty popular in our house, so I decided to use a julienne peeler, and make spaghetti style noodles. Last time I made zoodles, I made pesto with them. It was a traditional pesto though, with basil and pine nuts. So, this time I wanted to change it up a little bit, and used the same ratios as regular pesto, and used the kale and broccoli.
I was able to use every ingredient in my box this week, in one single meal. There was a ton of leftovers too, which was pretty great – because I was able to use the leftover zoodles in zucchini fritters and I used the leftover blueberry-balsamic salad dressing on another salad during the week. Both of these recipes are kid friendly, and a great way to get kids to eat their veggies.
2 summer squash
2-4 tbsp extra virgin olive oil
- Using a vegetable peeler for wider “linguini” noodles, and a julienne peeler for “spaghetti” noodles, peel zucchini and summer squash into strips. Once you reach the seeds of the zucchini or summer squash, stop, and flip, and peel on the other side. When you’re done peeling your veggies, save the core, and freeze it for vegetable stock.
- Heat olive oil in a large non-stick skillet over medium heat, and add zucchini and squash.
- Cook for 3-5 minutes, constantly stirring until “noodles” are soft.
- Remove from heat, and top with pesto (recipe below).
2 cups broccoli (florets and stems), chopped
2 cups kale (stems removed), chopped
1/3 cup fresh parsley or basil
1 clove garlic
1 tsp each salt and pepper
½ cup almonds (walnuts and pecans work here too)
½ cup extra virgin olive oil
3 tbsp red wine vinegar
¾ cup shredded parmesan cheese (feta cheese is delicious too)
- In a food processor, process nuts, salt, pepper and garlic for 15 seconds.
- Add the kale, parsley and broccoli.
- With the processor running, slowly drizzle in extra virgin olive oil until it forms a thorough puree.
- Remove lid, and add parmesan cheese, and puree for another minute.
- Add white wine vinegar and pulse until combined.
For Blueberry Balsamic Vinaigrette Dressing:
1 cup fresh blueberries
¼ cup balsamic vinegar
2 tbsp honey
1 small clove garlic (optional)
½ shallot, diced
1 tsp salt
½ tsp pepper
¾ cup extra virgin olive oil
- Add all ingredients except olive oil to a food processor and process on high.
- Slowly drizzle in olive oil to blueberry mixture.
- Whisk before serving.
½ cup fresh blueberries
2 cups kale (stems removed), chopped
2 cups baby spinach
½ zucchini or summer squash, thinly sliced
¼ English cucumber, thinly sliced
1/3 cup walnuts, pecans or almonds, toasted
½ cup feta cheese crumbles
¼ red onion, thinly sliced
- Assemble salad in a large bowl, starting with greens and topping with blueberries, nuts, cheese and onion.
- Serve with blueberry balsamic vinaigrette.
I just keep counting the days until Wednesday, when I get my next box, and can create another meal using the locally grown produce! The Produce Box is absolutely amazing, and I would recommend them to anyone looking to eat more veggies. Do you get a CSA?