Summer pasta salad

  • 1 lb. pasta
  • 2 cups each of sliced tomatoes, cucumbers, zucchini, and yellow squash
  • 1 cup mayonnaise 
  • 1/4 cup Balsamic vinegar
  • Salt and pepper to taste

Cook pasta according to directions, using 1 T. salt in the water for boiling.  This will add flavor to your pasta.  Important: when pasta is al dente, immediately drain it and rinse in cold water. This will improve the texture immensely! 

Wash and cut your produce into bite-size pieces. Put pasta and veggies into a large bowl. In a separate bowl, mix mayonnaise, vinegar & spices. Toss well with veggies and refrigerate at least one hour before serving.   

Fresher than fresh pesto

  • 2 large bunches of fresh basil
  • 1/4 cup toasted pine nuts
  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic, crushed or chopped
  • 1/4 cup fresh grated Parmesan cheese

Ready for the prep instructions?  Just throw it all in a blender and blend! And voila - fresh, delicious pesto, ready for sandwiches, pizza, or anything else you can imagine!  I add a little to my homemade ranch dressing for a little kick!

Not sure what to do with all that fresh, delicious produce?  get started with these tried-and-true recipes, created by our csa customers!

Summer Spaghetti

  • 1 lb. spaghetti (I use whole wheat)
  • 5 cloves garlic, minced or crushed
  • 2 yellow squash, sliced 
  • 2 zucchini, sliced
  • 4 T. olive oil
  • 2 T. butter
  • Salt and pepper
  • 2 c. fresh grated Parmesan cheese

In a large pot, boil spaghetti according to the directions until al dente.  Drain the spaghetti, then pour it back in the pot.  

In a separate pan, heat 2 T. of the olive oil, then add the squashes.  Saute on high heat until just tender, then add the garlic.  Keep cooking (turning down the heat if needed) until squash is browned and garlic is slightly crispy.

Add the squash and garlic to the cooked spaghetti.  Pour in the remaining 2 T. olive oil, butter, and fresh grated Parmesan cheese.  Season with salt and pepper to taste.

Optional: add fresh sliced tomatoes and basil before serving for a fresh taste, or serve as is.

"texas toast" fresh green beans

  • 2 lbs. fresh green beans
  • 2 Tablespoons extra virgin olive oil
  • 5 cloves of fresh garlic
  • 1/4 cup Kraft Parmesan cheese (or similar)

Remove the tops from the green beans and snap into 2-3" pieces. Heat the olive oil in a pan over medium-high heat.  Toss to coat, cook for 2 to 3 minutes, stirring occasionally.  Meanwhile, chop or crush the garlic (I prefer crushing in a mortar & pestle with a little sea salt).  Add into green beans and toss to coat.  Continue to saute until garlic is starting to get lightly brown.  Then, add in the Parmesan cheese and toss to coat.  Cook 2 to 3 more minutes, until the garlic and Parmesan cheese resemble Texas toast crumbs. 

If you have a recipe you'd like to share, we'd love to hear from you!

Easy crock pot summer stew

  • Variety of fresh vegetables
  • 2 cans diced tomatoes
  • Water
  • Vegetable or beef bouillon

Wash all produce, remove the ends and cut into bite-sized pieces.  Use as many vegetables as you need to fill up your Crock Pot 3/4 of the way. Then, add the tomatoes and as much water as needed to fill to the fill line.  Add bouillon and spices to taste (I just use black pepper).  Cook on low for 6-8 hours.

This delicious soup is an easy way to use up any leftover produce.  My favorite produce to use is: cabbage, carrots, onions, leeks, broccoli, cauliflower, corn, and summer squash - but any of it is delicious! The best part: make a huge batch, then freeze it for a quick and easy meal during those cold winter months!  Stir in a dollop of hot chili paste for a little kick - also great for helping cold & flu symptoms!  All around, this is a great recipe to have on hand!

Easy greek salad

  • 2 lemon cucumbers
  • 2 Mediterranean cucumbers
  • 1/2 c. sliced red or white onion, or shallots
  • 4 large or 8 small tomatoes
  • 1/2 c. pitted Kalamata olives (optional)
  • 1/2 c. feta cheese (reduced fat works too) 
  • 1/4 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar (or regular)

Cut all vegetables into bite-sized pieces and place in a medium-sized bowl.  Add olives & feta cheese.  In a small bowl, whisk together the olive oil & vinegar, then add salt and pepper to taste.  Pour over the salad and toss.  Chill about 1 hour before serving.  This simple salad is delicious with just about anything, but I would recommend it with the Summer Spaghetti!

garlicky roasted potatoes

  • 2 lbs. potatoes, cut into wedges
  • 4 Tablespoons extra virgin olive oil
  • 5-6 cloves garlic, minced or crushed
  • Choice of seasoning*

Dump cut potatoes into a large bowl with a lid (or a large Ziploc bag can work in a pinch).  Pour in the olive oil and garlic and your choice of seasoning, and shake till coated.  Bake in a 425 degree oven for 30 minutes, or till browned, stirring once halfway.

*I've tried curry, Asian 5-spice, regular Paprika, smoked Paprika, or just plain old salt & pepper, and it's always delicious!