- pinklady apples
- avocado
- lime
- red leaf
- celery
- red onions
- red potatoes
- purple kale
- cilantro
All items organic
What to do with it all:
*Or some of all the deliciousness. Since i live alone often i will eat half the avocado and make a dressing or sauce out of the other half to eat the following day. Since we cannot predict the ripeness of what we will get from the producers there are a few options this week to use them.
- Red Lettuce Salad with pepitas, avocado, cilantro and pink lady apple with a lime vinaigrette.
- Salad with a creamy cilantro lime avocado dressing.
- That avocado base can also be used to replace the mayo to make Potato Salad with the red potatoes, onions and celery.
- Leftover celery and onion can be used, all the same ingredients sans potatoes can be used to make chickpea salad sandwiches.
- Cook the chickpeas forever until they are mush then mash them until there are no chunks bigger than the cut of the celery and onion.
- Hint: smaller the chunks the more tasty but too small and it is just mush.
- Alternately the potatoes, onions and kale can be made into a hash.
- If you still have zucchini leftover, i recommend using a peeler to make zucchini noodles and make kale lasagna with your favorite filling.
- Lime Vinaigrette:
- lime and apple cider, champagne or other wine vinegar
- olive oil
- add a clove of garlic if you like
- salt n pepper
- optional: make it spicy by adding some dried or fresh spicy pepper
- optional: pepitas
- dry roast in a cast iron by warming the iron adding a layer, toasting until they start to pop and then turning off heat, stir occasionally remove from pan when browned
- or toast: 10-15 mins in a 300-350 degree oven
- at the end of or immediately after toasting pepitas, add some dried spicy pepper along with some regular snp
- Or use some tajin seasoning
- a touch of oil will help seasonings stick
- Avocado Dressing:
- add ripe avocado to blender
- add sour
- total sour should be around 1/4 cup for one avocado such as two tablespoons lime juice and two tablespoons apple cider vinegar
- this is flexible depending on how much lime you have and taste
- add a clove of garlic if you like
- salt n pepper
- blend to puree
- add water to thin
- add olive oil to thicken
- optional: add lightly chop cilantro
- blend lightly so cilantro is still visible aka do not puree
- Potato Salad:
- cube potatoes into one inch and smaller chunks
- add to boiling water.
- boil until soft but still firm. drain.
- add chopped onion and celery.
- add above sauce in substitution for mayo.
- Important Note: I don’t like the flavors of sweet relish and cilantro together so it is one or the other of the following for me.
- optional: add your mustard
- optional: add relish
- optional: and/or leave the cilantro out of the above recipe and add that directly to the salad.
- For some protein, hard boiled eggs can be chunked in.
I tried to make videos last week but until i get a computer that can handle video editing that is going to have to be put on hold. Until then i hope you enjoy these tasty recipes and i look forward to seeing what you all make.
So as always, let us know what you’ve made by tagging our Facebook and Instagram feeds and using #lovemydgcbox
Happy eating!
In Solidarity,
Smitty and the DGC Crew