: wanna see whats in our csa box? : week 2 :

so, last week, i posted here what we got in our csa box.
[if you are new : blake and i belong to this rad csa]
[each week, we pick up a box a veggies and every other week, we get a box of fruit]

i decided that each week, i now want to post about the fun veggies we are getting each week.
[and if you ever have any great recipes PLEASE let me know]
[we love eating new things!!]

this weeks box  : 

we got : snap peas. garlic scapes. spinruts. fennel, asparagus. baby bok choi. lemon balm. lettuce mix.

also. 100 degree days + massive humidity =

[yikes]

bye.

: vegan meal of the week : week 10 :

this weeks recipe came from the whole foods app on my iphone.
we use this app quite a bit. if you have a smart phone, i totally suggest it!

avocado and grapefruit salad

what you need : 
*2 grapefruit
*2 avocados ; chopped
*1/2 onion ; chopped
*1 head bibb/butter lettuce or spinach

how to do it : 
1) using a large knife, carefully peel grapefruit, making sure to remove all of the white pith. working over a large bowl to catch any juice, cut along the side of each membrane to release the segments and let them drop into the bowl. add avocados and onion, and toss well.
2) arrange lettuce//spinach, and spoon over the top and serve.

what we did different : [i am NOT one of those girls that can eat a salad for a meal and call it good. i bike and workout. and i really, really enjoy food!] that being said : we added a cup of dry couscous to the salad to give it some extra 'staying power'. ]

: vegan meal of the week : week 7 :

this weeks meal came from the whole foods recipe app on my iphone.
the app is free and its super great. you can type in an ingredient that you want to use & it will find recipes for you. or you can search by allergy/diet/ ect criteria.

wasabi edamame salad with spicy rice noodles 
[this was soooooo good!]
[also, the recipe is long and looks intimidating. it isnt. def worth a try]

what you need :
*10 ounces of rice noodles
*1 cup vegetable broth
*2 tablespoons garlic, chopped
*2 tablespoons ginger, grated
*1 tablespoon wasabi paste
*1 teaspoon sesame oil
*5 tablespoons sugar
*2 tablespoons soy sauce
*1 tablespoon rice vinegar
*2 tablespoons cornstarch
*2 tablespoons canola oil
*1 teaspoon crushed red pepper flakes
*1 cup onion, chopped
*1 cup carrots, chopped
*1 cup bell pepper, chopped
*1 pound [frozen, unshelled!] edamame

how to do it : 
1) soak rice noodles in boiling water for 4-6 min; drain well, set aside.
2) meanwhile, whisk together vegetable broth, garlic, ginger, wasabi paste, sesame oil, sugar, soy sauce,  rice vinegar and cornstrach in a small bowl to make sauce; also set aside.
3) heat wok/pan over medium high heat. add canola oil and red pepper flakes. stir-fry for 5 seconds. stir in drained noodles and fry. stir often for 3 minutes. pour one-third of the reserved sauce over noodles and toss for 1 minute. transfer noodles to platter and keep warm.
4) heat 1 tablespoon of the remaining oil in wok. stir in onions, carrots, bell peppers and stir-fry for 3 minutes. pour half of the remaining sauce over veggies and toss for a minute. transfer veggies to platter, arranging them over the warm noodles.
5) heat remaining 1 tablespoon of oil in wok. add 1 pound edamame and stir-fry for 2 minutes. stir in remaining sauce and cook for another 2 minutes. spoon edamame over veggies and noodles, add sesame seeds and eat right away.

this recipe serves 6. the leftovers arent as good the next day [the noodles get a little sticky] but, my goodness, this might be one of my favorite things we have made/eaten in months.