CSA Recipes - November 12, 2025

1. Sweet Potato & Kale Power Bowl

Ingredients: Sweet Potatoes (Covington), Dino Kale (Mamba), Parsley, Green Onions (Deep Purple)

• Roast cubed sweet potatoes with olive oil, salt, and pepper at 400°F for 25 minutes.

• Sauté chopped kale until just tender.

• Combine with roasted sweet potatoes, sprinkle chopped parsley and sliced green onions on top.

• Drizzle with lemon-tahini or balsamic dressing.

2. Red Butter Lettuce & Cabbage Crunch Salad

Ingredients: Salanova Red Butter Lettuce, Piccadilly Cabbage (Caraflex), Carrots (Rainbow or Bolero), Parsley

• Shred cabbage and carrots. Tear lettuce into bite-size pieces.

• Toss together with chopped parsley.

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

3. Rainbow Carrot & Green Onion Stir-Fry

Ingredients: Carrots (Rainbow or Bolero), Green Onions (Deep Purple), Dino Kale (Mamba), Parsley

• Slice carrots thinly on the bias and chop kale and green onions.

• Stir-fry carrots in olive oil for 3 minutes, then add kale and onions.

• Season with soy sauce, sesame oil, and a pinch of red pepper flakes.

• Garnish with fresh parsley before serving.
  

4. Sweet Potato & Cabbage Hash

Ingredients: Sweet Potatoes (Covington), Piccadilly Cabbage (Caraflex), Green Onions (Deep Purple), Parsley

• Dice sweet potatoes and pan-fry until lightly browned.

• Add shredded cabbage and cook until softened.

• Stir in sliced green onions and chopped parsley.

• Season with salt, pepper, and a dash of smoked paprika.

5. Kale & Red Butter Lettuce Salad with Roasted Carrots

Ingredients: Dino Kale (Mamba), Salanova Red Butter Lettuce, Carrots (Rainbow or Bolero), Parsley

• Roast sliced carrots until tender and caramelized.

• Chop kale and lettuce, and toss together in a large bowl.

• Add roasted carrots and chopped parsley.

• Drizzle with a light honey-mustard vinaigrette.