Organics to You Weekly Newsletter - Week of June 15th, 2020
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Organics to You
Recipe of the Week
Sheet Pan Fish and Veggies

1 lb potatoes cut into bit-sized pieces
1 bag sea beans
1.5 lbs white fish like cod, halibut, tilapia, bass or flounder
1 or 2 lemons
Olive oil
Salt and pepper
Herbs such as dill, parsley, or chives

Preheat your oven to 425 degrees
Pull out a sheet pan and line it with parchment paper
In a bowl toss your potatoes with olive oil to coat and then season with salt and pepper
Do the same with your sea beans
Arrange the potatoes and sea beans on your sheet pan leaving some space for your fish fillets
Lay your fillets on the sheet pan drizzle with olive oil, season with salt and pepper, and give it a good squeeze of lemon
Bake for about 20 minutes until potatoes are fork tender and the fish is flaky
Serve topped with chopped fresh herbs and another squeeze of lemon

This recipe was inspired by our amazing customer Alison Rosenblum (Thanks, Alison!) who says she enjoys her sea beans with white fish and lemon if she isn't snacking on them raw!
Recipe adapted from The Dinner Shift
This Week's Contents for the

See other bin contents here

Sea Beans - 1 bag**
Shiitake Mushrooms - 1 bag**
Berry Cherries - 0.75 lb**
Red Potato - 1.5 lb**
Zucchini - 0.75 lb**
Local Berries (black, rasp, golden rasp) - 1 ct**
Jazz Apples - 3 ct**
White Nectarine - 3 ct
Valencia Orange - 3 ct
Carrots - 1 bunch
Red Romaine Lettuce - 1 head**
Collard Greens - 1 bunch**
Curly Parsley - 1 bunch**

**Local +/ Farm-direct


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