CSA Recipes - December 10, 2025

1. All-Star Lettuce & Radish Crunch Salad

Ingredients: Lettuce Mix (All-Star Gourmet), Radishes (Easter Egg II), Carrots, Parsley

• Chop lettuce and slice radishes thin.

• Shred carrots and add to the bowl.

• Toss with chopped parsley.

• Dress with olive oil, lemon, honey, and black pepper for a bright, crisp salad.

2. Sautéed Collards & Kale with Caramelized Carrots

Ingredients: Collard Greens (Top Bunch), Curly Kale (Westlandse Winter), Carrots

• Slice carrots and sauté until lightly browned.

• Add sliced collards and kale; cook until tender.

• Season with garlic, a splash of vinegar, and salt/pepper.

• Serve warm as a side or over grains.

3. Beet & Carrot Ribbon Salad with Parsley Citrus Dressing

Ingredients: Beets (Boro), Carrots, Parsley, Lettuce Mix

• Use a vegetable peeler to shave beets and carrots into thin ribbons.

• Lay over a bed of lettuce mix.

• Whisk dressing: orange or lemon juice, olive oil, salt, pepper, and chopped parsley.

• Toss gently before serving.
  

4. Kale, Collard & Beet Greens Stir-Fry

Ingredients: Curly Kale, Collard Greens, Beets (greens + roots), Radishes

• Slice beet roots thin; chop beet greens, kale, and collards.

• Stir-fry beet roots until slightly softened.

• Add greens and cook until wilted.

• Finish with sliced radishes for crunch and a splash of soy sauce or balsamic.

5. Roasted Beet & Carrot Bowl with Kale Gremolata

Ingredients: Beets, Carrots, Curly Kale, Parsley

• Roast diced beets and carrots at 400°F until caramelized.

• Finely chop kale and parsley together with a squeeze of lemon (a rustic “gremolata”).

• Spoon roasted veggies into a bowl and top with the kale-parsley mixture.

• Add olive oil + flaky salt to finish.