2025 CSA Week 2 Recipes

Spinach Leek Soup

Saute the chopped leeks in 2-3 Tbsp butter in a large stock pot until softened. Add a pinch of salt, 2-3 medium potatoes, cubed, 1/3 of the spinach with the stems removed, then finely chopped, and the leaves cut into strips, 3 cloves of garlic minced, 1 tsp Dijon mustard, 1 tsp salt, 1/2 tsp ground black pepper, and 1.5 quart chicken stock. Stir to combine then bring to a boil, then reduce to a simmer and simmer for 20 minutes or until the potatoes are soft. Remove from heat and add 2-3oz shredded cheddar cheese and 1/4 cup sour cream. Puree the soup until smooth in texture, then serve hot.

salad with green garlic dressing

To make dressing combine the following ingredients in a blender, then blend until smooth: 1 stalk green garlic, white and light green parts only, roughly chopped, ½ cup olive oil, 2 Tbsp apple cider vinegar, 1 tsp Dijon-style mustard, 2 Tbsp honey, 2 tsp white vinegar, 1 tsp salt, and ¼ tsp black pepper.

Rinse, then roughly chop 1 head of lettuce. Toss with additional salad ingredients such as nuts, cheeses, and chopped vegetables, then dress with salad dressing.

Sauteed Spinach Greens

In a large sauté pan, sauté 1/4 cup diced onions in 1Tbsp olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add 1 Clove minced garlic and cook a minute more, until fragrant.

Add 1/3 of the spinach chopped and 1 to 2 tablespoons chicken broth or vegetable broth and cook until the spinach is just barely wilted.Toss with 1/4 tsp sesame oil. Season with salt and pepper and serve.

tacos with radishes, green onions

Brown chorizo in a pan drain and set aside. Rinse and chop lettuce, and 2 green onions. assemble tacos with chorizo, lettuce, green onions, cheese, sour cream, and radishes.

 

spinach phyllo pie

To make the filling: In a mixing bowl, add 1/3 of the spinach, 1 oz fresh oregano chopped, 2 red onions finely diced, 1 clove of garlic minced, 2 Tbsp olive oil, 2 eggs, 5 oz crumbled feta cheese, pepper to taste. Stir until all is well-combined.

Unroll the phyllo (fillo) 16 oz sheets and place them between two slightly damp kitchen cloths. Prepare a 5" X 5" baking dish. Brush the bottom and sides of the dish with olive oil.

To assemble the spinach pie: Line the baking dish with two sheets of phyllo (fillo) letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo (fillo) is used up. Now, evenly spread the spinach and feta filling over the phyllo (fillo) crust. Top with two more sheets, and brush with olive oil.

Continue to layer the phyllo (fillo) sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.

Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. Cut spinach pie ONLY PART-WAY through into squares, or leave the cutting to later.

Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. Remove from the oven. Finish cutting into squares and serve. Enjoy!