Monday, October 1, 2018

This Week's CSA Box: Tacos, Fritters, Muffins, and More!

Thirteen Items!  That's right!  THIRTEEN!  What a great assortment of autumn goodness!

Here's What We Got:

1 huge zucchini
4 tomatoes
1 pound baking potatoes
3 huge sweet potatoes
10 apples
1 bunch green onions
1 bag mixed lettuce
2 bags kale (I swapped 2 other items to get the kale because I love it so much!)
4 yellow peppers
1 hot pepper
1 kuri squash
1 large spaghetti squash
1 pak choi

What To Do With It:


 Spaghetti Squash Fritters:  This week's Cheap Eats feature is my recipe for spaghetti squash fritters.  I searched the internet and found several recipes.  But, none was exactly what I wanted.  So, I created my own!  The texture is crisp on the outside and creamy on the inside (much like baked polenta).  It calls for gluten free flour.  So, if you are paleo, it's still perfect for you!   This recipe uses spaghetti squash and colored peppers from this week's box.   

Sweet Potato Taco Soup:   There are plenty of sweet potatoes in this week's box to make both this recipe and the one above.  Interestingly, the sweet potato taco recipe was what inspired this blogger to create her sweet potato taco soup.  Although the flavor profile is similar, you'll get the hearty, rich feel of an autumn soup with this recipe.  Enjoy!  It uses the red bell pepper and more sweet potato from the box.

Healthy Apple Muffins:   Popular blogger, Cookie and Kate, created this really yummy looking recipe.  It uses real food ingredients and looks sure to please everyone.  I plan to serve it with the sweet potato taco soup!  The recipe uses the apples from this week's box.

Roasted Red Kuri Squash with Cannellini Bean and Spinach Salad:   I discovered this website while looking for recipes to match up with this week's ingredients.  I really like Naturally Ella and will definitely be back again!  She pairs some of my favorite flavors in this great main dish salad using this week's kuri squash as the star of the show!

Chipotle Sweet Potato Tacos with Black Beans and Guacamole:  Let's stay on Ella's website a while longer and sample her sweet potato tacos!  She prefers the hard shell tacos.  I'll probably swap them out for corn tortillas and layer the taco filling on top of toasted tortillas.  

Ginger Sweet Tofu with Pak Choi:  If you are unfamiliar with pak choi, think of the flavor of a mild cabbage with the snap of the structure of celery.  It's very good both raw and cooked.  I've used it mostly in stir fries.  It's like the little cousin of bok choi.  Here's a recipe combines tofu marinated and cooked in a ginger sauce in a bed of pak choi and brown rice.  Yum!  The recipe says, "15 minute prep and 15 minute cook time."  Perfect for a quick meal after a long day at work. 

Spicy Asian Zucchini Noodles:   Both paleo and vegetarian eaters will be thrilled with this recipe.  If you don't have a spiralizer, I'd suggest a thick grater would do the trick and still be true to the general idea of this recipe.  It is meant to be served chilled.  But, room temp is fine too.

Twice Baked Potatoes:  It's Betty Crocker to the rescue!  I do believe that the first twice baked potato recipe that I ever made came straight from Betty Crocker.

Smoky Little Devils:  Vegan?  No problem!  Try smoky little devils from Forks Over Knives for the potatoes.  I have made these before and they were a HUGE hit with my kids.  They begged me to make them again!

That's it for this week.  Happy cooking!

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Do all to the glory of God, 


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