2026 CSA Week 4 Recipes

bok choy over eggs

Cook 2 cups of rice. combine 1/2 cup soy sauce, 1 tsp sesame seed oil, 1 cup chicken stock, and 1 tsp cornstarch dissolved in water, set aside. soft scramble 5 eggs. chop and saute bok choy until chared and wilty. Add sauce mixture and cook until thickened.

to plate, put rice in a bowl, top with eggs, and bok choy mix.

chimichurri

Combine all of the cilantro, and 1 1/4 cup green garlic (tops), roughly chopped, in a blender. Add 3 green garlic bottoms, all of the pablano pepper (roughly chopped), 1/4 cup red wine vinegar, 1/2 cup olive oil, 1 tbsp dried oregano, 1/2 cup water, 1 tsp sea salt. Mix well and serve over roasted or pan-fried chicken breast.

Kale Salad with Creamy Creamy Dressing

Roughly chop 1 bunch of kale. Massage greens with hands to increase tenderness, then add to a serving bowl with 1/4 cup toasted and chopped walnuts.

To prepare creamy cilantro dressing- finely chop 1/4 cup cilantro and 1 tbsp finely chopped green garlic. Combine cilantro and green garlic with 1 cup mayonnaise, 1/2 cup plain Greek yogurt, 2-3 tbsp fresh lemon juice or white vinegar, 1 tsp salt, 1 tsp Worcestershire sauce, and ground black pepper to taste.

Dress kale with creamy dressing, add additional garnishments as desired.

Spring Greens Salad with Balsamic Dressing

Rinse baby lettuce in ice cold water.

To prepare balsamic dressing- finely grate 1 tsp green onion. Combine 1 tbsp balsamic vinegar with 1/4 cup olive oil, grated green onion, 1/2 tsp salt, and ground black pepper.

Drizzle dressing over lettuce and top with walnuts or additional garnishes.

Salad with Ginger Dressing

In a blender combine 1/2 cup olive oil, 1/4 cup rice vinegar, 2 tbsp soy sauce, 2 cloves garlic, 2 tbsp fresh ginger, peeled and minced, 1 tbsp tahini, 1 tbsp honey, 1/2 tsp sesame oil. Blend until smooth. Serve with the lettuce.