3 Fresh CSA Recipes

I’ve already filled you in as to why I joined a CSA. Maybe I encouraged you to also, or maybe I inspired you to eat more veggies this summer. Either way, you’re going to need some delicious veggie recipes to get you through it! Here are my favorites that I’ve discovered so far!

We have gotten beets quite a few times now in our CSA, and I never knew I loved them! So much so, that I’ve actually gone to the store to get them at other times throughout the week! They are delicious as a side dish, roasted to perfection, but they do take a long time to cook, and are a bit messy. I make quite a few beets at once, peel them, and store them in a Ziploc so they’re ready throughout the week for other recipes, like this one!

Quinoa and Turkey Salad with Beets

INGREDIENTS
2 boxes of your favorite quinoa
1 package turkey breast strips, cut into 1 in cubes
3 roasted beets, cubed
2 avocados, cubed
1 jalapeno pepper, diced
2 oranges, peeled and segmented, reserve the juice
2 cloves garlic, diced
1/2 teaspoon paprika
Juice of one lemon
Juice of one lime
1/2 to 1 cup chicken broth
1 tablespoon olive oil, plus 1 tablespoon for cooking turkey
1 tables spoon honey
salt and pepper to taste

DIRECTIONS
1. Cook quinoa according to package directions. As that is cooking, heat a large pan over medium heat.
2. Add 1 tablespoon olive oil to the pan, followed by the garlic. After about a minute, add the turkey cubes to the pan and season with paprika, salt and pepper. Cook 8-10 minutes or until done.
3. As the turkey is finishing, add in chicken broth and deglaze the pan. Let it cook down for a few minutes, and add some flour to thicken if necessary.
4. Add beets, avocados, jalapeno, and orange segments to a large bowl. Add orange juice, lemon juice, lime juice, honey, 1 tablespoon of olive oil and salt and pepper and stir to coat. I added a sprinkle of paprika and some cayenne in here also, just to amp the heat and keep the flavoring consistent, this is optional.
5. Add the quinoa to the large bowl, remove the turkey cubes and broth from the heat and add to the large bowl and stir gently to combine everything together.

I have to admit, I’ve only ever added kale to smoothies, and (unsuccessfully) made kale chips. I know it’s all the rage, but I just didn’t think we liked it! Until I tried a simple recipe, that was delicious!

Sauteed Kale and Mushrooms

INGREDIENTS
1 large bunch of kale, leaves removed from the stems
1 package of mushrooms, your favorite, sliced
1-2 cups of chicken broth
1 tablespoon butter

2 cloves garlic, diced
1 tablespoon olive oil
1 teaspoon thyme (fresh if you have it! our CSA sent us a plant!)
salt and pepper to taste

DIRECTIONS
1. Add 1 tablespoon olive oil to the pan, followed by the garlic. After about a minute, add the mushrooms to the pan and season with thyme, salt and pepper.
 Cook 5-7 minutes or until almost done.
2. Add in kale leaves, and chicken broth, stir and cook covered until the leaves begin to wilt. 
3. Add in the butter and more salt and pepper, stir to coat. Cook uncovered for 4-5 minutes.
4. Once the kale is wilted, and the broth has cooked down, you’re ready to serve this awesome side dish! We love this tossed in with rice also and add grilled or sauteed chicken for a heartier meal!

No matter what time of year, we love love love asparagus in our house! Did you know they’re also a great detox food?! love!

Roasted Asparagus with Tomatoes

INGREDIENTS
1 large bunch of asparagus, trimmed of the tough ends
1 jar of roma tomatoes in their juice, bonus points if you canned your own!
1 tablespoon butter

2 cloves garlic, diced
1 tablespoon olive oil
1 teaspoon thyme 
salt and pepper to taste

DIRECTIONS
1. Preheat the oven to 375. Prepare a baking dish by coating the bottom with 1 tablespoon olive oil, followed by the garlic. Add the asparagus in a single layer, and top with the tomatoes and some of their juice and season with thyme, salt and pepper.
  Toss everything to coat.
2. Add in the butter and more salt and pepper, Bake uncovered for 20-25 minutes, or until the asparagus is done.
3. You can also cook up this dish on the stove in a covered pan, and it will take a little less time!

What are some of your favorite recipes for seasonal veggies?!

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