CSA Recipes - May 27, 2026

1. Summer Crunch Chopped Salad

Ingredients: Green Romaine Hearts (Salvius), Cucumbers (Demeter), Celery (Tango), Turnips (Hakurei)

• Chop romaine into bite-size pieces.

• Dice cucumbers, celery, and turnips.

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

• Chill for 15 minutes before serving for extra crispness.

2. Roasted Broccoli, Cauliflower & Summer Squash

Ingredients: Broccoli (Amadeus), Cauliflower (Earlisnow), Yellow Summer Squash (Butterfingers)

• Cut vegetables into similar-sized pieces.

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

• Roast at 425°F for 20–25 minutes until golden and tender.

• Finish with a squeeze of lemon.

3. Garden Vegetable Skillet

Ingredients: Yellow Summer Squash (Butterfingers), Broccoli (Amadeus), Celery (Tango), Turnips (Hakurei)

• Dice all vegetables into bite-sized pieces.

• Sauté turnips and celery first until slightly tender.

• Add squash and broccoli and cook until crisp-tender.

• Season with herbs, salt, and pepper.
  

4. Romaine Lettuce Boats with Crunchy Veggies

Ingredients: Green Romaine Hearts (Salvius), Cucumbers (Demeter), Celery (Tango), Turnips (Hakurei)

• Separate romaine leaves to create "boats."

• Finely dice cucumbers, celery, and turnips.

• Toss with a light vinaigrette.

• Spoon into romaine leaves and serve as fresh handheld snacks.

5. Broccoli & Cauliflower Salad with Summer Squash Ribbons

Ingredients: Broccoli (Amadeus), Cauliflower (Earlisnow), Yellow Summer Squash (Butterfingers), Cucumbers (Demeter)

• Blanch broccoli and cauliflower for 2–3 minutes, then cool.

• Use a vegetable peeler to create ribbons from the squash.

• Slice cucumbers thinly.

• Toss everything with olive oil, vinegar, parsley, salt, and pepper for a refreshing vegetable salad.