2024 CSA Week 23 Recipes

sauteed honeynut squash

Skin and shred all of the honeynut squash. in a large pan and heat 2 Tbsp of butter. Add the squash and cook until tender. Remove from the heat and add 3 Tbsp of maple syrup 1 Tbsp butter, salt, and pepper.

creamy roasted tomatoes and pepper dip

Preheat the oven to 450°

Chop all of the cocktail tomatoes and 1/2 the peppers. Mince five cloves of garlic, 1 tsp parsley, and 1 tsp chives. Add everything to a shallow rimmed baking dish. Drizzle with 2 tablespoons of cooking oil Salt and pepper. Bake for 12 to 15 minutes or until the tomatoes are slightly charred and set aside to cool slightly.

In a large bowl add 1 1/4 cup room temperature cream cheese,  and 2/3 cup Parmesan cheese.  Add roasted tomatoes mixture Salt pepper and stir everything together.  Transfer to a cast-iron skillet or ramekin, sprinkle more Parmesan cheese on the top and bake for an additional 15 to 18 minutes or until the top turns golden brown.  Servo toasted bread

swiss chard stir fry with pork

Cook 1 cup rice, then set aside.

Cut 1/2 pound of pork into strips. Roughly chiffonade the Swiss chard by stacking the greens, rolling them, then slicing them thinly perpendicular to the roll. Chop the stems. Mince 1 clove of garlic. Slice 4-8 of pork chop into 1/2 inch slices against the grain of the meat.

Heat 2 tablespoons of oil in large wok. Place pork in hot oil and with salt and pepper to taste cook for about five minutes. Take out pork and set aside. Add another 1 tbsp of oil to the pan, then add the garlic and chopped greens and stems, cook over high heat. Once greens are wilted, remove from heat and add the coconut chili stir fry sauce.

To prepare coconut chili stir fry sauce combine- combine 1/2 can full fat coconut milk, 1 tbsp Siracha, 3 tbsp soy, and 2 tbsp lemon or lime juice. Serve the pork and greens atop a bed of rice.

carrot and chive risotto

Heat 2 Tbsp of olive oil in a large saucepan over medium heat. Add 1 diced onion, and 1 cup finely chopped carrots, and cook until softened, about 5 minutes. Add 2 cloves garlic, minced, and cook for 1 minute more. Add 1 cup rice and stir to coat in the oil. Cook for 1 minute more.

Add 1/2 cup dry white wine and cook until it is absorbed. Add 1 cup of the vegetable broth and stir until it is absorbed. Continue adding 3 more cups of broth, 1 cup at a time, stirring constantly, until the risotto is cooked through and creamy, about 20 minutes total.

Stir in 1/2 tsp nutmeg, 1/4 cup Parmesan cheese, 1/4 cup finely chopped chives. Add salt, and pepper to taste. Serve immediately.

cherry tomato pico de gallo

Combine all of the cherry tomatoes finely chopped, half of a large onion, 1/4 cup finely chopped parsley, 1 jalapeno pepper, finely chopped (for less heat remove ribs and seeds), 1 tsp salt, and 1 tbsp fresh lime juice. Stir to combine, refrigerate, and allow flavors to meld for several hours before serving.