New Answer To The Old Question: What's for Dinner?

I've mentioned in previous blogs that the organzier in me likes to make a weekly menu so I don't have to come up with something for dinner when I'm hungry and have leftovers for lunch. Recently, I've fallen into a funk of the same old recipes and hearing from Christian "let's make something really good this week."


We just came across the Crystal Lake Health Food store and they offer year round organic produce boxes. Every Monday they email out the menu of what will be in the boxes ranging from small and large veggie boxes, fruit boxes or combo boxes. On Wednesday they call and ask if you'd like to order anything and on Friday they call when your order comes in to pick up.


What's great about the organic produce?


It. tastes. delicious! Really there are no good words to describe the fresh, juicy, satisfying flavor of the fruits and the rich colors of the veggies. Even if you are already buying organic in the store, this produce is just fresher. I've been avoiding fruit all winter because its tasted so bland but now I can't seem to get enough its so delightful.


There is no commitment. You can order or not whatever you'd like each week. If you go out of town you don't have to worry about a week's worth of fruits and veggies to eat or spoil. They also offer fresh baked bread from Dawn's Bread.


Its allows mealtime to be creative. Because each week the boxes are slightly different and the produce is geared towards being what is in season you might get new veggies you've never tried before like fresh artichokes, watercress, collard greens, or kale. See below for the most amazing red chard and artichoke lasagna you've ever tasted that we made last week and sauteed kale with scrambled eggs and salsa for breakfast.


You will commit to getting fruits and veggies into your diet everyday because you will be more conscious of the next order coming in and the faster spoil time of fresh roughage.


If you don't live near Crystal Lake visit  Community Supported Agriculture or Farmers Markets to support local farmers and get fresher produce.


Red Chard and Artichoke Lasagna


1 bunch chopped red chard divided in half
2 artichokes
lasagna noodles
jar of pasta sauce
mozzarella cheese


I used Trader's Joes pasta sauce, no cook noodles and quattro formagio cheese.


First you will need to cook the artichoke. If you've never prepared artichoke before check out these instructions. I steamed my artichokes with 3 or 4 cloves of garlic and a few bay leaves.


Spread a thin layer of pasta sauce and top with a layer of noodles.
Add half of red chard and sprinkle some cheese over it
Add another layer of noodles and sauce
Add the other half of red chard and artichoke sprinkle some cheese over it
Add another layer of noodles and rest of sauce
Cover top of lasagna with cheese


Cook at for 40 minutes covered and an additional 15 minutes uncovered.


Enjoy!


Sautéed Kale with Scrambled Eggs and Salsa


Sautée kale first then add eggs and a sprinkle of quattro formagio cheese. Garnish with salsa (my favorite is traders joes organic tomatillo and roasted yellow chili salsa)




Sarah Zender LAc


Neighborhood Acupuncture Place
230 Florence St
Crystal Lake IL 60014
815.893.9825
www.CLnap.com