How to use your CSA Box: Part Two


Today we’re taking our CSA box ingredients into the wild world of dinner side dishes. I can tell that you’re on the edge of your seat. Believe me when I say there’s nothing quite as exciting as spiraling carrots into noodles.

Ok, maybe its time for me to get a life outside of produce. That’s a topic for another post.

After yesterdays recipes, here is where we stand with our CSA box for the week




-Pickling Cucumbers: partially used

-Radishes: partially used

-Avocados: partially used


-Green Beans: partially used


-Carrots: partially used


I’m starting off my day with another slice of avocado toast using the other 1/2 of the avocado from yesterday, and following it up with another helping of yesterdays antipasto pasta salad for lunch. I usually get about 3 days worth of lunch salads with a  recipe like that.

Moving on to dinner. Today I’ll be tackling the rest of the carrots that I received.

Raw Carrot Pasta with Peanut Sauce

My new love is making veggie noodles. I recently got this Mastrad Veggie Spiraler that comes with 3 different attachments for making different shaped noodles.

I spiraled the rest of my carrots into a big pile then mixed up a sweet and spicy peanut sauce to toss them in. I served them up with some grilled chicken. Simple right? Talk about a light and fresh summer meal.

Raw Carrot Pasta with Peanut Sauce

Although The Hubs doesn’t agree with my theory that veggies noodles satisfy the same cravings as actual pasta, I think your family will find that turning veggies into noodles is a fun new way to experience the same old ingredients.

I think part of the reason people get stuck with a CSA box is because all they can think of is salad and steamed vegetables. Produce can be both versatile and simple at the same time. Perhaps a little inspiration is all you need.

Other suggestions:

Raw Zucchini Pasta 

Summer Squash Salad with Crispy Prosciutto 

Zesty Pasta Giardiniera 

Raw Carrot Pasta with Peanut Sauce

Raw Carrot Pasta with Peanut Sauce
  • 5 large carrots, peeled and spiraled into noodles
  • 2 tablespoons creamy peanut butter
  • 4 tablespoons almond milk
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon Sriracha sauce
  • 2 large cloves garlic, minced
  • 1 tablespoon Gourmet Garden fresh ginger
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • ½ cup chopped peanuts
  • 2 Tbsp finely chopped thai basil
  1. Place carrots in a large bowl.
  2. In a small bowl, whisk together peanut butter, almond milk, soy sauce, Sriracha, garlic, ginger, and lime juice until well combined. Season with salt and pepper to taste.
  3. Toss the carrots with several large spoonfuls of dressing. Add more until desired coating is reached.
  4. Toss in peanuts and thai basil.
  5. Serve

How to use your CSA Box: See the full series

Day One | Day Two | Day Three | Day Four | Day Five


  1. Mary says

    Ooo, this sounds delightful! I bet this would also work as a nice warm salad dressing if you sauté the garlic and heat the condiments. It would be a nice contrast to the fresh carrots.


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