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Thanksgiving Newsletter and Recipes!

HAPPY THANKSGIVING from all of us at GVB!

Here’s the CSA newsletter, including some Thanksgiving recipes. Enjoy!

November 22 CSA Newsletter

Here’s is an additional recipe for the this week’s box:

Sunshoot Salad (from Karen Averitt)

Mix together in a large salad bowl:

   2 cups sunshoots
   2 cups fresh spinach
   1 cup grated carrots
   1 cup grated jicama or parsnips
   ½ cup pomegranate seeds
   Fresh mint and basil – chopped (or any fresh herbs that you have)
   1 cucumber peeled and chopped
   Grated lemon rind from one lemon
Dressing:
   4 tbl olive oil (blood orange olive oil is delicious)
   2 tbl balsamic vinegar (if you can find a pomegranate balsamic all the better) or fresh lemon juice, or a combination
Whisk oil and vinegar together with lemon pepper – before serving, drizzle the dressing and toss until all is evenly coated.
 
Optional – serve with Amaltheia goat cheese, roasted beets and toasted pine nuts.

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