Summer CSA 2024 Recipes
Week #1 recipe
Easy Eggs with Za’atar and Lemon Dressing
Ingredients:
8 eggs (two per person)
1 ½ Tbsp. lemon juice
3 Tbsp olive oil
1 Tbsp za’atar
Salt and black pepper
2 green onions, finely sliced.
Chile flakes to taste
Bring a medium saucepan of water to a boil. Once boiling, lower in your eggs one at a time. Boil for 8-10 minutes. Add in the chopped green onions in the last 30 seconds of boiling. Drain in a colander. Rinse under cold water. Let eggs cool briefly before peeling.
While eggs cook, whisk together lemon juice, olive oil, and za’atar in a small bowl for serving.
Peel and halve the eggs (either by cutting or simply by tearing them in half). Serve yolk side up. Top with green onions. Sprinkle them with salt, pepper, and za’atar dressing.
Week #2 recipe
Mixed Up Tacos
by Michelle M. Sharp of Meet the Minnesota Makers
1 lb. ground beef
1 bunch chard or kale, stems removed and chopped (I used Red Russian kale)
2 15-oz cans black or red kidney beans—drained and rinsed
10 oz bag of frozen corn (pull early so it thaws)
1 can black olives, drained and cut in half
1 Tbsp. Taco or Fajita seasoning
1/2 c. raisins
2 green onions, chopped
Tortillas, Mixed Greens or Taco Shells
Toppings:
Lettuce
Chopped Tomatoes
Sliced Radishes
Shredded Cheese
Smoky Salsa
Hot Sauce
Avocado
Place ground beef in a large skillet. Cover and cook until meat has browned. Drain fat from the pan.
Add in chopped greens. Cook for five minutes stirring occasionally.
Add beans, corn, olives, and taco seasoning. Cook, stirring frequently, until corn has cooked through. Stir in raisins and green onions.
While the filling is cooking, warm tortillas in a separate pan. Lightly toast on both sides.
Load tacos with toppings!
Week #3 recipe
Kohlrabi and Cabbage Stir Fry with Pork
by Michelle M. Sharp of Meet the Minnesota Makers
2 Tbsp. vegetable oil
1 pork tenderloin (about 1 lb), sliced into bite sized pieces
1 tsp. powdered ginger
1 tsp. garlic salt
½ cup chopped kohlrabi per person (I used 2)
½ savoy cabbage (slice long way and then cut into bite sized pieces)
2 green onions, chopped (both white and green portions)
3 Tbsp. soy sauce or teriyaki sauce
1 ½ Tbsp. fresh lemon or lime juice
Sliced radishes for garnish
Cooked noodles or rice for serving
Put the oil in a deep skillet (you’ll need the space for the cabbage before it cooks down). Heat pan at medium-high heat for one minute. Add pork. Cook until it starts to brown. Add ginger and garlic salt. Stir until fragrant.
Add kohlrabi, cabbage and onions. Cook until the vegetables soften to your preference. (I cook it a bit longer because my kids don’t enjoy cabbage when it’s crunchy).
Turn off the heat. Stir in soy sauce and lemon juice. Add salt and pepper to taste.
Serve with cooked noodles or rice. Top with thinly sliced radishes for added crunch and a fun pop of color.
Have fresh garlic, garlic scapes or ginger root? Swap those in for the dried spices. Using dried spices helps cut the prep time without sacrificing too much flavor. When you have scapes to enjoy from your CSA, have fun putting them to work.
Week #4 recipe
Spiced Lamb Meatball and Escarole Soup
1 ¼ pounds of ground lamb
3 large garlic cloves, minced (I used the entire bunch of scapes)
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons ground turmeric
½ teaspoon paprika
2 ¾ teaspoons kosher salt
1 ¼ teaspoons ground black pepper
2 tablespoons extra-virgin olive oil
2 large onions (I used the entire bunch of field onions)
¼ cup tomato paste
8 cups broth (I used homemade bone broth It could be a meat based broth or a veggie broth)
1 large head of escarole, torn into 2-inch pieces (I used two heads, and it was perfect)
15.5 ounce can of cannellini beans, drained and rinsed (I used chickpeas)
Lemon wedge for serving if desired
1. Make the meatballs: in a large bowl mix the lamb, garlic, coriander, cumin, oregano, turmeric, paprika, 1 teaspoon salt and 1 teaspoon pepper. Pinch off 1 ounce of lamb mixture and gently roll into a ball with your hands. Place it on a plate and repeat with the remaining lamb mixture.
