2025 CSA Week 25 Recipes

Tomato and Basil Pasta

Cook 1/2 lb linguine or angel hair pasta. Dice all the tomatoes, and 2 scallions or 1/2 red onion. Finely chop 3 tbsp of basil. In a deep sauce add 2 tbsp olive oil over medium heat and saute scallions for 3-5 minutes. Add diced tomatoes, cooked pasta, 2 tbsp pasta water, 2 tsp salt and 1/2 tsp ground black pepper. Cook for another 3-5 minutes, then toss in chopped basil, and dress with Parmesan cheese.

Shredded Butternut Squash with Garlic and Honey

With a sharp chef's knife, peel, then shred, one butternut squash. Heat 3 tbsp oil in a skillet over medium high heat. Add 2 cloves of minced garlic. Cook until garlic is fragrant, about 1 minutes. Add shredded squash, 1/2 tsp salt, and 1 Tbsp honey. Saute until tender, about 15 minutes.

Butternut Squash and Black Bean Quesadilla

Cut 1-2 small butternut squash in half, then oil the exposed surface. Roast at 400F for 20-30 minutes, until fork tender.

In a skillet with 1-2Tbsp cooking oil saute 1/4 cup diced onion with 2 diced jalapenos, seeds removed. Set aside.

To assemble quesadilla- oil a large griddle or skillet over medium high heat. Place an 8-12 inch flour tortilla flat in the pan, then spread a thin layer of the butternut squash puree. Sprinkle 1/4 cup cheddar cheese and 1/4 cup black beans over top. Add 2 tbsp sauteed onion and jalapeno, then top with 1/4 cup salsa (optional). Add a second tortilla, then spread a little oil in the top tortilla surface. Cook for 5 minutes each side, or until as browned and crispy as desired.

Transfer to a place and slice into wedges, then serve hot with sour cream, avocado, and lime.

Roasted Pepper Sandwich with Arugula

Cut 2 sweet peppers in half, scooping out the seed cavity and ribs. Slice pepper halves into 1/2 inch sections, then toss with 1 Tbsp olive oil and a pinch of salt. Roast in a 400F oven for 20 minutes, until peppers are tender.

To prepare the sandwich- slice a ciabatta bun in half, and lightly oil one side of the bun. Spread a thick slice of mozzarella or a handful of grated mozzarella, over the other side of the bun. Toast in an oven or toaster oven at 350F for 10-15 minutes, or until bread begins to brown and cheese begins to melt. Remove from the oven and add roasted peppers to one side of the sandwich and arugula leaves, rinse and trimmed, to the other. Salami or grilled chicken would also be tasty additions to the sandwich.

Green onion and parsley salad with wheat berries

Toast 1 cup wheat berries before cooking. To do this, spread the wheat berries out on a baking sheet and toast in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until golden brown. Then boil wheat berries in water for 20-30 minutes, until tender.

While the wheat berries are cooking, chop the 1/2 cup green onion and 1/4 cup parsley.

In a small bowl, whisk together the 1/4 cup tahini, 1/4 cup olive oil, 2 Tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper.

Once the wheat berries are cooked, let them cool slightly. In a large bowl, combine the wheat berries, red onion, parsley, and tahini dressing and 4 oz of feta cheese.

Toss to coat. Serve immediately or store in the refrigerator for later.