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Organics to You Weekly Newsletter - Week of August 24th, 2020
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Organics to You
Recipe of the Week
Lentil and Veggie Bowl

Gee Creek Lentils are a great source of protein and fiber! If you want to cook the lentils ahead of time, simply bring a medium size pot of water to a boil and add 1 cup of lentils. Cover, reduce the heat, andsimmer, stirring occasionally, for about 20 minutes or until tender. Drain any excess water, let cool. Use in any recipe that calls for cooked lentils. Experiment with adding your own favorite veggies to this recipe, there are so many good options!
For the bowl:
2 cups cooked rice (brown or white)
2 cups cooked lentils
4 large carrots
4 cups broccoli, chopped
4 cups summer squash, chopped
1 small onion
1 Tbsp olive oil
Salt and pepper

For the sauce:

4 Tbsp tahini
1/4 cup lemon juice
1 clove garlic, minced
1/2 tsp salt

- Preheat oven to 425 degrees.
- Add the summer squash, chopped carrot and onion to a roasting tray. Add olive oil and a generous sprinkling of salt and pepper. Use your hands to mix so everything is coated. Roast for 35-45 minutes until tender.
- In the meantime, steam the broccoli and cook the rice and lentils if you haven’t prepared them in advance.
- To make the tahini sauce, whisk the ingredients together until smooth and creamy.
- To assemble, divide everything between 4 bowls and serve right away. If you’re making this recipe in advance, store everything separately until just before serving.

Gee Creek Lentils can be added to your next order along with our other legumes and pantry items!
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This Week's Contents for the
SMALL BIN...

See other bin contents here

Peach - 1.25 lb**
Nectarine - 1.25 lb**
Gala Apples - 1.5 lb**
Summer Squash - 1 lb**
Green Kale - 1 ct**
Star Krimson Pears - 1.5 lb**
Broccoli - 1 ct**
Celery - 1 ct**
Green Bell Pepper - 1 lb**
Red Romaine Lettuce - 1 ct**
Beet Bunch - 1 ct**
Yam - 1.5 lb**

**Local +/ Farm-direct
 

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