CSA Recipes - June 24, 2026

1. Rainbow Crunch Garden Salad

Ingredients: Summer Crisp Lettuce (Purple Fusion), English Cucumbers (Poniente), Carrots (Mokum), Celery (Tango), Pepper Mix

• Tear the lettuce into a large bowl.

• Slice cucumbers, celery, carrots, and peppers thinly.

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

• Chill for 10 minutes before serving.

2. Roasted Eggplant & Summer Squash Medley

Ingredients: Eggplant (Thanos or Annina), Squash/Zucchini Mix, Pepper Mix, Carrots (Mokum)

• Cut all vegetables into bite-sized pieces.

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

• Roast at 425°F for 25–30 minutes until tender and lightly browned.

• Serve warm as a side dish or grain bowl topping.

3. Cucumber & Celery Chopped Salad

Ingredients: English Cucumbers (Poniente), Celery (Tango), Summer Crisp Lettuce (Purple Fusion), Carrots (Mokum)

• Dice cucumbers and celery.

• Shred carrots and chop lettuce.

• Toss with a dressing of olive oil, vinegar, honey, salt, and pepper.

• Garnish with fresh herbs if available.
  

4. Garden Vegetable Skillet

Ingredients: Eggplant (Thanos or Annina), Squash/Zucchini Mix, Pepper Mix, Celery (Tango)

• Dice all vegetables into similar-sized pieces.

• Sauté celery first until softened.

• Add eggplant, squash, and peppers and cook until tender.

• Season with garlic, basil, or your favorite herbs.

5. Lettuce Wraps with Roasted Vegetables

Ingredients: Summer Crisp Lettuce (Purple Fusion), Eggplant, Squash/Zucchini Mix, Carrots, Pepper Mix

• Roast diced eggplant, squash, carrots, and peppers until tender.

• Let cool slightly.

• Spoon the vegetables into large lettuce leaves.

• Drizzle with a simple vinaigrette or yogurt sauce and roll up to serve.