Sunday, September 16, 2018

This Week's CSA Box: 13 Items and 10 dishes!

This is my biggest personal challenge so far.  Can I create 10 distinct and separate dishes out of these 13 items?  Let's see!

Here's what we got: 

1 yellow summer squash
1 zucchini
5 sweet corn
5 large slicing tomatoes
1 delicata squash
3 hot peppers (1 red and 2 green)
6 baking potatoes
6 sweet potatoes
10 apples
2 green peppers 
1 bunch red radishes
1 nice mess of green beans
1 bag of kale 

Here's what to do with it: 


  RECIPE #1:  Welcome to my life, delicata squash!  I kept calling it "cool stripy squash" when we picked it up on Saturday.  Apparently I am not the first person to refer to it by this moniker.  If you Google, "cool stripy squash" you will see a bunch of photos of this squash!  This recipe pairs it with the fresh kale from the box and it looks delicious and healthy!   

Roasted delicata squash kale salad.  The recipe calls for pepitas, which are pumpkin seeds.  If you roasted the squash seeds from last week, they would make a perfect substitution.  In case you missed it, here's a link to last week's CSA post.  You'll find the recipe for roasting squash seeds near the bottom.  

RECIPE #2:  Collard green and radish slaw with crispy shallots.  With the cooler temps arriving, it is time for that glorious second harvest of fresh greens!  I've seen greens at the farmer's market the last two weeks at fantastic prices!   Greens pack a terrific nutritional punch and are absolutely delicious!  This recipe pairs collard greens with radishes and shallots  You could certainly substitute another hearty green, like mustard greens, for the collards if you'd like. 

RECIPE #3:  Break out the grill!  This jalapeno-lime corn on the cob looks amazing!  Take out the dairy and it should still be perfect for vegans.  You can use the hot peppers from the box or purchase jalapenos for more heat. 

RECIPE #4:  It's time for back to the basics!  This is a tutorial on the ultimate baked potato.  It gives step-by-step instructions and has suggestions for toppings.  We use items which ramp up the flavor without adding unneeded calories and fat.  We like:  salsa, mushroom gravy, sauteed vegetables, and/or homemade hummus. 

RECIPE #5: After last week's build-a-bowl adventures, I have decided that I really like adding a spicy flavor to sweet potatoes.  So, this week let's try


RECIPE #6: Cinnamon sugar apple cake takes me back to my childhood when apple cake was a tasty autumn surprise.  We ate it topped with a scoop of vanilla ice cream or whipped topping. 

RECIPE #7:  Zucchilattas are such a clever name!  These are basically enchiladas filled with mushrooms, zucchini, and tomato.  Yum!  This recipe seems like the kind that you can swap out ingredients for whatever you have in the fridge. 

RECIPE #8:  The Love and Lemons site brings us this simple, but elegant recipe.  Lightly cook green beans.  Then add lemon juice, garlic, salt, and pepper.  Perfection!  Do try simple lemon green beans.  

RECIPE #9Roasted red pepper and tomato pasta.  I got green peppers in my box, but I spied red peppers in some of the others.  I'll bet you could use red or green peppers for this smooth and rich-tasting vegan pasta sauce.  

RECIPE #10:  This sauteed Yellow squash recipe uses the last of our 13 ingredients from this week's box.  It comes to us from Rachael Ray.  

I did it!

  10 recipes with these 13 ingredients from this week's box!


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