CSA Recipes - September 3, 2025

1. Roasted Veggie Medley

Ingredients: bell peppers, eggplant, tomatoes, yellow onions, carrots

• Chop all veggies into bite-size pieces.

• Toss with olive oil, salt, pepper, and a sprinkle of Italian herbs.

• Roast at 400°F for 25–30 minutes until tender and caramelized.Great as a side dish or tossed with pasta or grains.

2. Fresh Garden Salad

Ingredients: lettuce, arugula, carrots, bell peppers, tomatoes

• Roughly chop lettuce and arugula.

• Thinly slice bell peppers and carrots.

• Dice tomatoes.

• Toss together with a simple vinaigrette (olive oil, lemon juice, salt, pepper).Add nuts, seeds, or cheese if you’d like extra texture.

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3. Eggplant & Tomato Sauté

Ingredients: eggplant, tomatoes, yellow onions, arugula

• Slice onions thin, sauté in olive oil until soft.

• Add diced eggplant and cook until golden.

• Stir in chopped tomatoes and cook until saucy.

• Toss in a handful of arugula just before serving.Serve over rice, pasta, or with crusty bread.

4. Stuffed Bell Peppers

Ingredients: bell peppers, onions, carrots, tomatoes, arugula

• Slice tops off bell peppers, remove seeds.

• Sauté chopped onion, carrot, and tomato until soft.

• Stir in arugula, season with salt/pepper.

• Fill peppers with mixture, top with a little cheese if you like.

• Bake at 375°F for 20–25 minutes.

5. Carrot & Lettuce Wraps

Ingredients: lettuce, carrots, bell peppers, onions

• Use large lettuce leaves as wraps.

• Fill with julienned carrots, sliced bell peppers, and thin onion strips.

• Add a drizzle of hummus, tahini, or light dressing.

• Roll up and serve fresh.Quick, crunchy, and great for snacks or lunch.