2026 CSA Week 23 Recipes

creamy cherry tomato pasta

Dice one onion and sauté in 2 tablespoons of olive oil, add a pinch of salt and cook until translucent. Add all the cherry tomatoes, and three cloves of garlic, minced and continue to cook until the sauce is a thick consistency. Add in all of the thyme, oregano, minced, and 2 ounces of cream cheese Simmer for another five minutes serve over Pasta

Tomato Sandwich

Spread mayonnaise on one side of a hoagie bun or sourdough bread. Add sliced tomatoes and a pinch of salt and black pepper. Onions and lettuce can be added if desired.

pepper and onion frittata

Preheat the oven to 350F.

Roughly chop an onion and all the peppers, and mince 1 Tbsp 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 peppers and onions for 3-5 minutes, until tender. Add eggs, then cheese, to pan and stir to combine, working eggs along edges.

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

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 green oakleaf heads. Add to a large serving bowl and combine with 1/2 cup sliced almonds. Dress with vinaigrette and serve.

Roasted Butterkin Squash

Cut butterkin squash in half, then skin with a vegetable peeler. Dice squash into 1/2 inch cubes. Place squash on a baking tray and toss with 2 Tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp chilli flakes. (Half of roasted squash is used in Butterkin Squash Lasagna below). Roast squash in a 400F preheated oven for 30 minutes, until fork tender.