Spring Box Produce List and Recipe 03/26 – 04/08/2017

March 25, 2017
Spring is in the air! We are starting to see some beautiful new crops of springtime fruit. Last week, the strawberries were amazing, and this week we are bringing in some watermelons! For those of you celebrating holidays in the coming weeks, we have carrots, fingerling potatoes and mushrooms to keep those tables festive.
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This week we are introducing a Protein Box! (see below). You requested and now we found a way to get protein in Bulk!
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If you want to spend a day with us at The Standard spa followed by a Workshop in the Raw make sure you pre-register! (See Below)
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Check out below the New Host location 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 produce,
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Endlessly Organic Team!
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Announcements!

Feel Good Green: Cook, Blend & Juice
Thursday March 30, 6:30 – 8PM
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 Workshop in the Raw!
Meet and be inspired by a workshop
with The Standard’s Chefs, Cook, Blend, Juice…
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Work with what the box gives you.

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$75 Per Person Includes:
 Spa Day Pass for March 30th
Feel Good Green: Cook, Blend, and Juice
 -An additional Spa Day Pass or Endlessly Organic Box.
EO’s Affiliate Program has LAUNCHED
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We are looking for ENERGETIC, OUTGOING, SELF-STARTERS that would like to share Endlessly Organic in their area! If you live in Florida or if you know someone that would absolutely love to join us send us a message to careers@endlesslyorganic.com !
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For more information CLICK HERE!
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 First Come First Serve! We need 12 people for the first trial!
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Please Email info@endesslyorganic.com if you are interested in getting more information about the first box filled with Organic Protein that will be delivered to you!
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Recipe of the Rotation

Sautéed Spinach, Mushrooms, and Caramelized Onions
Share with us on Facebook or Instagram the delicious outcome!!
 

Ingredients

Step 1. Caramelized onions

  • 1 tablespoon olive oil
  • 3 onions, medium or large, sliced
  • pinch of salt
  • 1 tablespoon balsamic vinegar

Step 2. Adding mushrooms and spinach:

  • 1 tablespoon olive oil
  • 10 or 15 small mushrooms, sliced
  • 3 garlic cloves, minced
  • pinch of salt
  • 3 cups spinach

Optional cream sauce

  • 1/3 cup heavy cream
  • 1/4 cup milk
  • 1/2 cup grated Parmesan cheese  Coupons
  • 1/4 teaspoon salt
Instructions

Step 1. Caramelized onions

  1. Heat 1 tablespoon olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred).
  2. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions.
  3. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Total you should have cooked onions for 30 minutes.
  4. Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using spatula, mix the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added.

Step 2. Adding mushrooms and spinach

  1. After you have started cooking onions, heat 1 tablespoon olive oil in another pan, and add sliced mushrooms (I used shiitake with stems removed, you can use any small sized mushrooms) and minced garlic. Add just a pinch of salt. Reduce heat to medium-low and cook mushrooms and garlic covered for about 20 minutes, occasionally stirring.
  2. Add cooked mushrooms to the pan with caramelized onions, add 3 cups of spinach and stir on low heat just until spinach wilts. Serve as is as a side dish or proceed to make a creamy sauce as below.

Optional cream sauce

  1. Add heavy cream, milk, Parmesan cheese and 1/4 teaspoon salt to the mushroom-onions-spinach mixture on medium-low heat and mix. Stir to coat on low heat for about 5-10 minutes until Parmesan cheese melts and starts to coat the vegetables.
  2. Serve as a side dish along grilled meats.

Found Recipe: https://www.halfbakedharvest.com

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Mixed Box
Mixed Box (Medium and Large)
Green Beans (FL), Baby Spinach, Green Kale (FL), Fennel (FL), Garlic, Yellow Medium Onion, Roma Tomatoes, Red Beets with Tops, Zucchini Squashes, Carrots, Crimini Mushroom, Fuji Apples, Pineapples, Valencia Oranges, Red Bartlett Pears Large only: Fingerling Banana Russian Potatoes

Paleo Box
Paleo Box
Red Beets with tops, Red Peppers, Green Beans (FL), Baby Spinach, Green Kale (FL), Fennel (FL), Garlic, Yellow Medium Onion, Roma Tomatoes, Garnet Medium Yams, Zucchini Squashes, Carrots, Crimini Mushroom, Fuji Apples, Pineapples, Valencia Oranges, Red Bartlett Pears, Fingerling Banana Russian Potatoes

Juicer's Box
Juicer’s Box
Red Beets with Tops, Carrots, Baby Spinach, Celery, Green Cabbage, Fuji Apples, Blackberries, Grapefruit, Pears, Pineapple, Lemons

Fruit Lovers Box
Fruit Lover’s Box
Braeburn Apples, Mini Red Seedless Watermelon, Lemons, Large Blood Oranges, Grapefruits, Red Globe Grapes Seeded, Bartlett Pears, Bananas, Blackberries

Very Veggie Box
Very Veggie Box
Green Beans (FL), Baby Spinach, Green Kale (FL), Fennel (FL), Garlic, Yellow Medium Onion, Roma Tomatoes, Red Beets with Tops, Zucchini Squashes, Carrots, Crimini Mushroom, Fingerling Banana Russian Potatoes

 

Substitutions occasionally occur.  All produce is USDA Certified Organic.

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