Mike's Organic Delivery Basket Contents week of 2/28

http://www.mikesorganicdelivery.com/

Gala Apples

Kale

Broccoli

Portabella Mushrooms

Sweet Potatoes

Turnips

Rutabagas

Carrots

Kabocha Squash


The Gala apples this week were delicious. I juiced some of them with a few carrots, kale, ginger, and even a couple of parsnips. The parsnips added an uncoventional and somewhat creamy taste to the juice, it was great.

I sauteed the Broccoli, Portabella Mushrooms, Carrots, and Rutabaga with some olive oil, salt, and pepper. I then put the cooked and seasoned veggies, along with some rice noodles in veggie Pho broth. I love pho and its really not too difficult to make your own broth, but this time I just got it from the store. Garnish with bean sprouts, cilantro, basil, jalapeno, lime, and whatever else you want.

I have not yet cooked the Kabocha Squash but I did receive what looks like an awesome recipe from Mike's Organic Delivery that I cant wait to use:

Balsamic Roasted Kabocha Squash Recipe

Ingredients
1 tablespoon brown sugar, packed
2 tablespoons balsamic vinegar
1 tablespoon olive oil
a pinch salt
1 kabocha squash

Directions
1. Preheat oven to 350F.
2. Cut squash into quarters and remove seeds.
3. Use a fork to break up brown sugar and combine with balsamic and salt.
4. Mix in oil.
5. Put squash flesh side up into a baking tray and pour mixture over the
flesh.
6. Rub the sugar in to get it to evenly coat.
7. Cover with aluminum foil and bake for an hour.
8. Serve Hot