In Your Box This Week, July 7th

Small Box
1 Yellow Seedless Watermelon
1 bunch French Radish
1 Saticoy Melon
1 lb Mixed Zucchini
1 Cucumber
1 Texas Sweet Onion
1 Purple Bell Pepper
2 Pasilla Peppers
1 Green Leaf Lettuce

Large Box
1 Yellow Seedless Watermelon
1 bunch Turnips
1 Saticoy Melon
1 lb Yellow Wax Beans
1 lb Mixed Summer Squash
1 lb Pickling Cucumbers
1 bunch Red Beets
1 Romaine Lettuce
1 bunch Yellow Carrots


All American Roasted New Potato Salad

Try this twist on a classic to add to your July 4th celebration – or any summer get together.  Have a healthy, happy and safe Independence Day everyone!

Red Norland Potatoes Bi Color Corn Underwood

1 lb of Yukon Gold or Red Norland Potatoes, washed but leave the skin on
2 Bell Peppers, chopped (any color)
1 Texas Sweet Onion, chopped
3 ears of Bi-color corn, shucked and kernels sliced off cob
1-2 garlic cloves, minced (optional)
1 Jalepeno pepper, seeded and finely chopped (optional)
2 T extra virgin olive oil

1/4 cup extra-virgin olive oil
2 T apple cider vinegar
Fresh ground pepper and sea salt to taste

Fresh chopped parsley or basil (optional)

Heat oven to 425°. Toss potatoes, onion, peppers, corn and garlic in a large bowl with 2 tablespoons of olive oil. Spread on a lightly oiled baking sheet. Bake until tender and starting to crisp up, about 20 to 30 minutes. Cool to room temperature. Whisk olive oil and vinegar in a large bowl and drizzle over cooled potato mixture and toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours and up to 8 hours. Garnish with parsley or basil just before serving.

In Your Box This Week, June 30th

Small Box
1 bunch Yellow Carrots
1 bunch Bok Choy
1 Green Bell Pepper
1 Purple Bell Pepper
2 Jalapeno Peppers
1 lb Yukon Potatoes
1 Green Leaf Lettuce
1 Galia Melon
6 Bi-color Corn
1 Lemon
1 Texas Sweet Onion

Large Box
1 bunch Purple Carrots
1 Bok Choy
1 Galia Melon
6 Bi-color Corn
2 lb Red Norland Potatoes
1 Green Bell Pepper
1 Purple Bell Pepper
1 Jalapeno Pepper
1 Romaine Lettuce
4 lbs Valencia Oranges
1 Texas Sweet Onion

Asian Noodle Salad with Summer Squash

Asian Noodle Salad with Summer Squash

Serves 4-6

Peanut Dressing
1/2 c peanut butter
2 T low sodium soy sauce or Tamari
1/4 c warm water
1/3 c fresh lime juice
2 T chopped peeled fresh ginger
1-2 garlic cloves, chopped
1 T rice wine vinegar
2 T sesame oil
1 T honey
1-2 tsp Sriracha Sauce (of more if you like it spicy)

Summer Squash
2 T olive oil
3 c chopped summer squash, crookneck, zucchini, or patty pan
1-2 minced garlic cloves
1 tsp minced fresh ginger

Noodle Salad
2 large cooked and cooled boneless, skinless chicken breasts, shredded or sliced thin
8 ounces dried thin rice noodles
2 medium carrots, shredded
2 small cucumbers, sliced thin
1 c chopped basil, mint or cilantro or a mix of all three
2-3 green onions, slivered
1/4 c chopped roasted peanuts (optional garnish)

Make the peanut dressing in a food processor or blender, should be the consistency of a heavy cream, add the water a little bit at a time and add more if needed to thin it down.

Toss the shredded chicken with 3 T of dressing, return to the refrigerator while you finish the rest of the prep work below.

Start heating water for noodles following directions on package.  Heat the olive oil in a large skillet over medium high heat and add squash, garlic and ginger, stir fry until tender and starting to brown.   Remove the squash from heat and let cool.

Once noodles are done, drain and toss with cold water to chill.  Add cooked squash, chicken, carrots, cucumbers, green onions and chopped herbs and toss together.  Add peanut dressing to taste and toss, garnish with chopped peanuts, serve in a bowl.  Easy dinner!

Adapted from a recipe in Gourmet magazine.