2025 CSA Week 12 Recipes

Tomatillo Soup

Dice 1 red onion, 2 green onions,1 bell pepper, and 1 pint of tomatillos. Mince 2 cloves of garlic, and 1/2 -1 thai chili pepper. Finely chop 2 tbsp parsley.

In a deep stock pot bring 2 tbsp cooking oil to medium high heat and add onions, peppers, and garlic. Saute for 3-5 minutes until tender, then add tomatillos, 1 tsp salt, and 2 tsp cumin. Saute for another 3-5 minutes. Add 1 quart of chicken stock and 1 skinned chicken hind quarter, to be shredded once cooked through, or 1 lb diced chicken breast. Add parsley. Bring soup up to a boil, then reduce heat and simmer for 30-45 minutes. Serve with a dollop of sour cream.

Stuffed Peppers

Cook 1 cup of quinoa, 1 cup of pinto beans. Cut 6 peppers in half lengthwise, remove stems and seeds, and place on a rimmed baking dish with 1/2 inch of water set aside.

Sautee 1 cup finely chopped green onions (about 3 green onions), 1 clove garlic in oil until soft. Add 3 cups tomato sauce, 1/2 cup diced tomatoes, 1/4 tsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir in cooked quinoa and pinto beans. Simmer for 15 minutes. Remove from heat and stir in 1 cup shredded manchego cheese.

Fill peppers with stuffing, top with more cheese if you would like. Cook at 350F for 20 to 30 minutes or until peppers are soft.

Parmesan Carrot Risotto

In a saucepan, bring 1 quart chicken broth to a bare simmer over medium.

In a large saucepan, melt 1 tablespoon butter over medium. Add 1 medium onion sliced and all the carrots diced; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in 1 1/4 cups rice. Add 1/2 cup white wine; cook, stirring, until absorbed, 1 to 2 minutes.

Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (add 1 quart of broth total).

Remove risotto from heat. Stir in 1/4 cup Parmesan and 1 tablespoon butter, and season with salt and pepper.

green bean salad

Steem all the green beans until tender. Immediately plunge them into a bowl of ice water to stop the cooking process and drain.

In a small bowl, whisk together the 2 Tbsp olive oil, 1 Tbsp balsamic vinegar, 1 Tbsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp pepper.

In a large bowl, combine the green beans, 1/4 cup red onion chopped, 1/4 cup walnuts chopped, and 1/4 cup crumbled feta cheese. Pour the dressing over the salad and toss to coat.

Serve chilled or at room temperature.

street corn salad

Peel back the husk, but leave it attached. Thoroughly clean the corn silk. Replace the husks and soak the whole cobs in clean water. Place the cobs on the grill, and turn every few minutes for about 15 minutes total. I would peel back the husk for the last bit of cooking on the grill. Try to get some char on the corn.

To make dressing combine: 3 tablespoons sour cream, 2 tablespoons mayonnaise, 4 tablespoons fresh lime juice approximately 2 limes, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon kosher salt;