Welcome Back to Our Vibrant CSA Kitchen Discover Delicious Recipes with This Week's Fresh Picks
- Marianne Wagner
- Aug 8
- 4 min read
Welcome back to our organic CSA blog! We're excited to share some delightful recipes, showcasing this week's fresh, local ingredients: peppers, green beans, beets, summer squash, red skin potatoes, melon, and tomatoes. These vibrant and colorful ingredients not only heighten the flavor of your meals but also pack a punch of nutrients. Let’s roll up our sleeves and explore how to make the most of these seasonal gems!
Colorful Stuffed Peppers
Stuffed peppers are a classic dish that can be tailored to suit your tastes. This recipe shines with our fresh peppers, filled with a tasty combination of quinoa, tomatoes, and spices.
Ingredients:
4 large bell peppers (any color)
1 cup cooked quinoa
1 cup diced tomatoes
1 cup cooked black beans
1 teaspoon cumin
Salt and pepper to taste
Shredded cheese (optional)
Instructions:
Preheat your oven to 375°F (190°C).
Cut the tops off the peppers and remove the seeds.
In a bowl, combine the quinoa, tomatoes, black beans, cumin, salt, and pepper.
Stuff each pepper with the mixture and stand them upright in a baking dish.
If desired, sprinkle cheese on top for added flavor.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.
Sautéed Green Beans with Garlic and Lemon
This simple yet flavorful side dish perfectly showcases the crunch of fresh green beans. Adding garlic and lemon creates an exciting flavor profile.
Ingredients:
1 pound fresh green beans, trimmed
2 tablespoons olive oil
3 cloves garlic, minced
Juice of 1 lemon
Salt and pepper to taste
Instructions:
In a large skillet, heat the olive oil over medium heat.
Add the green beans and sauté for about 5 minutes until they soften slightly.
Mix in the minced garlic and continue to sauté for another 2-3 minutes, until fragrant.
Squeeze lemon juice over the beans and season with salt and pepper before serving.
Roasted Beet and Summer Squash Salad
This colorful salad combines the earthy sweetness of roasted beets with the tender crunch of summer squash. It is perfect for a nutritious lunch or as a refreshing side dish.
Ingredients:
2 medium beets, peeled and diced
1 medium summer squash, sliced
2 tablespoons olive oil
Salt and pepper to taste
4 cups mixed greens
Balsamic vinaigrette for dressing
Instructions:
Preheat your oven to 400°F (200°C).
Toss the diced beets and sliced summer squash with olive oil, salt, and pepper.
Spread the veggies on a baking sheet and roast for 25-30 minutes until tender.
In a large bowl, combine the mixed greens, roasted beets, and squash.
Drizzle with balsamic vinaigrette just before serving.
Creamy Red Skin Potato Mash
This creamy potato mash is a comforting side that pairs beautifully with any main course. Red skin potatoes bring rich color and a satisfying texture to this dish.
Ingredients:
2 pounds red skin potatoes, quartered
1/2 cup milk
4 tablespoons butter
Salt and pepper to taste
Chopped chives for garnish
Instructions:
Boil the quartered potatoes in salted water until tender, about 15-20 minutes.
Drain and return the potatoes to the pot.
Add milk, butter, salt, and pepper, and mash until smooth.
Garnish with chopped chives before serving.
Melon and Tomato Salad
This refreshing salad combines sweet melon with juicy tomatoes, making it ideal for a hot summer day. It is light, easy to prepare, and bursting with flavor.
Ingredients:
2 cups diced melon (cantaloupe or honeydew)
2 cups cherry tomatoes, halved
1/4 cup fresh basil, chopped
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
In a large bowl, combine the diced melon, halved cherry tomatoes, and chopped basil.
Drizzle with olive oil and season with salt and pepper.
Toss gently to combine and serve chilled.
Spinach & Cheese stuffed Eggplant Rounds
Thanks Linda A. for sharing this recipe! Can't wait to try these! these are incredible—super simple to make & so👏damn👏tasty👏 I used a cookie cutter to make cut the holes, but you can easily use a knife.
1 large eggplant
1 large yellow onion, chopped
3 tbsp olive oil, plus more for brushing tops
1/2 tsp salt
Pepper to taste
4 oz baby spinach
1 cup crumbled feta cheese
1 cup shredded mozzarella
1/2 cup shredded Parmesan cheese
1 egg
1️⃣Preheat the oven to 425. Line a sheet pan with parchment paper and set aside. 2️⃣Slice the eggplant into 1/2 inch thick rounds. Use a cookie cutter or a knife to cut out a round hole in the eggplant rounds, leaving a small edge. Set the edges onto the sheet pan spread out, then chop the middle parts into small cubes. 3️⃣Heat the olive oil over medium-high heat, add the eggplant and the onion and sauté for about 10-12 minutes until tender and cooked. Add the salt, pepper and spinach and continue to sauté for about 3-4 minutes, until spinach is completely wilted. Remove from the heat and set aside to cool for about 10 minutes. 4️⃣Add the mixture to a mixing bowl, then add the feta, mozzarella and Parmesan and mix to combine. Add the egg and mix to combine. 5️⃣Add the mixture to the eggplant round edges on the sheet pan. Make sure to fill them completely. 6️⃣Brush the edges with more olive oil, then place into the oven for 25-27 minutes.
Final Thoughts
We hope you're inspired to try these delicious recipes featuring this week's fresh local ingredients! Cooking with seasonal produce supports local farmers and enhances the flavor and nutrition of your meals. Enjoy stuffed peppers, sautéed green beans, or a refreshing salad. These dishes will surely delight you and your loved ones.
Thank you for joining us in our vibrant CSA kitchen! We look forward to sharing more recipes and tips with you soon. Happy cooking!
Colleen