2026 CSA Week 1 Recipes

oregano pasta

Cook 1/2 package linguine according to box.. While the pasta cooks, melt the butter in a large skillet over medium heat. Add one onion  diced and sauté for about 5 minutes until soft and translucent. Add the 3 cloves minced garlic to the butter and onions. Sauté for only 30–60 seconds—just until you can smell it—to avoid browning the garlic. Add the drained linguine directly into the skillet with the butter mixture. Add your chopped oregano and a splash of the reserved pasta water to help the butter coat the strands evenly. Turn off the heat. Fold in 1/4 cup feta cheese and 1/4 cup Parmesan cheese. The residual heat will melt the Parmesan into a light sauce and soften the feta without it completely disappearing.

Chicken Wrap with Green Garlic Dressing and Beet Greens

Green Garlic dressing: to make dressing combine in a blender: all green garlic 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, ¼ tsp black pepper. Blend until smooth.

Roast or pan fry 1 large chicken breast. chop half of the beet greens into small ribbons.

To prepare wrap: use tortilla or flatbread. In the center put about 1/4 cup shredded cheese, the beet greens. Drizzle the dressing, and the chicken, and about 1/4 cup sunflower seeds. Roll it up, cut it in half and enjoy.

Ramp and Spinach Pesto with Chicken and Rice

To make ramp pesto: Roughly chop 1 cup of ramp greens and spinach and 3-4 ramp bulbs, 1/2 cup olive oil, 1/4 cup pine nuts or walnuts, 1/4 cup Parmesan cheese. Add the ramp bulbs and nuts to the blender first. Pulse a couple times and get them chopped up good. Then add the greens and the oil. Blend until smooth. You might need to add a little more oil or some water to get it to loosen up. Add the cheese last and 1 tsp salt.

&Cook 1 cup of rice and grill 1 chicken breast. Once grilled, cut the breast into bite sized pieces. Combine with the pesto and rice.

Simple Salad with Creamy 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.

Rinse and roughly chop lettuce. Add to a large serving bowl and combine with 1/2 cup sliced almonds. Dress with vinaigrette and serve.

Spinach Risotto

Heat 5 cups of stock in a medium sized saucepan until steamy, lower the heat and keep warm while you make the risotto.

Melt 4 tablespoons of butter in a wide saucepan on medium to medium high heat. Add 1 onion chopped and cook until translucent. Add the 2 cloves garlic minced,1/2 tsp Italian seasoning, and a tiny pinch of nutmeg and cook half a minute more.

Add 2 cups of rice and toss to coat with the butter and onions. Let cook until the grains are translucent around the edges and beginning to color, about 2 to 3 minutes. Add 1/2 cup white wine and stir it into the rice. Simmer and stir until the wine is almost completely boiled away or absorbed by the rice.

Begin to add the broth, a ladleful (about 1/2 a cup) at a time. After each addition of broth, stir the rice and do not add another ladleful until the liquid in the pot has been almost all absorbed by the rice.

When you are getting close to using up your heated broth, taste the risotto and add more seasonings if needed. Note that you will be adding Parmesan in the next step which is salty, so you may want to wait before adding more salt.

Stir in 1 Tbsp butter, 3/4 cups Parmesan, all of the spinach chopped, 1 tsp lemon zest and 1 tsp lemon juice.

The risotto is ready when it is al dente, cooked through but still a little chewy to the bite, not mushy. Add a little more broth to loosen the risotto. Taste for salt and add salt and pepper to taste.Serve immediately.