CSA Recipes - October 14, 2026

Oct 12

2 min read

Ingredients: Eggplant Mix (Annina/Thanos), Pepper Mix, Red Beets (Merlin), Green Onions (Yago)

Dice eggplant, peppers, and peeled beets into bite-sized pieces.
Toss with olive oil, salt, pepper, and garlic powder.
Roast at 425°F for 25–35 minutes, stirring halfway through, until tender and browned.
Top with sliced green onions.
Serve over rice, quinoa, or couscous if desired.

Ingredients: Red Beets (Merlin), Radishes (Pepito), Salanova Oakleaf Lettuce, Green Onions (Yago)

Roast or boil the beets until fork-tender, then cool, peel, and dice.
Tear the lettuce into bite-sized pieces.
Thinly slice the radishes and green onions.
Toss everything together with olive oil, lemon juice or vinegar, salt, and pepper.
Add crumbled feta or toasted nuts if you have them.

Ingredients: Dino Kale (Black Magic), Pepper Mix, Green Onions (Yago), Radishes (Pepito)

Remove the tough kale stems and chop the leaves.
Sauté sliced peppers and green onions in olive oil for 3–4 minutes.
Add kale with a splash of water and cook until tender.
Thinly slice a few radishes and stir them in during the last minute for a little crunch.
Season with salt, pepper, and a squeeze of lemon juice.

Ingredients: Eggplant Mix (Annina/Thanos), Red Beets (Merlin), Pepper Mix, Green Onions (Yago)

Peel and dice the beets, then microwave with a splash of water in a covered bowl until nearly tender, about 5–8 minutes.
Cube the eggplant and slice the peppers.
Sauté eggplant and peppers in olive oil until softened and lightly browned.
Add the beets and cook for another 3–5 minutes.
Finish with sliced green onions, salt, pepper, and a splash of balsamic vinegar.