2026 CSA Week 5 Recipes

bok choy with ginger sauce

Cut off the leaves of the bok choy and chop the stems to roughly the same size

To prepare the sauce - stir 3 tsp cornstarch, 1 1/2 tsp light soy sauce, 1 tsp oyster sauce, 2 tsp Chinese cooking wine, 1 tsp toasted sesame oil, 1/4 tsp cooking salt, and a pinch of white pepper in a jug until the cornstarch is dissolved, then stir in 1/4 cup water.

Put 1/4 cup finely julienned ginger and 2 tbsp vegetable oil in a large non-stick pan and turn onto medium heat. Once the ginger starts sizzling, sauté for 1 minute until it turns light golden and a bit floppy. Add the bok choy, then use 2 spatulas to toss in the gingery oil for around 15 seconds to coat.

Turn the heat up to medium, pour 1/4 cup water over the greens, cover with a lid, and steam for just 45 seconds.

Remove the lid and pour in the sauce mixture. Toss for 30 seconds until the sauce changes from murky to clear and thickens. serve over rice.

Spicy Spinach Pasta with and Cream Cheese

Cook 1 lb of pasta to al dente. Reserve 1 cup of pasta water, then drain pasta and set aside.

In a large skillet add 3 Tbsp olive oil over medium high heat. Add 1 minced clove of garlic,, and either 1 finely chopped chili pepper, or 1 tsp red pepper flakes. Saute for 3-5 minutes until tender. Add 3-4 cups of roughly chopped spinach, then saute until greens have wilted. Stir in cooked pasta and 1 cup of pasta water. Add 4 oz cream cheese, 2 Tbsp Parmesan cheese, and the juice of 1/2 lemon (or 1 Tbsp lemon juice). Toss to coat, then serve warm.

Kettle Corn Kale Chips

Preheat the oven to 350. Take all of the stems off of the kale. Mix together 2 tbsp oil and 2 tbsp honey. Toss kale in honey and oil put on a wire rack sitting on a cookie sheet. Bake for 10 to 15 minutes or until kale is crispy.

salad with cilantro dressing

Combine 1 cup sour cream. 1/4 cup white vinegar. 1/4 cup minced fresh cilantro, 2 Tbsp honey, 1 tsp salt, and 2 tsp garlic powder. Stir until combined.

Serve on a salad of red lettuce and cucumbers.

roasted beet salad

Preheat the oven to 400 degrees F. Peel and skin all the beets and in a preheated oven for 1 hour, or until tender when pierced with a fork. Let the beets cool slightly, then chop.

While the beets are roasting, toast 1 cup wheat berries in the oven for 10 minutes then boil wheat berries according to package directions.

In a large bowl, whisk together 1/4 cup olive oil, 2 Tbsp balsamic vinegar, 1 Tbsp Dijon mustard, 1 tsp honey, salt, and pepper.

Add chopped beets, cooked wheat berries, and 1/2 cup feta cheese to the bowl. Toss to coat. Serve immediately or chill for later.