CSA Recipes - May 20, 2026

1. Crunchy Garden Salad with Turnips & Radish

Ingredients: Oakleaf Lettuce, Cucumbers, Hakurei Turnips, Radish

• Tear lettuce into bite-size pieces.

• Thinly slice cucumbers, turnips, and radishes.

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

• Chill before serving for extra crunch.

2. Garlicky Dino Kale & Cauliflower Skillet

Ingredients: Dino Kale, Cauliflower, Garlic (optional)

• Cut cauliflower into small florets and sauté in olive oil until golden.

• Add chopped Dino kale and cook until wilted.

• Season with salt, pepper, and a squeeze of lemon.

• Serve warm as a simple side dish.

3. Roasted Beet & Cauliflower Medley

Ingredients: Red Beets, Cauliflower, Dino Kale

• Cube beets and break cauliflower into florets.

• Toss with olive oil, salt, pepper, and roast at 400°F for 30–35 minutes.

• Add chopped kale during the last 5 minutes until slightly crispy.

• Serve warm or room temperature.
  

4. Cucumber & Turnip Ribbon Salad

Ingredients: Cucumbers, Hakurei Turnips, Radish, Oakleaf Lettuce

• Use a peeler to shave cucumbers and turnips into ribbons.

• Slice radishes thinly.

• Arrange over chopped oakleaf lettuce.

• Dress lightly with rice vinegar, olive oil, and herbs.

5. Cauliflower & Kale Lettuce Wraps

Ingredients: Oakleaf Lettuce, Cauliflower, Dino Kale, Radish

• Roast cauliflower until lightly browned.

• Sauté chopped kale briefly until tender.

• Spoon cauliflower and kale into large lettuce leaves.

• Top with thinly sliced radishes for crunch and roll into wraps.