CSA Week Eight Recipes

CSA Week Eight Recipes

Week eight has arrived for our CSA members! This week is a beautiful showcase of what midsummer has to offer:  tomatoes, hot and sweet peppers, hardy greens, beans, summer squash, and cucumbers. I love this time of year! This week I wanted to make some easy go-to meals for our family that could be eaten while we sow in the next set of vegetables. If you are having a busy summer, then I think you will like what we're cooking in today's post!

Fresh Pico de Gallo 

  • 2-3 large tomatoes, diced, or 8-10 cherry tomatoes
  • 1 medium red onion, diced
  • 1 small bell pepper, diced
  • 1 jalapeno, minced
  • 1 lime, juiced
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup chopped fresh cilantro or 2 tbsp dried
  1. Mix all ingredients together in a large bowl until thoroughly combined. Taste and add more salt if desired. Allow flavors to soak in at least one hour before serving. Keep in the fridge in a container with an airtight seal for up to one week.

Lentil Stuffed Peppers

  • 2 bell peppers, sliced in half lengthwise
  • 1/2 cup lentils or rice
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 yellow squash, diced in small pieces
  • 1 tatuma squash, diced in small pieces
  • 1 cup cherry tomatoes, quartered
  • salt and pepper to taste
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/4 tsp balsamic or apple cider vinegar
  • 1 cup feta cheese or cashew cheese
  • fresh cilantro or parsley for garnish
  1. Boil a small pot of water. Placed the cored and halved peppers into the boiling water for about 5 minutes to blanch. Remove and let the cavity drain on a paper towel.
  2. Cook the lentils or rice according to package directions. 
  3. Preheat your oven to 350 degrees.
  4. Heat the olive oil in a skillet. Add the onion, garlic, squash, and tomatoes. Cook until softened. Season with salt, pepper, and the following spices. Add the vinegar and reduce. 
  5. Stir in the cooked lentils or rice and add the cheese of choice over top. Once mixed thoroughly and melted, turn off the heat. 
  6. Place the halved peppers in a casserole dish. Scoop the stuffing into each half. Top with any remaining cheese and drizzle with olive oil. Bake for 15 minutes or until the peppers are tender. Garnish with cilantro and serve.

Savory Egg and Tomato Toast

  • 2 slices toasted homemade bread
  • 1 tomato, sliced thickly
  • mayo for spreading and/or garlic aioli
  • 2 eggs
  • salt and pepper to taste
  1. Toast the bread to your liking.
  2. Cook the eggs over easy.
  3. Spread the toasted bread with mayo and/or garlic aioli, place a few slices of tomato on each piece, apply salt and pepper to taste, and top with an over easy egg.

Easy Chicken Pot Pie

  • 4 tbsp butter
  • 3 cloves garlic, diced
  • 1 small onion, diced (or a handful of chopped green onions)
  • 3 carrots, peeled and diced (you can use any root vegetable or substitute with beans!)
  • 3-4 stalks Swiss chard or celery, diced
  • 1 lb chicken breast, chopped
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • salt + pepper
  • 1 cup heavy cream (coconut water sub)
  • 1 cup whole milk (almond/cashew milk sub)
  • 1 cup vegetable or chicken stock
  • 4 tbsp flour
  • 1 can of sweet peas or 1 cup frozen peas
  1. Prepare your crust; I double the recipe. Here's my recipe!
  2. In a large skillet, heat 2 tbsp of butter over medium heat. Cook the chicken, tossing regularly and breaking up into smaller pieces, until the meat has been cooked through, about 5-7 minutes. Season with salt, pepper, rosemary, and thyme. If you want, you could rub down the breast(s) before cooking.
  3. Once cooked through, add the garlic, onion, carrots, and celery. Cook until soft, about 7 minutes. Be sure to check the flavor and add more seasoning if needed. Set aside.
  4. In a large soup pan, heat the remaining 2 tbsp of butter over medium/high heat. Sprinkle in the flour and whisk constantly, making a roux, or a thick paste. Whisk until the roux turns a nice brown and smells a bit nutty. Pour in the heavy cream and bring to a boil, whisk as it cooks. The mixture will begin to thicken up nicely and almost seize. Pour in the milk and bring this to a boil, still stirring. Add the stock and bring to a boil. 
  5. Place the cream sauce over medium/low heat and stir in the chicken + vegetable mixture. Pour in the peas. Bring to a rolling boil and then let simmer for about 7-10 minutes or until thickened. 
  6. Meanwhile, preheat your oven to 425.
  7. Roll out your pie crust and prepare your dishes. You could create one large pie and make slices, or make mini pies. I've found that if you decide to make the mini pies, crust on the top only makes the meal much better. Crust on the bottom is almost too much! If you're making a big pie, make two crusts, one for the bottom and one to cover the top.
  8. Fill up your pie dishes with the filling. Brush the crusts with a beaten egg + 1 tbsp of water.
  9. Bake for 15 minutes. Cover with tin foil and bake for another 15 minutes.
  10. Let sit for about 10 minutes before serving. It's really hot, so be careful!

I hope you are enjoying all summer has to offer!

xoxo Kayla


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