2. In a large pot, heat the oil over medium-high heat. Add the meatballs and cook until golden brown and crispy on all sides, 7-9 minutes. Transfer to a plate.
3. Make the soup: Add the onions, ½ teaspoon salt and ¼ teaspoon pepper into the fat left from the lamb meatballs. Cook over medium-high heat, stirring often until the onions are golden and everything is softened. Add the tomato paste and cook, stirring continuously for about 1 minute. Continue cooking until the raw tomato flavor (scent) has lightened. Add the broth and a bit more salt (optional) and bring to a boil.
4. Add the escarole (beet greens/collards/Swiss chard could be a substitute), beans, and meatballs, return to a low simmer. Cook until the escarole has wilted, and the meatballs have cooked through.
5. Ladle into bowls and serve with a lemon wedge if desired.
My love affair with lamb started way back in my childhood, sparked by my desire to be just like my dad. (I hope everyone had a dad like mine!) His favorite holiday dish was a leg of lamb, and I eagerly followed in his culinary footsteps. It wasn't just about the lamb, though; it was about his passion for cooking. His curiosity and enthusiasm taught me to explore spices, textures, and regional cuisines fearlessly.
So, when Jack introduced me to escarole, saying it was a beloved staple in many Italian dishes, I knew I had to try it. Off to the trusty Google machine I went! Instead of finding a traditional Italian dish, I stumbled upon a delightful lamb soup recipe. I made it the other day and instantly fell in love. The spices were subtle and warming, the escarole was tender yet still had a slight crunch, and the broth had just a hint of tomato—perfect for someone like me who isn't a fan of tomato-heavy broths.
If you're even a little curious about using escarole, I highly recommend giving this recipe a try. Sit down, eat slowly, and savor your TODAY!
Happy cooking!
Week #5 recipe
Kale Salad Mix
2 heads Green kale, stemmed, chopped, and massaged
1 head of fennel, thinly sliced (I used two small ones)
2 red peppers, diced (I used the pepper that was in my fridge)
1 (15 oz.) can chickpeas, drained and rinsed
4 green onions, thinly sliced (I used two of the bunch onions)
1 cucumber, diced
3/4 cup toasted walnuts, chopped (any nut/crunch will do)
1/2 tsp Kosher salt
Lemon Tahini Dressing
2 cloves garlic, minced
1/4 tsp Kosher salt
1/3 cup tahini (I used skyr 1:1 and added two tablespoons of sesame oil for that tahini essence)
1 tbsp dijon mustard (I used course ground mustard)
1/2 cup lemon juice
2 tsp honey
1/2 cup extra virgin olive oil
Directions
clean and stem the kale; massage it with a teaspoon of salt, set aside
while the Kale is setting, mix the dressing together. It's super easy to pour all ingredients into a jar with a lid and shake until mixed well.
while the flavors of the dressing are blending and compounding into goodness, grab your preferred nut/crunch and toast either in the oven at 350 with a little pepper, salt, and oil until fragrant and golden in color; OR sauté using a little pepper, salt, and butter until the nut is fragrant and golden in color.
chop the rest of the veggies into the perfect size for your salad mixture
Once your veggies are chopped, your crunch is toasted, and your dressing is blended, it’s time to celebrate! Grab a fork, a bowl, a chair, and your favorite beverage. Sit back, relax, and enjoy every delicious bite!
Ingredients for Week #6 recipe Mediterranean Salad
Baba Ganouj
[I love Ganouj this time of year! So I make a big batch… it keeps for days in the fridge. If you
don’t- or if you’ve never tried the stuff and want to hedge your bets- a “normal sized” recipe
would be 2 eggplants and half the other ingredients]
4 mid sized Asian eggplant
1/3+ cup tahini
1/3 cup fresh lemon juice (more to taste?)
