Hey everyone!
Happy Tuesday! We’re so excited about the boxes today. They look GOOD! We feel that since Covid hit and we had our giant growth spurt, we have worked out a lot of our kinks, gotten into a good groove and are making less errors which we feel good about! There are small mistakes here and there and are mostly due to our supply chain but we will continue to grow, adjust and get better.
I’m not going to lie, this week’s email blog caught us a little off guard so we thought we’d make the most of it and have SOME FRICKEN FUN! Last year we held a farm box member recipe exchange and it was successful so we’re doing it again. One of the hardest parts of our program is figuring out what to make with certain things from your box. Just know that you’re not alone! Let’s inspire others and share what we do with our farm box! Recipes can vary from easy to difficult, minimal ingredients to a lot of ingredients. We want to hear anything! Stoked on someone else’s recipe? Great. Submit it and just provide the name of their recipe, and the source. We will post all of our responses in next week’s email. Thank you all!
To enter our recipe exchange:
Title your recipe (or share the name of someone else’s)
List of ingredients
Share the directions
If your using someone else’s recipe just please share the source
Must use summer ingredients
Let me know if you’d like to share your name with it or keep it anonymous
Submit your recipe by responding to this email.
Sweet Potato Lentil Curry with Crispy Sesame Chickpeas
What you’ll need for this recipe:
1 large sweet potato (organic when possible // chopped into large pieces)
4-6 whole baby red potatoes (quartered)
1 medium red bell pepper (seeds removed + chopped into large pieces)
1 medium yellow bell pepper (seeds removed + chopped into large pieces)
1 medium red onion (peeled + chopped into large pieces)
2 large portobello mushrooms (wiped clean + chopped into large pieces)
2-4 ears corn (optional // grilled off the skewer)
1-2 Tbsp avocado or coconut oil (for brushing vegetables)
1 healthy pinch each sea salt and black pepper
For full recipe go here: https://www.halfbakedharvest.com/sweet-potato-lentil-curry/
Lettuce Taco Cups with Chipotle Spiced Wild Salmon
What you’ll need for this recipe:
1 pound wild salmon filet
2 teaspoons avocado oil
1 teaspoon chipotle powder
salt, to taste
1 head bibb lettuce, leaves washed and pat dried (or gluten-free tortillas of choice)
1/2 cup chipotle cashew crema
lime juice
optional toppings:
grilled or sliced avocado
pickled red onions
chopped cilantro
For full recipe go here: http://www.dollyandoatmeal.com
Wild Mushroom and Leek Stuffed Sweet Potato
What you’ll need for this recipe:
4 sweet potatoes
2 tsp grapeseed oil
1 cup whole grain farro
3¼ cup low-sodium vegetable broth or 3¼ cup water + 1½ teaspoon vegetable bouillon paste
1 leek, white part only, thinly sliced (about 1½ cups)
3 cups wild mushrooms (this version features maitake and trumpet mushrooms, but any will do)
1 tsp fresh rosemary, minced (or ½ tsp dried rosemary)1/2 tsp sea salt
1 tsp black pepper
Sweet potato aioli
½ cup vegan mayo
½ raw garlic clove
1½ Tbsp apple cider vinegar
1½ Tbsp lemon juice
1-2 Tbsp water
½ Tbsp sea salt
For full recipe go here: https://sweetpotatosoul.com/2017/12/wild-mushroom-leek-stuffed-sweet-potato.html