2026 CSA Week 21 Recipes

Kale & Apple Salad with Honey-Lemon Dressing

To make dressing combine 4 Tbsp lemon juice, 2 Tbsp extra virgin olive oil, 1 Tbsp honey, 1/2 tsp salt, 1/4 tsp black pepper.

Chop apples into bite sized pieces, then add to a bed of kale that has been chopped and massaged. Pour dressing and serve.

White Chicken Chili with Mixed Peppers

Cook 1.5 cup dried white beans (either navy, cannellini, or great northern) for 1-2 hours, until fork tender. Or use 2 15 oz cans of reduced sodium white beans. Dice all the peppers. Dice 1 small yellow onion. Mince 3 cloves of garlic.

Add 2 Tbsp cooking oil to a 6 quart stock pot over medium high heat. Add 2 boneless skinless chicken breasts, about 1 lb, to the stock pot and cook until the breast has browned, then turn breast over and brown on the other side, then remove chicken from stockpot and set aside to cool. When chicken breast is cool enough to handle, shred with fingers.

Add another 1 Tbsp cooking oil to the stock pot, then add all diced peppers and onion. Cook, stirring frequently until vegetables become fragrant, 3-5 minutes, then add minced garlic and cook for another 2 minutes. Add 2 tsp cumin, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp ground black pepper. Add chicken breast back to the stock pot along with cooked white beans, 4 cups chicken broth. Bring to a boil, then reduce to a simmer and cook until chili has thickened.

Serve with toppings of your choice, such as fresh chopped cilantro, a squeeze of lime juice, sour cream, shredded cheese, and crushed tortilla chips.

Honey-Grilled Delicata Squash

Cut delicata squash in half long ways, then scoop out the seeds. Turn the squash flat side down and cut in half inch pieces (once cut they will resemble creasents). Toss squash with 2 tbsp olive oil, 2 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Grill squash until charred on both sides and tender. It’s best to use a grill grate if you have one.

Baba Ganoush

Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. LIghtly oil the surface of 1 large eggplant, or 2 small, with olive oil, then puncture the eggplant with a fork in 3-5 places around the surface. Place the eggplant on a rimmed baking sheet and roast for 30-40 minute, until the interior is very tender and the skin is collapsing.

Allow eggplant to cool before handing. Peel off the skin and remove the top, then add the flesh to a blender or food processor.

Add 2 cloves minced garlic, 2 Tbsp lemon juice, 1/4 cup tahini, and 1/3 cup olive oil to the eggplant. Blend until creamy. Stir in 2 Tbsp finely chopped parsley, 3/4 tsp salt (to taste) and 1/4 tsp ground cumin. Sprinkle with chopped parsley and smoked paprika before serving. Serve with accompaniments of your choice. It’s also great on sandwiches!

Tomatillo Soup

Dice 1 red onion, 2 green onions,1 bell pepper, and all of the 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.