We all know we need to eat more veggies in the pursuance of optimal health.
The team at Jackson Hall makes eating more veggies easy and delicious, as many offerings are full of plants and phytonutrient rich ingredients. And, our partner, Hungry Harvest makes getting your veggies easy-peasy with boxes of mixed produce that get automatically delivered to you weekly or bi-weekly, year round. Choose your size, product type, and frequency.
Hungry Harvest is a vegetable delivery service AND a movement! This sustainable company is on a mission to reduce the waste of food in our country by helping you eat more fruits and veggies. Not only do they contribute to saving these produce items, their movement also fights for hunger and for our environment.
Did you know that in this country, 20% of us live in food insecurity without reliable access to enough affordable, nutritious food? Hungry Harvest believes nutritious food is a right, not a privilege. Every Harvest that is delivered closes gaps in food access by supporting our reduced-cost Produce in a SNAP Markets & donations to local hunger-solving organizations.
Each first Wednesday of the month, our own Chef Julie Frans and Hungry Harvest team up and dive into a weekly harvest box, discussing and demonstrating ways to cook veggies at home in a fast, fresh and flavorful way.
Check out May’s week’s recipe, below. It only took less than 45 minutes to prep, cook, and serve. Try it at home! (Items in bold came straight from the Hungry Harvest box this week!) Congrats to”Jessie,” our lucky winner that got to take home the Hungry Harvest box of organic veggies.
Veggie Green Curry over Brown Rice and Green Salad with Orange Vinaigrette
Yield: 4 servings
Mixed Leaf Lettuce, washed and roughly chopped
Roma Tomatoes, diced
Orange Vinaigrette (recipe to follow)
1 shallot, minced
juice from 1-2 oranges
1 c olive oil
1 T honey
1 T Dijon
pinch of salt & pepper
Put all in a mason jar and shake vigorously.
Entrée: Thai Green Veg Curry over Brown Rice
2 c brown rice, prepared
½ yellow Onion, julienned
1 Sweet Potato, peeled & large diced
1 large zucchini, large diced
Broccolini, cut into pieces
¼ Pineapple, peeled, cored, large diced
2 cans coconut milk
2 c of water or veg stock
2 T green curry paste (or more if desired)
1-inch piece ginger root
3 garlic cloves, smashed and roughly chopped
Dash of honey, maple syrup, or brown sugar (optional)
A squeeze of 1/2 lime
pinch of salt
Heat coconut milk & water (or stock) in a saucepan. Add curry paste, a piece of ginger, and garlic. Whisk to combine curry paste into coconut milk. With liquid simmering, add diced sweet potato. Cook a minute or two, then add zucchini & broccolini. Simmer for about 5 minutes, then add in pineapple. Simmer about 5-10 more minutes, until veggies are soft. Remove ginger piece. Add torn basil leaves, honey, squeeze of lime and pinch of salt. Taste and adjust seasonings, if needed. To serve spoon veggies and broth over prepared brown rice.