2026 CSA Week 9 Recipes

Roasted Tomatillo and Tomato Salsa

Take all of the tomatillos out of their husk. Place them on a baking sheet and broil for 5 minutes turning as they char. Add all of the tomatoes to the baking sheet. Also on the baking sheet 1 jalapeno, halved and with the seeds removed if you wish, and the bell pepper halved with the stem and seeds removed. broil for another 5 minutes and continue to turn everything as it chars. Remove from the oven and allow to cool. Add everything on the baking sheet to a blender, along with 1 clove of garlic, 2 Tbsp cilantro, 1/2 onion, 1 tbsp red wine vinegar, and the juice of 1 lime. Pulse until desired texture. Serve with chips.

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.

Lemon-Garlic Green Beans

Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add 2 Tbsp butter to green beans, and 3 cloves of garlic minced; cook and stir until butter is melted, 2 to 3 minutes. Add the juice of 1/2 lemon, salt and pepper to taste.

Roasted Pepper Dip

Coat all the peppers, and jalapeno with a thin layer of olive oil. Broil peppers for 3-5 minutes, then flip peppers over and broil another 3-5 minutes. Remove peppers from the oven and place in a bowl covered with plastic to allow peppers to steam while cooling. Once cooled enough to handle, gently skin the peppers. Finely chop peppers and set aside.

Combine 4oz cream cheese, 1/2 cup sour cream, and 1/2 cup parmesan cheese. Beat ingredients together until smooth. Add minced peppers, 1 tsp salt, 1/4 cup finely chopped red onion, and 1 clove minced garlic. Stir to combine ingredients, and serve, chilled, with crackers or pita chips.

roasted garlic bread

Preheat the oven to 400 degrees F. Cut the top off of the head of garlic, exposing the cloves. Drizzle with 2 Tbsp olive oil and season with salt and pepper. Wrap the head of garlic in foil and roast in a preheated oven for 30 minutes, or until the cloves are soft.

Remove the garlic from the oven and let cool slightly. Squeeze the cloves out of the head and mash them with a fork. Spread the mashed garlic over the slices of bread. Sprinkle with 2 Tbsp Parmesan cheese. Bake in a preheated oven for 10 minutes, or until the cheese is melted and bubbly.