Produce Boxes
Salad, sweet potatoes, yellow onions, basil, oranges and spinach or chard.
Oven Roasted Sweet Potatoes
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Baked sweet potatoes are wonderful to eat in the winter time, but for a spring and summer meal, I like to cut them in one-inch squares, drizzle then massage with olive oil, sprinkle on salt and pepper before laying out on a cookie sheet. I roast mine in a 450′ oven for about 30 minutes tossing once the bottom layer gets a little brown. From here, these sweet potatoes can be served with eggs, over spinach, or just plain!
Juice Boxes:
Spinach, carrots, beets, ginger, chard, cilantro and lemons.
Refreshing Cilantro and Lemon
Cilantro and lemon is a refreshing summer drink. My favorite way to enjoy it is to squeeze 2 or 3 lemons into a blender. Add 1/4 bunch of cilantro and a generous amount of water. Whirl it up and pour it over ice. It turns into a refreshing “lemon water” toboggan gonflable with an added zing of cilantro. If you would prefer it to be a little on the sweeter side, I suggest adding 2 pitted dates before processing.
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