2025 CSA Week 26 Recipes

Green Tomato Chili

Heat oil 1/4 cup olive oil in a large stock pot with a tight-fitting lid over medium-high heat. Add 1 large onion diced and cook, stirring occasionally, until translucent. Add 3 cloves garlic minced, hot peppers and 1 sweet pepper diced and continue cooking until browned, about 10 minutes.

Add 1 lb ground beef, 1 tsp chili powder, 1 tsp cumin, 1 Tbsp oregano, 2 tsp paprika, and 2 tsp coriander and stir. Cook until beef is browned, about 5 minutes more.

Add 1 pound dry pinto beans, soaked overnight, drained and rinsed, all green tomatoes, diced, and 6 cups chicken broth and bring to a boil. Reduce heat to low and simmer, covered until beans are tender, about 2 hours. Add salt and cook for another hour. Taste and add more salt as needed; stir in cilantro right before serving.

Garnishe with grated cheese, sliced scallions, and avocado at the table for everyone to garnish their own bowl.

stuffed poblanos

Preheat the oven to 350 degrees and lightly grease a large baking sheet. Cut all the poblanos in half, scoop out the seeds. arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes.

Add 1/2 lb chorizo and 1/2 cup cooked rice to a large skillet, and season with the 1 tsp cumin, 1 tsp chili powder, and 2 cloves of garlic minced. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.

Stir in the 1/2 cup cooked black beans, 1/2 cup corn, and 1/4 cup diced tomatoes. Cook for another 1-2 minutes. Spoon mixture into the peppers, sprinkle with 1/4 to 1/2 cup cheese, and return to the oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.

roasted beet salad

Preheat the oven to 400 degrees F. Peel and skin all the beets and in a preheated oven for 1 hour, or until tender when pierced with a fork. Let the beets cool slightly, then chop.

While the beets are roasting, toast 1 cup wheat berries in the oven for 10 minutes then boil wheat berries according to package directions.

In a large bowl, whisk together 1/4 cup olive oil, 2 Tbsp balsamic vinegar, 1 Tbsp Dijon mustard, 1 tsp honey, salt, and pepper.

Add chopped beets, cooked wheat berries, and 1/2 cup feta cheese to the bowl. Toss to coat. Serve immediately or chill for later.

french potato salad

Place all the potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. With a slotted spoon, remove potatoes to a colander; cool slightly. Return water to a boil. Add 1 garlic clove; cook, uncovered, 1 minute. Remove garlic and immediately drop into ice water. Drain and pat dry; mince. Reserve 1/4 cup cooking liquid.

Cut cooled potatoes into 1/4-inch slices. Transfer potatoes to a large bowl. In a small bowl, whisk reserved cooking liquid, 1/4 cup olive oil, 2 tablespoons white wine vinegar, 2 teaspoons Dijon mustard, minced garlic, salt and pepper until blended. Pour over potato mixture; toss gently to coat. Gently stir in 1/4 cup chopped chives and 1 teaspoon chopped mint. Serve warm or at room temperature.

tomato soup

Dice all of the 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.