2 cloves garlic
Salt and pepper
Roast the eggplants as shown. Grill is best, but direct heat on gas stove is ok too (requires more
rotating than closed lid grill). When completely cooked to a near mush, remove from grill, put
on a cutting board, slice the charred skin lengthwise, and lay fruits open to cool for 10 minutes.
When cool enough to handle, scrape all meats out of eggplants, directly into the food processor.
A few flakes of charred skin in the processor is no harm at all (adds that smoky flavor!!).
Combine all other ingredients in the food processor, and puree until smooth. Chill to desired
eating temp, and serve with sliced cucumber or tomatoes, kohlrabi or turnip or whatever you
have on hand.
Cucumber Salad
3 cucumbers
2-3 Tbsp chopped parsley
3-4 oz cubed feta cheese (more to taste?)
Olive oil
Balsamic vinegar
1 big clove garlic
Salt and pepper
Peel and cube cucumber into ~3/4” chunks. Pre-mix oil and vinegar, pressed garlic and salt and
pepper in a cup. Mix everything together with a spoon, and chill.
Tabouli Salad
1 cup bulgur wheat
1 packed cup chopped parsley (curly or flat leaf will do)
1 packed cup chopped mint (I picked from household garden, tried to de-stem a bit).
2 cloves fresh Bad Dog garlic
~1.2 cup+/- fresh lemon juice, to taste
Salt and pepper to taste
Put dry bulgur in a bowl and cover with lots of fully boiling water. Fluff with a fork to spread
water through grain. Let stand ~10 minutes to absorb, then drain in a fine mesh colander. When
substantially dry, return to bowl and refrigerate until cool (2 hours is ideal, if you want really
refreshing fresh tabouli). Incorporate all other ingredients- including pressed garlic, salt and pepper pre mixed with lemon
juice in a cup- with cooled bulgur, and toss thoroughly. Add more salt and pepper to taste.
Serve with fresh chopped tomato.
Week #7 recipe
Soba Noodle Salad
By Michelle M Sharp of Meet the Minnesota Makers
1 8-ounce package soba noodles
1 8-ounce package firm tofu, cubed
2 cups green beans
1 onion with greens
1 whole cucumber, sliced and cut into semicircles
Sliced radishes or Hakurei turnips
Dressing:
1 tsp. sesame oil
4 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp. lime juice
Cook soba noodles according to package direction. Add the beans and onion bulb boiling water during the last three minutes of cooking. Add the onion greens just before draining the water.
Drain into a colander. Rinse with cold water.
In a large bowl combine sesame oil, soy sauce, vinegar, and lime juice. Add tofu. Add noodles with veggies. Toss to combine. Chill for an hour.
Add cucumber and radish slices just before serving.
Try a toasted sesame oil for the dressing for a deeper flavor.
Week #8 recipe
Zucchini Slaw with Buckwheat and Feta
¼ cup buckwheat groats
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
¼ cup finely chopped red onions
¼ cup chopped parsley
1 teaspoon dried oregano
½ teaspoon salt
1/8 teaspoon ground black pepper
2 medium green or yellow zucchini (about 3 ½ cups shredded)
1/3 cup crumbled feta
In a dry cast iron skillet on low heat, toast the buckwheat groats for 4 to 5 minutes, stirring frequently and taking care not to scorch them. Set aside to cool.
In a salad bowl, whisk together the lemon juice, olive oil, onions, parsley, oregano, salt, and pepper. Shred the zucchini using the large holes of the grater and add it to the bowl. Toss well. Just before serving, stir in the cooled, toasted buckwheat groats and top with the crumbled feta.
Variations:
You can substitute mint for the parsley, chives or scallions for the red onions, shaved Parmesan or farmers cheese for the feta, toasted almonds for the buckwheat. Options are endless…
SAVOR YOUR TODAY!!
