2026 CSA Week 16 Recipes

french potato salad

Place all the potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. With a slotted spoon, remove potatoes to a colander; cool slightly. Return water to a boil. Add 1 garlic clove; cook, uncovered, 1 minute. Remove garlic and immediately drop into ice water. Drain and pat dry; mince. Reserve 1/4 cup cooking liquid.

Cut cooled potatoes into 1/4-inch slices. Transfer potatoes to a large bowl. In a small bowl, whisk reserved cooking liquid, 1/4 cup olive oil, 2 tablespoons white wine vinegar, 2 teaspoons Dijon mustard, minced garlic, salt and pepper until blended. Pour over potato mixture; toss gently to coat. Gently stir in 1 Tbsp finely chopped thyme. Serve warm or at room temperature.

stuffed peppers

Preheat the oven to 350F and lightly grease a large baking sheet. Cut all the peppers (both sweet banana and poblano) in half, scoop out the seeds. Arrange halved  peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes.

Add 1/2 lb chorizo and 1/2 cup cooked rice to a large skillet, and season with the 1 tsp cumin, 1 tsp chili powder, and 2 cloves of garlic minced. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.

Stir in the 1/2 cup cooked black beans, 1/2 cup corn, and 1/4 cup diced tomatoes. Cook for another 1-2 minutes. Spoon mixture into the peppers, sprinkle with 1/4 to 1/2 cup cheese, and return to the oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.

Salad with Lemon-Thyme Vinaigrette

Rinse, then roughly chop 4 oz salad greens.

To make lemon-thyme vinaigrette combine 1/4 cup olive oil, 2 Tbsp fresh lemon juice, 1 scant Tbsp dijon mustard, 1 tsp fresh chopped thyme, and 1/2 tsp salt. Mix vinaigrette thoroughly, then dress salad and enjoy.

kinda caesar salad

To make Caesar Dressing- combine 2 oz grated Parmesan, 1 tsp garlic minced, 1 tbsp Dijon mustard, 1 1/2 tsp white wine vinegar, 1 1/2 tsp Worcestershire sauce, 6 tbsp olive oil, 1/2 cup mayonnaise, 1 tsp salt, 1/2 tsp pepper.

To make croutons- toast 1 baguette. Cut into 1/2 inch cubes, then toss with olive oil and toast in the oven at 375F for 5 minutes.

Rinse and chop lettuce top with croutons, and mix with dressing.

Honey Glazed Roasted Carrots

Wash and cut carrots and cut off the tops leaving about 1/2 to 1 inch, then cut in half. Toss with 2 Tbsp honey, and 2 Tbsp cooking oil, and 1 Tbsp white vinegar. Spread out on a baking sheet, add salt and pepper. Roast in the oven at 350F for 30 to 45 minutes