CSA Member Recipes

One of the best things about being a part of a CSA community is connecting and sharing with your neighbors - especially when it comes to recipes! Here are some favorites sent in from our members - Enjoy!

Shared by Laura D.

Dill Pesto

Servings = 6 | Serving size =2 tablespoons

This recipe can be multiplied by 2.
This dill pesto keeps well for up to a week in the refrigerator.

2 Tbsp pine nuts
2 cloves garllc (minced)
4 cups fresh dill
1 ounce Parmigiano-Reggiano (grated)
2 Tbsp water
2 tsp fresh lemon juice
2 Tbsp extra virgin olive oil
Combine pine nuts, garlic fresh dill, parmesan, water, lemon juice and olive oil in blender and blend until smooth.

Chill thoroughly.
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Green Chutney

# 2 cups chopped fresh cilantro
# 1 cup chopped mint
# 1 tablespoon fresh ginger, chopped
# 1 tablespoon garlic, chopped
# 1 tablespoon green chilies, chopped
# 2 tablespoons desiccated coconut
# salt
# 1/4 cup lemon juice

Grind all the ingredients with a little water. When it was blended I thought it was a little bitter, so I added some honey and cranberries and blended again, and it tasted great after that.


Shared by Cayrn M.

Featured Recipe: Tender Braised Kale (Serves 4)
Kale requires longer cooking times than chard or spinach. This method gives you tender succulent greens and minimizes nutrient losses.

1 large bunch kale, washed
2 shallots or 1 small onion, thinly sliced
2 tablespoons olive oil
1/3 cup water or chicken stock
1 tablespoon balsamic vinegar
Salt and pepper, to taste

1. Coarsely chop kale, discarding tough stems.
2. Heat olive oil in large skillet until shimmering and add shallots. Saute over medium heat until softened.
3. Add kale to pan, moving it around with tongs to wilt it evenly.
4. When kale is wilted, add stock, tightly cover skillet and turn heat to low. Simmer until liquid is absorbed, about ten to fifteen minutes. If kale is not yet tender, add a few more tablespoons of liquid and continue to simmer gently.
5. When kale is tender but still bright green, remove the lid and turn up the heat to cook off any remaining liquid. Add balsamic vinegar and salt and pepper, to taste.

Nutrition Information (per serving): Calories 137, Carbohydrates 16g, Fiber 3g, Sugar 1g (Added sugar 0g), Protein 5g, Fat 8g.

Recipe from: Nutrition Diva's Secrets for a Healthy Diet, © 2011, All rights reserved