2026 CSA Week 26 Recipes

Beet Greens with Green Onions

Heat the 1 Tbsp butter in a large skillet over medium heat.

Add all the beet greens chopped, all the green onions chopped, and 2 cloves garlic minced and cook until the greens are wilted, about 5 minutes.

Add 1/4 cup chicken stock and 1 Tbsp vinegar and cook until the liquid has evaporated, about 2 minutes.

&Season with salt and pepper to taste. Serve immediately.

Spicy Beet and Carrot Slaw

In a bowl combine 3 tbsp fresh lemon juice, 2 tbsp red wine vinegar, 2 cloves minced garlic, 2 green onions, finely chopped, 1/2 tsp cumin, 2 tsp honey, 1 tsp paprika, 1 pinch of cayenne, 1 tsp salt, 1/2 tsp ground black pepper. Add 1/2 cup olive oil and whisk to combine. Grate 1 bunch of beets, about 2 cups, and 1 bunch of carrots, about 1 cup. Toss grated beet and carrots with dressing. Allow flavors to blend for several hours, or overnight.

Serve as a refreshing side salad, or as a condiment on a burger.

Kale Salad with Creamy Honey Dressing

Dressing- Mix 1/4 cup mayonnaise, 2 tbsp honey, 1 tbsp mustard, 1 tbsp apple cider vinegar, 1 tsp salt, 1/2 tsp pepper.

Cut kale into 1 inch ribbons, then massage with hands to make leaves more tender, then dress salad and add slivered almonds.

Poblano Chicken Risotto

Roast the poblano and banana peppers in your oven. Rub the pepper with olive oil and then broil your poblano peppers for 10 -15 minutes, turning your peppers occasionally to get that char working all the way around the peppers. Once charred, move your poblano peppers to a bowl and cover it with plastic wrap. Let it sit for 15 minutes and then once the peppers are cool enough to handle, peel the skin off and discard it. Dice the peppers into small pieces. While your pepper is resting, lay out 6 pieces of bacon on a cookie sheet and bake for 15-20 minutes in a 400 degree oven. Once your bacon is crisp, remove the bacon to a paper towel covered plate to drain away the grease and set aside. Once cool enough to handle, chop into small pieces.

Cut 1 chicken breasts into bite sized pieces and lightly season with lemon pepper seasoning. In a large pot over medium high heat, add 2 tablespoons of olive oil and your chicken pieces. Cook for 5 - 7 minutes or until the chicken is cooked through and no longer pink in the middle. Remove the chicken from the pot and set aside.

Using the same skillet, add 4 tablespoons butter and once melted, add 1/2 cup diced green onions, and 3 cloves of garlic, minced, and cook for 1 minute. Add 1 cup rice and stir to mix, coating the rice in the butter and onions. Add in 1 cup dry white wine and using a whisk or spatula, scrape up the bits of spice and chicken left on the bottom of the pan. Add a ladle of stock and stir. Once all of the liquid has been absorbed, add another ladle of stock and combine. Repeat this back and forth until all of your stock has been used (6 cups). This should take about 15 – 20 minutes. Once the risotto is soft and creamy, add in the diced peppers, 3/4 cup Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, remaining butter, green onions, bacon and cooked chicken pieces. Add a squeeze of lemon, stir to combine and serve immediately.

tomato soup

Dice all of the tomatoes. Mince 2 cloves of garlic, and finely chop all of the oregano. 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.