CSA Recipes - November 5, 2025

1. Sweet Potato & Swiss Chard Warm Salad

Ingredients: Sweet Potatoes (Covington), Swiss Chard (Bright Lights), Parsley, Habanada Snack Peppers

• Cube sweet potatoes and roast with olive oil, salt, and pepper at 400°F for 25–30 minutes.

• Sauté chopped chard and sliced habanada peppers in olive oil until tender.

• Toss with roasted sweet potatoes and chopped parsley.

• Serve warm as a side or light main dish.

2. Collard & Cabbage Stir-Fry with Sweet Potatoes

Ingredients: Collard Greens (Top Bunch 2.0), Napa Cabbage (Minuet), Sweet Potatoes (Covington), Garlic (optional)

• Slice collards and cabbage thinly.

• Cube and parboil sweet potatoes until just tender.

• Stir-fry sweet potatoes in olive oil, then add collards and cabbage.

• Season with soy sauce or balsamic vinegar.

3. Crisp Lettuce & Habanada Salad

Ingredients: Lettuce (Salanova Oakleaf), Habanada Snack Peppers, Parsley, Swiss Chard (Bright Lights, young leaves)

• Chop lettuce and thinly slice habanada peppers and chard leaves.

• Toss with chopped parsley.

• Dress with lemon juice, olive oil, salt, and a pinch of honey for balance.
  

4. Mashed Sweet Potatoes with Herbed Collard Greens

Ingredients: Sweet Potatoes (Covington), Collard Greens (Top Bunch 2.0), Parsley

• Boil sweet potatoes until soft and mash with butter or olive oil.

• Sauté collard greens in olive oil until tender.

• Stir in chopped parsley and serve the greens over mashed sweet potatoes.

5. Napa Cabbage & Habanada Veggie Wraps

Ingredients: Napa Cabbage (Minuet), Lettuce (Salanova Oakleaf), Habanada Snack Peppers, Swiss Chard (Bright Lights), Parsley

• Use large cabbage or lettuce leaves as wraps.

• Dice habanada peppers and finely chop chard stems and leaves.

• Mix with chopped parsley and a drizzle of lime or tahini dressing.

• Spoon filling into leaves and roll up.