2026 CSA Week 14 Recipes

Chicken Enchiladas with Tomato Tomatillo Sauce

Preheat the oven to 400 degrees F. For the salsa: On a baking tray, roast all the tomatillos, 2 tomatoes, 1 onion quartered, 4 garlic cloves minced, and 1 jalapenos or chili pepper minced for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add 2 tsp cumin, 1 tsp salt, 1/2 cup cilantro, and 1/2 lime juiced and pulse mixture until well combined but still chunky.

For the enchiladas: Heat a 2 count of olive oil in a medium saucepan over medium heat. Add 1/2 onion diced and cook until soft and caramelized - this should take 5 to 7 minutes. Add 2 cloves of garlic and 1 1/2 tsp cumin then cook for a further minute. Sprinkle on 1/4 cup flour and stir to ensure the flour doesn't burn then gradually add 2 cups chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chili salsa, some additional fresh chopped cilantro and fold in 3 lbs shredded cooked chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large flameproof baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and microwave for 30 sec to soften. Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded Monterey Jack cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula, place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Tomato Sandwich

Spread mayonnaise on one side of a hoagie bun or sourdough bread. Add sliced tomatoes and a pinch of salt and black pepper. Onions and lettuce can be added if desired.

golden Pickled Beets and Zucchini

Rinse beets, cut off the ends and boil them until tender. Drain, reserving 1/2 cup beet water. Peel the beets, cut in half, then cut into half inch pieces, set aside.

Slice zucchini into 1/4 to 1/2 inch thick coins.

To make brine combine 1 pint white vinegar, 1/2 cup beet water, 1/2 cup maple syrup, and 1 tsp salt.

Place beets and zucchini in a 1 quart glass jar. Pour brine over vegetables, then allow to pickle in the refrigerator for 1 week before enjoying.

kale and onions, pasta

Cook 1/2 lb of pasta in salted boiling water until al dente.

Mince 2 cloves of garlic. Roughly chop the leaves of the kale.

In a large skillet add 2 Tbsp cooking oil over medium high heat, then saute 2 cloves minced garlic for 2-3 minutes, then add kale 1 handful at a time. Add 1/4 cup pasta water as leaves cook down. Add cooked pasta and 1 Tbsp of either capers, green olives, artichoke, or anchovy. Cook until pasta is tender, then deglaze with 2-3 Tbsp fresh lemon juice, about 1/2 lemon. Remove from heat and serve with 1-2 Tbsp Parmesan cheese per serving.

green bean stir fry

Cook 1-2 cups of basmati rice according to package instructions. Break 1 pint of green beans in half. Cut two carrots into matchsticks. Cut 1/4 bunch of celery greens and stems into 2 inch stalks. Mince 2 cloves of garlic and 1 tbsp of fresh ginger.

Bring a shallow pot of salted water to a boil. Add chopped beans, carrots, and celery. Boil for 3-5 minutes until vegetables are just tender, then drain.

In a deep skillet or wok, heat 2 tbsp cooking oil, canola or peanut oil, over high heat. Add garlic and ginger, then saute, stirring frequently, for 1 minute. Add cooked beans, carrots, and celery, and 3 tbsp soy sauce, 2 tsp sesame oil, and 1 tsp fish sauce. Over high heat, toss all vegetables, stirring frequently, for 1-2 minutes. Serve over cooked rice.