CSA Week Three Recipes

CSA Week Three Recipes

One Pot Zucchini Pasta with Creamy Avocado Sauce

For the Pasta

  • 1 lb of your favorite pasta
  • 1/2 cup mushrooms
  • 2 zucchini, halved and diced
  • 1 kohlrabi, sliced into spears
  • 2/3 cup peas (shelled or unshelled)
  • 2 cloves garlic, sliced
  • 2 sprigs fresh thyme
  • salt and pepper to taste
  • avocado sauce (see below)
  • 1/4 cup milk or coconut milk
  1. Place all ingredients into a large soup pot. Cover with water to cover everything at least one inch.
  2. Bring water to a boil. Cook until pasta and vegetables are easily pierced with a fork, 5-8 minutes. 
  3. Strain and mix with the avocado sauce and coconut milk.
  4. Serve warm garnished with fresh thyme, salt, and pepper!

For the Creamy Avocado Sauce

  • 2 avocados
  • 1 cup fresh basil
  • 3 cloves garlic
  • 1/4 cup cashews
  • 2 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp olive oil
  1. Place all ingredients in a food processor or blender. 
  2. Pulse on high until blended smooth.
  3. Use right away for pasta or store in the refrigerator in a container with an airtight seal for up to one week. Freeze for up to one year.

Kale, Bean, and Rice Soup 

  • 1 tbsp olive oil
  • 1 onion, diced
  • 5 cloves garlic, sliced
  • 2 stalks Swiss Chard, chopped
  • 1 cup Tatuma Squash, diced
  • 1 green pepper, diced
  • 1/2 bunch kale, leaves removed from the stalk and ripped into bite size shreds
  • 2 sprigs fresh thyme or summer savory
  • 2 sprigs fresh rosemary
  • 1 sprig fresh sage
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1 tsp salt, pepper
  • 15 oz can diced tomatoes
  • 4 cups bone broth (or any stock/broth)
  • 15 oz can black beans (or your favorite beans)
  • 1 cup cooked rice (brown or white)
  • kale chips for garnish (see below)
  1. Cook the rice according to package directions. White or brown is fine in this recipe or any type you have on hand.
  2. Heat the olive oil in a large soup pot over medium heat. Toss in the onion and garlic and cook until translucent, about 5 minutes.
  3. Add the Swiss Chard, Tatuma squash, and green pepper. Cook until soft, about 3-5 minutes.
  4. Add the kale and herbs (try tying the herbs in a bundle with some string and remove after cooking!). Toss a tablespoon of water in and let cook for 1-2 minutes or until wilted.
  5. Stir in the chili powder, paprika, salt, and pepper and coat everything well.
  6. Add the diced tomatoes and beans. Let simmer a minute and add the broth. You can add more if you feel it is necessary! I highly recommend bone broth if you have it as the depth of flavor is unmatched.
  7. Bring to a boil and simmer 10-15 minutes - great time to make kale chips (see below)!
  8. Remove from heat and stir in the cooked rice. Serve hot with kale chips for garnish!

Kale Chips

  • 1/2 bunch kale (about 3-4 large stalks)
  • 1 tsp olive oil
  • splash of apple cider vinegar
  • dash of salt and pepper
  • dash of nutritional yeast (optional)
  1. Preheat your oven to 400 degrees.
  2. In a medium bowl, separate the kale leaves from the stalk and rip them into bite size pieces.
  3. Cover with olive oil (one teaspoon might be too much or not enough depending upon how many leaves you have!) and apple cider vinegar. Massage the oil into the leaves well with your fingers and make sure all creases and crevices are coated.
  4. Lay leaves out with lots of room between them on a baking sheet covered with parchment paper. Sprinkle salt, pepper, and nutritional yeast to your liking! 
  5. Bake for 10-15 minutes or until crispy.
  6. Eat fresh! You can keep these in the fridge in a container with an airtight seal, but they don't really do well. They are best eaten immediately after baking! 

Grilled Summer Pork-Kabobs

  • 1 lb pork chops, cut into 1 inch cubes
  • 1 green pepper, cut into 1 inch chunks
  • 1 zucchini, halved and diced into 1 inch chunks
  • 1 yellow squash, halved and diced into 1 inch chunks
  • 1 kohlrabi or radishes (or both!), diced into 1 inch chunks
  • 1 cup whole mushrooms (your fave!)
  • 1/2 cup barbecue sauce
  • 1/2 cup honey
  • 1 tsp chipotle chili powder
  • 1/2 tsp salt and pepper
  • 1 tbsp fresh cilantro
  1. In a small bowl, combine the barbecue sauce, honey, chipotle chili powder, salt, and pepper. Set aside.
  2. Thread the pork, green pepper, zucchini, yellow squash, kohlrabi, radishes, and whole mushrooms onto 12 inch skewers (presoak in water if using wood or bamboo). 
  3. Prepare your grill to medium/hot and oil the grate.
  4. Cook the kabobs about 2-3 minutes on each side, brushing with the chipotle-honey sauce each time.
  5. Cook until all sides are browned and the pork is cooked through, about 7-10 minutes. Set the kabobs aside and let rest for 3 minutes before serving. 
  6. Sprinkle with fresh cilantro and eat! You can serve extra sauce on the side for dipping.

Enjoy, friends! We hope you have a great Fourth of July! 

xoxo Kayla


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