Blueberry Orange Water

Ingredients 6 cups water 2 mandarin oranges,cut into wedges a handful of blueberries ice Directions Combine all ingredients in a pitcher and put in the fridge for 2-24 hours to allow the water to infuse. You can also squeeze in the juice of one mandarin orange and muddle the blueberries to intensify flavor a bit. Serve cold. Recipe source:...Read more...

Blueberry Pineapple Fruit Salsa

Ingredients 2 cups Fresh Florida Blueberries 2 cups fresh pineapple 1/4 cup red onion 1/4 cup yellow pepper 1/2 cup cilantro 1 jalapeno, seeds removed (optional, add as much or little as you prefer) 1/4-1/3 cup fresh lime juice 1/4 tsp cumin 1/4 tsp garlic 1/8 tsp Sriracha (optional) Instructions Slice jalapeno down the center, and remove the seeds. then chop into little pieces, and set aside (wear gloves to avoid the burn on your hands) Chop up the pineapple, cilantro, yellow pepper, and red...Read more...

Box Content for Wednesday, July 11 Contenido de Caja para el Miercoles 11 de Julio

Large:Grande Sweet Corn – Elote Blueberries – Mora Azul Green Zucchini – Calabacita Oranges – Naranjas Red Butterhead Lettuce – Lechuga Mantequilla Roja Rainbow Chard – Col Rizada Arcoiris Gold Beets – Betabel Dorado   Small:Chica Oranges – Naranjas Sweet Corn – Elote Red Onions – Cebolla Morada Green Zucchini – Calabacita Romaine Hearts – Corazones de Lechuga Romana   Omelet: Farmers Cheese – Queso, elección del...Read more...

TACO STUFFED ZUCCHINI BOATS

INGREDIENTS: 4 medium (32 ounces) zucchinis, cut in half lengthwise 1/2 cup mild salsa 1 lb 93% lean ground turkey 1 tsp garlic powder 1 tsp cumin 1 tsp kosher salt, or to taste 1 tsp chili powder 1 tsp paprika 1/2 tsp oregano 1/2 small onion, minced 2 tbsp bell pepper, minced 4 oz can tomato sauce 1/4 cup water 1/2 cup reduced fat Mexican blend shredded cheese 1/4 cup chopped scallions or cilantro, for topping DIRECTIONS: Bring a large pot of salted water to boil. Preheat oven to 400°F. Place...Read more...

Roasted Cabbage Slaw with Hazelnuts & Lemon

1/2 head red cabbage 1/2 head Savoy cabbage Olive oil 1 1/4 cups hazelnuts 1 lemon, juiced, about 3 tablespoons 1 teaspoon honey Flaky salt and freshly-ground black pepper 1 ounce Gruyere cheese, optional Heat the broiler (top element) of your oven.   Core both cabbage halves. Roughly shred the cabbage, using a sharp knife, a mandoline, or the shredding blade of a food processor. Place in a large bowl and toss, lightly, with olive oil and spread in one thick layer on a big baking sheet.  ...Read more...