CSA Recipes - May 13, 2026

1. Rainbow Beet & Lettuce Salad

Ingredients: Green Oakleaf Lettuce (Bauer), Red Butter Lettuce (Salanova), Beets (Avalanche & Merlin), Radish (Easter Egg II)

• Roast or boil beets until tender, then slice thinly.

• Tear both lettuces into a bowl.

• Add sliced radishes and beets.

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

2. Zucchini & Kale Garlic Sauté

Ingredients: Zucchini (Dunja), Lacinato Kale (Dazzling Blue), Garlic, Collard Greens (Top Bunch 2.0)

• Slice zucchini into half moons.

• Sauté minced garlic in olive oil.

• Add zucchini and cook until lightly golden.

• Stir in chopped kale and collards until wilted and tender.

• Finish with lemon juice or parmesan if desired.

3. Collard Green Wraps with Beet & Radish Crunch

Ingredients: Collard Greens (Top Bunch 2.0), Beets, Radish (Easter Egg II), Red Butter Lettuce (Salanova)

• Blanch collard leaves briefly to soften.

• Shred beets and radishes thinly.

• Add chopped butter lettuce for texture.

• Toss filling with olive oil and lemon.

• Roll inside collard leaves like wraps.
  

4. Roasted Beet & Zucchini Sheet Pan Veggies

Ingredients: Beets (Mixed), Zucchini (Dunja), Garlic, Lacinato Kale (Dazzling Blue)

• Cube beets and slice zucchini.

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

• Roast at 400°F for 30 minutes.

• During the last 5 minutes, add chopped kale so it crisps slightly.

5. Kale & Lettuce Chopped Garden Bowl

Ingredients: Lacinato Kale (Dazzling Blue), Green Oakleaf Lettuce (Bauer), Radishes, Zucchini (Dunja), Garlic

• Finely chop kale and lettuce.

• Thinly slice radishes and shave zucchini into ribbons.

• Make a simple garlic vinaigrette with olive oil and lemon juice.

• Toss everything together for a crunchy fresh bowl.