2025 CSA Week 22 Recipes

Poblano Chicken Risotto

Roast the poblano peppers in your oven. Rub the pepper with olive oil and then broil your poblano peppers for 10 -15 minutes, turning your peppers occasionally to get that char working all the way around the peppers. Once charred, move your poblano peppers to a bowl and cover it with plastic wrap. Let it sit for 15 minutes and then once the peppers are cool enough to handle, peel the skin off and discard it. Dice the peppers into small pieces. While your pepper is resting, lay out 6 pieces of bacon on a cookie sheet and bake for 15-20 minutes in a 400 degree oven. Once your bacon is crisp, remove the bacon to a paper towel covered plate to drain away the grease and set aside. Once cool enough to handle, chop into small pieces.

Cut 1 chicken breasts into bite sized pieces and lightly season with lemon pepper seasoning. In a large pot over medium high heat, add 2 tablespoons of olive oil and your chicken pieces. Cook for 5 - 7 minutes or until the chicken is cooked through and no longer pink in the middle. Remove the chicken from the pot and set aside.

Using the same skillet, add 4 tablespoons butter and once melted, add 1/2 cup diced green onions, and 3 cloves of garlic, minced, and cook for 1 minute. Add 1 cup rice and stir to mix, coating the rice in the butter and onions. Add in 1 cup dry white wine and using a whisk or spatula, scrape up the bits of spice and chicken left on the bottom of the pan. Add a ladle of stock and stir. Once all of the liquid has been absorbed, add another ladle of stock and combine. Repeat this back and forth until all of your stock has been used (6 cups). This should take about 15 – 20 minutes. Once the risotto is soft and creamy, add in the diced poblano pepper, 3/4 cup Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, remaining butter, green onions, bacon and cooked chicken pieces. Add a squeeze of lemon, stir to combine and serve immediately.

Delicata Pizza with Caramelized Onion

To make quick pizza dough combine 2 1/2 cup bread flour, 1/2 tsp salt, 1 tsp sugar, 1 cup water, 2 Tbsp olive oil, 2 1/4 tsp active dry yeast. Mix dough and allow to rise for 30 minutes.

Cut delicata squash in half, scoop out the seed cavity, and cut into 2/4th in half creasants along the width of the squash. Chop 1 onion into strips. Add 1 Tbsp cooking oil to a skillet, then add onion and saute until caramelized and fragrant, then set aside.

After the dough has risen, punch dough down, then form into a round or square pizza dough, and spread over an oiled cooking sheet or pizza stone. Top pizza crust with a thin layer of pizza sauce, then add a thin layer of mozzarella cheese. Add a thin sprinkling of Parmesan cheese along the perimeter of the crust. Arrange the delicata squash and caramelized onions evenly across the pizza.

Bake in a 450F oven for 20 minutes, or until the crust becomes golden brown.

pickled radish tacos

To make pickled radishes, heat 3/4 cup apple cider vinegar, 3/4 cup water, 3 tbsp maple syrup, honey OR sugar, and 1 Tbsp salt over high heat, just until salt and sugars dissolve. Add any combination of spices such as 1/2 tsp red pepper flakes, 1/5 tsp whole mustard seed, 1/5 tsp fennel, 1/2 tsp Chinese Szechuan or whole black peppercorns. Remove from heat, add 1 bunch thinly sliced radishes to a 1 quart jar or container, then pour pickling liquid overtop. Put in the refrigerator and allow to pickle for at least 1-2 days, or up to several weeks. Pickles will keep for up to 6 months.

Brown chorizo in a pan drain and set aside. Rinse and chop lettuce, cilantro, and green onions. assemble tacos with chorizo, lettuce, green onions, cheese, sour cream, and pickled

Easy Cherry Tomato Focaccia

In a cold medium skillet, combine 1/2 cup extra-virgin olive oil, 3 garlic cloves, finely minced, and 1/4 tsp ground black pepper. Place the pan over low heat and cook, stirring occasionally, 5-10 minutes until garlic becomes aromatic, but before it browns. Set aside.

In a large bowl combine 1 cup warm water, 2 1/4 tsp yeast, and 1/2 tsp honey. Stir, then let sit for 5 minutes.

Add 1 cup flour and 1/4 cup infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3-4 times until flour has moistened, then let sit for 5 minutes. Stir in 1 1/2 additional cups of flour and 1/2 tsp sea salt. Knead dough either by hand or in a bread mixer or machine. Allow to rise for 1 hr in a large oiled bowl covered with a warm, damp towel. .

Preheat the oven to 450F. Cut about 20 cherry tomatoes in half. Using 2 Tbsp of remaining garlic-infused oil to grease a 9x13 inch rimmed baking sheet. Transfer the dough to the baking sheet then spread it out and press it down with your fingers. Use your fingers to dimple the dough, then press the cut cherry tomatoes evenly throughout the bread. Drizzle the top with the remaining 2 Tbsp of infused oil. Let the dough rise for 20 minutes until it's puffy, then bake until golden brown, about 15-20 minutes. Cool the baked focaccia bread on a wire rack.

Tomato, Red Onion, and Mint Salad

Cut in half, then core 3-4 medium tomatoes. Thinly slice tomatoes into bite sized pieces. Thinly slice 1/2 red onion. Finely mince 2 tbsp of mint. Combine all ingredients in a bowl and toss with 2-3 tbsp olive oil and 1 tsp salt. Dress with the zest of one lemon.