2026 CSA Week 3 Recipes

Sauteed Beet Greens

Roughly chop 1 bunch of beet greens and finely chop the beet green stems.

Bring 2 Tbsp cooking oil (olive, canola, or other) to medium high heat. Add 2 cloves garlic, minced, finely chopped, and saute for 45 seconds until fragrant. Add the stems and saute another 2 to 5 minutes, then add greens and saute until tender, 2-3 minutes. Add 2 Tbsp apple cider vinegar, and stir to coat greens. Serve warm.

pak choy stir fry

Remove bottom of bok choy and chop into bite sized pieces. Chop 5 oz of mushrooms and set aside.

Heat 2 Tbsp peanut oil in a large wok. Add 2 cloves of garlic minced,1 tsp ginger minced and 1 green onion minced. Cook for about a minute and add the mushrooms. Cook for another 1 to 2 minutes until they just start to brown. Add 2 Tbsp rice wine vinegar, toss and add the bok choy. Cook until the choy just starts to wilt and add 1 Tbsp soy sauce, 2 Tbsp sesame oil. Cook for another 1 to 2 minutes. Serve over rice sprinkle with sesame seeds.

Mint Sauce for chicken or beef

Combine in a food processor or blender all of mint leaves (removed from stems) with 1/4 cup of parsley, 4 cloves of garlic, and 1 serrano (or jalapeno) pepper with seeds removed. Pulse the mixture into a paste. Add 1 tbsp of honey and 1 tbsp of Dijon mustard, and pulse again until ingredients are combined. Add 1/2 cup of olive oil in small batches until the mixture has become emulsified. Season with up to 1 tsp of salt and 1/2 tsp of black pepper. Transfer the mixture to a bowl and if the sauce needs to be thinned add a few tablespoons of water.

To serve- spoon the mint sauce over grilled or roasted chicken, beef or lamb.

Heritage Sweet Salad Dressing

To make dressing combine: 1/4 cup honey, 1/4 cup white vinegar, 1/2 teaspoon celery seed, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 cup tomato sauce, 1/4 cup minced onion (finely).

Spinach, Beet Frittata

Preheat the oven to 350F.

Rinse and lightly peel 1/2 bunch of beets, setting greens aside, and shred the beet roots. Mince 1 Tbsp garlic. Shred 1 cup of cheese. Crack 12 eggs into a bowl, then lightly stir.

In a large cast iron skillet, heat 3 Tbsp for oil and sauté the beet roots, and garlic for 3-5 minutes, until tender. Add spinach and cook another 1 to 2 minutes until wilted, Add eggs, then cheese, to pan and stir to combine, working eggs along edges.

Add to the oven and bake for 15-20 minutes, until the center is cooked through enough a fork comes out clean.