CSA Recipes - October 21, 2026

1. Roasted Eggplant & Poblano Tacos

Ingredients: Eggplant Mix (Annina/Thanos), Poblano Peppers, Green Onions (Deep Purple), Parsley (Wega)

• Dice the eggplant and poblano peppers, removing the poblano seeds for less heat.

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

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

• Serve in warm tortillas and top with sliced green onions and chopped parsley.

• Add sour cream, cheese, or salsa if desired.
  

2. Golden Beet & Oakleaf Salad

Ingredients: Golden Beets (Badger Flame), Salanova Oakleaf Lettuce, Green Onions (Deep Purple), Parsley (Wega)

• Scrub the beets, wrap in foil, and roast at 400°F for 40–60 minutes, until fork-tender.

• Let cool, peel, and slice into bite-sized pieces.

• Arrange the lettuce on a plate and add the beets and sliced green onions.

• Sprinkle with chopped parsley.

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

  
  

3. Garlicky Dino Kale & Poblano Sauté

Ingredients: Dino Kale (Black Magic), Poblano Peppers, Green Onions (Deep Purple), Parsley (Wega)

• Remove the tough kale stems and chop the leaves.

• Slice the poblano peppers and green onions.

• Sauté the peppers and green onions in olive oil for 3–4 minutes.

• Add the kale and a splash of water; cover and cook for 5–8 minutes, until tender.

• Finish with chopped parsley, minced garlic, and a squeeze of lemon juice.

4. Eggplant & Golden Beet Coconut Curry

Ingredients: Eggplant Mix (Annina/Thanos), Golden Beets (Badger Flame), Poblano Peppers, Green Onions (Deep Purple), Parsley (Wega)

• Peel and dice the beets, then simmer in water for 10–15 minutes until beginning to soften.

• Add diced eggplant and sliced poblano peppers to a skillet with oil; cook for 5 minutes.

• Stir in curry powder, the partially cooked beets, and a can of coconut milk.

• Simmer for 15–20 minutes, until the vegetables are tender.

• Top with sliced green onions and chopped parsley. Serve over rice.

5. Warm Kale & Roasted Eggplant Salad

Ingredients: Dino Kale (Black Magic), Salanova Oakleaf Lettuce, Eggplant Mix (Annina/Thanos), Golden Beets (Badger Flame), Parsley (Wega)

• Dice the eggplant and beets into small cubes.

• Toss with olive oil, salt, and pepper; roast at 425°F until tender, about 25–35 minutes. Check the beets for doneness.

• Remove the tough kale stems, chop the leaves, and sauté for 3–5 minutes until softened.

• Combine the kale with fresh oakleaf lettuce and the roasted vegetables.

• Sprinkle with parsley and drizzle with a simple lemon vinaigrette.