CSA Recipes - July 22, 2026

1. Roasted Potato & Eggplant Skillet

Ingredients: Yellow Potatoes (Natascha), Eggplant Mix (Thanos/Annina), White Onion (Sierra Blanca)

• Dice the potatoes, eggplant, and onion into bite-sized pieces.

• Toss with olive oil, garlic, salt, pepper, and Italian seasoning.

• Roast at 425°F for 30–35 minutes, stirring halfway through.

• Serve as a hearty side dish or breakfast hash.

2. Batavian Garden Salad

Ingredients: Batavian Lettuce (Muir), Yellow Roma Tomatoes (Sunrise Sauce), Cherry Tomatoes, White Onion (Sierra Blanca)

• Tear the lettuce into a serving bowl.

• Slice the Roma tomatoes and halve the cherry tomatoes.

• Thinly slice the onion.

• Toss with olive oil, balsamic vinegar, salt, and cracked black pepper.

3. Fresh Tomato & Celery Salad

Ingredients: Yellow Roma Tomatoes (Sunrise Sauce), Cherry Tomatoes, Celery (Tango), White Onion (Sierra Blanca)

• Chop the tomatoes into bite-sized pieces.

• Thinly slice the celery and onion.

• Toss with olive oil, red wine vinegar, salt, pepper, and fresh herbs if available.

• Chill before serving.
  

4. Stuffed Eggplant Boats

Ingredients: Eggplant Mix (Thanos/Annina), Yellow Roma Tomatoes (Sunrise Sauce), White Onion (Sierra Blanca), Celery (Tango)

• Slice eggplants in half lengthwise and scoop out the centers.

• Chop the scooped eggplant with tomatoes, celery, and onion.

• Sauté until softened and season with garlic, salt, and pepper.

• Fill the eggplant shells and bake at 375°F for 25–30 minutes.

5. Warm Potato & Tomato Salad

Ingredients: Yellow Potatoes (Natascha), Yellow Roma Tomatoes (Sunrise Sauce), Celery (Tango), White Onion (Sierra Blanca)

• Boil potatoes until fork-tender and cut into chunks.

• Toss with diced tomatoes, sliced celery, and onion.

• Dress with olive oil, Dijon mustard, apple cider vinegar, salt, and pepper.

• Serve warm or chilled for a refreshing twist on potato salad.