2024 CSA Week 24 Recipes

tomato soup

Dice 2 lbs of tomatoes. Mince 2 cloves of garlic, and finely chop 1 oz of oregano (half bag). Add 1 tbsp olive oil to a deep stock pot over medium high heat and saute garlic for 2-3 minutes. Add diced tomatoes, 1 pint of chicken stock, and salt and pepper to taste. Bring soup to a boil and cook for about 5 minutes. Then reduce heat and simmer for about 15 minutes. Add oregano and cook until wilted, then remove from heat and serve with crusty bread, and a sprinkle of freshly grated Parmesan cheese.

tomato chicken soup

Dice 1-2 sweet peppers. roughly chop 1lb tomatoes (about 4-6 medium), Dice 1/2 yellow onion. Finely chop 1/2 hot pepper.

Grill or pan fry 1 large chicken breast until it is cooked through. Then cut into 1/2 cubes.

In a large stockpot add 2 tbsp cooking oil. Add the diced onion, garlic, and peppers. Saute for 5 minutes until the vegetables begin to soften. Add the diced tomatoes,1 tsp salt and 1/2 tsp ground black pepper. Cook until vegetables have softened, then add 1 quart chicken stock and chopped chicken. Bring soup up to a boil, then reduce heat and simmer for 15 minutes. Serve with a dollop of sour cream, and over a serving of cilantro rice

Kale Quinoa Salad with Carrots

Rinse 1 bunch of carrots. Shred whole carrots. Add 2 Tbsp olive oil to a skillet over medium high heat. Add shredded carrots and saute for 7 minutes, allow to sit in the pan for the first minute to begin to brown, then stirring frequently for the remainder of cooking.

Cut 1/2 bunch of kale stems into very thin slices, then very thinly slice greens. Thinly slice 1 green onion, including finely chopping all of greens.

Cook 1/2 cup dry quinoa in enough water to cover the quinoa by 1/2 inch for 15 minutes or until tender.

In a serving bowl combine quinoa, kale, cooked carrots, green onion, 1/4 cup olive oil, and 1 oz (half bag) oregano. Toss to coat and add additional walnuts and feta cheese, if desired.

radish frittata

Finely chop 1 green onion. Roughly chop radish green leaves and dice roots. Mince 1 clove of garlic. Crack 12 eggs and whisk whites and yolks. Shred 3/4 cup total cheddar and/or gouda cheese. Add 2 tbsp cooking oil to a deep skillet over medium high heat. Add garlic, green onion, and radishes. Saute for 5 minutes until tender, then add radish greens, and 1 tsp salt, 1/2 tsp black pepper. Saute until greens are wilted, add the eggs and cheese, mix everything and let the eggs set up a bit. Transfer to a 350 degree oven and bake for 20 minutes or until the eggs are set up and the top is just starting to brown. Remove from the oven and let it cool before slicing and serving.

kale & Roasted Pepper Dip

Cut 5 peppers in half and remove seeds and stems.Place peppers skin side up in a rimmed baking dish. Roast at 450 for 15 to 20 minutes or until peppers become charred. Remove from the oven and allow to cool. in a large skillet, heat 3 Tbsp olive oil, add 1/2 bunch of kale stemmed and chopped and 2 cloves of garlic. Cook until wilted. Dice peppers and combine with 12 oz softened cream cheese and the kale, garlic, and oil. Salt and pepper mix well and serve with crackers or bread.