Week #9 recipe
Eggplant Adobo
Ingredients
5 medium size Chinese eggplants, ends trimmed
½ cup vegetable oil or more as needed
⅓ cup vinegar
¼ cup soy sauce
¼ tsp freshly ground pepper
5 cloves garlic, chopped
1 tsp sugar
Instructions
Prepare the eggplants by cutting in half lengthwise and then cutting each half into 2-inch pieces.
Heat vegetable oil on wok or non-stick frying pan. Fry eggplants, in batches until brown on both side, adding more oil as needed. Drain on paper towels. Set aside.
Pour off excess oil from pan. Add vinegar, soy sauce, ground pepper, garlic and sugar to the pan; bring to a boil. Add fried eggplants, lower the heat to medium, cover and cook for 2-3 minutes or until eggplants are soft. Gently stir to coat eggplants with the sauce. Turn off the heat and leave the covered pan on the stove for couple more minutes (the eggplants will continue cooking). Then transfer to a serving plate.
Serve with steamed rice and enjoy!
Additions/Variations:
I caramelized one red onion (with avocado oil) before making the Adobo sauce.
I also use sushi rice to ensure a hearty and comfort filled meal.
Savor your TODAY!!
Week #10 recipe
Mexican Street Corn Salsa
Ingredients:
avocado oil spray, or extra light olive spray
2 cups of prepared sweetcorn (charred on a cast iron or on a grill adds a nice depth of flavor)
2 tablespoons mayonnaise
1/2 lime, juiced or about 2 tablespoons
2 tablespoons minced cilantro
1/2 teaspoon ancho chili powder
1 pinch kosher salt, or to taste
2 tablespoons crumbled cotija, queso freso or feta cheese
Mix together and enjoy!
Week #11 recipe
Antonio's Salsa Verde
16 tomatillos
Serrano Chiles to your heat preference *
Cooking Oil
1 large clove of garlic
½ tbsp Knorr Suiza Chicken Bouillon *
¼ bunch cilantro
Salt to taste
1) Remove the wrapper leaf from the outside of your tomatillos. Place tomatillos and serrano chiles in a skillet with a little oil. Cook with the lid on until they are well cooked- soft and starting to blacken.
2) Pour the tomatillos and chiles into a blender or food processor with the garlic, cilantro, chicken bouillon, and salt to taste. Blend until smooth and adjust salt as needed.
Notes:
Antonio used about 18 small serrano chiles for a fairly spicy salsa, as you see pictured. The Featherstone serranoes are quite a bit bigger and he suggests you start with only two if you’re cautious about heat or 8-10 if you like it spicy!
You can also use jalapenos in place of serranoes. Featherstone peppers tend to be very SPICY! -Antonio says he would use 10 but you may want to start with 1 or 2!
Knorr Suiza is a brand of bouillon commonly used in Mexico. You may have to adjust the amount used if you have a different brand on hand.
Week #12 recipe
Spice Up Your Day with Fresh Jalapeño Cornbread!
Experience a delightful twist on a classic favorite with our fresh jalapeño cornbread! Made with organic jalapeños, this recipe brings just the right amount of heat to a moist, golden cornbread. Perfectly balanced with a touch of sweetness, each bite offers a flavorful burst of fresh jalapeño goodness. Whether served as a side or enjoyed on its own, this cornbread is sure to add a delicious kick to your meal or sweet treat.
Ingredients
1 cup flour
1 cup cornmeal
2/3 cup sugar
1 teaspoon salt
3 ½ teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
4 small jalapeno peppers, diced
Cooking Directions
Preheat oven to 400 degrees
Lightly spray a baking pan
In a large bowl combine the flour, cornmeal, sugar, salt and baking powder and mix
In a separate bowl combine egg, milk and olive oil and beat
Combine both bowls and mix well
Add jalapeno peppers and mix well
Pour into baking dish
Bake 20-30 minutes (depending on how thick your pour) or until cornbread is done in the middle
Week #13 recipe
One-Pot Fresh Tomato Pasta
Tomatoes out of season? Use canned or frozen to get that fresh-from-the vine taste. This truly is a one-pot recipe and a fairly quick meal. Dress it up with sauteed veggies or serve with a side of meatballs.
