Copy of CSA Recipes - September 30, 2026

1. Tomato & Eggplant Skillet

Ingredients: Eggplant (Annina/Thanos), Cherry Tomato Mix, Bell Pepper Mix, Green Onions (Yago), Parsley (Wega)

• Dice the eggplant and slice the peppers.

• Sauté eggplant in olive oil until lightly browned.

• Add peppers and cook for 3–4 minutes.

• Add halved cherry tomatoes and simmer until softened.

• Finish with sliced green onions, chopped parsley, salt, and pepper.

• Serve over rice, pasta, or crusty bread.
  

2. Butter Lettuce & Kale Crunch Salad

Ingredients: Salanova Butter Lettuce, Dino Kale (Black Magic), Cherry Tomatoes, Green Onions, Parsley

• Tear the lettuce into bite-sized pieces.

• Remove the tough stems from the kale and chop finely.

• Halve the cherry tomatoes and slice the green onions.

• Toss everything with fresh parsley.

• Dress with olive oil, lemon juice, salt, and pepper.

• Massage the kale for a minute before serving to soften it.

  
  

3. Roasted Pepper & Eggplant Bruschetta

Ingredients: Eggplant, Bell Pepper Mix, Cherry Tomatoes, Parsley, Green Onions

• Dice eggplant and peppers and toss with olive oil, salt, and pepper.

• Roast at 425°F for 20–25 minutes.

• Stir in halved cherry tomatoes and roast another 5 minutes.

• Mix with chopped parsley and green onions.

• Spoon over toasted bread for an easy appetizer.

4. Garlicky Kale & Pepper Sauté

Ingredients: Dino Kale (Black Magic), Bell Pepper Mix, Green Onions, Parsley

• Slice peppers and sauté in olive oil until tender.

• Add chopped kale and cook until wilted.

• Stir in sliced green onions during the last minute.

• Season with salt, pepper, and a little garlic if available.

• Finish with fresh parsley and serve as a simple side dish.

5. Warm Cherry Tomato & Butter Lettuce Salad

Ingredients: Cherry Tomato Mix, Salanova Butter Lettuce, Bell Pepper Mix, Eggplant, Parsley

• Dice eggplant and sauté until golden and tender.

• Add sliced peppers and cook for 3–4 minutes.

• Add halved cherry tomatoes and cook just until they begin to blister.

• Remove from heat and spoon the warm vegetables over torn butter lettuce.

• Sprinkle with fresh parsley and drizzle with olive oil and balsamic vinegar.