CSA Week Seven Recipes

CSA Week Seven Recipes

Has anyone else been finding themselves at endless summer gatherings this season? I love being able to share a quick and easy, seasonal, fresh dish with friends at a potluck. That seems to happen a lot out here in farm country! The best part is tasting something from everyone's garden. What a truly delicious treat! This week I made some recipes that are tried and true in our house to share with you, all perfect for your next potluck. Enjoy!

CSA Week Seven Recipes - Under A Tin Roof Blog

Creamy Cucumber and Tomato Salad

  • 10-12 cherry tomatoes, cut into quarters
  • 2 cucumbers or 6 mini cucumbers, halved and sliced
  • 1/2 medium onion, sliced thinly
  • 1 clove garlic, crushed
  • 6 tbsp mayo
  • 4 tbsp sour cream
  • 3 tbsp white vinegar
  • 1/4 cup sugar
  • 1/2 tsp salt and pepper
  • 1 tbsp fresh dill weed
  1. Combine all ingredients in a large bowl and mix thoroughly. Let sit in the fridge for at least 1 hour before serving to allow all of the flavors to settle.
  2. Serve chilled.

Jill's Famous Potato Salad

  • 6 cups potatoes, diced (you can leave the skins on if you prefer)
  • 1 1/2 cups mayo
  • 1 tbsp white vinegar
  • 1 tbsp yellow mustard
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 medium stalks Swiss chard (or celery)
  • 1/2 cup onion, diced
  • 4 hard boiled eggs
  1. Boil the potatoes over medium-high heat for 10 minutes at a rolling boil. Remove from heat, strain, and let cool for about 15-20 minutes.
  2. While waiting for them to cool, hard boil the eggs and prep the other ingredients.
  3. Mash the hard boiled egg with a fork until fluffy.
  4. Combine all ingredients in a large bowl with a spatula until well combined and creamy.
  5. Place in the fridge and wait at least 1 hour before eating to let the flavors soak in.

Rustic Tomato Tart

For the Tart

  • 4 large tomatoes, sliced
  • 2 1/2 tbsp butter or coconut oil
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 Pie Crust (vegan option)
  • Zest of 1 lemon
  • Sugar and Sea Salt for sprinkling

For the Cream Filling

  • 7 oz cashews
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp pepper
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 tsp olive oil
  • 1 tbsp white vinegar
  • 1 tbsp cornstarch
  • 1/2 cup fresh basil
  1. Preheat your oven to 375.
  2. Cut the tomatoes into slices and sprinkle with sugar, lemon zest, and salt.
  3. Place the cream filling ingredients into a food processor or blender, except for the basil. Leave out half of the basil measurement and use it for topping the tart before baking. Stir the second half of the basil into the cream filling. 
  4. In a small bowl, mix the butter/coconut oil, olive oil, and garlic powder for the tart. 
  5. Roll out the tart into a large 14x10 rectangle, a little larger than a standard sheet of paper. Brush lightly with the butter, olive oil, garlic powder mixture. 
  6. Spread the cream filling over the top. Place the tomatoes on top and brush with any remaining butter. Sprinkle with the rest of the fresh basil. Fold up the edges of the crust.
  7. Bake for 20 minutes and serve warm.

Garlic Aioli Sauce over Pork Burgers

  • 1 cup mayo
  • 3 cloves garlic 
  • 2 1/2 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp pepper
  1. Add all ingredients to a food processor or blender and pulse on high until combined.
  2. Store in the fridge for up to one week.
  3. To serve, pour over grilled pork burgers with avocado and sliced fresh tomatoes. Or you can dip your favorite veggies!

I hope you are enjoying all of the wonderful outdoor festivities that summer brings! Make sure to take one of these recipes (or all of them!) to your next gathering. 

xoxo Kayla

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