2025 CSA Week 3 Recipes

Leek, spinach, and radish greens Frittata

Preheat the oven to 350F.

Rinse and chop all of the radish greens and set aside. Roughly chop the leeks including greens, and mince 1 Tbsp green garlic. Shred 1 cup of cheese. Crack 12 eggs into a bowl, then lightly stir.

In a large cast iron skillet, heat 3 Tbsp for oil and sauté the garlic, and leeks for 3-5 minutes, until tender. Add all the spinach and radish greens and cook another 1 to 2 minutes until wilted, Add eggs, then cheese, to pan and stir to combine, working eggs along edges.

Add to oven and bake for 15-20 minutes, until center is cooked through enough a fork comes out clean.

roasted radishes

Wash and chop the radishes into bit sized pieces. melt 3 Tbsp butter. Mince 1 Tbsp of green garlic.

Toss the radishes with the butter, garlic, 1 Tbsp dried parsley. salt and pepper. Spread out on a rimmed baking sheet. Roast in the oven at 400 for 30 minutes.

Salad with Creamy Ginger Dressing

Combine 1 cup mayonnaise, 2 Tbsp ginger, 2 Tbsp soy sauce, and 2 Tbsp white sugar. Mix until smooth. Serve. Serve over a bed of lettuce.

Mint Sauce for chicken or beef

Combine in a food processor or blender 1 cup of mint leaves (removed from stems) with 1/4 cup of parsley, 4 cloves of garlic, and 1 serrano (or jalapeno) pepper with seeds removed. Pulse the mixture into a paste. Add 1 tbsp of honey and 1 tbsp of Dijon mustard, and pulse again until ingredients are combined. Add 1/2 cup of olive oil in small batches until the mixture has become emulsified. Season with up to 1 tsp of salt and 1/2 tsp of black pepper. Transfer the mixture to a bowl and if the sauce needs to be thinned add a few tablespoons of water.

To serve- spoon the mint sauce over grilled or roasted chicken, beef or lamb.

swiss chard stir fry with pork

Cook 1 cup rice, then set aside.

Cut 1/2 pound of pork into strips. Roughly chiffonade the Swiss chard by stacking the greens, rolling them, then slicing them thinly perpendicular to the roll. Chop the stems. Mince 1 Tbsp of green garlic. Slice 1 lb of pork chop or loin into 1/2 inch slices against the grain of the meat.

Heat 2 tablespoons of oil in a large wok. Place pork in hot oil and with salt and pepper to taste and cook for about five minutes. Take out pork and set aside. Add another 1 tbsp of oil to the pan, then add the garlic and chopped greens and stems, cook over high heat. Once greens are wilted, remove from heat and add the coconut chili stir fry sauce.

To prepare coconut chili stir fry sauce combine- combine 1/2 can full fat coconut milk, 1 tbsp Sriracha, 3 tbsp soy, and 2 tbsp lemon or lime juice. Serve the pork and greens atop a bed of rice.