2025 CSA Week 13 Recipes

steamed 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.

burst cherry tomato pasta

Bring a large pot of salted water to a boil. Add 1 lb of pasta of your choice and cook according to the package directions.

While the pasta is cooking, heat 2 Tbsp olive oil in a large skillet over medium heat. Add 2 cloves garlic, minced, and cook until fragrant, about 1 minute.

Add 1 pint cherry tomatoes, either whole or halved, 1/2 tsp salt, and 1/4 tsp black pepper, and cook until the tomatoes start to burst, about 5 minutes.

Drain the pasta and add it to the skillet with the tomatoes. Toss to combine. Stir in all the oregano minced and serve immediately, topped with Parmesan cheese if desired.

Stuffed Pepper Soup

In a Dutch oven over medium heat, cook and stir 1 lb ground beef until no longer pink; drain. Stir in 6 cups beef stock, 1 28 oz can tomato sauce, 3 cups diced tomatoes, 2 cups chopped green peppers, 2 Tbsp brown sugar, 2 tsp salt, 1 tsp pepper. bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.

Add 2 cups cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.

Green Onion Cheddar bread with Green Onion Pesto

To make dough combine 3 cups all-purpose flour, 1 tsp salt, 2 tsp active dry yeast in a large bowl or breadmaker, and whisk to combine. Add 1 1/2 cup warm water, then stir until a dough forms. Cover bowl and allow dough to rise in a warm place until doubled and bubbly, about 1 hour.

Dice 4 oz cheddar cheese, about 1/2 cup, and finely grate 4 oz Parmesan cheese. Thinly slice 1-2 jalapenos, and 2-3 large scallions.

Mix cheeses, jalapenos, and scallions into dough on a floured surface. Shape dough into a round ball. Cover with a towel and let rise until nearly doubled in size, about 1-1 /2 hr.

About 30 minutes before the dough is ready, arrange a rack in the middle of the oven and remove any racks above it. Place a large Dutch oven or skillet with a lid on the rack and heat the oven to 450F.

Remove from the oven and transfer the loaf into the Dutch oven or skillet. Cover the Dutch oven, place it back in the oven, and bake for 30 minutes. Uncover and continue baking until the top is browned, about 15 minutes more. Allow the bread to cool 15 minutes before slicing the bread.

To make pesto blend 1 cup green onion tops, 2 cloves minced garlic, 1/2 cup olive oil, 1/4 cup walnuts. Blend until desired texture add water if needed. Blend in 1/4 cup grated parmesan cheese.

hummus with carrots

Add 1 can (15 ounces) chickpeas, drained and rinsed, 1/3 cup tahini, 1/4 cup lemon juice, 1/4 cup water, 1 clove garlic, minced, 1/2 teaspoon salt, 1/4 teaspoon ground cumin, 1/4 cup olive oil to a food processor or blender and blend until smooth. Taste and adjust the seasonings as needed. Serve with carrots.