From Our Farm
Arugula
Collards
Dill
Spinach
Sweet Potatoes Murasaki
Tokyo Turnips
From Our Partner Growers
Broccoli – Santa Fe Organics
Peppers, Shishitos – Little Pond Farm
Green Zucchini + Yellow Squash – Urban Vegetable Project
Try out this great recipe we found on the web that feature items from your share:
Roasted Zucchini and Sweet Potato Salad
Ingredients:
Roasted Veggies:
2 Zucchinis
1 Large Sweet Potato, finely chopped
1 red onion, diced
2 ears corn – or substitute seasonal veggies such as fennel or diced turnip
2 tablespoons olive oil
1 teaspoon garlic powder
1 tablespoon dried shallots
½ teaspoon salt
½ teaspoon pepper
Dressing:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon brown mustard
1 tablespoon maple syrup
½ teaspoon salt
Pepper to taste
Salad:
3 cups baby spinach
1 can chickpeas
½ cup feta
½ cup parsley
Instructions:
– Preheat the oven to 425. Add the zucchini, sweet potato, onion, and corn to a sheet pan. Add the olive oil, salt, pepper, garlic powder, and shallots. Toss to combine. Roast for 30-40 minutes, until soft and browned (tossing a few times).
– While the veggies are roasting, make the dressing. Add the olive oil, balsamic vinegar, mustard, maple syrup, salt, and pepper to a small bowl. Whisk to combine.
– Make the salad. Add the spinach, chickpeas, veggies, feta, and parsley to a large bowl. Add the dressing. Toss the mixture to combine.
Recipe adapted from: https://starinfinitefood.com/2022/07/16/roasted-zucchini-and-sweet-potato-salad/