2026 CSA Week 11 Recipes

Creamy Roasted Green Beans and Potatoes

Remove ends from green beans and cut them into 2 inch pieces. Wash the potatoes and cut them into 2 inch pieces. Toss in 3 Tbsp olive oil. Spread out on a rimmed baking dish sprinkle with salt pepper and 1 Tbsp minced dill. Roast in the oven at 425 for 25 to 35 minutes or until vegetables are soft and starting to char.

Mix together 1/2 cup sour cream, 1 Tbsp white vinegar, 1 tsp honey, 1 clove of garlic minced. Toss with vegetables and serve.

Creamy Zucchini and Pepper Pasta with Basil

Slice 1 zucchini into thin coins, then cut in half. slice 1 sweet pepper and half one red onion. Mince 2 cloves of garlic.

In a large, deep-dish skillet add 3 tbsp cooking oil over medium high heat. Add chopped zucchini, pepper, onion, and garlic. Add 2 tsp salt, 1/2 tsp pepper, then saute for 5-7 minutes, stirring frequently, until tender. Add 2 cloves minced garlic and cook for an additional 2 minutes.

Cook 1 lb of pasta until slightly al dente, then reserve 1/4 cup pasta water, and drain the rest.

Once vegetables are tender combine pasta and pasta water with vegetables and remove from heat. Add 1/2 cup heavy cream and 1/4 cup Parmesan cheese. Finely chop 1/2 oz of basil and stir into pasta. Add additional salt and pepper to taste.

roasted carrots

Cut carrots into bite- sized pieces. Mince 1 clove of garlic. Toss carrots with 3 Tbsp olive oil and spread out on a rimmed baking dish. Add salt and pepper, and roast at 450 for 30 to 45 minutes or until the veggies are tender. Can be served with a cooked grain or rice to make it a more complete meal.

Roasted Tomato and Pepper Dip

Preheat the oven to 425F degrees. Slice two peppers in half lengthwise and remove seeds and stems. Set onto a large baking sheet skin sides up. Slice all the tomatoes in half lengthwise and set them onto the baking sheet with the peppers, skin side up. Bake for about 30 minutes, or until the skins are nicely charred. Remove, cool, and peel. Set the peppers and tomatoes into a food processor.

While peppers and tomatoes are cooking, add 4 cloves of garlic and 1/2 cup of olive oil to a pot and bring to low heat. Cook the garlic in the oil for 15 minutes or so, until the garlic becomes nice and tender. Cool and add oil and garlic to the food processor. Process until fairly smooth. Add 1 Tbsp honey and salt to your personal taste. Mix well. Serve with fresh bread.

Sausage, Black Bean and Cheese Stuffed Banana Peppers

Cut 5 banana peppers in half down the center, then remove the ribs and seeds. Place the peppers facedown in a rimmed baking pan and add 1/4 inch of water. Bake at 400F for 20-30 minutes, or until peppers are tender.

Dice 1/4 cup onion, 1/4 cup celery, and mince 1 clove garlic. Add 1-2 Tbsp cooking oil to a skillet over medium high heat and saute onion, celery, and garlic for 5-7 minutes, until they begin to brown. Add 1/2 lb of Italian sausage and cook until sausage is cooked through, about 5 minutes. Add 1/2 cup quinoa, 1 tsp salt, and 1.5 cup water to the skillet and cook until the quinoa is tender and the water has evaporated, about 8-10 minutes.

Cook 1/3 cup dry black beans in water for about 60 minutes, or until tender. Then drain and rinse. Or use 1/2 can of precooked black beans.

To make stuffing, in a mixing bowl combine 1/2 cup cooked black beans with 1.5 cups of cooked sausage, quinoa, and vegetable mixture. Add 1/2 cup shredded cheddar cheese.

Place cooked banana peppers face up on an oiled baking sheet, then add several heaping spoonfuls of the stuffing to each pepper. Sprinkle an additional thin layer of cheddar cheese or Monterey Jack cheese over the peppers. Bake at 400F for until additional 10-15 minutes, or until the cheese has melted.