2025 CSA Week 28 Recipes

Sausage, Black Bean and Cheese Stuffed Banana Peppers

Cut all of the banana peppers in half down the center, then remove the ribs and seeds. Place the peppers facedown in a rimmed baking pan and add 1/4 inch of water. Bake at 400F for 20-30 minutes, or until peppers are tender.

Dice 1/4 cup onion, 1/4 cup celery, and mince 1 clove garlic. Add 1-2 Tbsp cooking oil to a skillet over medium high heat and saute onion, celery, and garlic for 5-7 minutes, until they begin to brown. Add 1/2 lb of Italian sausage and cook until sausage is cooked through, about 5 minutes. Add 1/2 cup quinoa, 1 tsp salt, and 1.5 cup water to the skillet and cook until the quinoa is tender and the water has evaporated, about 8-10 minutes.

Cook 1/3 cup dry black beans in water for about 60 minutes, or until tender. Then drain and rinse. Or use 1/2 can of precooked black beans.

To make stuffing, in a mixing bowl combine 1/2 cup cooked black beans with 1.5 cups of cooked sausage, quinoa, and vegetable mixture. Add 1/2 cup shredded cheddar cheese.

Place cooked banana peppers face up on an oiled baking sheet, then add several heaping spoonfuls of the stuffing to each pepper. Sprinkle an additional thin layer of cheddar cheese or Monterey Jack cheese over the peppers. Bake at 400F for until additional 10-15 minutes, or until the cheese has melted.

Bratwurst with lemony pasta with broccoli, red onions, & parsley

Cook 1/2 lb pasta according to package instructions. When pasta is cooked al dente, drain, reserving 1 cup pasta water. Chop broccoli greens and florets into 1/4 inch segments, then chop greens into 1/2 inch ribbons. Finely chop 2 oz parsley. Finely chop 2 red bunching onions, including half of the greens.

In a large skillet, cook 1/2 lb of Bratwurst, or another sausage, until cooked through, then remove sausage from pan and set aside. Add 2 Tbsp olive oil to the skillet. Add 2 cloves minced garlic, and 2 finely chopped bunching red onions. Saute until fragrant, about 1 minute. Add broccoli, then cook for another few minutes until tender.

Remove skillet from heat and toss in pasta, parsley, pasta water, the juice of 1/2 lemon (2 Tbsp), 1/4 cup parmesan, and salt and pepper to taste.

Shredded Butternut Squash with Garlic and Honey

With a sharp chef's knife, peel, then shred, one butternut squash. Heat 3 tbsp oil in a skillet over medium high heat. Add 2 cloves of minced garlic. Cook until garlic is fragrant, about 1 minutes. Add shredded squash, 1/2 tsp salt, and 1 Tbsp honey. Saute until tender, about 15 minutes.

Butternut Squash & Sweet Potato Casserole

Peel and quarter two sweet potatoes lengthwise. Peel, deseed, and quarter one butternut squash. Preheat the oven to 350F. Grease a large baking dish. Coat sweet potatoes and squash with olive oil. Arrange sweet potatoes on a baking sheet, leaving room to add butternut squash later, then bake for 10 minutes. Add butternut squash and bake for another 15-20 minutes until almost tender. Remove sweet potatoes and squash, and allow to cool.

To make sauce- heat 3 tbsp butter in a saucepan over medium heat. Add 3/4 cup of a combination of green onion stems and greens (1/3 to 1/2 bunch), and 1 clove minced garlic. Saute until tender, 5-10 minutes. Then add 2 tbsp flour, 2 cups milk (1/2 cup at a time, stirring frequently), and 1 1/2 tsp minced fresh sage. Add 1-2 tsp salt and 1/2 tsp black pepper. Cook, stirring frequently, until sauce has thickened, 5-10 minutes.

Thinly slice sweet potatoes and squash. Arrange half the sweet potatoes in a layer at the bottom of a baking dish. Arrange half the butternut squash slices overtop the sweet potatoes. Pour and spread half the cream sauce over the squash, then spread 2 tbsp Parmesan cheese overtop. Layer the second half of sweet potatoes followed by the second half of butternut squash. Pour and spread the remaining cream sauce and 2-3 tbsp of Parmesan cheese. Cover with aluminum foil.

Bake in a preheated oven for 25 minutes, then remove the foil and bake for another 10 minutes.

tacos with radishes, green onions

Brown chorizo in a pan drain and set aside. Rinse and chop lettuce, and 2 green onions. assemble tacos with chorizo, lettuce, green onions, cheese, sour cream, and radishes.