2025 CSA Week 18 Recipes

Tomatillo Soup

Dice 1 red onion,1 bell pepper, and 1 pint of 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.

yellow wax beans with garlic

Remove ends from the wax beans. Place in a steamer and steam until tender. Toss with 1 Tbsp butter, i clove of garlic minced, salt and pepper.

salad with Garlic Parmesan Vinaigrette

1/4 cup grated Parmesan cheese, 3 tablespoons extra-virgin olive oil, 2 tablespoons white vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 garlic clove , minced salt and fresh ground pepper , to taste, add water for a thinner dressing.

Stuffed Acorn Squash

Cut acorn squash in half and remove the seeds and pulp. Place squash cut side down in a rimmed baking dish with 1/2 inch water. Bake in the oven at 350 for about 30-40 minutes, or until squash is fork tender.

While squash is cooking, in a large saute pan heat 1 Tbsp butter. Add 1/2 cup chopped onions, and 1 cup peeled and chopped apple. Cook until tender. In a bowl combine the apple mixture with 1/4 cup raisins, 1 Tbsp brown sugar, 1/2 tsp cinnamon, 1/2 cup shredded cheddar. Mix and stuff into squash. Return squash to the oven and cook for an additional 15 minutes or until the cheese is melted.

roasted summer squash

Preheat the oven to 450 degrees. Cut the zucchini in half and score it. drizzle it with 2 Tbsp olive oil, and 1 Tbsp honey. Roast in the oven for 20 minutes or done.