Culinary Dream! Produce List and Recipes 04/01 – 04/14/2018

April 2, 2018
This box has it all, a little bit sweet and a little bit salty! We have put together options that will make our table flourish with wild tastes! Sugar Snap Peas versus Asparagus, Zuchinni Squash versus Green Cabbage! It is time to get creative in the kitchen! Share with was all of the incredible dishes that were just too flavorful not to share!
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Since we wanted to start a NEW HABIT movement we are discounting $10 OFF a Paleo Box or Large Mixed Box for a new subscription for new and current members! Use coupon Code HABIT
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Check out below the New Host location, new box Subscription and  Recipe of the Week below!
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CLICK HERE FOR RECIPES!
Mouth watering but not yet a member?  Sign up today! 
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Enjoy your farm fresh goodies,
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Endlessly Organic Team!
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Announcements!

New Locations – Help us spread the words
 Check out all of our Orlando Locations!
 
 
 
 We need locations in Palm Beach County as well! Contact us if interested!
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Wholesale

We are combining the purchasing power of businesses to buy Fresh USDA Certified Organic fruits and vegetables at a discounted rate!
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Our vision is to get EVERYONE eating Organic ANYWHERE!
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 Deliveries will be every Tuesday & Wednesday for orders less then $500 (South Florida Only)
 Click here to sign up to receive our pricelist
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Recipe of the Week

Balsamic Parmesan Roasted Asparagus and Tomatoes

Ingredients

  • 1 lb asparagus
  • 2 cups cherry tomatoes cut in half
  • 1/4 cup Parmesan cheese
  • salt and pepper to taste
  • 1/2 cup Balsamic vinegar

Instructions

  1. Preheat oven to 400 F degrees. Spray a baking dish, I used a 9×13 inch, with cooking spray and set aside.
  2. Snap the end pieces off the asparagus and place them in the baking dish. Add tomato halves too. I placed the asparagus at one end and tomatoes at the other end. Season generously with salt and pepper and sprinkle the Parmesan cheese over asparagus and tomatoes. Place in oven and bake for about 15 minutes or until asparagus softens a bit and begins to get brown.
  3. In the meantime add the balsamic vinegar to a small sauce pan and cook over medium heat for about 15 to 20 minutes or until it reduces and starts to thicken.
  4. Drizzle some of the balsamic reduction over the roasted asparagus and tomatoes and serve warm.

Recipe from: www.jocooks.com/type/healthy-eating/balsamic-parmesan-roasted-asparagus-and-tomatoes/

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Mixed Box
Mixed Box (Medium and Large)
Zucchini Squash, Crimini Mushrooms, Green Cabbage, Green Leaf Lettuce, Sweet Covingtion Potatoes, Slicer Tomatoes, Asparagus, Sugar Peas, Kale, Green Peppers, Red Delicious Apples, Bananas, Valencia Oranges, Ruby Desert Grapefruits Large only: Broccoli

Paleo Box
Paleo Box
Carrots with Tops, Cucumber, Broccoli, Zucchini Squash, Crimini Mushrooms, Green Cabbage, Green Leaf Lettuce, Sweet Covingtion Potatoes, Slicer Tomatoes, Asparagus, Sugar Peas, Kale, Green Peppers, Red Delicious Apples, Bananas, Valencia Oranges, Ruby Desert Grapefruits

Juicer's Box
Juicer’s Box
Red Bees With Tops, Carrots, Celery, Cucumber, Spinach, Kale, Desert Red Grapefruit, Red Delicious Apples, Bananas, Valencia Oranges, Pineapple

Fruit Lovers Box
Fruit Lover’s Box
Red Delicious Apples, Lemons, Bananas Formosa Papaya, Pineapple, Desert Ruby Grapefruits, Valencia Oranges, Kiwis, Tommy Atkins Mangoes, Strawberries

Very Veggie Box
Very Veggie Box
Broccoli, Zucchini Squash, Crimini Mushrooms, Green Cabbage, Green Leaf Lettuce, Sweet Covingtion Potatoes, Slicer Tomatoes, Asparagus, Sugar Peas, Kale, Green Peppers

Substitutions occasionally occur.  All produce is USDA Certified Organic.

Categories: Produce Lists