Ingredients:
16 ounces pasta, if using spaghetti or fettuccine, break the noodles in half
Olive oil, three to four tablespoons–enough to cover the bottom of the pan
2 Tbsp. tomato paste
4-6 cups tomatoes, roughly chopped
Generous handful of fresh basil leaves, slivered
Salt
4 c. water
3/4c. Shredded parmesan cheese
Optional Toppings:
Fried Zucchini
Sliced Olives
Crushed Red Pepper Flakes
Garlic
Sauteed Mushrooms
Cooked Beans
Directions:
Put the olive oil in a deep skillet or a medium dutch oven. Add tomato paste, tomatoes, water, 1 tsp. salt, and basil to pot. Bring to a boil over medium-high heat. Cook until gently bubbling and tomatoes have started to break down.
Add pasta. Stir frequently to prevent sticking. Once pasta is cooked through, shut off the heat and stir in the parmesan cheese. Sauce will thicken as it stands.
Serve in bowls with desired toppings.
Week #14
Lucky Cucumber Salad
From Michelle M. Sharp of Meet the Minnesota Makers
I call this recipe lucky because there are never any leftovers. 😃 My whole family, especially my kiddos, love the combo of tang with a hint of sweet.
For more adventurous palates, add a sprinkle of red pepper flakes to the dressing. I sometimes add a splash of sesame oil and give it one last toss before serving.
To give the flavors time to meld, this combo benefits from 30 minutes to an hour of resting time in the fridge. When making this as a part of dinner, I prep the salad first and let it sit while we get everything else together.
Lucky Cucumber Salad
2 ½ Tbsp rice vinegar or champagne vinegar
2 tsp sugar
1 Tbsp soy sauce
2 cucumbers, peeled and sliced (remove seeds if you like–I only do this if they’re tough, which I haven’t run into this season with our Featherstone cucumbers)
Sesame seeds and cilantro or mint leaves for garnish
Mix the vinegar, sugar, and soy sauce in a small bowl. Stir until the sugar dissolves.
Put the cucumbers in a mixing bowl. Pour the dressing over the cucumbers. Stir well to combine. Place the bowl in the refrigerator for at least 30 minutes before serving.
Sprinkle with sesame seeds and fresh herbs of choice. Add a splash of sesame oil or a bit of red pepper flakes if desired.
Week #14
Arugula-Goat Cheese Phyllo Pie
Ingredients
2 (5-oz) pkg baby arugula
¼ cup plus 1 Tbsp olive oil, divided
6 large eggs
¾ cup half-and-half
3 Tbsp finely chopped fresh basil
3 Tbsp finely chopped fresh parsley
3 Tbsp finely chopped fresh dill
½ tsp Dijon mustard
½ tsp garlic powder
½ tsp kosher salt
½ tsp pepper
12 sheets frozen phyllo dough, thawed (keep covered with a damp towel)
1 (4-oz) log goat cheese, thinly sliced
Instructions
Preheat oven to 350 F. Cook arugula in 1 Tbsp hot oil in a large skillet over medium heat 3 to 4 minutes or until wilted, stirring occasionally.
Whisk together eggs, half-and-half, basil, parsley, dill, mustard, garlic powder, salt, and pepper in a large bowl.
Layer phyllo sheets in a lightly greased 9-inch pie plate or tart pan, brushing with remaining ¼ cup oil between layers.
Spread arugula over phyllo in pie plate. Pour egg mixture over arugula. Top with cheese.
Bake 30 to 40 minutes or until golden and set. Cut into wedges. Sprinkle with more fresh herbs, if desired.
Side Dish Ingredients
1 (5-oz) pkg spring mix
1 cup seedless red grapes, halved
1 cup strawberries, quartered
1 (4.4-oz) pkg blueberries
½ cup sliced almonds
3 Tbsp olive oil
3 Tbsp balsamic glaze (or use balsamic vinegar)
Side Dish Instructions
Toss together all ingredients in a large bowl.