2025 CSA Week 4 Recipes

Heritage Sweet Salad Dressing

To make dressing combine: 1/4 cup honey, 1/4 cup white vinegar, 1/2 teaspoon celery seed, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 cup tomato sauce, 1/4 cup minced onion (finely).

Chive Hummus

In a blender - combine 1 15oz can garbanzo beans, 1/4 cup lemon juice, all the green garlic minced, 1 tsp cumin powder, 1/4 cup parsley, 1/3 cup olive oil, all the chives, and blend until smooth. Add 1-2 Tbsp water if needed. Remember to hold back some chives for garnishing the top.

Pour into a bowl top with chopped chives and olive oil, and serve.

Golden Beet Salsa

Lightly peel 1 lb of golden beets. Bring a pot of water to a boil, then either blanch the beets in the water for 1 minute, or steam the beets covered above the water in a colander until fork tender. Dice the beets once they have cooled. Dice 1 green pepper, and 1/2 white or red onion. Dice 1/2 jalapeno pepper. Finely chop 2 oz of cilantro. In a bowl combine beets, green pepper, onion, jalapeno pepper, cilantro, and 1 tsp salt. Add 2 tbsp lime juice or white vinegar, and 2 tsp honey. Toss salsa, then allow flavors to blend for several hours and enjoy with chips.

Simple Radish and Lettuce Salad with Vinaigrette

To make dressing combine 3 tbsp olive oil, 3 tbsp mayonnaise, 2 tbsp sherry (or white wine) vinegar, 1/2 tsp dijon mustard, 1 clove garlic (finely minced) or 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper. Add more mayonnaise if the dressing is too tart, though once it's on the salad the flavors are more balanced.

Julienne, or chop into coins, 1 bunch of radishes. Rinse and roughly 1/2 of the salad mix. Add to a large serving bowl and combine with 1/2 cup sliced almonds. Dress with vinaigrette and serve.

strawberries with whip cream

Whisk 1 cup cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1 Tbsp confectioners' sugar and 1 tsp vanilla; continue to beat until soft peaks form.

Add to the strawberries and enjoy